Prep Time 30 mins
Cook Time 35 mins
Rest Time 2 hrs
Total Time 3 hrs 5 mins
Cooking Method:
Cuisine: ,
Courses: ,
Difficulty: Intermediate
Cooking Temp: 220  C
Servings: 6
Best Season: All Seasons
Description

This Chicago-style deep-dish pizza pie is a thick, cheesy, and hearty meal layered with buttery crust, gooey mozzarella, rich tomato sauce, and savory Italian sausage. It's the ultimate comfort food and a guaranteed crowd-pleaser for pizza lovers.

Ingredients
    For the Dough
  • 3 ¾ cup all-purpose flour (plus more for dusting)
  • 0.25 cup cornmeal (adds signature texture)
  • 1 ½ tsp salt
  • 1 tbsp sugar
  • 2 ¼ tsp active dry yeast (1 packet)
  • 1 ¼ cup warm water (around 43°C or 110°F)
  • 0.25 cup unsalted butter (melted)
  • 2 tbsp olive oil (for greasing bowl and pan)
    • For the Cheese Layer
  • 450 g low-moisture mozzarella (sliced or shredded)
    • For the Meat Layer
  • 250 g Italian sausage (cooked and crumbled)
  • 100 g pepperoni slices (optional)
    • For the Sauce
  • 1 tbsp olive oil
  • 2 cloves garlic (minced)
  • 1 can (800 g)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp sugar (optional, to balance acidity)
    • For the Toppings
  • 0.25 cup grated Parmesan cheese
  • Fresh basil leaves (optional, for garnish)
Instructions
    Prepare the Dough
  1. 1
    In a bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy. In a stand mixer or large bowl, mix flour, cornmeal, and salt. Add melted butter and the yeast mixture. Knead on medium speed (or by hand) for about 6–8 minutes until smooth. Grease a large bowl with olive oil, place the dough inside, cover, and let it rise in a warm place for 1.5–2 hours or until doubled.
    2. Make the Tomato Sauce
  2. 2
    Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for 1 minute. Pour in the crushed tomatoes and stir in oregano, basil, salt, pepper, and sugar (if using). Simmer uncovered on low heat for 20–30 minutes until thickened. Set aside.
    3. Preheat and Prep the Pan
  3. 3
    Preheat the oven to 220°C (428°F). Grease a 23 cm (9-inch) round deep-dish or cast-iron pan with olive oil. Punch down the dough, then press it into the pan, pushing it up the sides to form a 2.5–4 cm (1–1.5 inch) wall. Let it rest for 10 minutes.
    4. Assemble the Layers
  4. 4
    Start with the mozzarella layer at the base (this prevents soggy dough). Add cooked sausage and optional pepperoni. Pour the thick tomato sauce on top and spread evenly. Sprinkle grated Parmesan over the sauce.
    5. Bake the Pizza
  5. 5
    Bake in the preheated oven for 30–35 minutes until the crust is golden brown and the cheese is bubbling. If the edges brown too fast, cover with foil halfway through baking.
    6. Rest and Serve
  6. 6
    Remove from the oven and let it rest for 10 minutes before slicing. Garnish with fresh basil if desired. Slice and serve warm.
Note

Storage: Store leftovers in the fridge for up to 3 days. Reheat in the oven at 180°C for 10–12 minutes for best results.

Freezing: You can freeze the unbaked dough or a fully baked pizza slice (wrapped well).

Variations: Use cooked spinach, mushrooms, or bell peppers for a vegetarian version. Try a blend of cheeses like provolone or asiago for extra flavor.

Make-Ahead Tip: The dough can be made up to 24 hours ahead and kept in the fridge for a slow rise.

Keywords: Deep dish pizza, cheesy, comfort food, homemade pizza, Chicago-style
Read it online: https://petitepanini.com/recipe/deep-dish-pizza-pie-recipe/