Ingredients
Scale
- 2 ½ cups all-purpose flour (substitute with whole wheat flour for a nuttier flavor)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup warm water (around 110°F)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ½ cup unsalted butter, melted and slightly cooled (or use olive oil for a lighter crust)
- 3 cups shredded mozzarella cheese
- 2 cups crushed canned tomatoes (preferably San Marzano or any quality brand)
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon crushed red pepper flakes (optional, for a little kick)
- 1 cup cooked Italian sausage or your favorite pizza toppings (like mushrooms, bell peppers, or olives)
- ½ cup grated Parmesan cheese
Instructions
- Start by activating your yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-7 minutes until it’s frothy. If it doesn’t foam, your yeast might be old, so it’s best to start again.
- In a large mixing bowl, whisk together the flour and salt. Pour in the melted butter and the yeast mixture. Stir with a wooden spoon until it starts coming together.
- Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. I remember my first attempt—kneading with a toddler on my hip and a baby crying nearby—messy but satisfying!
- Place the dough in a lightly oiled bowl, cover loosely with a clean kitchen towel, and let it rise in a warm spot for 1 to 1 ½ hours, or until doubled in size. This is a great time to catch up on a little Netflix or chase after those little helpers in the kitchen.
- While the dough rises, prepare your tomato sauce by mixing the crushed tomatoes, oregano, garlic powder, and red pepper flakes in a bowl. No need to cook it; the heat from baking will bring out the flavors beautifully.
- Preheat your oven to 425°F (220°C). Butter a 12-inch deep-dish or cast-iron skillet generously. When the dough has risen, punch it down gently and press it evenly into the skillet, making sure it comes up the sides to form a thick crust.
- Layer the shredded mozzarella cheese evenly over the dough. This step is crucial—cheese first, then sauce—to keep the crust crispy. My mom always said layering is like telling a story: each layer builds on the last.
- Spread the tomato sauce evenly over the cheese layer. Then add your cooked sausage or preferred toppings.
- Sprinkle the grated Parmesan cheese on top for that salty, nutty finish.
- Bake the pizza for 30-35 minutes until the crust is golden brown and the sauce is bubbly. You’ll know it’s ready when the edges pull away slightly from the pan and your kitchen smells like a pizzeria.
- Let the pizza cool for 10 minutes before slicing. Trust me, this is the hardest part—waiting—but it helps the layers set so your slices hold together better.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Chicago Deep Dish Pizza, recipe, cooking, food
