🍕 Chicago Deep Dish Pizza
This **Chicago Deep Dish Pizza** is thick, hearty, and packed with layers of cheese, toppings, and chunky tomato sauce — baked in a deep pan for that iconic golden crust. It's like a savory pie that’s perfect for feeding a crowd or enjoying leftovers all week!
Ingredients
- Dough: 2 1/2 cups all-purpose flour, 1 cup warm water, 2 tsp sugar, 2 tsp active dry yeast, 1 tsp salt, 2 tbsp olive oil
- Sauce: 1 (28 oz) can crushed tomatoes, 1 tbsp olive oil, 2 cloves garlic (minced), 1 tsp dried oregano, 1/2 tsp basil, 1/4 tsp red pepper flakes, salt & pepper to taste
- Filling: 2 cups shredded mozzarella cheese, 1/2 cup grated parmesan, 1 lb Italian sausage (cooked), 1/2 green bell pepper (sliced), 1/2 onion (sliced), optional: mushrooms, pepperoni
Instructions
- Make dough: Dissolve sugar in warm water. Add yeast and let sit 5–10 minutes until foamy. Mix in flour, salt, and oil. Knead 5 minutes. Place in oiled bowl, cover, and let rise 1 hour.
- Make sauce: In a saucepan, heat olive oil. Sauté garlic 30 seconds. Add crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper. Simmer 15–20 minutes. Cool.
- Preheat oven to 425°F (220°C). Grease a 9-inch deep cake pan or cast iron skillet.
- Press dough: Roll dough to fit the pan. Press up the sides to form a deep crust. Prick bottom with a fork.
- Add cheese: Sprinkle mozzarella and parmesan over the bottom and up the sides (this creates a barrier to keep crust crisp).
- Add toppings: Layer sausage, veggies, and any extras.
- Pour sauce: Spoon cooled tomato sauce over the top (this is deep dish — sauce goes on LAST!)
- Bake 35–40 minutes until crust is golden and cheese is bubbly.
- Cool 5–10 minutes before slicing — helps it hold its shape.
- Serve hot: Cut into wedges and enjoy with extra parmesan or red pepper flakes!
Tip: For a crispier bottom, par-bake the crust 5–7 minutes before adding cheese and toppings. Store leftovers in the fridge for up to 4 days — reheat in the oven for best texture.
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