Deep Dish Pizza

If you want a comforting tasty dinnertime meal then you have to make this Deep Dish Pizza. Homemade from start to finish, this recipe is a keeper!

Course Main Course

Cuisine American, Italian

Keyword Chicago deep dish pizza, Chicago pizza, deep dish pizza, pizza

Prep Time 30

Cook Time 45

Resting Time 15

Total Time 1 15

Servings servings

Calories 1405kcal

Author Dana at ThisSillyGirlsKitchen.com

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

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.
1 1/4 ounce packet active dry 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)
In a separate bowl, mix together the salt, cornmeal, and flour. Set aside.
3/4 teaspoon kosher salt, 1/4 cup cornmeal, 1 1/2 cups + 6 tablespoons all-purpose flour
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.

Combine all the ingredients in a bowl and mix together. Cover with plastic wrap and place in the fridge until ready to assemble.
1/2 pound ground pork, 1/4 teaspoon dried oregano, 1/4 teaspoon dried basil, 2 garlic cloves, 1 1/2 teaspoons fennel seeds, 1/4 teaspoon kosher salt, 2 cracks fresh black pepper

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.
1 3/4 cups canned San Marzano plum tomatoes, 1 1/2 teaspoons dried basil, 1 1/2 teaspoons dried oregano, 1/2 teaspoon garlic powder, 1 tablespoon freshly grated Parmigiano-Reggiano cheese

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

For best results, always let the dough rise in a warm place until it doubles in size.
For an extra kick, sprinkle some red pepper flakes on top.
Don’t skip the cornmeal! It adds a unique texture and taste to the pizza crust.
Freshly grated parmesan cheese over the top before baking adds a delightful buttery flavor.