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Deep Dish Pizza

Deep dish pizza is easier to make then you think! This recipe for homemade deep dish pizza includes recipes for pizza dough, pizza sauce, and Italian sausage.
Course Main Course
Cuisine American, Italian
Keyword Chicago deep dish pizza, Chicago pizza, deep dish pizza, pizza
Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 1387kcal
Author Dana at ThisSillyGirlsKitchen.com

Ingredients

Pizza Dough

  • 1 1/4 ounce packet rapid-rise yeast
  • pinch granulated sugar
  • 3/4 cup warm water
  • 1/4 cup vegetable oil
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter (1/2 stick) melted and cooled
  • 3/4 teaspoon kosher salt
  • 1/4 cup cornmeal
  • 1 1/2 cups + 6 tablespoons all-purpose flour

Italian Sausage

  • 1/2 pound ground pork
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 2 garlic cloves minced
  • 1 1/2 teaspoons fennel seeds crushed fine with mortar and pestle or in a coffee/spice grinder
  • 1/4 teaspoon kosher salt
  • 2 cracks fresh black pepper

Pizza Sauce

  • 1 3/4 cups canned San Marzano plum tomatoes half of a 28 ounce can
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon garlic powder
  • 1 tablespoon freshly grated Parmigiano-Reggiano cheese or parmesan cheese

Pizza Assembly

  • 4 tablespoons unsalted butter (1/2 stick)
  • cooking spray
  • 1 pound sliced mozzarella cheese
  • 2 tablespoons olive oil
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese or parmesan cheese

Instructions

Pizza Dough

  • It is easier to make the dough in a stand mixer, however, a hand mixer can be used. Place the yeast, sugar, warm water, vegetable oil, olive oil, and butter in the bottom of the stand mixer (or large bowl). Stir to combine, let sit until bubbles form, about 5 minutes.
  • In a separate bowl, mix together the salt, cornmeal, and flour. Set aside.
  • Which the mixer on low speed with the dough hook attachment, gradually start adding the flour mixture into the wet mixture. Scrape down the sides of the bowl as needed. Once all the dry is mixed into the wet, place the mixer on high speed and beat for 6 minutes. 
  • Cover the bowl with a clean towel and place in a warm spot, such as a microwave or an oven with the light turned on. Let the dough rise for 1 hour or until dough is doubled in size. While the dough is rising, make the rest of the components.

Italian Sausage

  • Combine all the ingredients in a bowl and mix together. Cover with plastic wrap and place in the fridge until ready to assemble.

Pizza Sauce

  • Crush plum tomatoes by hand, discard any stems. Mix in the rest of the ingredients, cover with plastic wrap and place in the fridge until ready to assemble.

Pizza Assembly

  • Preheat oven to 400 degrees. With the butter generously grease the bottom and sides of two 9-inch round baking pans (or one 16-inch round baking pan). Divide the dough between the two pans. Spray hands with cooking spray, work the dough into an even layer in the bottom of each pan and up the sides as much as you can.
  • Divide the cheese between the two pizzas, making an even layer in the bottom. Press cheese into the corners of the pan, this will help the crust to stay put up the sides of the pan.
  • Evenly dollop the sausage on top of the cheese. Evenly spread sauce on top. Top each with a drizzle of olive oil and the parmesan cheese.
  • Bake for 40-45 minutes until the crust is golden brown and bubbly. Remove from the oven and place the pans directly on a wired rack to cool. Cool slightly for 10-15 minutes before cutting, this is very important. You want the pizza to set up slightly. Slice in the pan and serve. 

Nutrition

Calories: 1387kcal | Carbohydrates: 98g | Protein: 50g | Fat: 88g | Saturated Fat: 47g | Cholesterol: 195mg | Sodium: 1650mg | Potassium: 495mg | Fiber: 5g | Sugar: 2g | Vitamin A: 35.1% | Vitamin C: 5.6% | Calcium: 72.8% | Iron: 41.5%