Classic Chicago Deep-Dish Sausage Pizza

Born in mid-century Chicago, deep-dish pizza builds a buttery, cornmeal-kissed crust that climbs the pan like a pie shell. Mild Italian sausage, layered cheeses, and a bright crushed-tomato topping make this hearty classic unmistakably Windy City.

Serves 6 · 25 min prep · 45 min cook

Estimate for one serving

• 620 cal
• 28g protein
• 48g carbs
• 34g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1.5 lb pizza dough
• 3 tbsp olive oil
• 2 tbsp yellow cornmeal
• 1 lb mild Italian sausage
• 3 cups shredded mozzarella cheese
• 1 cup shredded provolone cheese
• 28 oz can crushed tomatoes
• 2 tbsp tomato paste
• 3 cloves minced garlic
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup torn fresh basil

Instructions

1. 1Preheat the oven to 425°F and position a rack in the lower third. Lightly coat a 12-inch deep-dish pizza pan or cast-iron skillet with olive oil, then dust the bottom and sides with cornmeal so the crust releases cleanly.
2. 2Press the pizza dough evenly across the bottom and up the sides of the prepared pan, forming a thick wall about 1.5 inches high. Let the dough rest 10 minutes so it relaxes and holds its shape.
3. 3Remove the sausage from its casings and crumble it into a large skillet over medium heat. Cook, breaking it into bite-size pieces, until browned and no longer pink, about 8 minutes. Drain excess fat and set the sausage aside.
4. 4In a medium bowl stir together the crushed tomatoes, tomato paste, minced garlic, oregano, dried basil, red pepper flakes, salt, and black pepper until the sauce is thick and fragrant.
5. 5Scatter half of the mozzarella and all of the provolone over the dough base in an even layer. This cheese barrier keeps the crust from getting soggy under the toppings.
6. 6Distribute the cooked sausage evenly over the cheese. Spoon the seasoned tomato sauce over the sausage, spreading it gently to the edges without disturbing the cheese layer underneath.
7. 7Top with the remaining mozzarella and sprinkle the grated Parmesan across the surface. Drizzle a little olive oil over the top for extra browning.
8. 8Bake on the lower rack for 30 to 35 minutes until the crust is deep golden and the cheese is bubbling with browned spots. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
9. 9Remove the pan from the oven and let the pizza rest 10 minutes so the layers set and slices hold together. Run a thin spatula the edge to loosen.
10. 10Garnish with torn fresh basil, cut into wedges, and serve hot straight from the pan while the cheese is still stretchy.