Description
This Chicago-style deep-dish pizza recipe brings the iconic flavors of Chicago right into your home. Featuring a buttery crust, gooey mozzarella, savory sausage, and a rich tomato sauce, this pizza is perfect for indulgent dinners or special gatherings. With its reverse-layering method and deep pan baking, each slice offers the perfect balance of flavors and textures. It’s a slice of Chicago love in every bite!
Ingredients
For the Pizza Crust Dough:
- 3 ¼ cups all-purpose flour
- ½ cup yellow cornmeal
- 2 ¼ teaspoons rapid-rise yeast (one 0.25-ounce package)
- 2 teaspoons granulated sugar
- 1 ½ teaspoons salt
- 1 ¼ cups water (room temperature)
- 3 tablespoons unsalted butter (melted and cooled slightly)
- 4 tablespoons unsalted butter (softened)
- 1 teaspoon olive oil + 3 tablespoons olive oil for greasing
For the Pizza Sauce:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- ½ red onion, minced
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon dried Italian seasoning (or oregano)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes (no salt)
- 1 teaspoon granulated sugar
- 2 tablespoons fresh basil leaves, chopped
- 1 tablespoon olive oil
For the Toppings:
- 1 pound Italian sausage, casings removed
- ½ cup kalamata olives, sliced
- 1 pound shredded mozzarella (low moisture preferred)
- ⅓ cup grated Parmesan cheese
Instructions
Step 1: Make the Pizza Dough
- In a large bowl, combine flour, cornmeal, yeast, sugar, and salt. Mix well.
- Gradually add water and melted butter to the mixture. Stir until the dough begins to come together.
- Transfer the dough to a floured surface and knead for 5–7 minutes until smooth and elastic.
- Lightly grease a bowl with 1 teaspoon olive oil, place the dough inside, cover it with plastic wrap, and let it rise for about 1 hour, or until doubled in size.
Step 2: Prepare the Pizza Sauce
- In a medium saucepan, heat olive oil and unsalted butter over medium heat.
- Add the minced red onion and sauté for 3–4 minutes until softened.
- Stir in the red pepper flakes, Italian seasoning, salt, and black pepper. Cook for another minute.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in the crushed tomatoes and stir in granulated sugar. Let the sauce simmer gently for 20–25 minutes, stirring occasionally.
- Remove the saucepan from the heat and stir in fresh basil and olive oil. Set aside to cool.
Step 3: Cook the Sausage
- Heat a skillet over medium heat. Add the Italian sausage, breaking it into small pieces as it cooks.
- Cook until browned and fully cooked, about 8–10 minutes. Remove from heat and set aside.
Step 4: Roll Out the Dough
- Preheat your oven to 425°F (220°C).
- Grease a 12-inch deep-dish pizza pan with 3 tablespoons olive oil.
- Roll the dough into a 13-inch circle on a floured surface. Carefully transfer it into the prepared pan, pressing it into the corners and up the sides to create a tall crust.
Step 5: Assemble the Pizza
- Spread the shredded mozzarella cheese evenly across the bottom of the crust.
- Add the cooked sausage and sliced kalamata olives, spreading them evenly.
- Pour the prepared pizza sauce over the toppings and spread it out with a spoon.
- Sprinkle grated Parmesan cheese over the sauce as the final layer.
Step 6: Bake the Pizza
- Place the pizza in the preheated oven and bake for 25–30 minutes, or until the crust is golden brown and the cheese is bubbling.
- Let the pizza rest for 5–10 minutes before slicing to ensure the layers hold together.
Notes
- Mozzarella: Use low-moisture mozzarella to prevent the pizza from becoming soggy.
- Sauce Consistency: Simmer the sauce until it thickens slightly to avoid making the crust soggy.
- Resting the Dough: Allow the dough to rest and rise fully for a tender, flaky crust.
- Alternative Toppings: Feel free to add mushrooms, bell peppers, or spinach for a veggie-friendly twist.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American