Chicago Deep Dish Pizza
A towering, knife-and-fork pizza with a buttery, flaky crust that climbs high up the sides of a deep pan. Layers of gooey mozzarella, savory Italian sausage, and a chunky, bright tomato sauce baked until bubbling. This Chicago icon is a hearty, satisfying slice of Midwestern comfort.
For 6 servings
- prep · ~5 min
Activate the yeast.
1.In a small bowl, combine warm water (110°F), sugar, and yeast.2.Let it sit for 5 minutes until foamy and fragrant.TIPIf the yeast doesn't foam, it's dead — toss it and start again with fresh yeast. - knead · ~5 min
Mix and knead the dough.
1.In a large bowl, whisk together flour, cornmeal, and salt.2.Add the yeast mixture and melted butter.3.Knead on a floured surface for 5 minutes until smooth and elastic. - rest · ~45 min
Let the dough rise.
Place the dough ball in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for 45 minutes, or until doubled in size.
- prep · ~5 min
Prepare the tomato sauce.
1.Drain the canned whole tomatoes, discarding the liquid.2.Crush the tomatoes by hand into a chunky sauce in a bowl.3.Mix in minced garlic, dried oregano, a pinch of red pepper flakes, and a pinch of salt. - prep · ~2 min
Preheat the oven to 425°F and oil the skillet.
Pour the olive oil into a 12-inch cast iron skillet and coat the bottom and sides generously.
- assemble · ~3 min
Shape the crust in the skillet.
1.Punch down the risen dough and roll it into a 15-inch circle.2.Lay the dough in the oiled skillet, pressing it firmly into the bottom.3.Press the dough up the sides of the skillet, ensuring it reaches the top edge with no overhang. - assemble · ~4 min
Layer the cheese, sausage, and sauce.
1.Line the bottom of the crust with overlapping slices of mozzarella cheese.2.Evenly distribute the raw, crumbled Italian sausage over the cheese.3.Sprinkle the grated Parmesan cheese over the sausage.4.Top with the chunky tomato sauce, spreading it from edge to edge. - bake · ~35 min
Bake the deep dish pizza.
Place the skillet in the 425°F oven and bake for 30-35 minutes, until the crust is deep golden brown and the sauce is bubbling.
- rest · ~10 min
Rest the pizza before slicing.
Remove the pizza from the oven and let it rest in the skillet for 10 minutes. This allows it to set up perfectly for clean slices.
TIPSlicing straight from the oven will turn your masterpiece into a soupy mess. Patience is key. - garnish · ~1 min
Garnish with fresh basil and serve.
Scatter the chopped fresh basil over the top. Use a sharp knife to slice into wedges inside the skillet and lift out with a sturdy spatula.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a 12-inch cast iron skillet for the best heat retention and crispy crust.
- 2Press the dough all the way up the sides of the pan to create the tall crust edge.
- 3Do not pre-cook the sausage; it will cook perfectly inside the pizza during baking.
- 4Let the pizza rest for 10 minutes after baking so the layers set for clean slices.
- 5Hand-crush the tomatoes for a chunky sauce that doesn't get watery in the oven.
- 6If your dough shrinks when pressing it into the pan, let it rest 5 minutes then try again.
Adapt it for your goals.
Four-cheese
Swap the Italian sausage with an extra 8 oz of provolone and 4 oz of fontina for a rich, melty vegetarian deep dish that's still packed with flavor.
spicy pepperoniSpicy-pepperoni
Replace the Italian sausage with 8 oz of thick-cut pepperoni slices to add a crispy, spicy edge and classic pizzeria appeal.
Why this is on our healthy list.
Rich in Calcium
The generous layer of whole-milk mozzarella and Parmesan provides a significant amount of calcium essential for bone health.
Source of Lycopene
The chunky tomato sauce delivers lycopene, an antioxidant linked to heart health, which is better absorbed when cooked with a little fat.
Protein-Packed
Italian sausage and cheeses combine to make this a protein-dense meal, helping with satiety and muscle maintenance.
Frequently asked questions
Yes, but a 12-inch cast iron skillet is ideal for even browning. A heavy-duty cake pan will work, just reduce baking time by 5 minutes since it holds less heat.
