Description
A perfect Chicago-style deep-dish pizza with a buttery crust, gooey cheese layer, and chunky tomato sauce that guarantees restaurant-quality results.
Ingredients
Scale
- 3½ cups all-purpose flour
- 1 package (2¼ teaspoons) active dry yeast
- 1 tablespoon sugar
- 1½ teaspoons salt
- 2 tablespoons yellow cornmeal
- ¼ cup vegetable oil
- 1¼ cups warm water (110°F)
- 4 tablespoons butter, melted
- 1 pound mozzarella cheese, sliced
- 1 pound Italian sausage, cooked and crumbled (optional)
- 1 large green bell pepper, diced
- 1 medium onion, thinly sliced
- 8 ounces mushrooms, sliced (optional)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 (28-ounce) can crushed San Marzano tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- ¼ cup grated Parmesan cheese
Instructions
- In a large bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
- Mix in 1 cup of flour, cornmeal, salt, and oil. Stir until smooth. Gradually add remaining flour until a soft dough forms.
- Turn dough onto a floured surface and knead for 6-8 minutes until smooth and elastic. Place in an oiled bowl, turn to coat, and cover. Let rise in a warm place for 45 minutes or until doubled in size.
- While the dough rises, prepare your sauce. In a medium saucepan, combine crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and red pepper flakes. Simmer on low for 20 minutes, stirring occasionally.
- Preheat oven to 425°F (220°C). Punch down the dough and roll it out to a circle about 3 inches larger than your pizza pan.
- Brush the pan with 2 tablespoons melted butter. Place dough into pan, press it up sides, and brush dough with remaining butter.
- Layer mozzarella slices on the bottom. Add sausage, bell pepper, onion, mushrooms, and garlic. Drizzle with olive oil.
- Top with tomato sauce, spreading evenly. Sprinkle with Parmesan and parsley.
- Bake for 35–40 minutes or until crust is golden and sauce is bubbly. Let rest for 10 minutes before slicing.
Notes
- Use fresh mozzarella and San Marzano tomatoes for the best flavor.
- Substitute gluten-free flour for GF version.
- Let dough rise fully for best texture.
- Leftovers keep 4 days in fridge.
- Freeze slices individually wrapped for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 5 g
- Sodium: 890 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 30 mg