Chicago Deep Dish Pizza

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Chicago's most iconic pizza features a buttery, tall golden crust that cradles layers of melted mozzarella and crumbled Italian sausage, all blanketed by a chunky, herb-flecked tomato sauce on top. Baked in a deep pan until the edges turn deeply caramelized, this is more meal than pie. Slice it like a tart and serve with a cold beer.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 30 gFat
• 12 gSaturated Fat
• 52 gCarbs
• 3 gFiber
• 6 gSugar
• 32 gProtein
• 1180 mgSodium
• 480 mgPotassium
• 380 mgCalcium
• 4.5 mgIron
• 9 mgVitamin C
• 450 mcgVitamin A

Ingredients

For the dough

• 3 1/2 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp granulated sugar
• 1 1/2 tsp fine sea salt
• 1 cup warm water (110°F)
• 1/4 cup olive oil, plus extra for greasing
• 1 large egg, room temperature

For the tomato sauce

• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 can (28 oz) crushed San Marzano tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp granulated sugar
• 1/2 tsp kosher salt
• 1/4 tsp red pepper flakes

For the filling and assembly

• 1 lb whole-milk mozzarella, sliced 1/4-inch thick
• 1 lb bulk Italian sausage (hot or sweet)
• 1/2 cup grated Parmesan cheese
• 4 oz sliced pepperoni (optional)
• 2 tbsp chopped fresh basil

Directions

1. In a small bowl, combine the warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy and fragrant.
2. In a large mixing bowl, whisk together the flour and salt. Add the yeast mixture, olive oil, and egg; stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Place in an oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.
3. Meanwhile, make the sauce: heat the olive oil in a small saucepan over medium heat. Add the garlic and cook for 30 seconds until fragrant. Stir in the crushed tomatoes, oregano, basil, sugar, salt, and red pepper flakes. Simmer gently for 15 minutes, then remove from the heat to cool slightly.
4. Preheat the oven to 425°F. Generously coat a 10-inch deep-dish pizza pan or 12-inch cast iron skillet with about 2 tablespoons of olive oil, brushing up the sides.
5. Crumble the Italian sausage into a skillet over medium heat and brown for 6-8 minutes, breaking it into bite-sized pieces. Drain off excess fat and set aside.
6. Press the risen dough evenly across the bottom of the prepared pan and up the sides, forming a tall wall about 1 1/2 inches high. Layer the sliced mozzarella over the dough, followed by the browned sausage, then sprinkle evenly with the Parmesan.
7. Spoon the tomato sauce over the top and spread it gently to the edges. Arrange the pepperoni over the sauce if using. Bake on the lower oven rack for 35-45 minutes, until the crust is deep golden brown and the sauce is bubbling.
8. Remove from the oven and let rest for 10 minutes to allow the cheese to set. Sprinkle with fresh basil, then slice into thick wedges with a sharp knife and serve immediately.

Cook’s Notes

• For an authentic Chicago-style crust, use a well-seasoned cast iron skillet or a heavy deep-dish pan with tall straight sides.
• Sauce on top is traditional and intentional – it protects the thick dough from getting soggy while it bakes.
• Don't skip the 10-minute rest before slicing; the cheese needs time to firm up so the wedges hold their shape.
• For deeper flavor, make the dough the night before, refrigerate it after the first rise, and bring to room temperature before shaping.
• Swap half the mozzarella for sliced provolone if you want a sharper, more complex cheese layer.

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