1940s-present - Pizzeria Uno and early Chicago Italian American pizza cooks including Ric Riccardo and Ike Sewell

Chicago Deep-Dish Pizza

Name: Chicago Deep-Dish Pizza
Prep time: 40 min
Cook time: 45 min
Total time: 3 h 15 min
Yield: 6 to 8 servings
Ingredients: 2 1/2 cups bread flour or all-purpose flour; 1 teaspoon instant yeast; 1 teaspoon kosher salt; 1 teaspoon sugar; 3/4 cup warm water; 1/4 cup corn oil or olive oil; 2 tablespoons softened butter, optional for richer dough; 14 ounces low-moisture mozzarella slices; 1 pound bulk Italian sausage, pressed into a thin layer; 1 can (28 ounces) whole peeled tomatoes, crushed by hand and drained; 1 teaspoon dried oregano; 1/2 teaspoon garlic powder; 1/3 cup grated Parmesan

A sausage Chicago deep-dish pizza with buttery dough, mozzarella under the fillings, chunky tomato sauce, and Parmesan on top.

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Difficulty

Hard

Prep time

40 minutes

Cook time

45 minutes

Total time

3 hours 15 minutes including rising and resting

Servings

6 to 8 servings

Region

Chicago, Illinois restaurant pizza

Era introduced

1940s-present

Introduced by

Pizzeria Uno and early Chicago Italian American pizza cooks including Ric Riccardo and Ike Sewell

Recipe tools

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The Story

This entry keeps the deep-dish pizza recipe focused on the sausage pie many visitors associate with Chicago restaurants. The cheese goes under the sauce to survive the long bake, and the pan gives the crust its height. Pizzeria Uno is the usual landmark origin in 1943, but the record points to a team and a period of experimentation rather than a single clean invention story.

Ingredients

2 1/2 cups bread flour or all-purpose flour
1 teaspoon instant yeast
1 teaspoon kosher salt
1 teaspoon sugar
3/4 cup warm water
1/4 cup corn oil or olive oil
2 tablespoons softened butter, optional for richer dough
14 ounces low-moisture mozzarella slices
1 pound bulk Italian sausage, pressed into a thin layer
1 can (28 ounces) whole peeled tomatoes, crushed by hand and drained
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/3 cup grated Parmesan

Equipment

Skillet
Oven
Cutting board
Chef's knife
Mixing bowl
Measuring cups and spoons

Directions

Mix flour, yeast, salt, sugar, water, oil, and butter if using into a dough.
Knead until smooth and let rise until doubled.
Oil a deep 10-inch pizza pan.
Press dough into the pan and up the sides.
Layer mozzarella across the bottom crust.
Add sausage in an even layer.
Top with crushed drained tomatoes, oregano, garlic powder, and Parmesan.
Bake at 425 F until the crust is browned and sausage is cooked through, 40 to 45 minutes.
Rest 10 to 15 minutes before cutting.

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