Chicago Deep Dish Pizza

• 2 1/4 teaspoons active dry yeast
• 1 1/2 cups warm water (110°F)
• 1/4 cup olive oil
• 1 teaspoon sugar
• 4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 pound Italian sausage, cooked and crumbled
• 1 bell pepper, diced
• 1 onion, diced
• 1 cup sliced mushrooms

Steps

1. 1 Dissolve yeast in warm water with sugar; let sit until frothy.
2. 2 In a large bowl, mix flour and salt, then add yeast mixture and olive oil. Knead until smooth.
3. 3 Place dough in a greased bowl, cover, and let rise for 1 hour.
4. 4 Press dough into a greased deep-dish pizza pan.
5. 5 Layer mozzarella, Parmesan, sausage, bell pepper, onion, and mushrooms over the dough.
6. 6 Pour marinara sauce over the top.
7. 7 Bake at 425°F for 30 minutes, or until crust is golden and cheese is bubbly.
8. 8 Let cool for 10 minutes before slicing.

Equipment

• Deep-dish pizza pan or cast iron skillet
• Mixing bowls
• Measuring cups

Variations

• Add black olives or pepperoni for extra flavor.
• Use spinach and feta for a Greek-inspired twist.

Substitutions

• Substitute Italian sausage with ground beef or turkey.
• Use gluten-free flour for a gluten-free version.

Pairings

• Chilled white wine
• Garlic knots

Nutrition

Tips

• Use your hands to press the dough into the pan for an even layer.
• Customize with your favorite toppings for a personal touch.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10-15 minutes.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a preheated 350°F oven until warmed through.

Serving Suggestions

• Serve with a side Caesar salad or Italian breadsticks for a complete meal.

FAQ