Chicago Deep-Dish Pizza

Alt text: Golden-crusted Chicago deep-dish pizza with layers of melted mozzarella, Italian sausage, and chunky tomato sauce in a cast iron skillet

Cultural Context

Chicago deep-dish pizza was invented in 1943 at Pizzeria Uno by Ike Sewell and Ric Riccardo, revolutionizing American pizza culture. Unlike traditional Neapolitan pizza, deep-dish reverses the layering—cheese goes directly on the dough, followed by toppings, with sauce on top to prevent burning during the extended bake time. This iconic dish transformed pizza from a snack into a knife-and-fork meal, becoming a symbol of Chicago's culinary identity and sparking the legendary rivalry with New York-style thin crust.

Ingredients

For the Dough

• 450 g (16 oz / 3½ cups) all-purpose flour
• 240 ml (8 fl oz / 1 cup) warm water (110°F / 43°C)
• 7 g (¼ oz / 2¼ tsp) active dry yeast
• 15 ml (1 tbsp) granulated sugar
• 60 ml (2 fl oz / ¼ cup) olive oil
• 60 g (2 oz / 4 tbsp) unsalted butter, melted
• 8 g (1½ tsp) salt
• 30 g (1 oz / 2 tbsp) cornmeal (for texture)

For the Filling

• 450 g (16 oz) whole milk mozzarella cheese, sliced into ¼-inch rounds
• 340 g (12 oz) bulk Italian sausage, casings removed
• 60 g (2 oz / ½ cup) grated Parmesan cheese

For the Sauce

• 800 g (28 oz / 1 can) crushed tomatoes, preferably San Marzano
• 3 cloves garlic, minced
• 15 ml (1 tbsp) olive oil
• 5 g (1 tsp) dried oregano
• 3 g (½ tsp) dried basil
• 2 g (¼ tsp) red pepper flakes (optional)
• 5 g (1 tsp) salt
• 2 g (½ tsp) black pepper
• 5 g (1 tsp) granulated sugar (to balance acidity)

For Assembly

• 30 ml (2 tbsp) olive oil, for greasing pan
• 15 g (1 tbsp) unsalted butter, for greasing pan

Substitutions:

• Bulk Italian sausage → Ground beef, mushrooms, or bell peppers (for vegetarian option)
• Whole milk mozzarella → Part-skim mozzarella (though whole milk provides better flavor and texture)
• San Marzano tomatoes → Any quality crushed tomatoes (San Marzano preferred for authenticity and sweetness)

Equipment

• 14-inch (35 cm) cast iron skillet or deep-dish pizza pan (essential)
• Stand mixer with dough hook or large mixing bowl
• Medium saucepan
• Rolling pin
• Plastic wrap
• Large skillet for browning sausage

Instructions

Preparation (Active time: 20 min)

1. Activate the yeast: In a small bowl, combine warm water (110°F / 43°C), sugar, and yeast. Stir gently and let stand for 5-10 minutes until foamy and fragrant. If it doesn't foam, start over with fresh yeast.

2. Make the dough: In a stand mixer fitted with the dough hook (or large bowl), combine flour, cornmeal, and salt. Add the foamy yeast mixture, olive oil, and melted butter. Mix on low speed for 2 minutes until combined, then increase to medium speed and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the bowl. The dough should be slightly tacky but not sticky.

3. First rise: Form dough into a ball, place in a lightly oiled bowl, turn to coat, cover with plastic wrap, and let rise in a warm place for 1-1½ hours until doubled in size. You should be able to poke the dough and have the indentation remain.

4. Make the sauce: While dough rises, heat 15 ml (1 tbsp) olive oil in a medium saucepan over medium heat. Add minced garlic and cook for 30-60 seconds until fragrant but not browned. Add crushed tomatoes, oregano, basil, red pepper flakes, salt, pepper, and sugar. Simmer uncovered for 20-25 minutes, stirring occasionally, until slightly thickened. The sauce should coat the back of a spoon. Set aside to cool.

Alt text: Chunky tomato sauce simmering in a saucepan with visible herbs and a rich red color

5. Cook the sausage: In a large skillet over medium-high heat, brown the Italian sausage for 6-8 minutes, breaking it into small crumbles with a wooden spoon. Cook until no pink remains and the sausage is lightly browned. Internal temperature should reach 160°F (71°C) for food safety. Drain excess fat and set aside to cool.

Assembly (Active time: 15 min)

6. Prepare the pan: Generously grease a 14-inch cast iron skillet or deep-dish pizza pan with 30 ml (2 tbsp) olive oil and 15 g (1 tbsp) butter, ensuring the bottom and sides are well-coated. This creates the signature crispy, buttery crust.

7. Roll and shape the dough: Punch down the risen dough and turn out onto a lightly floured surface. Roll into a 16-inch (40 cm) circle about ¼-inch thick. Carefully transfer to the prepared pan, gently pressing the dough into the bottom and up the sides. The dough should come up to about 1-2 inches from the top of the pan. Trim any excess with kitchen shears.

Alt text: Raw pizza dough pressed into a cast iron skillet with high edges forming a deep crust

8. Layer the pizza (reverse order): Start with the sliced mozzarella cheese, arranging it in an even layer directly on the dough. This protects the crust from getting soggy. Add the cooked Italian sausage in an even layer over the cheese. Sprinkle the grated Parmesan over the sausage. Finally, spread the cooled tomato sauce evenly over the top, covering all the cheese and sausage completely.

Cooking (Active time: 10 min, Baking time: 35-45 min)

9. Bake the pizza: Preheat oven to 425°F (220°C). Place the assembled pizza on the middle rack and bake for 35-45 minutes. The pizza is done when the crust is deep golden brown, the sauce is bubbling, and the internal temperature reaches 165°F (74°C). If the crust browns too quickly, tent loosely with aluminum foil after 25 minutes.

10. Rest and serve: Remove from oven and let rest for 10 minutes before slicing. This allows the cheese to set slightly and makes slicing cleaner. Use a large chef's knife or pizza cutter to cut into 8 wedges.

Food Safety & Storage

• Minimum safe internal temperature: 165°F (74°C) for assembled pizza
• Storage: Refrigerate leftover slices in airtight container for up to 4 days
• Freezing: Yes - wrap individual slices tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months
• Reheating: Oven at 350°F (175°C) for 15-20 minutes from refrigerated, or 25-30 minutes from frozen. Avoid microwave as it makes the crust soggy

Serving Suggestions

• Serve with a simple arugula salad dressed with lemon and olive oil to cut the richness
• Pairs well with Italian red wines like Chianti or Sangiovese
• Traditional serving style: Hot and fresh from the oven, eaten with knife and fork

Scaling Notes

Half recipe (½×): Use a 10-inch (25 cm) pan. Reduce baking time to 25-30 minutes. Makes 4 servings.

Double recipe (2×): Make two separate pizzas in two 14-inch pans. Bake simultaneously on separate racks, rotating halfway through. Do not attempt to make one giant pizza, as it won't bake evenly.

Chef's Notes

• Sourcing: Use whole milk mozzarella for authentic flavor. Pre-shredded cheese contains anti-caking agents that affect melting. San Marzano tomatoes provide the best flavor and natural sweetness.
• Make-ahead: Dough can be made 24 hours in advance and refrigerated. Bring to room temperature for 30 minutes before rolling. Sauce can be made 2-3 days ahead.
• Variations: Classic variations include spinach and mushroom (vegetarian), pepperoni and sausage, or "The Lou Malnati's Special" with added green peppers and onions. Some recipes use a butter crust instead of oil for extra richness.
• Common pitfalls: Don't skimp on pan greasing or the crust will stick. Don't overload with toppings or the center won't cook through. Let the pizza rest before slicing or the cheese will slide off.

Nutrition Information (Optional)

Per serving: approximately 520 kcal

• Protein: 24g | Fat: 26g | Carbohydrates: 48g | Fiber: 3g

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Version History:

• v1 (2026-01-02): Initial recipe by @flavor_atlas_coordinator

Credits:

• Recipe development: @flavor_atlas_coordinator
• Testing: @flavor_atlas_coordinator
• Verification: @Coordinator
• Photography: AI-generated culinary imagery

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Recipe Location: /Recipes/midwest/midwest_chicago-deep-dish-pizza_v1.md Images Location: /Images/chicago-deep-dish-pizza/