Makes: 1 nine-inch deep-dish pizza
Servings: 4–6
Prep time: 30 minutes
Rise time: 1½–2 hours
Cook time: 30–35 minutes
Difficulty: Intermediate
Dough Ingredients
- 2¼ cups all-purpose flour, 285 grams
- ¾ cup warm water, 180 grams
- 1 teaspoon instant yeast
- 1 teaspoon sugar
- 1 teaspoon fine sea salt
- 3 tablespoons melted butter
- 2 tablespoons olive oil
- 2 tablespoons yellow cornmeal, plus more for the pan
Pizza Sauce
- 1 can crushed tomatoes, 14 ounces
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon sugar
- Pinch of crushed red pepper, optional
Filling
- 10–12 ounces sliced or shredded low-moisture mozzarella
- ½ pound Italian sausage, cooked and crumbled
- 15–20 pepperoni slices, optional
- ¼ cup grated Parmesan
- Additional toppings such as bell peppers or onions, optional
Instructions
1. Make the dough
Combine the warm water, yeast, and sugar in a large bowl. Let the mixture stand for 5 minutes.
Add the flour, salt, melted butter, olive oil, and cornmeal. Mix until a soft dough forms.
Knead for 5–7 minutes, until smooth. The dough should feel soft and slightly rich rather than dry or stiff.
2. Let the dough rise
Place the dough in a lightly oiled bowl and cover it.
Let it rise at room temperature for 1–1½ hours, or until nearly doubled in size.
3. Prepare the sauce
Combine the crushed tomatoes, tomato paste, olive oil, oregano, basil, garlic powder, onion powder, salt, sugar, and crushed red pepper.
Simmer over medium-low heat for 15–20 minutes, stirring occasionally, until thickened.
Let the sauce cool slightly before assembling the pizza.
4. Prepare the pan
Preheat the oven to 425°F.
Coat a 9-inch springform pan, deep cake pan, or cast-iron skillet generously with olive oil or softened butter.
Sprinkle the bottom lightly with cornmeal.
5. Shape the crust
Roll or press the dough into a circle approximately 13–14 inches wide.
Transfer it to the prepared pan and press it firmly across the bottom and 1½–2 inches up the sides.
Trim away any dough extending far beyond the top edge.
6. Layer the pizza
Chicago deep-dish pizza is assembled in reverse order so the cheese does not burn.
Layer the ingredients as follows:
- Mozzarella directly on the dough
- Cooked sausage and optional pepperoni
- Additional vegetables, if using
- Thick tomato sauce
- Grated Parmesan
Spread the sauce gently so it covers the filling without pressing everything down.
7. Bake
Bake for 30–35 minutes, until the crust is deeply golden and the sauce is bubbling.
If the crust begins browning too quickly, loosely cover the edge with aluminum foil.
8. Rest and serve
Let the pizza rest in the pan for at least 10 minutes.
Carefully loosen the edges with a knife or thin spatula. Remove the pizza from the pan and transfer it to a cutting board.
Cut into wedges and serve warm.
Chicago Deep-Dish Tips
- Use low-moisture mozzarella to prevent a watery filling.
- Cook sausage and moisture-heavy vegetables before adding them.
- Keep the tomato sauce thick and chunky.
- Do not skip the resting time; the layers need time to set before slicing.
- For a more buttery crust, brush the exposed dough edges with melted butter before baking.