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Classic Chicago Deep Dish Pizza Recipe Easy Homemade with Buttery Cornmeal Crust

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A rich and filling Chicago-style deep dish pizza featuring a buttery cornmeal crust, melty mozzarella, savory sausage, and tangy tomato sauce. This recipe is approachable, flexible, and perfect for a comforting homemade meal.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315g)
  • ½ cup fine yellow cornmeal (70g)
  • ¾ cup unsalted butter, cold and cubed (170g)
  • ¾ cup warm water (180ml)
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3 cups shredded mozzarella cheese (about 340g)
  • 1 pound Italian sausage, casings removed and cooked (or substitute with ground beef or veggies)
  • 1 medium green bell pepper, diced
  • 1 small onion, finely chopped
  • ½ cup sliced mushrooms (optional)
  • 28 ounces canned crushed tomatoes (800g)
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • ½ cup grated Parmesan cheese (50g)
  • Handful of fresh basil leaves for garnish

Instructions

  1. Activate the yeast by combining warm water (110°F/43°C), sugar, and yeast in a small bowl. Let sit for 5–10 minutes until foamy.
  2. Make the dough by whisking together flour, cornmeal, and salt in a large bowl. Cut in cold, cubed butter until mixture resembles coarse crumbs. Slowly pour in yeast mixture and stir until dough begins to come together. Knead by hand on a floured surface for about 5 minutes until smooth and slightly sticky, or use a stand mixer with dough hook for 4 minutes on medium speed.
  3. Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour.
  4. Prepare the sauce by heating olive oil in a saucepan over medium heat. Add garlic, onion, bell pepper, and mushrooms; sauté about 5 minutes until softened. Stir in crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and pepper. Simmer uncovered for 15–20 minutes until thickened, stirring occasionally. Adjust seasoning to taste.
  5. Cook the sausage in a skillet over medium heat until browned and cooked through. Drain excess fat.
  6. Preheat oven to 425°F (220°C).
  7. Punch down the risen dough and transfer to a greased deep dish pan or cast iron skillet. Press dough evenly across bottom and up sides about ½ to ¾ inch thick.
  8. Layer half of the mozzarella cheese evenly on the crust bottom. Add cooked sausage, then sautéed veggies. Pour thickened tomato sauce over the top and spread gently. Finish with remaining mozzarella and sprinkle Parmesan cheese on top.
  9. Bake pizza for 30–35 minutes until crust is golden brown and cheese is bubbly and browned in spots. Tent loosely with foil if crust browns too fast.
  10. Let pizza rest for 10 minutes before slicing. Garnish with fresh basil leaves and serve.

Notes

Keep butter cold to create flaky pockets in the crust. Do not over-knead dough to avoid toughness. Layer cheese first on crust to prevent sogginess. Simmer sauce until thick to reduce moisture. Watch baking time and tent with foil if crust browns too quickly. Use dough rising time to prepare sauce and sausage. Press dough gently but firmly into pan for thick edges.

Nutrition

Keywords: Chicago deep dish pizza, cornmeal crust pizza, homemade deep dish pizza, buttery crust pizza, sausage pizza, mozzarella pizza, easy deep dish recipe

Find it online: https://eliplate.com/classic-chicago-deep-dish-pizza-recipe-easy-homemade-with-buttery-cornmeal-crust/