I often come home on a busy weeknight with a craving for something full and comforting, and a Chicago Deep Dish Pizza Recipe makes that kind of dinner simple to plan, because the deep crust holds lots of sauce and cheese so one pan feeds the family with minimal fuss.
Why You’ll Love It
This version is built for weeknight life, with a straightforward dough and a layered assembly that bakes reliably, so you can make it when you want a filling meal without complicated steps, great for family dinners or a small gathering when you want pizza that feels special but still fits a busy schedule.
Serves 6
Prep Time: 60 minutes |
Cook Time: 45 minutes |
Total Time: 105 minutes
Ingredients
- All purpose flour 3 cups (plus extra for dusting)
- Instant yeast 2 1/4 teaspoons (one packet)
- Sugar 1 tablespoon
- Salt 1 teaspoon
- Warm water 1 cup about 105 115 F
- Olive oil 3 tablespoons divided
- Cornmeal 1/4 cup
- Italian sausage 1 pound casings removed and crumbled
- Shredded mozzarella 3 cups packed
- Grated Parmesan 1/2 cup
- Crushed tomatoes 28 ounces
- Tomato paste 1 tablespoon
- Garlic 2 cloves minced
- Dried oregano 1 teaspoon
- Fresh basil leaves for garnish 6 to 8
- Butter 1 tablespoon melted for brushing
Instructions
- Mix dough quickly by whisking flour yeast sugar and salt in a large bowl, add warm water and 2 tablespoons olive oil and stir until a rough dough forms.
- Knead on a floured surface for 6 to 8 minutes until smooth or use a mixer with dough hook for 4 to 5 minutes.
- Lightly oil a bowl, place the dough inside, cover with a towel, and let it rest in a warm spot for 30 minutes while you prep the filling.
- Brown the sausage in a skillet over medium heat breaking it into small pieces, drain excess fat and set aside.
- Make the sauce by simmering crushed tomatoes with tomato paste garlic oregano salt and a splash of olive oil for 10 to 12 minutes until slightly thickened, taste and adjust seasoning.
- Preheat oven to 425 F and prepare a 10 to 12 inch deep dish pan by brushing the inside with remaining olive oil and sprinkling cornmeal evenly across the bottom.
- On a floured surface press the dough into a large disk and then press it into the pan building up a high edge about 1 inch above the rim so there is room for filling.
- Layer shredded mozzarella evenly in the bottom of the crust, spread the cooked sausage over the cheese, spoon the tomato sauce over the top in an even layer and finish with grated Parmesan.
- Brush the exposed crust with melted butter and bake on the middle rack for 35 to 45 minutes until the crust is deep golden and the sauce is bubbling.
- Let the pizza rest for 10 minutes before slicing, garnish with fresh basil leaves and serve warm.
Recipe Variations
- Veggie packed: Replace sausage with roasted mushrooms and bell peppers, add sliced olives and a pinch of red pepper flakes for more depth.
- Extra cheesy: Use a mix of mozzarella and provolone and fold an extra half cup of shredded cheese into the crust for a richer interior.
- Whole wheat crust: Substitute half the flour with whole wheat flour and add an extra tablespoon of water to keep the dough tender.
- Tomato light: Use a thickened fresh tomato and basil sauce with less sugar for a brighter less sweet topping.
Make Ahead: – Dough can be made and refrigerated for up to 24 hours, bring to room temperature before shaping.
– Sauce can be cooked up to 3 days ahead and stored in an airtight container in the refrigerator.
– Assemble the pizza up to the point before baking, cover tightly with plastic wrap and bake within 24 hours for best texture.
Frequently Asked Questions
How long does the dough need to rise
With instant yeast a 30 minute rise is fine for this pan style if kept in a warm spot, longer rising in the fridge is optional for more flavor.
Can I use store bought dough or pizza base
Yes store bought dough works well and saves time, press it into the deep dish pan the same way and proceed with filling.
What temperature should I bake at
Bake at 425 F on the middle rack, check at 35 minutes and bake until the crust is deeply golden and the sauce is bubbling.
Can I make this vegetarian
Yes omit the sausage and add roasted vegetables or a medley of mushrooms and spinach for a satisfying vegetarian version.
Chicago Deep Dish Pizza Recipe
This version is built for weeknight life, with a straightforward dough and a layered assembly that bakes reliably, so you can make it when you want a filling meal without complicated steps, great for family dinners or a small gathering when you want pizza that feels special but still fits a busy schedule.
Ingredients
- All purpose flour 3 cups (plus extra for dusting)
- Instant yeast 2 1/4 teaspoons (one packet)
- Sugar 1 tablespoon
- Salt 1 teaspoon
- Warm water 1 cup about 105 115 F
- Olive oil 3 tablespoons divided
- Cornmeal 1/4 cup
- Italian sausage 1 pound casings removed and crumbled
- Shredded mozzarella 3 cups packed
- Grated Parmesan 1/2 cup
- Crushed tomatoes 28 ounces
- Tomato paste 1 tablespoon
- Garlic 2 cloves minced
- Dried oregano 1 teaspoon
- Fresh basil leaves for garnish 6 to 8
- Butter 1 tablespoon melted for brushing
Instructions
- Mix dough quickly by whisking flour yeast sugar and salt in a large bowl, add warm water and 2 tablespoons olive oil and stir until a rough dough forms.
- Knead on a floured surface for 6 to 8 minutes until smooth or use a mixer with dough hook for 4 to 5 minutes.
- Lightly oil a bowl, place the dough inside, cover with a towel, and let it rest in a warm spot for 30 minutes while you prep the filling.
- Brown the sausage in a skillet over medium heat breaking it into small pieces, drain excess fat and set aside.
- Make the sauce by simmering crushed tomatoes with tomato paste garlic oregano salt and a splash of olive oil for 10 to 12 minutes until slightly thickened, taste and adjust seasoning.
- Preheat oven to 425 F and prepare a 10 to 12 inch deep dish pan by brushing the inside with remaining olive oil and sprinkling cornmeal evenly across the bottom.
- On a floured surface press the dough into a large disk and then press it into the pan building up a high edge about 1 inch above the rim so there is room for filling.
- Layer shredded mozzarella evenly in the bottom of the crust, spread the cooked sausage over the cheese, spoon the tomato sauce over the top in an even layer and finish with grated Parmesan.
- Brush the exposed crust with melted butter and bake on the middle rack for 35 to 45 minutes until the crust is deep golden and the sauce is bubbling.
- Let the pizza rest for 10 minutes before slicing, garnish with fresh basil leaves and serve warm.
Conclusion
This Chicago deep dish method is practical and forgiving, designed to fit into a busy evening without sacrificing the deep flavors and satisfying texture that make this style special, so feel confident to try it on a weeknight, make the dough ahead if you need to, and adjust fillings to what your family likes.
