There’s something undeniably magical about sinking your fork into a towering slice of Chicago Deep-Dish Pizza with Sausage and Mozzarella. Imagine a buttery, golden crust that shatters perfectly, layers of gooey cheese that stretch for days, and a chunky tomato sauce with just enough garlic to make your taste buds sing. This isn’t just pizza—it’s a culinary hug from the heart of Illinois. Whether you’re a weekend warrior in the kitchen or someone who burns toast regularly, this guide will walk you through crafting this masterpiece step by step.
Why This Recipe Works
- Built for Sharing: One pie feeds a hungry family or a group of rowdy football fans.
- Freezer Gold: Leftovers? More like planned-overs. This pizza reheats like a dream.
- Your Rules: Swap that sausage for mushrooms, peppers, or even pepperoni—it’s your kitchen, your kingdom.
The Story Behind the Sauce
Born in 1943 at Pizzeria Uno, Chicago Deep-Dish Pizza was designed to be a hearty, fork-and-knife meal. Its inverted layers (cheese first, sauce on top) and tall, buttery crust set it apart from thin-crust pies. It’s a testament to American culinary innovation—a dish that’s as much about flavor as it is about defying pizza norms.
Essential Ingredients & Tools
Ingredients for the Dough
- 240ml (1 cup) warm water (think baby bath temperature—105–110°F)
- 10g (2 tsp) sugar (the yeast’s favorite snack)
- 7g (2 1/4 tsp) active dry yeast (tiny but mighty)
- 500g (4 cups + 2 tbsp) bread flour (the muscle behind the chew)
- 45g (3 tbsp) fine yellow cornmeal (for that signature crunch)
- 10g (1 3/4 tsp) salt (flavor booster)
- 45g (3 tbsp) unsalted butter, melted (because everything’s better with butter)
Ingredients for the Sauce
- 480g (2 cups) crushed tomatoes (San Marzano or regular both work)
- 2 cloves garlic, minced (no such thing as too much)
- 1 tsp dried oregano (the Italian whisperer)
- 1 tsp dried basil (its herbal partner in crime)
- 1/2 tsp salt (balance is key)
- 1/4 tsp black pepper (just a little kick)
Ingredients for the Toppings
- 340g (12 oz) Italian sausage (sweet or hot—your call)
- 340g (12 oz) low-moisture mozzarella, shredded (trust me, skip the fresh stuff here)
- 30g (1/4 cup) grated Parmesan (the salty finishing touch)
Tools You’ll Need
- 9-inch deep-dish pan (steel or cast iron—or a cake pan in a pinch)
- Rolling pin (or a wine bottle if you’re improvising)
- Pastry brush (for buttery goodness)
- Skillet (to brown that glorious sausage)
Feeds: 4–6 lucky people | Prep: 45 mins (+ 2 hrs for the dough to rise) | Cook: 40 mins | Total: About 3 hrs (good things take time)
How to Make Chicago Deep-Dish Pizza with Sausage and Mozzarella
- Wake Up the Yeast (It’s Alive!):
Mix the 240ml (1 cup) warm water, 10g (2 tsp) sugar, and 7g (2 1/4 tsp) active dry yeast in a bowl and let it sit for 5–10 minutes. When it looks foamy like a tiny cappuccino, you’re golden. Why this matters: Foam means the yeast is active—no foam means your dough won’t rise.
- Build the Dough (The Fun Part):
Whisk together the 500g (4 cups + 2 tbsp) bread flour, 45g (3 tbsp) fine yellow cornmeal, and 10g (1 3/4 tsp) salt in a big bowl. The cornmeal isn’t just for texture—it’s like little flavor crystals. Pour in the yeasty water and 45g (3 tbsp) melted butter, then knead for 8–10 minutes until it’s smooth and stretchy. Pro tip: The dough should pass the windowpane test—stretch a small piece thin enough to see light through without tearing.
- Let It Rise (Patience, Grasshopper):
Plop the dough into a greased bowl, cover it with a damp towel, and let it rise at room temp for 1.5–2 hours. This slow rise builds flavor like a good story builds suspense. Chef’s secret: Refrigerate overnight for even deeper flavor—cold slows yeast activity, enhancing complexity.
- Brown the Sausage (The Smell Will Drive You Wild):
While the dough rises, cook the 340g (12 oz) Italian sausage in a skillet over medium heat, breaking it into crumbles. Drain the fat unless you’re into greasy pizza (no judgment). Science moment: Browning creates the Maillard reaction, adding savory, umami notes.
- Simmer the Sauce (Low and Slow Wins):
Combine the 480g (2 cups) crushed tomatoes, 2 cloves minced garlic, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper in a saucepan and let it bubble away uncovered for 20–25 minutes. Stir occasionally so it doesn’t stick. Key test: Drag a spoon through it—if the trail holds, it’s ready.
- Par-Bake the Crust (The Step You Can’t Skip):
Press the risen dough into a buttered deep-dish pan, making sure it climbs up the sides. Prick the bottom with a fork (to stop air pockets), line it with parchment, and add pie weights or dried beans. Bake at 425°F (220°C) for 10 minutes, remove the weights, and bake 5 more minutes until lightly golden. Why this matters: Par-baking ensures a crisp crust that won’t turn soggy under toppings.
- Layer Like a Pro (Order Matters):
Spread the 340g (12 oz) shredded mozzarella over the crust—this is your moisture barrier. Add the 340g (12 oz) cooked sausage, then top with the thick sauce and a sprinkle of 30g (1/4 cup) grated Parmesan. Why this order? Cheese first protects the crust from getting soggy, and sauce on top keeps the cheese from burning.
- Final Bake (The Grand Finale):
Lower the oven to 375°F (190°C) and bake for 30–40 minutes until the edges are deep gold and the sauce is bubbling. Don’t rush this—lower heat means everything cooks evenly without burning.
- Let It Rest (The Hardest Part):
Wait 10 minutes before cutting. I know, it’s torture, but this lets the cheese set so you get clean slices. Use a sharp knife and saw gently through that crisp crust.
Pro Technique
The Weighted Par-Bake Trick
Those pie weights aren’t just for show. They keep the crust from puffing up like a balloon, ensuring it stays crisp under all those toppings. For extra insurance, brush the par-baked crust with melted butter—it’s like a raincoat for your pizza.
Sauce That Sticks to Your Ribs
A watery sauce is the enemy here. Simmer it until it clings to a spoon like it’s afraid of heights. Want deeper flavor? Add a tablespoon of tomato paste or a splash of red wine early on.
Cheese Choices Matter
Low-moisture mozzarella (the kind labeled “whole milk”) melts like a dream without turning your pizza into a swimming pool. Fresh mozzarella? Save it for Caprese Salad.
Chef’s Wisdom
Mistake #1: Skipping the Par-Bake
I learned this the hard way. Without par-baking, you get a sad, soggy crust that can’t handle the toppings. Even 10 minutes with weights makes all the difference.
Layering Logic
Cheese first isn’t just tradition—it’s science. The cheese acts like a shield, keeping the crust crisp. And please, grate your own cheese. Pre-shredded stuff has anti-caking agents that make it melt like plastic.
Temperature Control
Baking at 375°F after par-baking lets the heat penetrate without scorching the top. If the top browns too fast, tent it with foil—but only after the first 20 minutes, or you’ll steam the crust.
Storage & Freshness Guide
Short-Term Storage
Wrap cooled slices individually in foil and refrigerate for up to 3 days. Reheat in a 375°F oven for 15 minutes to bring back the crisp. Microwaving? Only if you like rubbery crust.
Freezing for Later
Freeze whole or sliced pizza on a parchment-lined tray for 2 hours, then transfer to airtight bags. Reheat from frozen at 375°F for 25 minutes. Sprinkle a little water on top before reheating to revive the sauce.
Safety First
Don’t leave pizza out for more than 2 hours—dairy and meat are bacteria magnets. When reheating, make sure the center hits 165°F.
Nutrition Profile
One serving (1/6 of the pizza) packs:
- Calories: 900 (worth every one)
- Protein: 38g (pizza can be protein-packed)
- Carbs: 80g (hello, crust)
- Fat: 48g (flavor delivery system)
- Fiber: 6g (veggies in the sauce count, right?)
Ingredient Variations and Their Impact
Spicy Arrabiata Twist
Add 1 tsp red pepper flakes to the sauce and use hot Italian sausage. Finish with a chili oil drizzle for smoky heat.
Vegetarian Garden Delight
Swap sausage for sautéed mushrooms, bell peppers, and spinach. Roast some garlic and add it to the sauce for extra umami.
Three-Cheese Blend
Use 8 oz mozzarella, 3 oz provolone, and 1 oz Romano. Layer them—mozzarella on bottom, others on top—for flavor fireworks.
Gluten-Free Adaptation
Replace flour with 280g gluten-free flour blend + 1 tsp xanthan gum. Par-bake 5 minutes longer to prevent crumbliness.
Breakfast Pizza
Top with scrambled eggs, bacon, and cheddar after par-baking. Bake at 350°F for 20 minutes. Drizzle with hollandaise if you’re feeling extra.
Perfect Pairings
Complementary Dishes
- Garlic Knots: Buttery, herby, and perfect for sauce-dipping. The soft, warm dough complements the pizza’s crisp crust.
- Crisp Caesar Salad: The cool crunch of romaine and tangy dressing cuts through the pizza’s richness, balancing each bite.
Drinks
- Chianti: This medium-bodied Italian red wine’s acidity stands up to the tomato sauce, making each sip and bite harmonious.
- Hoppy IPA: The beer’s bitterness contrasts the cheese’s creaminess, creating a refreshing balance.
Something Sweet
- Tiramisu: Coffee and mascarpone cleanse the palate, offering a light finish after the hearty pizza.
- Cannoli: Sweet ricotta filling and crispy shells provide a delightful contrast to the savory deep-dish.
FAQs
Q: Can I use store-bought dough?
A: I wouldn’t. The cornmeal and butter in this dough make it special.
Q: My sauce is too watery—help!
A: Simmer it longer, at least 20 minutes, until it coats a spoon thickly.
Q: Can I make it vegetarian?
A: Absolutely! Swap sausage for mushrooms and bell peppers.
Chicago Deep-Dish Pizza with Sausage and Mozzarella: A Slice of Windy City Heaven
Make authentic Chicago Deep-Dish Pizza with Sausage and Mozzarella at home! Buttery crust, gooey cheese, and savory sausage—get the recipe now!
Ingredients
For the Dough
-
240 ml warm water (1 cup)
-
10 g sugar (2 tsp)
-
7 g active dry yeast (2 1/4 tsp)
-
500 g bread flour (4 cups + 2 tbsp)
-
45 g fine yellow cornmeal (3 tbsp)
-
10 g salt (1 3/4 tsp)
-
45 g unsalted butter (melted, 3 tbsp)
For the Sauce
-
480 g crushed tomatoes (2 cups)
-
2 cloves garlic (minced)
-
1 tsp dried oregano
-
1 tsp dried basil
-
1/2 tsp salt
-
1/4 tsp black pepper
For the Toppings
-
340 g Italian sausage (12 oz)
-
340 g low-moisture mozzarella (shredded, 12 oz)
-
30 g grated Parmesan (1/4 cup)
Instructions
-
Mix 240ml (1 cup) warm water, 10g (2 tsp) sugar, and 7g (2 1/4 tsp) active dry yeast. Let sit until foamy.01
-
Whisk 500g (4 cups + 2 tbsp) bread flour, 45g (3 tbsp) fine yellow cornmeal, and 10g (1 3/4 tsp) salt. Add yeast mixture and 45g (3 tbsp) melted butter. Knead until smooth.02
-
Let dough rise for 1.5–2 hours.03
-
Brown 340g (12 oz) Italian sausage in a skillet, breaking into crumbles.04
-
Simmer 480g (2 cups) crushed tomatoes, 2 cloves minced garlic, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper for 20–25 minutes until thickened.05
-
Press dough into a buttered pan, prick with fork, and par-bake with weights at 425°F for 10 minutes. Remove weights and bake 5 more minutes.06
-
Layer 340g (12 oz) mozzarella, 340g (12 oz) sausage, sauce, and 30g (1/4 cup) Parmesan.07
-
Bake at 375°F for 30–40 minutes until bubbly.08
-
Let cool 10 minutes before slicing.09
