Deep Dish Pizza
Great news: You don’t have to travel to Chicago to eat doughy, cheesy deep dish pizza because now, you can make it right in your kitchen. The most time-consuming part of this recipe is making the dough, but you can prepare it up to a month in advance and freeze it for later. Bake the dough in a deep dish pan covered with homemade tomato sauce, sausage, and cheese until it's golden-brown and bubbling.
by Pierce Abernathy • featured in Our All-Time Favorite Pizza Recipes
25 minutes
Inspired by sallysbakingaddiction.com
25 minutes
Ingredients
for 8 servings
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½ lb italian sausage (225 g) - 10 slices mozzarella cheese
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½ cup freshly grated parmesan cheese (55 g)
Dough
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1 ¼ cups water, warm (300 mL) -
2 ¼ teaspoons active dry yeast -
2 teaspoons sugar -
3 ¼ cups flour (405 g) -
¾ cup cornmeal (105 g) -
2 teaspoons salt -
2 tablespoons butter, melted -
1 tablespoon olive oil
Sauce
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2 tablespoons butter - 1 onion, diced
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1 teaspoon salt -
1 teaspoon crushed red pepper -
1 teaspoon dried oregano - 2 cloves garlic, chopped
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1 teaspoon sugar -
30 oz crushed tomato with basil, 1 can (795 g)
Nutrition Info
Shop ingredients with-
Calories
466
-
Fat
18g
-
Carbs
57g
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Fiber
4g
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Sugar
5g
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Protein
17g
Estimated values based on one serving size.
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Preparation
- For the pizza sauce, melt the butter in a small saucepan and add the onion, salt, red pepper flakes, and oregano, and sauté until golden brown.
- Add the garlic, sugar, and crushed tomatoes, and simmer for roughly 20 minutes or until sauce thickens.
- For the dough, combine the active dry yeast, sugar, and warm water together and let sit for one minute.
- In a large mixing bowl, combine the flour, cornmeal, and salt.
- Add the yeast mixture and butter into the dry ingredients and stir until dough forms.
- Bring dough to floured surface and knead until dough forms into a ball.
- Move dough to large bowl drizzled with olive oil. Coat dough in oil and cover. Let rest for 1 hour.
- Remove dough and bring onto floured surface.
- Cut dough in half and begin working dough out, ensuring that it is at least 2 inches (5 cm) wider than your deep dish pan.
- Double wrap the remaining dough with plastic wrap and place in a resealable freezer bag. Freeze for up to a month.
- Preheat your oven to 425°F (215°C).
- Bring your dough into your oiled and floured deep dish pan.
- Using your hands press dough into sides of your dish making it as even as possible.
- Lay slices of mozzarella across the dough, covering the entire bottom.
- Add pieces of uncased italian sausage on top of the mozzarella and top with tomato sauce.
- Bake for 20-25 minutes or until crust starts to lightly brown and the cheese is melted.
- Garnish with parmesan, cut and serve.
- Enjoy!
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Tips
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Chelsea Hawkins
This turned out delicious
2018-07-07T20:49:29Z Helpful (46) -
Alyssa Longoria
WOW!!! I can’t believe how amazing this turned out. Toppings I used were: mozzarella, pepperoni, salami, spinach, mushrooms and some white cheddar. Only thing I would critique is that when I cut it into slices (waited 10 min) the sauce was a little watery and the toppings kind of slid off of the slice. I’m wondering if I didn’t simmer the sauce long enough?
2018-12-08T00:11:24Z Helpful (26) -
tori.ostrow
This is the best deep dish I’ve ever made, and eaten. If using a bigger deep dish pan use the entire crust, and don’t split it in half for a thicker crust.
2018-06-29T03:36:12Z Helpful (22) -
Andrew Kilada
Dope, can’t figure out how to cut it yet, but we’re pretty much chefs thanks to the tasty app 👌
2019-02-18T00:02:58Z Helpful (14)
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