Chicago deep dish pizza with cheese and sausage Recipe
A thick, hearty pizza from Chicago that’s more like a casserole than a classic thin crust. A layer of cheese goes on the bottom, then sausage, vegetables, and on top a thick tomato sauce. It’s the kind of dish Americans order for games and movie nights, and a single slice easily replaces a whole lunch or dinner.
United States
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🎉
Party
🌿
Mild
Salty
Umami
Filling
Warming
Herby
Crunchy
Prep Time
35 min
Cook Time
35 min
Total Time
70 min
Servings
6
Ingredients
- wheat flour - 300 g
- instant yeast dry - 7 g
- water lukewarm - 180 ml
- oil neutral-tasting - 40 ml
- salt - 5 g
- mozzarella cheese grated - 300 g
- sausage smoked - 200 g
- tomatoes canned - 400 g
- garlic - 2 cloves
- oregano dried - 1 teaspoon
- sugar - 1 teaspoon
- bell pepper - 1 piece
- onion - 1 piece
- oil - 10 ml
Main Ingredient:
mozzarella cheese
Preparation
- Put the flour, salt, and instant yeast into a bowl (if you’re using fresh yeast, first dissolve it in lukewarm water with a teaspoon of sugar). Pour in the lukewarm water and oil, then knead by hand or with a dough hook for about 8–10 minutes, until the dough is smooth and elastic.
- Shape the dough into a ball, place it in a lightly oiled bowl, cover with a kitchen towel, and leave in a warm place for about 45 minutes, until doubled in size.
- Meanwhile, prepare the sauce: peel the onion and dice it finely, mince the garlic. Heat a tablespoon of oil in a pan and sauté the onion over medium heat for 3–5 minutes, until it softens and becomes slightly translucent. Add the garlic and cook for another 30 seconds, stirring.
- Add the canned tomatoes, oregano, sugar, and a pinch of salt and pepper to the pan. Simmer over low heat for 10–15 minutes, stirring every few minutes, until the sauce thickens slightly.
- Slice the bell pepper into thin strips and the sausage into rounds. If you like your sausage more browned, briefly fry it in a dry pan until lightly golden.
- Preheat the oven to 220°C (top and bottom heat). Prepare a round baking pan about 24 cm in diameter with high sides and lightly grease it with oil.
- Gently knock the air out of the risen dough, then stretch it by hand or roll it out into a circle larger than the pan so you can line the bottom and sides up to about 4 cm high. Transfer the dough to the pan, pressing it up the sides.
- Sprinkle an even layer of grated mozzarella over the bottom of the dough, leaving about 1 cm of bare crust at the top edge. Arrange the sausage slices and pepper strips on top of the cheese.
- Spread all of the tomato sauce over the top, trying not to flood the exposed edge of the dough. If you like, you can sprinkle a little extra cheese in the center.
- Place the pizza in the preheated oven and bake for 25–30 minutes, until the edges of the crust are deeply golden and the sauce on top is gently bubbling.
- After removing from the oven, let the pizza rest for 5–10 minutes so the filling can set slightly. Then cut into wedges with a sharp knife and serve.
Storage
In fridge:
3 days
Freezing:
Yes
Store leftover slices in an airtight container in the fridge for up to 2–3 days. Reheat in the oven or a dry pan so the crust stays relatively crisp; avoid microwaving for too long, as it can make the dough chewy.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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