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Authentic Chicago Deep Dish Pizza Recipe

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4.8 from 56 reviews

This authentic Chicago Deep Dish Pizza features a thick, buttery crust loaded with layers of mozzarella cheese, savory sausage, and rich tomato sauce, baked to golden perfection. Ideal for pizza lovers looking to recreate the classic Chicago-style experience at home.

Ingredients

Dough

  • 2¼ teaspoons active dry yeast
  • 1½ cups warm water
  • 1 tablespoon olive oil
  • 3½ cups all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt

Filling

  • 1 pound bulk beef sausage
  • ½ cup yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 28 ounces crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • 4½ cups shredded mozzarella cheese
  • 1½ cups grated Parmesan cheese

Instructions

  1. Activate yeast: In a large bowl, combine warm water and sugar. Sprinkle yeast over top and let sit for 10 minutes until foamy.
  2. Make dough: Add olive oil and salt to the yeast mixture. Gradually add flour, mixing until a shaggy dough forms. Knead for 12 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour 30 minutes or until doubled in size.
  3. Prepare fillings: In a skillet over medium heat, brown beef sausage then drain excess fat. Sauté chopped onion until softened, about 3-4 minutes, then add minced garlic and cook for 1 minute. Stir in crushed tomatoes, tomato paste, oregano, and basil. Simmer the sauce for 20 minutes to develop flavor.
  4. Assemble pizza: Preheat oven to 425°F (220°C). Punch down dough and stretch into a 14-inch circle. Grease a 9-inch deep-dish pan and press the dough onto the bottom and up the sides. Sprinkle half of the shredded mozzarella evenly over the dough.
  5. Layer fillings: Spoon the cooked beef sausage evenly over the mozzarella layer. Spread the tomato sauce over the sausage. Top with the remaining mozzarella cheese and then sprinkle grated Parmesan cheese evenly on top.
  6. Bake: Bake the assembled pizza for 35 minutes or until the crust is golden brown and cheese is melted and bubbly. If the crust browns too quickly, loosely tent with foil. Remove from oven and let rest for 15 minutes before slicing and serving.

Notes

  • Use warm water to properly activate the yeast for best dough rise.
  • Kneading the dough until elastic is essential for a chewy crust.
  • Let the dough rise in a draft-free warm spot to help it double in size.
  • Simmering the sauce allows the flavors to meld and intensify.
  • If deep-dish pan is unavailable, a cast-iron skillet can be used as an alternative.
  • Tenting the crust with foil prevents burning while allowing cheese to fully melt.
  • Letting the pizza rest after baking helps the layers set for cleaner slices.

Find it online: https://hotsavors.com/authentic-chicago-deep-dish-pizza-recipe/