Chicago Deep Dish Pizza
Chicago's famous casserole-in-a-pan pizza. The layers are inverted: dough first, then cheese and toppings, then crushed tomatoes on top. Bakes 30–40 minutes. A knife-and-fork affair.
Original Neapolitan pizza recipe
Ingredients
- 1 recipe Chicago deep dish dough
- 400 g Whole peeled tomatoes (crushed by hand)
- 300 g Low-moisture whole-milk mozzarella (sliced)
- 225 g Sweet Italian sausage (bulk, uncooked)
- 2 tbsp Unsalted butter (for pan)
- 1 tsp Dried oregano
- 30 g Grated Parmesan
- 5 leaves Fresh basil leaves
- 1 tbsp Extra-virgin olive oil
- 1 pinch Flaky sea salt
Directions
- 1.Preheat oven to 220°C (425°F). Generously butter a 30 cm (12 in) deep dish pan or cast iron skillet.
- 2.Press deep dish dough into the pan and up the sides to form a 4 cm (1.5 in) wall.
- 3.Layer sliced mozzarella directly on the raw dough to cover the bottom — cheese goes first, not sauce.
- 4.Press raw Italian sausage over the cheese in an even layer.
- 5.Spoon crushed whole tomatoes evenly over everything. Season with oregano and Parmesan.
- 6.Bake 30–40 minutes until crust is golden brown and the filling is bubbling. Let rest 10 minutes before slicing.
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