Chicago Deep-Dish Pizza
Equipment
- Deep-Dish Pizza Pan, 9-Inch
- Mixing bowls
- Rolling Pin
- Saucepan
Ingredients
For the Dough
- 250 g All-Purpose Flour
- 120 ml Water warm
- 30 g Unsalted Butter melted
- 1 tablespoon Olive Oil
- 1 teaspoon Active Dry Yeast
- 1 teaspoon Granulated Sugar
- ½ teaspoon Kosher Salt
For the Tomato Sauce
- 400 g Crushed Tomatoes canned
- 1 tablespoon Olive Oil
- 1 clove Garlic minced
- ½ teaspoon Dried Basil
- ½ teaspoon Dried Oregano
- ½ teaspoon Granulated Sugar
- ½ teaspoon Kosher Salt
For the Toppings
- 200 g Mozzarella Cheese shredded
- 100 g Italian Sausage cooked and crumbled
- 50 g Parmesan Cheese grated
- ½ teaspoon Dried Oregano
Instructions
For the Dough
- Combine the warm water, granulated sugar, and active dry yeast in a mixing bowl.
- Let the mixture stand for 5 minutes until lightly foamy.
- Add the all-purpose flour, kosher salt, melted butter, and olive oil.
- Mix until a rough dough forms.
- Knead the dough for 5 to 7 minutes until smooth and elastic.
- Cover the bowl and let the dough rise in a warm place for 1 hour.
For the Tomato Sauce
- Heat the olive oil in a saucepan over medium heat.
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the crushed tomatoes, basil, oregano, granulated sugar, and kosher salt.
- Reduce the heat and simmer the sauce for 15 minutes, stirring occasionally.
- Remove the saucepan from the heat and let the sauce cool slightly.
For Assembling and Baking
- Preheat the oven to 425°F (220°C).
- Grease a 9-inch deep-dish pizza pan.
- Roll the risen dough into a circle larger than the pizza pan.
- Press the dough evenly across the bottom and up the sides of the pan.
- Spread the shredded mozzarella directly over the dough.
- Distribute the cooked Italian sausage over the mozzarella.
- Spoon the tomato sauce evenly over the sausage.
- Sprinkle the Parmesan and dried oregano over the sauce.
- Bake for 40 minutes until the crust is golden brown and the filling is bubbling.
- Cover the top loosely with foil if it browns too quickly.
- Remove the pizza from the oven and let it rest for 5 minutes.
- Carefully remove the pizza from the pan.
- Cut into four portions and serve warm.
Notes & Wine Advice
Serving Suggestions
Serve the pizza warm with a Caesar salad, mixed green salad, roasted vegetables, or garlic bread. One quarter makes a substantial serving because the crust and layered filling are considerably thicker than those of a traditional thin pizza.Recipe Notes
Place the mozzarella directly against the dough before adding the sausage and sauce. This traditional reversed order protects the bottom crust from excess tomato moisture. Cook and drain the Italian sausage before adding it to the pizza.Variations
Replace the Italian sausage with pepperoni, cooked minced beef, mushrooms, spinach, roasted peppers, or artichokes. For a vegetarian version, omit the sausage and add cooked vegetables. Provolone can replace part of the mozzarella for a stronger cheese flavour.Storage
Refrigerate cooled leftovers in an airtight container for up to three days. Reheat individual portions in the oven or air fryer until thoroughly hot. The microwave can be used, although it will produce a softer crust.Wine Advice
A fruity Zinfandel complements the Italian sausage and rich tomato sauce. A medium-bodied Chianti provides enough acidity to balance the mozzarella, Parmesan, butter, and tomatoes. vNutrition values
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About Chicago Deep-Dish Pizza
Chicago Deep-Dish Pizza is known for its tall, buttery crust and substantial layers of cheese, meat, and tomato sauce. Unlike a thin pizza, the ingredients are arranged in reverse order. Mozzarella covers the dough first, followed by cooked Italian sausage and a thick layer of seasoned tomatoes. Parmesan and oregano finish the surface before the pizza is baked until bubbling and golden.
The recipe makes one 9-inch pizza divided into four generous portions. Its deep crust and rich filling make each slice much more substantial than an ordinary pizza wedge. Serve it as the centrepiece of a family dinner, pizza night, or relaxed weekend meal with a crisp salad alongside.
Preparing the Buttery Dough
The dough combines olive oil with melted butter to create a crust that is crisp around the outside but tender inside. Warm water activates the yeast, while a small amount of sugar supports fermentation. The water should be warm rather than hot because excessive heat can damage the yeast.
Knead the dough until it feels smooth and elastic. It then needs one hour in a warm place to rise and relax. This makes it easier to roll and press into the tall sides of the pan. For a different thick-crust pizza, try our Sicilian Thick Crust Pizza Dough.
Layering a Deep-Dish Pizza
The order of the filling is essential. Mozzarella is placed directly on the dough, creating a barrier between the crust and the wetter tomato sauce. The cooked sausage goes over the cheese, while the tomatoes form the upper layer. This arrangement helps the base bake properly during the relatively long cooking time.
Use low-moisture mozzarella for reliable melting without releasing excessive liquid. Cook the Italian sausage completely and drain away surplus fat before assembling the pizza. The tomato sauce should also simmer until slightly thickened. A watery filling can prevent the centre of the crust from baking evenly.
Rich Chicago-Style Pizza
This rich Chicago-style pizza uses a simple homemade tomato sauce flavoured with garlic, oregano, and basil. Simmering the tomatoes before assembly concentrates their flavour and removes some excess moisture. Allow the sauce to cool slightly before spreading it over the cheese and sausage.
If you want to prepare the sauce in advance, our Rich Homemade Pizza Sauce is another suitable option. A no-cook sauce is less appropriate here unless it is naturally thick, as deep-dish pizza needs a concentrated tomato layer that will not flood the crust.
Vegetarian and Meat Variations
Italian sausage gives the filling a savoury, lightly spiced flavour. Pepperoni, cooked minced beef, or shredded chicken can be used instead. Always cook raw meat before placing it inside the pizza because the thick layers can interfere with even cooking.
For a vegetarian version, replace the sausage with sautéed mushrooms, spinach, roasted peppers, onions, or artichokes. Cook moisture-rich vegetables first and drain them thoroughly. You can also add provolone, fontina, or cheddar, although mozzarella should remain the principal cheese for the best texture.
Baking and Serving
Bake the pizza until the crust is deeply golden and the tomato layer bubbles around the edges. If the surface darkens before the crust is ready, cover it loosely with foil. Resting the pizza for five minutes allows the layers to settle and makes it easier to remove from the pan and slice cleanly.
Refrigerate leftovers within two hours and reheat them until thoroughly hot. Follow current FDA safe food-handling guidance when preparing sausage, handling cheese, and storing cooked pizza. With its buttery crust and generous filling, Chicago Deep-Dish Pizza delivers a substantial homemade version of this famous American dish.