Description
A hearty Chicago-style deep dish pizza featuring a buttery crust, Italian sausage, and a rich tomato sauce.
Ingredients
Scale
- 500 g (4 cups) all-purpose flour
- 10 g (2 tsp) instant yeast
- 12 g (2 tsp) fine kosher salt
- 30 g (2 tbsp) granulated sugar
- 60 g (4 tbsp) unsalted butter, softened
- 60 ml (¼ cup) extra-virgin olive oil
- 300 ml (1¼ cups) warm water
- 500 g (1 lb) Italian sausage, casings removed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 800 g (28 oz) crushed tomatoes or passata
- 1 tbsp tomato paste
- 1 tsp sugar
- 1 tsp dried oregano
- 450 g (4 cups) low-moisture mozzarella, shredded
- 30 g (¼ cup) grated Parmesan
Instructions
- Make the dough and first rise: In a bowl, whisk flour, yeast, salt, and sugar. Add butter, olive oil, and warm water. Mix until combined, knead for 6–8 minutes. Let rise until doubled, about 45–60 minutes.
- Cook the sausage and aromatics: Brown Italian sausage in a skillet. Add onion and garlic, cooking until translucent. Drain excess fat.
- Make the sauce: Combine crushed tomatoes, tomato paste, sugar, oregano, and red pepper flakes in a saucepan. Simmer gently for 12–15 minutes.
- Shape the dough into the pan: Press the dough into a 10-inch deep-dish pan, leaving a rim.
- Layer cheese, sausage, and sauce: Layer mozzarella on the dough, then add sausage mixture and pour sauce on top. Finish with more mozzarella and Parmesan.
- Bake the pizza: Preheat oven to 230°C (450°F). Bake for 15 minutes, lower temperature to 190°C (375°F) and bake for an additional 25–30 minutes until golden.
Notes
To avoid a soggy pie, be sure to pre-cook wet toppings and let the pie cool before slicing.
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 6g
- Sodium: 920mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 90mg