Chicago Deep Dish Pizza

This is pizza as a meal in itself: a buttery cornmeal crust pressed high up the sides of the pan, piled with mozzarella and Italian sausage, and finished with a chunky tomato sauce. Slice it with a knife and fork, because this towering Chicago classic eats like a pie.

Prep time

45 mins

Cook time

40 mins

Total time

85 mins

Servings

4 servings

Calories

720

Ingredients

• 3 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 2 1/4 teaspoons instant yeast
• 1 1/2 teaspoons sugar
• 1 1/4 teaspoons salt
• 1 1/4 cups warm water
• 1/2 cup unsalted butter, melted
• 450 g Italian sausage, crumbled
• 450 g low-moisture mozzarella, sliced
• 1 can (400 g) crushed tomatoes
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 tablespoons olive oil

Instructions

1. Combine the flour, cornmeal, yeast, sugar, and salt, then mix in the warm water and melted butter and knead for about 6 minutes until smooth.
2. Cover the dough and let it rise in a warm spot for 1 hour, until doubled in size.
3. While it rises, brown the sausage in a skillet, breaking it into crumbles, and drain off the fat.
4. Simmer the crushed tomatoes with garlic, oregano, and basil for 15 minutes to make a thick sauce.
5. Press the risen dough into a greased 9-inch deep-dish pan, pushing it up the sides, then layer in the mozzarella, sausage, and sauce.
6. Bake at 220 C (425 F) for 35 to 40 minutes until the crust is deep golden and the cheese bubbles at the edges. Rest 10 minutes before slicing.

Pro tips

• Let the sauce simmer until thick, or the pie will turn soggy in the middle.
• Cheese goes under the sauce in Chicago style — it protects the crust from the tomato.
• Resting the pizza before cutting keeps the layers from sliding apart.

Frequently asked questions