Chicago Deep-Dish Pizza

Chicago Deep-Dish Pizza

A tall, buttery, cornmeal-crusted pie layered with mozzarella, Italian sausage, and a chunky tomato sauce on top. Built in a deep round pan and eaten with a knife and fork, this is the classic Chicago-style pizza at home.

Prep

40 min

Cook

45 min

Total

85 min

Serves

6 to 8

Difficulty

Medium

Recipe ingredients

• •450 g (1 lb) bread flour, plus extra for dusting; all-purpose works in a pinch
• •55 g (¼ cup) yellow cornmeal, fine or medium grind
• •7 g (1 packet) instant yeast, about 2¼ tsp
• •8 g (2 tsp) granulated sugar
• •10 g fine sea salt
• •240 ml (1 cup) warm water, about 43°C / 110°F
• •60 g (¼ cup) unsalted butter, melted, plus more for the pan
• •60 ml (¼ cup) olive oil, for the pan
• •450 g (1 lb) low-moisture mozzarella, whole-milk, shredded from the block; not fresh mozzarella
• •450 g (1 lb) hot or mild Italian sausage, bulk, not in casings
• •30 g (¼ cup) grated Parmesan, plus more to finish
• •1 can (800 g / 28 oz) (1 can (28 oz)) crushed or crushed San Marzano tomatoes, good-quality imported
• •15 g (2 cloves) garlic, minced
• •5 g (1 tsp) dried oregano
• •5 g (1 tsp) dried basil
• •fine sea salt and black pepper, to taste
• •10 g (1 tbsp) fresh basil or chopped, optional garnish

Steps

1. 1 Make the dough: in a stand mixer fitted with the dough hook, combine the flour, cornmeal, yeast, sugar, and salt. Add the warm water and melted butter and knead on medium speed 5–7 minutes, until smooth and elastic (a soft, slightly tacky ball). If kneading by hand, turn onto a floured surface and knead 8–10 minutes. Transfer to a lightly oiled bowl, cover, and let rise in a warm spot 1 to 1½ hours, until roughly doubled.
2. 2 Make the sauce: while the dough rises, heat 1 tbsp (15 ml) of olive oil in a small saucepan over medium heat. Add the minced garlic and cook 30 seconds, until fragrant. Add the crushed tomatoes, oregano, basil, ½ tsp salt, and a few grinds of pepper. Simmer gently 15–20 minutes to thicken slightly; the sauce should be chunky, not watery. Taste and adjust salt. Set aside to cool.
3. 3 Brown the sausage: heat a 25–28 cm (10–11 inch) cast-iron skillet over medium heat. Crumble in the bulk sausage and cook 6–8 minutes, breaking it up, until fully browned with no pink remaining. Transfer to a plate and drain off all but about 1 tbsp of fat. The sausage must reach 71°C / 160°F internally; check with an instant-read thermometer.
4. 4 Prepare the pan: brush a deep 25 cm (10 inch) round cake pan, deep-dish pizza pan, or cast-iron skillet generously with softened butter, then dust the inside with a little cornmeal so it sticks to the sides.
5. 5 Shape the crust: turn the dough onto a floured surface and roll or press it out into a round about 35 cm (14 inches) across. Drape it into the pan, pressing it up the sides so it comes at least 4–5 cm (1½–2 inches) up the walls. If it springs back, let it rest 5 minutes and continue pressing.
6. 6 Preheat the oven to 220°C / 425°F with a rack in the lower third.
7. 7 Layer the pizza: scatter the shredded mozzarella evenly over the dough, pushing some up the sides. Sprinkle the grated Parmesan over the cheese. Top with the browned sausage in an even layer, including any rendered juices.
8. 8 Add the sauce: spoon the cooled chunky tomato sauce over the sausage and spread it to the edges; it should cover the filling completely. Do not stir the layers.
9. 9 Bake on the lower oven rack for 35–45 minutes, until the crust is deeply golden brown and the sauce is bubbling hot in the center. The internal temperature in the middle of the pie should reach at least 85°C / 185°F.
10. 10 Rest the pizza in the pan on a wire rack for 10 minutes (this sets the layers so it slices cleanly). Run a knife around the edge, lift out, and transfer to a cutting board. Cut into wedges with a serrated knife or pizza wheel.
11. 11 Finish with a little more grated Parmesan and torn basil, if using, and serve immediately with a knife and fork.