Chicago Deep-Dish Pizza
A tall, buttery-crusted pizza baked in a deep steel pan, layered cheese-first with a chunky tomato sauce on top.
- Prep
- 40 min
- Cook
- 45 min
- Total
- 85 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 640 kcal
Equipment
- •Deep dish pan
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 640 kcal
- fat
- 34
- carbs
- 58
- protein
- 27
- calories
- 640
Instructions
- 1
Stir the yeast into warm water. Let it sit until foamy, about 5 minutes.
- 2
Mix the flour, cornmeal, and salt. Stir in the yeast mixture, melted butter, and olive oil to form a soft dough.
- 3
Knead the dough until smooth. Let it rise in an oiled bowl for about 1 hour, until doubled.
- 4
Press the dough into a well-oiled deep-dish pan. Push it up the sides to form a rim.
- 5
Cook and crumble the sausage in a skillet. Drain the fat and set the meat aside.
- 6
Layer the sliced mozzarella over the dough. Add the cooked sausage on top.
- 7
Simmer crushed tomatoes, garlic, and oregano for 15 minutes. Spoon the sauce over the cheese and meat.
- 8
Sprinkle Parmesan over the top. Bake at 425°F for 30-35 minutes until the crust is deep golden.
- 9
Let the pizza rest for 10 minutes before slicing so the layers set.
Chef's tips
Use a well-oiled pan so the crust fries slightly on the bottom. Simmer the sauce to thicken it so it does not make the pizza watery.
Storage
Refrigerate leftover slices in an airtight container for up to 3 days.
Reheating
Reheat in a 375°F oven for 15 minutes to keep the crust crisp.
Common mistakes to avoid
- •Skipping the dough rise, which leaves the crust dense
- •Using a thin sauce that pools on top of the cheese
Serving suggestions
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