Now you don’t have to go all the way to Chicago for a deep dish pizza! The crust is perfectly golden brown, the chunky tomato sauce is completely homemade, and a fresh layer of ooey gooey mozzarella cheese is simply the best combination ever!
I went to Chicago a few years ago and I fell in love with the city.
I fell in love for two reasons:
- They have the best donuts.
- They have the best deep dish pizzas.
I almost moved there for these exact reasons just so I can be living next door to Lou Malnati’s.
Except. Well, I figured out how to make their pizza right at home!
I found that the secret to achieving the best deep dish pizza was very simple and very specific.
It’s the use of a cast iron skillet!
This allows the dough to go in real deep and up the sides for that beautiful golden brown crust we all love so much.
Not to mention, the super chunky tomato sauce, the crumbled, salty sausage chunks, and the fresh Parmesan and basil on top.
And thanks to using refrigerated pizza dough, this comes together in just 1 hour!
Deep Dish Chicago Style Pizza
- 2 tablespoons olive oil, divided
- 8 ounces Italian sausage, casing removed
- 3 cloves garlic, minced
- 1/3 cup minced sweet onion
- 1 (28-ounce) can whole peeled plum tomatoes with basil, cut into 1-inch pieces
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon crushed red pepper flakes, optional
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 tablespoons cornmeal
- 1 1/4 pounds pizza dough, at room temperature
- 8 ounces whole milk mozzarella, sliced
- 2 tablespoons freshly grated Parmesan
- 1/2 cup fresh basil leaves, chiffonade
- Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
- Add garlic and onion, and cook, stirring occasionally, until translucent, about 3-4 minutes. Stir in tomatoes, Italian seasoning and red pepper flakes, if using; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until thickened, about 10-12 minutes; set aside.
- Preheat oven to 450 degrees F. Move oven rack to the lowest position.
- Lightly coat a 10-inch cast iron skillet with remaining 1 tablespoon olive oil; sprinkle skillet with cornmeal.
- Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared cast iron skillet, carefully pressing the dough into the bottom and up the sides of the skillet. Top with mozzarella, sausage and tomato mixture in an even layer; sprinkle with Parmesan.
- Place into oven and bake until the crust is golden brown, about 20-24 minutes. Let stand 5 minutes.
- Serve immediately, garnished with basil, if desired.