Chicago Deep Dish Pizza Recipe

This Chicago deep dish pizza recipe starts with a homemade buttery, flaky crust that's filled with layers of mozzarella cheese, seasoned Italian sausage, rich homemade tomato sauce, and freshly grated Parmesan. Baked until golden and crisp, it looks and tastes just like the iconic pizzas served in the Windy City.

Prep Time45

Cook Time40

Rest Time1

Total Time1 1 25

Course: Main Course

Cuisine: American

Keyword: Chicago deep dish pizza, deep dish pizza, deep dish pizza recipe

Servings: servings

Equipment

1 Stand Mixer with Dough Hook
3 Large Mixing Bowls
1 Medium Saucepan
1 Fine Mesh Strainer
1 Cheese Grater
2 (9-inch) Deep Dish Pizza Pans
1 Pastry Brush

Ingredients

For the Crust:

3¼ cup all-purpose flour
½ cup fine semolina important for texture
1¼ teaspoon salt
1 tablespoon sugar
2¼ teaspoon active dry yeast usually one pack
1¼ cup warm water
1/2 cup butter melted
¼ cup corn oil (or neutral oil)

For the Sauce:

1 (28 ounce / 794 gram) can whole peeled plum tomatoes crushed by hand
2 tablespoon olive oil
2 clove garlic grated
1 teaspoon salt
½ teaspoon sugar
1 tablespoon dried oregano

For the Toppings:

1 pound Italian sausage out of casing
1 teaspoon fennel seed
½ teaspoon salt
1 pound low-moisture mozzarella
Parmesan cheese block

US Customary - Metric

Instructions

For the Crust:

In the bowl of a stand mixer fitted with the dough hook, combine the flour, semolina, salt, sugar, and yeast.
3¼ cup all-purpose flour, ½ cup fine semolina, 1¼ teaspoon salt, 1 tablespoon sugar, 2¼ teaspoon active dry yeast
In a separate bowl or large measuring cup, whisk the water, melted butter, and oil. Add the liquid to the dry ingredients, and mix on medium speed just until a shaggy dough forms and no dry pockets remain.
1¼ cup warm water, 1/2 cup butter, ¼ cup corn oil (or neutral oil)
Let the dough rest for ten minutes.
Reduce the mixer speed to low, and knead until the dough is slightly elastic but still very soft, one to two minutes.
Cover and refrigerate the dough for at least 24 hours and up to 48 hours.

For the Sauce:

Pour the tomatoes into a strainer set over a bowl. Crush the tomatoes by hand into bite-sized pieces and drain excess liquid.
1 (28 ounce / 794 gram) can whole peeled plum tomatoes
Transfer the tomatoes to a saucepan along with the olive oil, garlic, salt, sugar, and oregano.
2 tablespoon olive oil, 2 clove garlic, 1 teaspoon salt, ½ teaspoon sugar, 1 tablespoon dried oregano
Bring to a gentle boil, then reduce the heat and simmer for 20-25 minutes, stirring occasionally, until slightly thickened. Set aside to cool.

For the Fillings:

In a medium bowl, combine the sausage, fennel seed, and salt. Mix gently to incorporate.
1 pound Italian sausage, 1 teaspoon fennel seed, ½ teaspoon salt
Slice the mozzarella into thin, even pieces.
1 pound low-moisture mozzarella

Build the Pizza:

Divide the dough in half (enough for two ten-inch pies). Working with one piece at a time, lightly grease a ten-inch deep-dish pan with butter or oil. Press the dough into the bottom and up the sides of the pan, pushing it all the way to the rim to create a tall, even crust.
Layer pizza “upside down”: Arrange mozzarella slices in an even layer over the dough, covering completely. Press the sausage into a single, even disk over the cheese, making sure there are no gaps. Lightly grate Parmesan over the sausage, then spoon half of the sauce evenly over the top. The remaining sauce will be used for the second pizza.
Parmesan cheese block
Brush any exposed crust with melted butter and sprinkle with more Parmesan.
Bake the pizza in the oven at 450°F (232°C) on the middle rack, until the crust is golden brown and crisp on the bottom, 30-35 minutes.
Let the pizza rest in the pan for 15 minutes before slicing (this helps the structure set and gives a clean slice with a proper cheese pull).

Video

Notes

*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.

Storage: Deep dish pizza is best served fresh, but leftovers reheat surprisingly well and maintain their flavor and texture.
- Refrigerator: Store leftover pizza slices in an airtight container or wrap them tightly with plastic wrap or aluminum foil. Refrigerate for up to four days.
- Freezer: Freeze cooled pizza slices for up to three months. Wrap each slice tightly in plastic wrap and aluminum foil, then transfer to a freezer-safe container or zip-top bag.
- Reheating Pizza: Reheat slices in the oven at 375°F (190°C) for 10-15 minutes if thawed or 20-25 minutes from frozen or until heated through and the crust is crisp again. Avoid microwaving when possible, as it can make the crust soft and chewy.

Nutrition