-
1 pound Sliced Mozzarella (Deli-style slices work best for a solid wall of cheese)
-
½ pound Italian Sausage (raw, crumbled)
-
¼ cup Grated Parmesan
Step-by-Step Instructions
1. The Dough Whisk the yeast, sugar, and warm water. Let it bloom for 5 minutes. In a stand mixer, combine flour, cornmeal, and salt. Add the yeast mixture and melted butter. Knead for about 5 minutes until smooth. Let it rise in a warm spot for 1 hour until doubled.
2. The Pan Prep Pour 2 tablespoons of oil into a 12-inch cast-iron skillet or deep-dish pizza pan. Spread it all over the bottom and sides.
3. Press the Dough Punch the dough down and press it into the pan. You want to push the dough at least 2 inches up the sides of the pan. Make sure the bottom is an even thickness.
4. The Reverse Layers (Crucial!)
-
Bottom Layer: Lay down the mozzarella slices. Overlap them so the bottom is completely covered.
-
Middle Layer: Scatter the crumbled raw sausage over the cheese. (It will cook in the oven!)
-
Top Layer: Pour the tomato sauce over the meat, spreading it to the edges. Sprinkle with Parmesan.
5. The Bake Bake at 425°F for 25 to 30 minutes.
-
The “Gold” Rule: If the edges of the crust are browning too fast, cover the top loosely with foil for the last 10 minutes.
6. The “Big Rest” This is the hardest part: Let the pizza sit for 10–15 minutes before cutting. If you cut it immediately, the cheese and sauce will flood out like a soup. Resting lets it set into those perfect, iconic layers.
3 Pro-Tips for Chicago Perfection
-
Butter the Crust: Some people brush the exposed edges of the dough with a little extra melted butter halfway through baking for that “biscuit” finish.
-
Drain Your Tomatoes: If your canned tomatoes are very watery, let them sit in a fine-mesh strainer for 10 minutes. A watery sauce is the enemy of a deep-dish pizza.
-
The Sausage: Authentically, Chicago deep-dish uses a “patty” of sausage that covers the whole pizza, but crumbling it ensures it cooks through perfectly in a home oven.
ADVERTISEMENT
