Description
An indulgent Chicago-style deep dish pizza with a thick, flaky crust loaded with rich toppings and gooey mozzarella.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup cornmeal
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 package active dry yeast
- 1 cup warm water
- 2 cups chunky tomato sauce
- 1 pound Italian sausage, cooked and crumbled
- 2 cups shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Fresh basil for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Mix 1 cup of warm water with the yeast and olive oil. Let it sit for 5 minutes.
- Combine 2 cups of all-purpose flour, 1/2 cup of cornmeal, and salt in a separate bowl.
- Gradually add the yeast mixture, stirring until a soft dough forms.
- Dust a clean surface with flour and knead the dough for about 5 minutes.
- Roll out the dough into a round shape and press it into your deep-dish pizza pan.
- Spread the chunky tomato sauce generously over the crust.
- Layer the cooked sausage evenly across the sauce, followed by the shredded mozzarella cheese.
- Sprinkle Italian seasoning over the top.
- Bake for 30-35 minutes until the crust turns golden brown.
- Allow the pizza to cool slightly, then garnish with fresh basil before slicing and serving.
Notes
Make-ahead tips: Prepare your dough the night before for a deeper flavor. Cooking alternatives: An air fryer can be used for mini versions of deep dish pizza.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg