Chicago Style Deep Dish Recipe
Make Chicago Style Deep Dish Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Sausage-Tomato Topping
Cheese & Assembly
Finishing
Method
Dough
- 1
Mix dry ingredients
In a large mixing bowl or the bowl of a stand mixer, whisk together 3 1/2 cups all-purpose flour, 1/2 cup fine cornmeal, 2 tsp instant yeast, 1 tbsp granulated sugar, and 1 1/2 tsp kosher salt until evenly combined.
- 2
Cut in butter
Add 6 tbsp cold cubed unsalted butter to the dry mixture. Using a pastry cutter, two forks, or the paddle attachment on low speed, cut the butter into the flour until the mixture resembles a coarse meal with pea-sized pieces of butter remaining.
- 3
Add liquids and knead
Mix in 2 tbsp olive oil. Slowly add 1 1/4 cups warm water (105–115°F) to the bowl while stirring with a spatula or on low speed until a shaggy dough forms. Transfer to a lightly floured surface and knead by hand 6–8 minutes until smooth and elastic, or knead in a stand mixer on medium-low for 5 minutes. The dough should be tacky but not excessively sticky; add up to 1 tbsp flour or water as needed to adjust consistency.
- 4
Sausage-Tomato Topping
- 5
Cook the sausage
While the dough rises, heat 1 tsp olive oil in a medium skillet over medium heat. Add 1 lb Italian sausage (removed from casings and crumbled) and cook, breaking into bite-size pieces, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving fat in the pan.
- 6
Make the tomato sauce
Add the minced garlic (3 cloves) to the pan with reserved fat and sauté 30–60 seconds until fragrant (do not burn). Stir in 28 oz crushed tomatoes and 2 tbsp tomato paste. Add 1 tsp dried oregano, 1 tsp dried basil, 1/4 tsp crushed red pepper flakes, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp granulated sugar if using. Bring to a gentle simmer, reduce heat to low, and cook, stirring occasionally, for 15–20 minutes to thicken slightly. Taste and adjust seasoning. Fold the cooked sausage back into the sauce or keep it separate to layer depending on preference.
Cheese & Assembly
- 7
- 8
Shape dough
Punch down the risen dough and transfer to a lightly floured surface. Using your hands, press and stretch the dough into a disc about 12 inches across. Fit the dough into the prepared pan, pressing it up the sides to create a rim about 1 to 1 1/2 inches high. The dough should come a little above the rim for a good crust. Trim any excess but leave 1/4 inch overhang if desired.
- 9
Add cheese layer
Evenly distribute 4 cups shredded mozzarella across the bottom of the dough, pressing the cheese to the edges so the sauce sits on top of the cheese (this is traditional Chicago deep-dish assembly). If using, scatter 1/4 cup sliced black olives and 1/4 cup chiffonaded fresh basil over the cheese.
- 10
Add sausage and sauce
If you folded the sausage into the sauce, spoon the sausage-tomato mixture over the cheese in an even layer. If you kept sausage separate, layer the cooked sausage over the cheese then spread the tomato sauce over it. Sprinkle 3/4 cup finely grated Parmesan over the top of the sauce for a salty finish.
Finishing & Bake
- 11
- 12
Bake
Place the assembled deep-dish pizza on the middle rack of the preheated 425°F oven. Bake until the crust is deep golden brown and the sauce is bubbling, about 25–30 minutes. If the top is browning too quickly, tent loosely with foil for the final 5–10 minutes.
- 13
Rest and serve
Remove the pizza from the oven and let rest 10 minutes to let cheeses set and make slicing easier. Run a knife around the edges, loosen, and transfer slices to plates. Garnish with extra basil if desired. Serve hot.
