Prep 45 mins
Cook 30 mins
A husband favorite
- 1 1⁄2 tablespoons olive oil
- 1 chicago-style deep-dish pizza dough, at room temperature (Chicago Style Deep-Dish Pizza Dough)
- 1 lb mild Italian sausage or 1 lb hot Italian sausage, crumbled
- 1 lb mozzarella cheese, thinly sliced
- 2 garlic cloves, minced
- 3 1⁄2 cups chicago-style pizza sauce (Tomato Sauce for Chicago Style Pizza)
- 1⁄2 cup freshly grated parmesan cheese
- Position oven rack on the 2nd-lowest level in the oven and place a baking stone on the rack; preheat oven to 500°.
- Brush a 14-inch deep-dish pizza pan with ½ tablespoon olive oil.
- Press the dough evenly to cover the bottom and 2 inches up the sides of the pan.
- Cover the pan with plastic wrap and let the dough rise in the pan for 15-20 minutes.
- Meanwhile, in a big skillet over medium heat, warm 1 tablespoons olive oil; swirl to coat the pan.
- Scatter the sausage in the pan; stir/saute until the sausage is cooked through and not pink, 5 minutes; drain sausage, then transfer to paper towel lined plate.
- Assemble pizza: lightly press the dough up the sides of the pan if it has slid back down.
- Lay half of the mozzarella slices over dough, overlapping them to cover the dough completely.
- Scatter the cooked sausage over the top; sprinkle the garlic over the sausage.
- Arrange the remaining cheese slices over the top.
- Ladle tomato sauce evenly over the cheese; sprinkle with Parmesan over the sauce.
- Place pizza in oven on the baking stone; decrease temperature to 450°.
- Bake about 30 minutes, until crust is a deep golden brown and the cheese is golden.
- Remove pizza from oven and place on wire rack to cool for 5-7 minutes.
- Cut pizza into large wedges and serve.
We love this recipe and used the deep dish pizza dough and deep dish tomato sauce for it as well. Great recipe!!
This is insanely good. I've never had a deep dish pizza before, but my husband has many times, and he said it's spot on--very authentic. I followed the recipe also for the crust and sauce specified inside the recipe. I made it last weekend and will be making it again tonight. I don't have the pizza pan called for, so I used an 11x7 oblong baking dish. It worked well enough but the crust was a teeny bit thick around the bottom corners/edge. Definitely not the fault of the pizza--lack of equipment on my part.