Name: Deep Deep Dish Pizza
Prep time: 30 min
Cook time: 30 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 3¾ cups all-purpose flour; ¼ cup yellow cornmeal; 2¼ teaspoons instant yeast (1 packet); 2 teaspoons sugar; 1½ teaspoons salt; 1¼ cups warm water (110°F); 3 tablespoons unsalted butter, melted; 2 tablespoons olive oil; 4 tablespoons unsalted butter, softened (for pan); 2 tablespoons olive oil (for sauce); 3 cloves garlic, minced; 1 tablespoon dried oregano; ½ teaspoon red pepper flakes; 1 (28-ounce) can San Marzano whole tomatoes; 1 tablespoon sugar; Salt and pepper, to taste; 1 pound low-moisture mozzarella, sliced; ½ cup grated Parmesan cheese; 1 pound Italian sausage with fennel, casings removed; Optional: sliced green peppers, mushrooms, pepperoni

Description

A rich, Chicago-style deep-dish pizza with a buttery cornmeal crust, mozzarella base, savory sausage, and thick San Marzano tomato sauce—layered for the ultimate crisp, gooey, and savory indulgence.

Ingredients

3¾ cups all-purpose flour

¼ cup yellow cornmeal

2¼ teaspoons instant yeast (1 packet)

2 teaspoons sugar

1½ teaspoons salt

1¼ cups warm water (110°F)

3 tablespoons unsalted butter, melted

2 tablespoons olive oil

4 tablespoons unsalted butter, softened (for pan)

2 tablespoons olive oil (for sauce)

3 cloves garlic, minced

1 tablespoon dried oregano

½ teaspoon red pepper flakes

1 (28-ounce) can San Marzano whole tomatoes

1 tablespoon sugar

Salt and pepper, to taste

1 pound low-moisture mozzarella, sliced

½ cup grated Parmesan cheese

1 pound Italian sausage with fennel, casings removed

Optional: sliced green peppers, mushrooms, pepperoni

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Instructions

Mix flour, cornmeal, yeast, sugar, and salt. Combine with warm water, melted butter, and oil. Knead until smooth (7–10 minutes).
Let dough rise in an oiled bowl until doubled (1–1½ hours).
Sauté garlic in olive oil. Add oregano, pepper flakes, crushed tomatoes, sugar, salt, and pepper. Simmer 20–30 minutes. Cool.
Butter a 12-inch deep-dish pan generously.
Roll dough into a 15-inch circle. Press into pan, trimming and folding edges to form a rim.
Let dough rise in pan for 15 minutes while preheating oven to 425 °F.
Layer mozzarella on dough. Add sausage (raw or cooked), optional toppings, then Parmesan. Top with sauce.
Bake 25–30 minutes until crust is golden and filling bubbles. Tent with foil if browning too fast.
Rest 10–15 minutes before slicing and serving.

Notes

Use sliced mozzarella to prevent soggy crust.
San Marzano tomatoes offer ideal flavor balance.
Cook sausage for deeper flavor or use raw for convenience.
Let rest before slicing to set layers.
Use a heavy knife or bench scraper to slice easily.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8)
Calories: 520
Sugar: 6g
Sodium: 740mg
Fat: 30g
Saturated Fat: 14g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 24g
Cholesterol: 70mg