Deep-Dish Pizza With Sausage, Garlic, and Mozzarella

"A husband favorite"
photo by themortons4 photo by themortons4
photo by themortons4
photo by themortons4 photo by themortons4
Ready In:
1hr 15mins




  • 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.

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  1. We love this recipe and used the deep dish pizza dough and deep dish tomato sauce for it as well. Great recipe!!
  2. 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.



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