Description
Dive into a delicious Chicago-style deep dish pizza boasting a buttery crust filled with melty cheese, savory Italian sausage, and chunky tomato sauce. Perfectly crafted with expert techniques for a homemade pie that rivals the restaurants.
Ingredients
Scale
- 500 g (4 cups) all-purpose flour
- 7 g (1 packet / 2 1/4 tsp) instant yeast
- 10 g (2 tsp) fine salt
- 12 g (2 tbsp) sugar
- 240 ml (1 cup) warm water
- 85 g (6 tbsp) unsalted butter, melted
- 30 ml (2 tbsp) olive oil
- 300 g (10–11 oz) whole-milk mozzarella, shredded
- 450 g (1 lb) Italian sausage, casings removed
- 800 g (28 oz) canned crushed tomatoes
- 1 small yellow onion, finely diced (120 g / 1 cup)
- 3 cloves garlic, minced
- 15 g (1 tbsp) tomato paste
- 5 g (1 tsp) dried oregano
- 3 g (1/2 tsp) crushed red pepper
- 30 g (1/4 cup) grated Parmesan
- Extra butter to grease the pan
Instructions
- Make the dough: In a bowl or stand mixer, combine flour, instant yeast, salt, and sugar. Add warm water and olive oil, then stir to form a shaggy dough. Knead 6–8 minutes by mixer or 8–10 minutes by hand until smooth and elastic. Let rest in a lightly oiled bowl for 1 hour.
- Brown the sausage: Heat a skillet over medium-high and cook the Italian sausage until nicely browned. Remove excess fat, leaving about 1 tbsp. Sauté diced onion for 4–5 minutes until translucent; add minced garlic and cook 30 seconds.
- Prepare the sauce: Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, oregano, and salt to taste. Simmer for 10–12 minutes.
- Preheat the oven to 220°C (425°F) and generously butter a deep-dish pan. Roll or stretch the dough into a 30 cm (12-inch) disk and press it into the pan.
- Layer the cheese: Sprinkle shredded mozzarella evenly over the dough.
- Add browned sausage evenly over the cheese, then spoon sauce on top.
- Sprinkle grated Parmesan over the top and crimp the edges of the dough. Let rest for 10 minutes.
- Bake: Place the pan in the oven and bake for 25 minutes, then lower oven to 190°C (375°F) and bake an additional 15–20 minutes until the crust is golden. Cool for 10–15 minutes before slicing.
- Slice and serve: Run a knife around the edge to release, slice into pieces, and serve warm.
Notes
For the best texture, avoid pre-shredded cheese. Let the dough rest for full flavor and structure. Use a mixture of high-quality cheeses for richer taste.
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 740
- Sugar: 7g
- Sodium: 980mg
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg