Chicago Deep Dish Pizza
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
The layers are stacked in the reverse of a usual pizza: mozzarella on the bottom, sausage in the middle, and crushed tomatoes on top.
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Dough pressed up the sides of a deep cast-iron pan holds it all like a pie crust. Cooking the sausage and onion until the watery bubbling stops keeps that thick base from going soggy. The style dates to Pizzeria Uno in Chicago in 1943.
Ingredients
Instructions
- 1
Preheat the oven fully to 220°C.
Coat the bottom and walls of a 25 cm deep cast-iron pan with 1 tablespoon olive oil in a thin, even layer so the crust browns and releases cleanly.
- 2
Set a skillet over medium-high heat and cook 80 g onion with 180 g Italian sausage for 6-8 minutes.
Stir until the meat browns, the liquid bubbles disappear, and only fat remains, then cool the mixture slightly.
- 3
Roll 500 g pizza dough about 5 cm wider than the pan base.
Press it firmly across the bottom and 4 cm up the sides, sealing thin spots or tears so the filling cannot leak during baking.
- 4
Spread 250 g mozzarella directly over the dough first.
Add the cooled sausage mixture, then cover the top with 300 g crushed tomatoes and 1 teaspoon oregano, keeping the sauce layer even to protect the cheese.
- 5
Sprinkle 30 g parmesan over the tomato layer and bake on the middle rack for 30-35 minutes.
Remove the pizza when the crust edges are deep golden and the tomato topping is bubbling thickly.
- 6
Do not cut the pizza straight from the oven.
Rest it in the pan for at least 10 minutes, then slice slowly with a vertical knife motion once the cheese and sauce settle enough to hold layers.
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