Homemade Chicago-Style Deep Dish Pizza

🍕 Homemade Chicago-Style Deep Dish Pizza

A buttery crust, layers of gooey cheese, savory sausage, and chunky tomato sauce—just like the Windy City’s famous pies!

🍞 Ingredients *(For a 10-inch deep-dish pan)*

For the Crust:

• 2 ¼ cups (280g) all-purpose flour

• ½ cup (60g) cornmeal (for texture)

• 1 tsp salt

• 1 tbsp sugar

• 1 packet (2 ¼ tsp) instant yeast

• ¾ cup (180ml) warm water *(110°F/45°C)*

• ½ cup (1 stick / 115g) unsalted butter, melted (plus extra for greasing)

• 1 tbsp olive oil

For the Filling:

• 2 cups (200g) shredded mozzarella (low-moisture, whole-milk preferred)

• 1 cup (100g) shredded provolone or white cheddar

• ½ lb (225g) Italian sausage (raw, removed from casing)

• 1 cup (240g) sliced mushrooms (optional)

• ½ green bell pepper, diced (optional)

• 2 cloves garlic, minced

For the Sauce:

• 1 can (14oz/400g) crushed tomatoes (San Marzano preferred)

• 1 tbsp olive oil

• 1 tsp dried oregano

• 1 tsp dried basil

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp sugar (balances acidity)

• Salt & black pepper to taste

Extras:

• Parmesan cheese (for topping)

• Butter (for pan prep)

👩‍🍳 Instructions

1️⃣ Make the Dough (1.5 hrs total)

1. Mix dry ingredients: In a bowl, whisk flour, cornmeal, salt, sugar, and yeast.

2. Add wet ingredients: Pour in warm water, melted butter, and olive oil. Mix until a shaggy dough forms.

3. Knead: On a floured surface, knead for 5-7 mins until smooth.

4. First rise: Place in a greased bowl, cover, and let rise 1 hour (or until doubled).

2️⃣ Prep the Pan & Layers

1. Butter a 10-inch deep-dish pan (or cast iron skillet) generously.

2. Press dough: Stretch the dough to cover the bottom and up the sides (like a pie crust).

3. Layer cheese first:

   • Spread mozzarella + provolone evenly over the dough.

   • Add sausage, mushrooms, peppers, and garlic (press lightly into cheese).

3️⃣ Make the Sauce

1. In a saucepan, heat olive oil, then add crushed tomatoes, oregano, basil, garlic powder, onion powder, sugar, salt, and pepper.

2. Simmer 10 mins until thickened. Let cool slightly.

4️⃣ Assemble & Bake

1. Top with sauce: Spread sauce over the cheese/meat layer (don’t overfill).

2. Sprinkle Parmesan on top.

3. Bake at 425°F (220°C) for 25-30 mins until crust is golden and sauce bubbly.

4. Cool 10 mins before slicing (or cheese will ooze out!).

🔥 Pro Tips

✔ Crust trick: For extra flakiness, brush the pressed dough with melted butter before adding cheese.
✔ No yeast? Use 1 tsp baking powder + 1 tsp baking soda for a quicker crust (less chewy).
✔ Freeze for later: Wrap unbaked dough tightly; thaw before using.

🍴 Serving Suggestions

• Pair with a Chicago-style giardiniera (spicy pickled veggies).

• Serve with a cold beer or root beer for authenticity!

Enjoy your deep-dish masterpiece—thick, cheesy, and unforgettable! 🇺🇸🍕 Let me know if you want a thin-crust or stuffed version! 😊