American
Chicago Deep-Dish Pizza
A tall, buttery crust holds layers of mozzarella, savory Italian sausage, and chunky tomato sauce in the classic Chicago order. It bakes until the edges are crisp and golden while the filling stays rich and bubbling.
Watch it madeUNLOKT · 1:01
Ingredients
- Warm water1/2 cup
- Active dry yeast1 tsp
- Sugar1/2 tsp
- All-purpose flour1 1/3 cups
- Fine cornmeal2 tbsp
- Kosher salt3/4 tsp
- Unsalted butter, melted2 tbsp
- Olive oil1 tbsp, plus more for the pan
- Low-moisture mozzarella, sliced6 oz
- Raw Italian sausage, casing removed5 oz
- Crushed tomatoes3/4 cup
- Garlic, finely grated1 small clove
- Dried oregano1/2 tsp
- Red pepper flakes1 pinch
- Grated Parmesan cheese2 tbsp
Method
- Stir the warm water, yeast, and sugar together in a bowl and let stand for 5 minutes until foamy.
- Add the flour, cornmeal, salt, melted butter, and 1 tablespoon olive oil, then mix until a soft dough forms.
- Knead the dough on a lightly floured surface for 4 to 5 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover, and let rise in a warm place for about 1 1/2 hours until doubled.
- Stir the crushed tomatoes, garlic, oregano, red pepper flakes, and a small pinch of salt together to make the sauce.
- Oil an 8-inch deep cake pan or cast-iron skillet and press the risen dough across the bottom and 1 1/2 inches up the sides.
- Cover the pan loosely and let the dough rest for 20 minutes while heating the oven to 425°F.
- Lay the mozzarella slices directly over the dough, covering the bottom completely.
- Pinch the raw Italian sausage into small flat pieces and spread them evenly over the cheese.
- Spoon the tomato sauce over the sausage in an even layer and sprinkle the Parmesan on top.
- Bake for 30 to 35 minutes until the crust is deep golden and the sauce is bubbling.
- Rest the pizza in the pan for 10 minutes, then loosen the edges, lift out carefully, and cut into 2 generous wedges.
Common questions
Can I substitute the Italian sausage or make this pizza vegetarian?
Yes. Use cooked mushrooms, sautéed peppers and onions, spinach, or plant-based sausage. If using vegetables with moisture, cook them first and drain well so the deep-dish crust doesn’t turn soggy.
How long does the dough take, including rising and resting?
Plan on about 2 to 2 1/2 hours total. That includes 5 minutes for yeast blooming, about 4–5 minutes kneading, 1 1/2 hours rising, and 20 minutes resting in the pan before baking.
What are the most common mistakes with deep-dish pizza?
The biggest mistakes are underproofing the dough, adding too much sauce, using wet toppings, and not oiling the pan enough. Also avoid stretching the dough too thin on the sides, which can cause leaks.
How should I store leftovers and reheat them?
Cool slices completely, then refrigerate in an airtight container for up to 4 days. Reheat in a 375°F oven or air fryer until hot and crisp, about 10–15 minutes. Microwave works, but softens the crust.
What’s the best way to serve Chicago deep-dish pizza?
Let it rest 10–15 minutes after baking so the layers set and the cheese doesn’t run out. Serve with a spatula in thick wedges. A simple salad is a good side because the pizza is rich and filling.