📝 About This Recipe
Born in the heart of the Midwest, this iconic Chicago staple is less of a pizza and more of a savory, buttery pie. It features a distinct biscuit-like crust with a hint of cornmeal, layered inversely with thick slices of mozzarella, savory toppings, and a chunky, herb-brightened tomato sauce on top. This recipe delivers that legendary 'pizza pot pie' experience with a golden, flaky crust that stands up to its decadent fillings.
🥗 Ingredients
For the Buttery Crust
- 3 1/4 cups All-purpose flour (plus extra for dusting)
- 1/2 cup Yellow cornmeal (adds signature crunch and color)
- 1 1/4 teaspoons Salt
- 1 tablespoon Sugar
- 2 1/4 teaspoons Instant yeast (one standard packet)
- 1/2 cup Unsalted butter (melted and slightly cooled)
- 1 tablespoon Vegetable oil (for coating the bowl)
- 1 1/4 cups Warm water (approximately 105-110°F)
The Chunky Tomato Sauce
- 28 ounces Crushed tomatoes (high-quality canned tomatoes)
- 2 tablespoons Grated onion (provides moisture and sweetness)
- 1 teaspoon Dried oregano
- 1/2 teaspoon Red pepper flakes (optional for a hint of heat)
- 2 cloves Garlic (minced)
The Fillings
- 4 cups Mozzarella cheese (sliced or shredded, low-moisture is best)
- 1/2 pound Italian sausage (raw, casing removed and crumbled)
- 1/4 cup Grated Parmesan cheese (for topping)
- 2 tablespoons Butter (melted, for brushing the pan)
👨🍳 Instructions
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1
In a large bowl or stand mixer fitted with a dough hook, combine the flour, cornmeal, salt, sugar, and yeast. Mix on low to incorporate.
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2
Add the warm water and melted butter. Mix on low speed until a soft dough forms. Increase speed to medium and knead for about 5 minutes until the dough is smooth and elastic.
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3
Lightly coat a large bowl with oil. Place the dough inside, cover with plastic wrap, and let it rise in a warm, draft-free area for 60-90 minutes, or until doubled in size.
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4
While the dough rises, prepare the sauce. In a medium saucepan, sauté the grated onion and garlic in a splash of olive oil over medium heat. Add crushed tomatoes, oregano, and red pepper flakes. Simmer for 20 minutes until thickened, then set aside to cool.
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5
Preheat your oven to 425°F (220°C). Generously brush a 12-inch deep-dish pizza pan or a heavy cast-iron skillet with 2 tablespoons of melted butter.
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6
Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a large circle, about 14-15 inches in diameter.
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7
Carefully lift the dough and drape it over the pan. Press the dough into the bottom and up the sides of the pan, ensuring there are no air bubbles. Trim any excess dough hanging over the edge.
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8
Begin the 'inverted' layering: Place a thick, even layer of mozzarella cheese directly onto the bottom of the dough. This prevents the crust from getting soggy.
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9
Distribute the crumbled raw Italian sausage over the cheese. (Don't worry, it will cook perfectly in the oven!) Add any other desired toppings like mushrooms or peppers here.
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10
Spread the cooled tomato sauce over the fillings, smoothing it out to the edges. Sprinkle the top generously with grated Parmesan cheese.
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11
Bake on the lower rack of the oven for 30-35 minutes. The crust should be golden brown and the sauce should be bubbling.
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12
Remove from the oven and let the pizza rest in the pan for 10-15 minutes. This is crucial—it allows the cheese to set so the slices hold their shape when cut.
💡 Chef's Tips
Always use low-moisture mozzarella; fresh mozzarella releases too much water and will make the pizza soupy. For a truly authentic flaky crust, laminate the dough by rolling it out, spreading softened butter on it, folding it like a letter, and chilling it before the final roll. Don't skip the cornmeal; it provides the structural integrity and signature crunch that defines Chicago style. If using vegetables like mushrooms or spinach, sauté them first to remove excess moisture before adding them to the pizza. Wait at least 10 minutes before slicing! If you cut it too soon, the cheese and sauce will run everywhere.
🍽️ Serving Suggestions
Pair with a crisp, cold Chicago-style lager or a bold, tannic red wine like Chianti. A simple side of bitter greens with a lemon vinaigrette helps cut through the richness of the pizza. Serve with extra red pepper flakes and dried oregano on the side for guests to customize their heat. Classic Chicago giardiniera (pickled vegetables in oil) makes for a perfect spicy accompaniment. For dessert, keep it light with a scoop of lemon sorbet to cleanse the palate.