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Dorothy Thomas

Deep Dish Pizza Recipe

A classic Chicago-style deep dish pizza with a buttery, flaky crust, layers of gooey cheese, savory sausage, and chunky tomato sauce. This hearty pizza is perfect for feeding a crowd!
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 8
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 400g 3 ¼ all-purpose flour
  • 80g ½ cup yellow cornmeal
  • 1 ½ tsp salt
  • 1 tbsp sugar
  • 1 packet) 2 ¼ tsp active dry yeast
  • 300ml 1 ¼ cup warm water
  • 115g ½ cup unsalted butter, melted
  • 50g ¼ cup olive oil
For the Filling:
  • 2 cups 200g shredded mozzarella cheese
  • 1 cup  100g shredded provolone cheese
  • ½ lb 225g Italian sausage, cooked & crumbled
  • ½ cup 50g grated Parmesan cheese
For the Sauce:
  • 800g 1 can crushed tomatoes
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp red pepper flakes (optional)
  • Salt & black pepper to taste

Equipment

  • 10-inch deep dish pizza pan or cast-iron skillet
  • Rolling Pin
  • Mixing bowls
  • Measuring cups/spoons
  • Cheese grater

Method
 

  1. In a bowl, mix warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
  2. In a large bowl, combine flour, cornmeal, and salt.
  3. Add melted butter, olive oil, and yeast mixture to dry ingredients. Mix until a dough forms.
  4. Knead for 5 minutes, then cover and let rise for 1 hour (or until doubled).
  5. Heat olive oil in a pan, sauté garlic until fragrant.
  6. Add crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper.
  7. Simmer for 15-20 minutes until thickened.
  8. Preheat oven to 425°F (220°C).
  9. Roll out dough and press into a greased deep dish pan, covering the bottom and sides.
  10. Layer mozzarella and provolone cheese on the dough.
  11. Add cooked sausage, then spread tomato sauce on top.
  12. Sprinkle Parmesan cheese over the sauce.
  13. Bake for 30-35 minutes until crust is golden and sauce is bubbly.
  14. Let cool for 10 minutes before slicing.

Notes

  • Dough Tip: For extra flakiness, chill the dough for 30 minutes before rolling.
  • Variations: Add bell peppers, mushrooms, or pepperoni.
  • Storage: Reheat leftovers in the oven for best texture.