Chicago Deep-Dish Pizza
Chicago Deep-Dish Pizza features a thick buttery crust layered with mozzarella, Italian sausage, rich tomato sauce, Parmesan, and oregano. This substantial American pizza is baked in a deep pan until crisp and bubbling.
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
Serving: 1 pizza quarter | Calories: 550 kcal | Carbohydrates: 55 g | Protein: 22 g | Fat: 28 g | Saturated Fat: 12 g | Sodium: 1080 mg | Sugar: 6 g