Chicago-Style Deep Dish Pizza
A homemade Chicago-style deep dish pizza featuring a thick, buttery crust, abundant cheese, and a hearty medley of toppings in a rich tomato sauce.
Ingredients
For the Dough
- 2 1/4 cups all-purpose flour
- 1/2 cup cornmeal
- 1/4 cup vegetable oil
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1 cup warm water About 110°F (43°C)
For the Toppings
- 2 cups shredded mozzarella cheese High-quality recommended
- 1 cup Italian sausage (cooked and crumbled)
- 1/2 cup sliced bell peppers
- 1/2 cup sliced onions
- 1 can crushed tomatoes (28 ounces)
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
Preparation
- In a small bowl, dissolve the yeast and sugar in warm water and let it sit for 5 minutes.
- In a large bowl, mix flour, cornmeal, salt, and oil. Add the yeast mixture and mix until a dough forms.
- Knead the dough on a floured surface for about 5 minutes.
- Place the kneaded dough in a greased bowl, cover it, and let it rise for an hour.
- While the dough is rising, sauté bell peppers and onions until tender.
Baking
- Preheat the oven to 425°F (220°C).
- Roll out the dough into a circle and place it into a deep dish pizza pan, leaving some overhang.
- Layer mozzarella cheese, sausage, bell peppers, and onions in the pizza crust.
- Pour crushed tomatoes over the top and sprinkle with oregano, garlic powder, salt, and pepper.
- Fold the overhanging dough over the filling and bake for 30-35 minutes until the crust is golden brown.
- Let the pizza cool for a few minutes before slicing and serving.
Notes
Let the pizza rest for a few minutes after baking for easier slicing. Pair with a fresh salad or beer.