Entree: United States – Midwestern United States (Illinois) – Chicago Deep-Dish Pizza

Serving Size: 6

Approximate Time

Prep 45 min

Cook 50 min

Total 1 hr 35 min

Ingredients

- 3 1/4 cups (420 g) all-purpose flour
- 2 tbsp (20 g) yellow cornmeal, plus 1 tbsp (10 g) for pan dusting
- 2 1/4 tsp (7 g) instant yeast (1 packet)
- 1 tbsp (12 g) granulated sugar
- 1 1/2 tsp (8 g) fine salt
- 1 cup + 2 tbsp (270 ml) warm water (105–115°F / 40–46°C)
- 3 tbsp (45 ml) olive oil, plus 1 tbsp (15 ml) for sautéing
- 2 tbsp (28 g) unsalted butter, melted (plus extra for pan if desired)
- 16 oz (455 g) low-moisture mozzarella, shredded
- 1/2 cup (50 g) grated Parmesan cheese
- 12 oz (340 g) Italian sausage, bulk (casings removed) — approx. 12 oz (340 g)
- 3 oz (85 g) pepperoni, sliced — approx. 3 oz (85 g)
- 4 oz (115 g) mushrooms, sliced
- 1 small green bell pepper, sliced (approx. 4 oz / 115 g)
- 1/2 medium yellow onion, thinly sliced (approx. 4 oz / 115 g)
- 3 cloves garlic, minced (approx. 9 g)
- 28 oz (800 g) canned crushed tomatoes (use a chunky style)
- 2 tbsp (33 g) tomato paste
- 1 tsp (1 g) dried oregano
- 1 tsp (1 g) dried basil
- 1 tsp (4 g) granulated sugar (optional, to balance acidity)
- 1/4 tsp (1 g) red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Additional olive oil for drizzling (about 1 tbsp / 15 ml)

Instructions

Short Description:
A hearty Chicago-style deep-dish pizza with a thick, buttery crust baked in a deep pan, layered with low-moisture mozzarella, savory toppings, and a chunky tomato sauce baked on top.

Regional Notes:
This Illinois/Midwestern version follows the classic Chicago order: a sturdy, slightly cornmeal-sprinkled crust pressed into a deep pan, cheese first, then toppings, and a chunky, seasoned tomato sauce placed on top before baking. It differs from thin-crust pizzas by depth, assembly, and a sauce-forward finish.

1. In a large bowl or stand mixer bowl, whisk together flour, cornmeal, instant yeast, sugar, and salt.
2. Add warm water, 3 tbsp (45 ml) olive oil, and melted butter; mix until a shaggy dough forms. Knead by hand 8–10 minutes or by mixer with dough hook 6–8 minutes until smooth and elastic.
3. Lightly oil a bowl, place the dough ball inside, cover, and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.
4. While dough rises, cook the toppings: heat 1 tbsp (15 ml) olive oil in a skillet over medium-high heat. Add Italian sausage and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Transfer sausage to a bowl and drain excess fat.
5. In the same skillet, add onions and bell pepper; sauté 4–5 minutes until beginning to soften. Add mushrooms and cook 3–4 more minutes. Stir in garlic and cook 30 seconds; remove vegetable mixture and set aside with sausage.
6. Make the chunky tomato sauce: in a saucepan over medium heat, combine crushed tomatoes, tomato paste, oregano, basil, sugar (if using), red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer and cook, uncovered, 12–18 minutes until slightly thickened but still chunky. Adjust seasoning; keep warm.
7. Preheat oven to 425°F (220°C). Generously butter or oil a 10-inch (25 cm) deep-dish pan (2–3 inch / 5–7 cm sides). Sprinkle 1 tbsp (10 g) cornmeal evenly in the pan.
8. Punch down the dough and form into a ball. Press the dough into the prepared pan, working up the sides to create a rim about 1/2–3/4 inch (1.5–2 cm) thick and ensuring an even bottom; trim any extreme excess.
9. Layer the pizza: first spread the shredded mozzarella evenly across the dough bottom, pressing slightly to create a cheese barrier. Sprinkle about 1/4 cup (25 g) grated Parmesan over the mozzarella.
10. Distribute the cooked sausage, pepperoni, and sautéed vegetables evenly over the cheese layer. Sprinkle another 2–3 tbsp (15–25 g) Parmesan if desired.
11. Spoon the chunky tomato sauce over the toppings, covering them completely and spreading to the edges. Drizzle about 1 tbsp (15 ml) olive oil over the sauce.
12. Bake in the preheated oven 30–40 minutes, rotating once if your oven is uneven, until crust is deep golden-brown and sauce is bubbling. If the top sauce browns too quickly, tent loosely with foil.
13. Remove pizza and let rest in the pan 10–15 minutes to set the layers. Run a knife around the edge, transfer to a cutting surface, slice into 6 wedges, and serve hot.