Ingredients

2 ¼ teaspoons active dry yeast

1 ½ teaspoons sugar

1 ¼ cups warm water

2 cups all-purpose flour

½ cup yellow cornmeal

1 ½ teaspoons salt

2 tablespoons olive oil

2 tablespoons melted butter

3 cups shredded mozzarella cheese

½ cup grated parmesan cheese

1 tablespoon olive oil (for sauce)

2 cloves garlic, minced

1 can (28 ounces) crushed tomatoes

1 ½ teaspoons Italian seasoning

½ teaspoon red pepper flakes

½ teaspoon salt

1 cup cooked Italian sausage or pepperoni (optional)

Instructions

Step 1: In a bowl, combine warm water, sugar, and active dry yeast. Let sit for 10 minutes until the mixture becomes foamy.

Step 2: Add flour, cornmeal, salt, olive oil, and melted butter to the yeast mixture. Mix and knead the dough until it becomes smooth and elastic.

Step 3: Cover the dough and let it rise in a warm spot for 1 to 2 hours or until it doubles in size.

Step 4: In a saucepan, heat 1 tablespoon of olive oil over medium heat. Sauté minced garlic until fragrant, about 1 minute.

Step 5: Add crushed tomatoes, Italian seasoning, red pepper flakes, and salt to the saucepan. Simmer the sauce for 20 to 30 minutes, stirring occasionally, until it thickens.

Step 6: Preheat your oven to 425°F (218°C). Grease a 9–10 inch deep dish pan with butter or oil to prevent sticking.

Step 7: Press the dough evenly into the bottom and up the sides of the prepared pan to form the crust.

Step 8: Layer shredded mozzarella cheese over the dough. If using, add cooked Italian sausage or pepperoni on top of the cheese.

Step 9: Pour the thickened tomato sauce evenly over the toppings, covering the cheese and meat.

Step 10: Sprinkle grated parmesan cheese over the sauce for added flavor.

Step 11: Bake the pizza in the preheated oven for 30 to 35 minutes. If the crust or cheese starts to brown too quickly, cover the pizza loosely with foil halfway through baking.

Step 12: Remove the pizza from the oven and let it cool for 10 to 15 minutes before slicing and serving. This helps the toppings set for clean slices.

Tips & Variations

For a crispier crust, brush the edges with additional melted butter before baking.

Try adding vegetables like sautéed mushrooms, bell peppers, or spinach for extra flavor and nutrition.

Substitute Italian sausage and pepperoni with cooked chicken, tofu, or omit meat for a vegetarian option.

Use fresh basil or oregano in the sauce for a brighter herb flavor.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight. Just bring it to room temperature before pressing it into the pan and continuing with the recipe.

What pan is best for making deep dish pizza?

A 9–10 inch deep dish pan or a cast-iron skillet works best to achieve the thick crust and even cooking characteristic of Chicago-style deep dish pizza.