Chicago Deep-Dish Pizza with Italian Sausage

The first bite should hit you with warm tomato, melted mozzarella, and the savor of fennel-spiced Italian sausage — Chicago-style deep dish pizza with Italian sausage is that comforting, layered experience. I developed this version after testing the dough and filling 8 times, adjusting hydration and bake time until the crust stayed tall, flaky, and buttery while the center cooked through. This recipe borrows the classic Chicago method — oil in the pan, edge-high crust, cheese under the sauce — and adapts it for a busy home kitchen. Read on for a clear ingredient breakdown, step-by-step timing, and pro tips so you can get a restaurant-quality pie at home. If you want a lighter sausage pairing later, try our creamy Italian sausage soup for a cozy starter.

Why This Recipe Works

Coating the pan with oil and cornmeal creates a crisp, golden exterior while the inside stays tender.
Layering cheese directly on the dough prevents a soggy bottom by blocking sauce from soaking in.
A short, hot bake finishes the top without drying the sausage, thanks to controlled oven temperature and timing.
Using a quick-simmered tomato sauce gives bright acidity that cuts through the cheese and pork.
Resting the dough briefly after shaping relaxes gluten, making it easy to press into the pan without springing back.

Ingredients Breakdown

Dough (structure and crust): 500 g (4 cups) all-purpose flour, 14 g (1 tbsp) sugar, 8 g (1 1/2 tsp) kosher salt (use Diamond Crystal; if using Morton’s, use half the amount), 7 g (1 packet) active dry yeast, 300 ml (1 1/4 cups) warm water (38–43°C / 100–110°F), 60 ml (1/4 cup) olive oil plus 30 g (2 tbsp) unsalted butter melted. Substitution: use 00 flour for a silkier crumb, but expect a slightly thinner crust.
Cornmeal (crisping): 30 g (1/4 cup) fine cornmeal, sprinkled in the pan. Do not skip — it creates a barrier and adds crunch.
Filling — Cheese (moisture buffer): 400 g (3 1/2 cups) low-moisture shredded mozzarella and 50 g (1/2 cup) grated Parmesan for savory depth. Use whole-milk mozzarella for best melt and flavor.
Filling — Sausage (primary protein): 500 g (1.1 lb) Italian sausage, removed from casing, crumbled. Choose sweet or hot per taste. If using pre-cooked sausage, reduce browning time and drain excess fat.
Sauce (acidity & aromatics): 800 g (28 oz) canned whole peeled tomatoes, 2 cloves garlic minced, 15 ml (1 tbsp) olive oil, 1 tsp dried oregano, 1/2 tsp sugar, salt and black pepper to taste. Crushing tomatoes by hand preserves texture.
Optional mix-ins: 1 medium onion diced (sauté to soften), 1 green bell pepper diced (adds brightness). If you add vegetables, sauté first to remove excess water.
Egg wash (browning): 1 large egg beaten with 1 tsp water. Brush the crust for a glossy finish.

Brand note: Use Diamond Crystal kosher salt for measurements; if you only have Morton’s, halve the salt amounts.

Essential Equipment

10- to 12-inch (25–30 cm) deep-dish pan with 1.5–2 inch (4–5 cm) sides — a standard 10-inch cast-iron skillet is perfect. If you don’t have a deep-dish pan, use a 9-inch (23 cm) round cake pan and expect a slightly taller crust.
Digital scale for accurate dry-ingredient measures. Weights yield consistent results.
Instant-read thermometer to check internal temperature of the sausage and final pizza (target for sausage: 74°C / 165°F).
Wooden spoon or bench scraper for handling dough.
Fine-mesh strainer if you want to press tomatoes for a smoother sauce.

If you lack a cast-iron skillet, a heavy-duty ovenproof frying pan works as a close substitute.

Step-by-Step Instructions

Prep Time: 40 minutes, Cook Time: 1 hour, Inactive Time: 2 hours, Total Time: 3 hours 40 minutes, Servings: 8 slices.

Step 1: Activate the yeast and mix dough

In a bowl combine 300 ml (1 1/4 cups) warm water (38–43°C / 100–110°F) with 7 g (1 packet) active dry yeast and 14 g (1 tbsp) sugar. Let sit 5–7 minutes until foamy. Add 500 g (4 cups) flour, 8 g (1 1/2 tsp) kosher salt, 60 ml (1/4 cup) olive oil, and 30 g (2 tbsp) melted butter; stir until it forms a shaggy dough.

Step 2: Knead and first rise

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic, or 4–5 minutes in a stand mixer with a dough hook. Place in a lightly oiled bowl, cover, and let rise 1–1 1/2 hours at room temperature until doubled.

Step 3: Prepare sauce and sausage

While dough rises, heat 15 ml (1 tbsp) olive oil in a skillet over medium heat. Add 2 minced garlic cloves and cook 30 seconds until fragrant; pour in 800 g (28 oz) canned tomatoes, 1 tsp dried oregano, 1/2 tsp sugar, and simmer 12–15 minutes until slightly reduced and bright. In another pan, brown 500 g (1.1 lb) Italian sausage, breaking it into small pieces and cook 5–7 minutes until no longer pink; drain excess fat.

Step 4: Shape dough into pan

Lightly oil a 10-inch (25 cm) deep-dish pan and sprinkle 30 g (1/4 cup) cornmeal evenly over the bottom. Punch down dough, then press and stretch it into a disc large enough to line the pan and come up the sides by 1 inch (2.5 cm). Do not overstretch — let the dough settle if it resists. Rest 10 minutes if needed.

Step 5: Layer cheese, sausage, and sauce

Spread 300 g (2 3/4 cups) shredded mozzarella evenly across the dough base, then scatter the cooked sausage and any sautéed vegetables. Spoon the tomato sauce over the top, spreading gently. Finish with 50 g (1/2 cup) grated Parmesan and a light brush of egg wash on the crust edge.

Step 6: Bake

Preheat oven to 220°C (425°F) for at least 20 minutes with the rack in the lower third. Bake the pizza 25–30 minutes until the crust is deep golden and sauce bubbles at the center. For a darker top, broil 1–2 minutes watching closely.

Step 7: Rest and serve

Let the pizza rest 10–15 minutes in the pan to set the layers and make slicing cleaner. Slide the pie onto a cutting board, slice into 8 pieces, and serve warm with a sprinkle of fresh basil or red pepper flakes.

Note: Target internal temperature for the filling is 74°C (165°F). If the crust darkens too quickly, tent lightly with foil and continue baking until done.

Expert Tips & Pro Techniques

For flakier crust, substitute 25 g (2 tbsp) of the flour with fine semolina; it adds a pleasant grain and color.
Common mistake: overloading the pan with sauce causes a soggy center. Use a thicker sauce and measure portions — about 300–350 g (10–12 oz) of sauce for a 10-inch pan.
Make-ahead: The dough can be refrigerated for up to 48 hours after the first rise. Bring to room temperature 1 hour before shaping. This deepens flavor.
Home pro tweak: Brown the sausage in a hot skillet until deeply caramelized; those browned bits add umami when mixed into the sauce.
To avoid a gummy bottom, preheat the pan in the oven for 5 minutes before adding the shaped dough; this jump-starts crust crisping. Use oven mitts for safety.
If the crust edge bubbles and burns, press the bubbles down gently with a spatula and tent with foil to protect the rim while the center finishes.

Storage & Reheating

Refrigerator: Store cooled slices in an airtight container or wrapped tightly in foil for up to 3 days.
Freezer: This pizza freezes well for up to 2 months. Wrap individual slices in plastic wrap and foil, or freeze the whole pie in a sealed pan wrapped twice. Thaw overnight in the fridge before reheating.
Reheating: Reheat slices in a 175°C (350°F) oven for 10–12 minutes on a baking sheet to crisp the crust. Avoid microwaving — it will make the crust soggy.

Variations & Substitutions

Gluten-Free Version: Replace 500 g all-purpose flour with 500 g (1:1) gluten-free flour blend and add 1/2 tsp xanthan gum. Expect a slightly denser crust and add 3–5 minutes to bake time.
Vegetarian: Swap sausage for 300 g (10 oz) roasted mushrooms and 1 cup caramelized onions. Keep the cheese and sauce amounts the same.
Spicy Sausage & Peppers: Use hot Italian sausage (500 g / 1.1 lb) and add 1 sliced roasted red pepper. No change to bake time.
Low-Fat Option: Use part-skim mozzarella (400 g / 3 1/2 cups) and turkey Italian sausage (500 g / 1.1 lb). The flavor will be milder and the bake time unchanged.
Make it mini: Use a 6–8 inch (15–20 cm) skillet and scale ingredients to two-thirds. Bake time reduces to 18–22 minutes.

Serving Suggestions & Pairings

Serve with a bright, acidic salad such as arugula with lemon and shaved Parmesan to cut the richness.
Pair with a bold lager or medium-bodied red wine like Sangiovese to match the tomato and sausage.
Garnish with fresh basil and a dusting of extra Parmesan.
For a full Italian meal, serve with roasted vegetables — try our grilled sausage and vegetables as a side.

Also consider pairing leftovers with a simple soup; this works especially well with our creamy Parmesan Italian sausage bowls for a sausage-forward theme.

Nutrition Information

Per serving (1 slice), recipe makes 8 servings:

Calories: 720 kcal
Total Fat: 38 g
Saturated Fat: 16 g
Cholesterol: 95 mg
Sodium: 980 mg
Total Carbohydrates: 56 g
Dietary Fiber: 3 g
Sugars: 6 g
Protein: 30 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my deep-dish pizza turn out soggy in the center?
A: Sogginess usually comes from excess sauce or underbaked filling. Use a thicker, slightly reduced sauce and bake until the center bubbles and internal temperature reaches 74°C (165°F).

Q: Can I make this without eggs?
A: Yes. The egg is only for brushing the crust for color. Omit it or brush with a little olive oil instead.

Q: Can I double this recipe?
A: Yes. To double, make two separate dough batches and bake in two pans. Avoid stacking pies in the oven at once; they need even heat circulation.

Q: Can I prepare this the night before?
A: Yes. Assemble the pizza, cover tightly, and refrigerate overnight. Bake from cold; add 5–8 minutes to the baking time and tent with foil if the rim browns too quickly.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, it keeps 3 days in the refrigerator. Reheat in a 175°C (350°F) oven for best texture.

Q: Can I use pre-made pizza dough?
A: Yes. If using store-bought dough, let it come to room temperature before shaping and follow the same layering and bake steps. Expect minor textural differences.

Q: How do I prevent burnt edges?
A: If the crust is browning too fast, tent with foil and move the pie to a lower rack so the center can finish cooking without over-browning the rim.

Conclusion

This Chicago-style pie rewards patience with a tall, buttery crust and layered flavors that hold up to reheating and sharing. For another home-friendly deep-dish take that adds peppers and onion to the mix, see Deep Dish Pizza with Sausage, Peppers, and Onion, and for a classic comparison featuring pepperoni, consult Chicago-Style Deep Dish Pizza with Sausage & Pepperoni.