True Chicago-Style Deep-Dish Pizza

Yield: 8 slices


  • 1 teaspoon granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 18 ounces all-purpose flour
  • 2 teaspoons fine sea salt
  • 1/8 teaspoon cream of tartar
  • 1/2 cup plus 3 tablespoons olive oil, plus additional for oiling the bowl
  • 1 tablespoon melted unsalted butter
  • 12 ounces part skim mozzarella
  • 1 pound bulk Italian sausage cooked
  • 8 ounces thinly sliced pepperoni
  • 24 ounces tomato sauce
  • Grated Parmesan, for topping and garnish


  1. Mix sugar, yeast and 11 ounces water (about 100 degrees) in a bowl and let bloom for 15 minutes. Combine flour, salt and cream of tartar in the bowl of a stand mixer. Once yeast has bloomed, add to dry ingredients along with the oil. Gently combine with a rubber spatula until a rough ball is formed.
  2. Knead on low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl and proof until doubled in size, about 6 hours. Punch down and let dough settle for 15 more minutes.
  3. Position an oven rack in the middle of the oven and preheat to 450 degrees F.
  4. Coat bottom and sides of a 12-inch cake pan or traditional Chicago style pizza pan with melted butter. Using your hands, spread out about three-quarters of the dough across the bottom and up the sides of the pan (save the remainder for another use). Cover entire bottom in mozzarella.
  5. Cover half with a thin, even layer of sausage. Cover the other half with the pepperoni. Top with sauce and spread out to the edge. Sprinkle top evenly with grated Parm.
  6. Bake, rotating halfway through, until golden around the edge, about 25 minutes. Let rest for about 5 minutes, then either gently lift pizza out of pan or just cut your slice out of the pan like a pie!

Quick Pizza Dough

Yield: 2 (14-inch) pizza crusts


  • 3 ½ to 4 cups bread flour, plus more for rolling
  • 1 teaspoon sugar
  • 1 envelope instant dry yeast
  • 2 teaspoons kosher salt
  • 1 ½ cups water, 110 degrees F
  • 2 Tablespoons olive oil, plus 2 teaspoons


  • 6 cups shredded mozzarella cheese divided
  • 36 ounces tomato sauce
  • 1 pound sausage cooked and crumbled
  • ½ pound sliced mushrooms
  • ¼ cup grated parmesan cheese


  • Add the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball.
  • If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
  • Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.
  • Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces.
  • Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
  • Lightly flour a work surface and top of dough. Gently roll into a 14 inch circle.
  • Grease two deep dish pans with oil or butter.
  • Press dough into pan and up sides being careful not to tear.
  • Sprinkle each with 2 cups mozzarella.
  • Spoon 1 ½ cups sauce over each.
  • Layer each with half of the sausage, pepperoni, mushrooms.
  • Sprinkle one cup mozzarella and 2 tablespoons parmesan cheese on each,
  • Cover and bake at 425 degrees for 20 minutes. Uncover and bake another 5 minutes.
  • Let rest for 15 minutes then cut and serve.

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