Irresistible Chicago Style Deep Dish Pizza

Experience the ultimate pizza indulgence with our Chicago Style Deep Dish Pizza. This recipe brings the iconic flavors of Chicago right to your kitchen, featuring a thick, buttery crust filled with layers of rich tomato sauce, gooey mozzarella, and savory Italian sausage. Perfect for pizza nights, this dish is a guaranteed crowd-pleaser that will leave everyone craving more.

In our household, pizza night is a beloved tradition, and this Chicago Style Deep Dish Pizza has quickly become the star. My husband and kids eagerly anticipate the aroma of the freshly baked pizza wafting through the house. The first time I made it, their eyes lit up with every cheesy, flavorful bite. Now, it’s our go-to recipe for special occasions and cozy family dinners, creating memories one slice at a time.

Why This Deep Dish Pizza

• Authentic Chicago Experience: Thick, buttery crust that perfectly holds the rich toppings.
• Flavorful Sauce: Homemade tomato sauce infused with fresh basil, garlic, and a hint of heat from crushed red pepper flakes.
• Generous Toppings: Layers of mozzarella, savory Italian sausage, and tangy olives, topped with Parmesan.
• Family Approved: Loved by both kids and adults, making it the perfect meal for gatherings.

Ingredients:

For the Dough:

• 3¼ cups (390g) all-purpose flour
• ½ cup (75g) yellow cornmeal
• 1 packet (7g) rapid rise yeast
• 2 teaspoons (8g) granulated sugar
• 1½ teaspoons (9g) salt
• 1¼ cups (300ml) water, room temperature
• 3 tablespoons (45g) unsalted butter, melted and slightly cooled
• 4 tablespoons (60g) unsalted butter, room temperature
• 3 tablespoons + 1 teaspoon (50ml) olive oil

For the Sauce:

• 1 tablespoon (15ml) olive oil
• 1 tablespoon (15g) unsalted butter
• ½ medium red onion, minced
• 1 teaspoon (6g) salt
• 1 teaspoon (5g) pepper
• ½ teaspoon (1g) Italian seasoning
• ¼ teaspoon (1g) crushed red pepper flakes
• 3 cloves garlic, minced
• 1 can (800g) crushed tomatoes, no salt
• 1 teaspoon (4g) granulated sugar
• 2 tablespoons (5g) chopped fresh basil
• 1 tablespoon (15ml) olive oil

For the Toppings:

• 1 pound (450g) Italian sausage, casings removed
• ½ cup (75g) sliced olives
• 16 ounces (450g) shredded part-skim mozzarella cheese
• ⅓ cup (35g) grated Parmesan cheese

Directions:

1. Make the Dough:
   • In a stand mixer with a dough hook, blend flour, cornmeal, yeast, sugar, and salt on low speed. Add water and melted butter, mixing until combined (1-2 minutes). Scrape the bowl and mix again. Increase speed to medium and knead until dough is shiny and smooth (4-5 minutes).
   • Oil a large bowl with 1 teaspoon of olive oil. Transfer the dough to the bowl, turn to coat, cover with plastic wrap, and let rise until nearly doubled in size (about 1 hour).
2. Prepare the Sauce:
   • In a medium saucepan over medium heat, combine olive oil and butter. Add minced onion, crushed red pepper, Italian seasoning, salt, and pepper. Cook, stirring frequently, until the onion softens (about 5 minutes). Add garlic and cook until fragrant (30 seconds).
   • Add crushed tomatoes and sugar, simmering until reduced to about 2½ cups (30 minutes). Stir in fresh basil and olive oil. Adjust seasoning if needed. Set aside.
3. Laminate the Dough:
   • Preheat oven to 425°F (220°C), with the rack at the lowest position. On a clean surface, roll the dough into a 15×12 inch (38×30 cm) rectangle. Spread softened butter over the dough, leaving a ½ inch (1 cm) border. Roll the dough tightly from the short end, then flatten into an 18×4 inch (45×10 cm) rectangle.
   • Cut in half, fold each piece into thirds, pinch seams, form balls, and transfer to an oiled bowl. Cover and let rise in the refrigerator until doubled (45-50 minutes).
4. Cook the Sausage:
   • In a large non-stick skillet, cook the sausage, breaking it into chunks until browned. Drain well and set aside.
5. Assemble and Bake:
   • Coat two 9-inch (23 cm) cast iron skillets or cake pans with 1½ tablespoons olive oil each. Roll each dough ball into a 13-inch (33 cm) round, about ¼ inch (0.6 cm) thick. Transfer to the prepared pans, pressing into the corners and up the sides.
   • Layer each pizza with 2 cups of shredded mozzarella, divide sauce evenly, and add cooked sausage. Top with olives and Parmesan.
   • Bake until crust is golden brown (20-30 minutes). If over-browning, tent with foil. Cool for 10 minutes before serving.

Notes:

• Substitutions: Swap Italian sausage for turkey sausage for a lighter option. Use vegan cheese for a dairy-free version.
• Cooking Tips: If the dough is too sticky, add a little more flour while kneading. For extra flavor, mix herbs into the crust.
• Nutritional Info: High in protein from the cheese and sausage; adjust portion sizes to fit dietary needs.