Description
This is not your average Friday night pizza. This is a knife-and-fork, thick-crusted, cheese-laden, sauce-smothered monster of a meal—Chicago-style deep-dish pizza, aka the pizza pie that eats like a casserole. Think buttery, crunchy crust, layers of gooey mozzarella, crumbled sausage, tangy tomato sauce, and maybe some veggies if you’re feeling balanced. It’s indulgent. It’s filling. And it’s here to blow your regular pizza night out of the oven.
Ingredients
For the crust:
– 2 1/4 tsp (1 packet) active dry yeast
– 1 1/2 tsp sugar
– 1 1/4 cups warm water
– 2 1/2 cups all-purpose flour
– 1/2 cup yellow cornmeal
– 1 tsp salt
– 1/4 cup unsalted butter, melted
– 2 tbsp olive oil (for coating)
For the filling:
– 3 cups shredded low-moisture mozzarella
– 1 lb Italian sausage, cooked and crumbled
– 1 cup sautéed mushrooms (optional but recommended)
– 1/2 cup sliced bell peppers or spinach (optional)
For the sauce:
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– Salt and pepper to taste
– 2 tbsp grated Parmesan cheese
Instructions
Step 1: Make the Dough
In a bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy. Stir in flour, cornmeal, salt, and melted butter. Knead the dough on a floured surface for 5–6 minutes until smooth. Oil a large bowl, place the dough in it, cover, and let rise until doubled—about 1 to 1.5 hours.
Step 2: Prep the Sauce
While the dough rises, heat olive oil in a saucepan. Add garlic and sauté for 30 seconds. Pour in the crushed tomatoes, oregano, red pepper flakes, and a pinch of salt and pepper. Simmer uncovered for 20–25 minutes, stirring occasionally, until thickened. Stir in the Parmesan at the end.
Step 3: Assemble the Pizza
Preheat the oven to 425°F (220°C). Roll out the dough into a circle a bit larger than your 9-inch deep-dish pan. Press it into the bottom and up the sides. Layer in this order: mozzarella, sausage, veggies (if using), and then the thick layer of tomato sauce. Don’t skimp on the cheese—it’s a deep-dish, not a diet plan.
Step 4: Bake Until Beautiful
Bake for 30–35 minutes, until the crust is golden and crisp around the edges and the sauce is bubbling. Let it rest for 10–15 minutes before slicing (yes, seriously—this helps it hold its shape).
Notes
– Serve with a simple side salad to balance out the richness
– A cold beer or fizzy soda pairs perfectly with the cheesy layers
– Bonus points for a drizzle of garlic butter or chili oil over your slice
- Prep Time: 1 hr 30 min
- Cook Time: 35 minutes
Nutrition
- Calories: ~580 kcal per serving
- Fat: ~30g
- Carbohydrates: ~50g
- Protein: ~25g