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Homemade Chicago Style Deep Dish Pizza

Hi there! Welcome to a new month and a new series! Parrish from Life with the Crust Cut Off and I have been doing these monthly series for a while now and we really hope you have been enjoying them! For the month of January we will be bringing you a comforting classic every Tuesday! This first week I’m bringing you the ultimate in comfort food…. PIZZA! With my spin on it, of course!

Homemade Chicago Style Deep Dish Pizza

Homemade Chicago Style Deep Dish Pizza, she lists the recipes for EVERYTHING. The dough, Italian sausage and pizza sauce! The best Chicago style pizza outside of the city!Oh yea! If you didn’t know, I was born in Chicago and lived in the suburbs until I was 9 years old. I still have family that lives up there so we visit often! We ALWAYS have to stop at our favorite food spots and a huge deep dish pizza is always on our list! This recipe was painstakingly tweaked until it was just right by my Dad! This is definitely the best deep dish pizza outside of Chicago!

Homemade Chicago Style Deep Dish Pizza, she lists the recipes for EVERYTHING. The dough, Italian sausage and pizza sauce! The best Chicago style pizza outside of the city!

Everything from the crust, Italian sausage and sauce is homemade. It is a labor of love for this beauty but believe me it is worth it! Would also be perfect for the Superbowl! Amiright??

Homemade Chicago Style Deep Dish Pizza
 
 
Ingredients
  • For the Crust:
  • 2 packs rapid rise active dry yeast
  • 1 pinch sugar
  • 1½ Cup warm water, about 100 degrees
  • ⅓ Cup vegetable oil
  • 2 Tbls olive oil
  • 1 stick butter, melted and cooled
  • 1½ tsp salt
  • ½ Cup corn meal
  • 3¾ Cup all purpose flour
  • For the sauce:
  • 1 can (28 oz.) peeled plum tomatoes (preferable san marzano)
  • 1 can (8 oz.) tomato sauce
  • 1 Tbls basil, dried
  • 1 Tbls oregano, dried
  • 1 tsp garlic powder
  • 1 Tbls parmesan cheese
  • 3 cloves garlic, minced
  • salt and pepper to taste
  • For the Italian sausage:
  • 1 pound ground pork
  • ½ tsp oregano, dried
  • ½ tsp basil, dried
  • 4 cloves garlic, minced
  • 1 Tbls fennel seeds, crushed or ground
  • ¼ tsp pepper flakes
  • salt and pepper to taste
  • Additional Ingredients Needed:
  • 4 Tbls olive oil, to grease pizza pan and sprinkle on top of the pizza
  • 3 packages of sliced mozzarella cheese
  • ¼ Cup parmesan cheese
Instructions
  1. For the crust:
  2. A kitchenaid mixture is best to use for the crust. In the bottom of the bowl combine the yeast, oils, sugar, water and melted butter (melt the butter in the microwave and let sit on the counter for about 10 minutes so it is room temperature before adding). Whisk the mixture a couple times and let sit until the yeast starts to foam. About 10 minutes.
  3. In a separate bowl, mix the flour, corn meal and salt. Add this about a cup at a time into the yeast mixture. Scrap down the sides occasionally until it is all mixed together. I use the hook attachment the whole time, so scrapping is necessary.
  4. Put the mixer on high speed and let mix for 6 minutes. Cover with plastic wrap and place in the oven with only the light on. This will need to rise one time and will take approximately an hour. You want the dough to rise until it touched the plastic wrap. While the dough is rising you will make the remaining ingredients.
  5. For the Sauce:
  6. Take the plum tomatoes and squish them by hand, removing any hard core pieces. Mix with the remaining ingredients and set aside until pizza assembly.
  7. For the Sausage:
  8. Mix all ingredients together and set aside until pizza assembly.
  9. Pizza assembly and cooking:
  10. Preheat oven to 400 degrees.
  11. Taking a large deep dish pizza pan and coat the bottom and all sides with 2 Tbls of olive oil. Place the dough in the pan and try to work out as many of the bubbles as possible. Carefully stretch the dough and bring it up the sides of the pan as good as you can.
  12. Layer the mozzarella directly on the dough, going in a circular motion. When you are at the corners try and get the cheese in the corner of the pan with the dough, this will help to ensure the dough goes up the sides of the pan. Layer the sausage on top in dollops. Add about half of the sauce on top and spread evenly. Top off with some parmesan cheese, drizzle of olive oil and more dried oregano.
  13. Cook for 35-45 minutes. Check it about 25 minutes in and if the dough looks like it is getting dark, place foil over the whole pizza and continue to cook. It is done with the cheese is golden brown and bubbly.
  14. Take out of the oven and let sit for 10-15 minutes before cutting. Cut and serve.
  15. If you like more sauce, place the sauce on the stove and let simmer while the pizza is cooking. Serve with extra sauce on top, parmesan cheese and any other goodies you prefer!

Step by Step Directions

Homemade Chicago Style Deep Dish Pizza, she lists the recipes for EVERYTHING. The dough, Italian sausage and pizza sauce! The best Chicago style pizza outside of the city!

A kitchenaid mixture is best to use for the crust. In the bottom of the bowl combine the yeast, oils, sugar, water and melted butter (melt the butter in the microwave and let sit on the counter for about 10 minutes so it is room temperature before adding). Whisk the mixture a couple times and let sit until the yeast starts to foam. About 10 minutes.

Homemade Chicago Style Deep Dish Pizza, she lists the recipes for EVERYTHING. The dough, Italian sausage and pizza sauce! The best Chicago style pizza outside of the city!

In a separate bowl, mix the flour, corn meal and salt. Add this about a cup at a time into the yeast mixture. Scrap down the sides occasionally until it is all mixed together. I use the hook attachment the whole time, so scrapping is necessary.
Put the mixer on high speed and let mix for 6 minutes. Cover with plastic wrap and place in the oven with only the light on. This will need to rise one time and will take approximately an hour. You want the dough to rise until it touched the plastic wrap. While the dough is rising you will make the remaining ingredients.

Homemade Chicago Style Deep Dish Pizza, she lists the recipes for EVERYTHING. The dough, Italian sausage and pizza sauce! The best Chicago style pizza outside of the city!

Take the plum tomatoes and squish them by hand, removing any hard core pieces.

Homemade Chicago Style Deep Dish Pizza, she lists the recipes for EVERYTHING. The dough, Italian sausage and pizza sauce! The best Chicago style pizza outside of the city!

Mix with the remaining ingredients and set aside until pizza assembly.

Homemade Chicago Style Deep Dish Pizza, she lists the recipes for EVERYTHING. The dough, Italian sausage and pizza sauce! The best Chicago style pizza outside of the city!

Taking a large deep dish pizza pan and coat the bottom and all sides with 2 Tbls of olive oil. Place the dough in the pan and try to work out as many of the bubbles as possible. Carefully stretch the dough and bring it up the sides of the pan as good as you can.

Homemade Chicago Style Deep Dish Pizza, she lists the recipes for EVERYTHING. The dough, Italian sausage and pizza sauce! The best Chicago style pizza outside of the city!

Layer the mozzarella directly on the dough, going in a circular motion. When you are at the corners try and get the cheese in the corner of the pan with the dough, this will help to ensure the dough goes up the sides of the pan.

Homemade Chicago Style Deep Dish Pizza, she lists the recipes for EVERYTHING. The dough, Italian sausage and pizza sauce! The best Chicago style pizza outside of the city!

Layer the sausage on top in dollops. Add about half of the sauce on top

Homemade Chicago Style Deep Dish Pizza, she lists the recipes for EVERYTHING. The dough, Italian sausage and pizza sauce! The best Chicago style pizza outside of the city!

and spread evenly. Top off with some parmesan cheese, drizzle of olive oil and more dried oregano.

Homemade Chicago Style Deep Dish Pizza, she lists the recipes for EVERYTHING. The dough, Italian sausage and pizza sauce! The best Chicago style pizza outside of the city!

Cook for 35-45 minutes. Check it about 25 minutes in and if the dough looks like it is getting dark, place foil over the whole pizza and continue to cook. It is done with the cheese is golden brown and bubbly.

Homemade Chicago Style Deep Dish Pizza, she lists the recipes for EVERYTHING. The dough, Italian sausage and pizza sauce! The best Chicago style pizza outside of the city!

Take out of the oven and let sit for 10-15 minutes before cutting. Cut and serve.
If you like more sauce, place the sauce on the stove and let simmer while the pizza is cooking. Serve with extra sauce on top, parmesan cheese and any other goodies you prefer!

Pshew, that’s a lot of work, ingredients and directions! But, I assure you it IS worth it and super YUM!

I hope you enjoyed this post and recipe! If you get the courage to try this out please let me know how you enjoy it!

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Remember to see Parrish’s recipe for this week by clicking on the image below!

 Salted_Caramel_Brownies

Check out our last month’s series, all about COOKIES!

Peppermint Bark Cookies | Milky Way Stuffed Cookie Cups

Muddy Buddy Cookies | Chocolate Chip Cookie Dough Bon Bons

Chocolate Chip Meringues | Red Velvet Sandwich Cookies with Cream Cheese Frosting

Double Peanut Butter Cookies | Triple Chocolate Blondies

Peanut Butter Cheesecake Brownie Bites | Chocolate Pecan Toffee Bars

Looking for even more yummy inspiration? Make sure to follow my food board on Pinterest!

I participate in these linky parties, DIYHSHP and Orj Junkie.

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30 Wonderful Comments

  1. avatar
    Jess says:
    January 7, 2014

    This literally made me drool at 10:30 am. LOL

    Thanks for joining the Link Up this week!

  2. avatar
    January 8, 2014

    Everything about this post looks amazing! We love some pizza in the Mo’Betta house!

  3. avatar
    January 9, 2014

    This pizza looks awesome, Dana! My family loves pizza so we’ll have to try this sometime. Pinning it now!

  4. avatar
    Whitney says:
    January 9, 2014

    This pizza looks delicious!! It looks like it came straight out of a swanky pizzeria!! Thanks for sharing this recipe; I’m anxious to give it a try ASAP.

  5. my mouth is watering just looking at that it. how do u know the sausage is cooked all the way? thanks for linking up to the all things pretty party.

    • avatar
      Dana DeVolk says:
      January 10, 2014

      The pizza is in the oven for so long that the sausage cooks thoroughly along with the rest of the ingredients. Thanks so much for stopping by!

  6. avatar
    Diane Balch says:
    January 11, 2014

    I’m from New Haven, CT home of super thin crusty pizza and my family would always argue with relatives from Chicago that deep dish pizza isn’t pizza, it’s a pie. Whatever! it sure tastes good. Thanks for sharing it with us on foodie friday.

  7. avatar
    Joybee says:
    January 11, 2014

    I can’t wait to try this but I don’t have a deep dish pizza pan could I use my cast iron skillet? I’ve never had Chicago pizza before but I love pizza of all kinds. So mozzarella goes on the bottom and you put the sausage in raw…not what I’m used to with thin crust pizzas but it looks great and you sound like you know what you’re doing. Thanks for sharing with Great Idea Thursdays and I’m featuring this 🙂

    • avatar
      Dana DeVolk says:
      January 11, 2014

      Hmmm, I’m not really sure to be honest. If you have two smaller round cake pans, you can make two smaller deep dish pizzas. I’ve never tried with cast iron so I don’t want to say yes then it come out weird. If you try it out, I’d love to know the outcome!

  8. avatar
    Cathy says:
    January 12, 2014

    Although I have to admit I’m not a huge fan of deep dish, this makes me want to eat some!! Mmmm! Thanks for sharing! I saw your post at Think Pink Sundays, and had to check it out!

    I would love it if you stopped by our Facebook page to say ‘hello!’
    http://www.facebook.com/OurMiniFamily

    Cheers!
    ~Cathy~
    ourminifamily.com

  9. avatar
    Jamie @ Love Bakes Good Cakes says:
    January 13, 2014

    I love a good deep dish! I haven’t had one in forever! Thanks so much for linking up to Freedom Fridays 🙂 Pinned and shared on FB!

  10. avatar
    Cara says:
    January 13, 2014

    This looks amazing! I love pizza and I will definitely have to try this! Thanks for sharing at Tasty Tuesday! We will be featuring this week on Craft Dictator (http://www.craftdictator.com)! Come check it out tomorrow when the party goes live!

  11. avatar
    January 13, 2014

    Holy deliciousness! This looks amazing! I LOVE Chicago-style pizza! Coming from the Marvelous Monday Link up!

  12. avatar
    January 13, 2014

    I saw your post on the Clever Chicks Blog Hop, being from Chicago and remembering the pizza I had to stop by for a look. I thought it was a recipe for the stuffed which I love, but either way Chicago does have the best pizza I have ever tasted.

  13. avatar
    Krista Low says:
    January 14, 2014

    Miss Dana, this pizza looks amazing! My husband loves Chicago style pizza, he would be in absolute heaven with this. I am pinning this right now 🙂 You were also the most viewed post at last week’s Great Idea Thursday’s Link Party! Congratulations, you will be a Fabulous Feature!

  14. avatar
    Diane Haller says:
    January 15, 2014

    Hi there! Just stopping by to let you know that your deep dish pizza is one of our features this week at Family Fun Friday! Can’t wait to see what you bring next week! Blessings!

  15. avatar
    Kristina says:
    January 15, 2014

    Wow, Dana. That looks delish! I love the sliced cheese instead of shredded, never would have thought of that. I will have to give it a try. Thanks for linking up to Snickerdoodle sunday!

  16. avatar
    Dennise says:
    January 16, 2014

    I too hail from Chicago and we have been spending lots of “dough” (sorry!) to have a certain Chicago Pizza delivered frozen to us down in deep South Texas home of really bad pizza! Great Mexican food tho! I now will try my had at making this recipe and I thank you from the bottom of my old heart that still pines for the Windy City and all its great food!

  17. I didn’t think that I could love you anymore than I already do, then I saw this!!! I am from Chicago too! Arlington Heights to be exact. Am I correct in thinking that Lou Malnati’s was the inspiration for this pizza? You are being featured this week at Show Me Your Plaid Monday’s!

    • avatar
      Dana DeVolk says:
      January 19, 2014

      YAY! We are from St. Charles/Carol Stream suburbs but also lived in the Elm Wood Park area when I was really little. My personal favorite is the original Uno’s or Gino’s East. Lou Malnati’s is amazing too but not what I grew up with! Thanks so much for the feature, I hope you try out this recipe for a little taste of home! *hugs!*

  18. avatar
    anon says:
    October 5, 2014

    Your recipe is not correct . In authentic Chicago deep dish pizza there is no cornmeal–this is a myth promulgated years ago on the Internet by an entirely wrong recipe. The buttery flavor of Chicago deep dish comes from the use of corn oil, not butter (although some pizzerias grease their pans with butter). Your recipe doesn’t have nearly enough oil–you need 3 Tablespoons for every cup of flour. Mix for 1 minutes, then knead for 2 at the most–the whole point is to make a biscuit-like dough (as little gluten formation as possible)–so you will need to pre-proof the yeast in warm water (I recommend regular yeast and let the dough rise for as much as 8 hours to develop flavor). If you knead for 5 minutes, your result will be closer to bread than to authentic Chicago deep dish. For the sauce, use a high-quality brand of ground or crushed tomatoes (6-in-1, Pagliacci, etc.) and DO NOT COOK. Use a half-and-half mix of part-skim and whole milk mozzarella (again, a quality brand, like Stella or Frigo).

    • avatar
      Dana DeVolk says:
      October 5, 2014

      Thank you but this is just the way I make it, I will keep your tips in mind for my next batch!

  19. avatar
    Rasha says:
    June 9, 2015

    What the size of the deep dish?

  20. avatar
    Christina says:
    February 24, 2016

    Made this last night. I pre-cooked the sausage and used shredded cheese and my own sauce and that part was fine. I do not have a deep dish pizza pan, though. I used a couple of 9 inch round cake pans. There was too much crust. Could have gotten another pan out of it probably. Having said that I would make this again. I just need to get myself a deep dish pizza pan first.

  21. avatar
    Judijo says:
    May 14, 2016

    I have made this wonderful recipe at least a dozen times. Although it is a bit of a fight between thick or thin crust (he is thick, I am thin), when thick wins, this recipe is my go-to. If the “mood” is sausage, I use this as written. If I decide that I am not in a sausage mood, I will drain the tomatoes EVER SO SLIGHTLY, then add my raw veggie ingredients and it will be DIVINE! Thanks for putting this recipe “on paper” for us!

    • avatar
      Dana DeVolk says:
      May 14, 2016

      Thanks so much for this comment! It has really made my day. I’m glad it has come out so good for you each time!!

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