Homemade Chicago-Style Deep Dish Pizza

Ouadie Rhabbouron

Instructions

Prepare the Dough

  1. In a small bowl, mix the  sugar and yeast into the warm water. Let it sit for 5–10 minutes until foamy.
  2. In a large bowl, combine the flour, cornmeal, and salt. Create a well in the center and add the yeast mixture, melted butter, and  olive oil.
  3. Stir until a  dough forms, then knead on a floured surface for 5–7 minutes until smooth and elastic.
  4. Transfer dough to a greased bowl, cover, and let rise for 1–1½ hours, or until doubled in size.

Make the Sauce

  1. Heat olive oil in a saucepan over medium heat. Add the onion and cook for 4–5 minutes until soft.
  2. Stir in the garlic and cook for another 1–2 minutes.
  3. Add crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), and sugar. Season with salt and pepper.
  4. Simmer for 20–25 minutes, stirring occasionally, until the sauce thickens.

Prepare the Filling

  1. Brown the sausage in a skillet, breaking it up as it cooks. Drain excess grease.
  2. If using, sauté the bell pepper and onion in the same skillet until tender. Set aside.

Assemble the Pizza

  1. Preheat the oven to 425°F (220°C). Grease a 9- or 10-inch deep-dish pizza pan.
  2. Punch down the dough and roll it into a 12-inch circle.
  3. Press the dough into the pan, making sure to form a thick crust up the sides.
  4. Layer half the mozzarella first, followed by provolone and Parmesan.
  5. Add the sausage and vegetables, then spread the tomato sauce evenly over the top.

Bake

  • Bake for 30–40 minutes, until the crust is golden and the cheese is melted and bubbly.
  • If the crust browns too quickly, loosely cover the edges with foil.

Cool and Serve

  • Let the pizza rest for 5–10 minutes before slicing.
  • Serve warm and enjoy!

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