Ultimate Chicago Style Deep Dish Sausage Pizza
Experience the authentic taste of Chicago with this Ultimate Deep Dish Sausage Pizza. This recipe guides you in creating a rich, buttery crust filled with layers of savory Italian sausage, gooey mozzarella, and a vibrant layer of crushed tomatoes and fragrant grated cheese. Perfect for family gatherings or a cozy night in, this pizza is designed to delight anyone who takes a bite. It's essential to read through the entire recipe beforehand to familiarize yourself with the steps and techniques involved. With a few hours for rising and baking, you'll be able to serve up a fresh, homemade deep-dish masterpiece that rivals the best pizzerias in the Windy City.
N/A
Servings
433
Calories
11
Ingredients
Ingredients
Water
3/4 cup (Lukewarm (110°F))
Granulated Sugar
1/4 teaspoon
Sea Salt or Table Salt
1/4 teaspoon
Active Dry Yeast
1/2 teaspoon
Corn Oil
1/4 cup
All-Purpose Flour
2 1/4 cups
Nonstick Cooking Spray
As needed (For greasing the pan)
Mozzarella Cheese
12 ounces (Sliced (approximately 15 slices, low moisture))
Italian Sausage
3/4 lb (Raw, crumbled)
Crushed Tomatoes
16 ounces (Lightly drained)
Romano Cheese or Parmesan Cheese
1/8 cup (Grated)
Instructions
1
Making the Dough: In a medium mixing bowl, dissolve the granulated sugar and salt in lukewarm water. Stir in the active dry yeast and let it sit for about 5 minutes until it becomes frothy.
2
Add the corn oil and about 1/2 cup of the flour, mixing until you have a thick batter. Gradually add the remaining flour, mixing until you have a rough dough.
3
Transfer the dough to a lightly floured surface and knead gently until it forms a smooth ball (about 2 to 3 minutes). Avoid over-kneading to keep the texture light. You can also use a stand mixer fitted with a dough hook for 1-2 minutes.
4
Grease a bowl with a little oil and place the dough inside, turning it to coat. Cover with plastic wrap and place it in a warm area to rise for 1 to 2 hours, or until doubled in size.
5
If desired, you can punch down the dough to rise again or refrigerate it in a zip-top bag for up to 24 hours. Simply bring it back to room temperature before use.
6
Assembling Your Pizza: Preheat your oven to 500°F (260°C) with a pizza stone on the bottom rack and a sheet of heavy-duty aluminum foil on the top rack. This preheating could take 40 minutes to an hour, so do this while the dough rises.
7
Using a fine mesh strainer, drain excess liquid from the crushed tomatoes into a bowl. Lightly grease the bottom of your 12-inch deep-dish pan (not the sides) with nonstick cooking spray.
8
Press your dough into the pan starting from the center and working it out toward the edges, forming a lip that’s about 1 to 1.5 inches high. Ensure even thickness throughout.
9
Layer the bottom with overlapping slices of mozzarella cheese until fully covered. For the sausage, crumble raw Italian sausage evenly over the cheese layer, connecting pieces to create an even web of flavor.
10
Top with any additional ingredients you prefer before the tomatoes. Using a large spoon or ladle, add the drained crushed tomatoes as the next layer, spreading it evenly from the center to the edges.
11
Finish the pizza by sprinkling grated Romano or Parmesan cheese generously over the tomato layer.
12
Lower the oven temperature to 450°F (232°C) and place the pizza pan directly on the hot pizza stone. Bake for about 35 minutes, checking for doneness. If the top begins to char, cover it loosely with aluminum foil for the remaining baking time.
13
Once out of the oven, let the pizza rest for about 5 minutes before slicing and serving. Enjoy your deep dish creation with a knife and fork for the authentic experience!
Nutrition Information
23
Fat
40
Carbs
15
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Ultimate Chicago Style Deep Dish Sausage Pizza?
It is an authentic Chicago-style pizza featuring a buttery crust, layers of sliced mozzarella, raw crumbled Italian sausage, and a top layer of crushed tomatoes and grated cheese.
How long should the pizza dough rise?
The dough should rise in a warm area for 1 to 2 hours, or until it has doubled in size.
What temperature should the oven be preheated to?
The oven should be preheated to 500 degrees F (260 degrees C) with a pizza stone on the bottom rack.
What size pan is required for this recipe?
This recipe is designed for a 12-inch deep-dish pan.
Do I need to cook the Italian sausage before putting it on the pizza?
No, the recipe calls for raw Italian sausage to be crumbled directly over the mozzarella cheese layer.
How should the crushed tomatoes be prepared?
Use a fine mesh strainer to drain excess liquid from the crushed tomatoes before layering them onto the pizza.
What is the order of layers in a Chicago deep dish pizza?
The layering order is dough, followed by mozzarella cheese, then sausage and other toppings, then crushed tomatoes, and finally grated Romano or Parmesan cheese.
At what temperature do I bake the pizza?
Once the pizza is in the oven, lower the temperature to 450 degrees F (232 degrees C).
How long does the pizza need to bake?
The pizza should bake for approximately 35 minutes.
What type of cheese is used on the bottom layer?
The recipe uses 12 ounces of sliced, low-moisture mozzarella cheese.
Can I use a stand mixer to make the dough?
Yes, you can use a stand mixer fitted with a dough hook for 1-2 minutes instead of kneading by hand.
How long should I knead the dough by hand?
Knead the dough gently for about 2 to 3 minutes until it forms a smooth ball.
Why shouldn't I over-knead the dough?
Avoiding over-kneading ensures the texture remains light and prevents it from becoming too tough.
How high should the dough go up the sides of the pan?
You should form a lip that is approximately 1 to 1.5 inches high around the edges of the pan.
What should I do if the pizza top starts to char?
If the top begins to char, cover it loosely with aluminum foil for the remaining baking time.
How long should the pizza rest before serving?
Let the pizza rest for about 5 minutes after taking it out of the oven to allow it to set.
Can the dough be made ahead of time?
Yes, you can refrigerate the dough in a zip-top bag for up to 24 hours after it rises.
What type of oil is used in the crust?
The recipe calls for 1/4 cup of corn oil for the dough.
What kind of flour is best for this recipe?
The recipe specifies using all-purpose flour.
How do I know if the yeast is active?
After sitting in lukewarm water with sugar and salt for 5 minutes, the yeast should become frothy.
Where should the pizza stone be placed?
The pizza stone should be placed on the bottom rack of the oven for the best heat distribution.
Can I add other toppings besides sausage?
Yes, you can top the pizza with any additional ingredients you prefer before adding the tomato layer.
What is the final topping for the pizza?
A generous sprinkle of grated Romano or Parmesan cheese is the final topping.
How do I grease the pan for deep dish pizza?
Lightly grease the bottom of the pan with nonstick cooking spray, but do not grease the sides.
What type of yeast is used in the dough?
The recipe uses active dry yeast.
How many calories are in this pizza?
One serving contains approximately 433 calories.
What should the water temperature be for the yeast?
The water should be lukewarm, which is approximately 110 degrees F.
How should the sausage be distributed?
Crumble the raw sausage evenly over the cheese, connecting the pieces to create an even web of flavor.
Is this pizza eaten with your hands?
While you can try, the authentic Chicago deep dish experience is usually enjoyed with a knife and fork.
How much Italian sausage is needed?
The recipe requires 3/4 lb of raw, crumbled Italian sausage.