📝 About This Recipe
Experience the legendary indulgence of a Chicago-style deep dish pizza right in your own kitchen. This recipe yields a buttery, biscuit-like crust with a tall golden edge that acts as a fortress for layers of melted mozzarella and a robust, chunky tomato sauce. It is a decadent, 'fork-and-knife' masterpiece that elevates the fast-food pizza experience into a gourmet comfort meal.
🥗 Ingredients
The Buttery Crust
- 3 1/4 cups All-purpose flour (plus extra for dusting)
- 1/2 cup Yellow cornmeal (for that signature crunch)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 1/4 cups Warm water (105-110 degrees Fahrenheit)
- 1/2 cup Unsalted butter (melted and cooled slightly)
- 1 tablespoon Vegetable oil (to coat the rising bowl)
The Chunky Tomato Sauce
- 28 ounces Crushed tomatoes (high quality canned)
- 1 teaspoon Dried oregano
- 2 cloves Garlic (minced)
- 1/2 teaspoon Sugar (to balance acidity)
The Fillings
- 4 cups Low-moisture mozzarella cheese (shredded or sliced thin)
- 1/2 pound Italian sausage (casing removed, crumbled)
- 1/4 cup Grated Parmesan cheese (for the topping)
- 5-6 leaves Fresh basil (torn for garnish)
👨🍳 Instructions
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1
In a large bowl or the bowl of a stand mixer, combine the warm water, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until it becomes foamy.
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2
Add the flour, cornmeal, salt, and melted butter. Use a dough hook on low speed to mix until the dough comes together and clears the sides of the bowl.
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3
Knead the dough on low speed for about 5 minutes, or by hand on a floured surface for 8 minutes, until smooth and elastic.
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4
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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5
While the dough rises, prepare the sauce by combining crushed tomatoes, garlic, oregano, sugar, and a pinch of salt in a saucepan. Simmer over low heat for 15-20 minutes to thicken, then let it cool.
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6
Preheat your oven to 425°F (220°C). Generously grease a 12-inch deep-dish pizza pan or a heavy cast-iron skillet with butter or olive oil.
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7
Punch down the risen dough and roll it out on a lightly floured surface into a 14-inch circle.
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8
Press the dough into the prepared pan, making sure it goes at least 1.5 to 2 inches up the sides. Ensure there are no air bubbles trapped underneath.
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9
Layer the bottom of the crust with the mozzarella cheese. Chicago style means cheese goes on the bottom to prevent it from burning during the long bake.
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10
Distribute the crumbled raw Italian sausage evenly over the cheese. It will cook perfectly inside the 'oven' created by the sauce layer.
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11
Spread the cooled tomato sauce over the meat and cheese layers, smoothing it out to the edges.
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12
Sprinkle the grated Parmesan cheese over the top of the sauce.
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13
Bake for 35-45 minutes on the lower oven rack. The crust should be deep golden brown and the sauce should be bubbling.
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14
Remove from the oven and let the pizza rest in the pan for 10-15 minutes. This is crucial for the structure to set so the slices don't collapse.
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15
Slice into wedges, garnish with fresh basil, and serve immediately with a cake server.
💡 Chef's Tips
Always use low-moisture mozzarella; fresh mozzarella contains too much water and will make the crust soggy. Don't skip the cornmeal—it provides the essential 'crunch' and yellow hue characteristic of authentic Chicago deep dish. If the edges of your crust are browning too quickly, loosely cover the top with aluminum foil for the last 15 minutes of baking. Letting the pizza rest for at least 10 minutes is the hardest but most important step to ensure clean, beautiful slices.
🍽️ Serving Suggestions
Pair with a crisp, bitter Italian Pilsner or a bold, tannic Chianti to cut through the richness of the cheese. Serve alongside a simple Arugula Salad with lemon vinaigrette to provide a fresh, peppery contrast. Offer extra red pepper flakes and dried oregano on the side for those who like an extra kick. A side of garlic butter dipping sauce for the thick crust edges is a decadent but popular fast-food touch.