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This recipe guides you through creating an authentic Chicago-style deep dish pizza from scratch. Featuring a unique, flavorful crust made with butter and cornmeal, it's generously filled with layers of cheese and sausage, then topped with a thick, rich tomato sauce. This is a hearty, satisfying pizza that's meant to be eaten with a knife and fork.
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Prepare the cornmeal and butter pizza dough, then let it rise for 1-2 hours. → Press the risen dough into a generously oiled 12-inch deep-dish pan. → Layer the fillings in order: provolone, fresh mozzarella, raw Italian sausage, and shredded mozzarella. → Top everything with a thick, reduced tomato sauce and a generous amount of grated Parmesan cheese. → Fold the crust edge, drizzle with olive oil, and bake at 425°F (220°C) for about 35 minutes until golden brown.
Prepare the cornmeal and butter pizza dough, then let it rise for 1-2 hours. → Press the risen dough into a generously oiled 12-inch deep-dish pan. → Layer the fillings in order: provolone, fresh mozzarella, raw Italian sausage, and shredded mozzarella. → Top everything with a thick, reduced tomato sauce and a generous amount of grated Parmesan cheese. → Fold the crust edge, drizzle with olive oil, and bake at 425°F (220°C) for about 35 minutes until golden brown.
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The combination of butter and cornmeal in the dough is characteristic of Chicago-style pizza and provides a unique flavor and texture.
It is crucial to use a very thick, well-reduced tomato sauce to prevent the pizza from becoming watery during baking.
The traditional layering for deep dish is crust, cheese, toppings, and sauce on top. This protects the crust from becoming soggy.
Letting the pizza rest for at least 10 minutes after baking is essential. It allows the molten cheese and sauce to set, which makes for a much cleaner slice.
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