Chicago Deep-Dish Pizza

Make the dough

1. Mix the dry ingredients. In a large bowl, whisk together the flour, cornmeal, yeast, sugar, and salt.

2. Add the wet ingredients. Add warm water, melted butter, and neutral oil. Stir with a spoon until you get a shaggy dough, then knead in the bowl for about 3 to 4 minutes until smoother. The dough should feel soft and a little tacky, not wet.

   Dough check: If it feels dry or stiff, add water 1 teaspoon at a time. If it feels sticky and hard to handle, add flour 1 tablespoon at a time, just until manageable.

3. Let it rise. Lightly oil the bowl, cover, and let rise until puffy and about doubled, 45 to 60 minutes.

   

Make the sauce

1. Warm the garlic and spices. In a small saucepan over medium heat, add olive oil, then garlic, oregano, and red pepper flakes. Cook 30 to 60 seconds until fragrant, but do not let the garlic brown.

2. Simmer. Add crushed tomatoes, salt, and sugar if using. Simmer 10 to 15 minutes, stirring occasionally, until slightly thickened. Stir in Parmesan if using. Taste and adjust salt. Set aside to cool slightly.

   

Cook the sausage (recommended)

1. Brown it. In a skillet over medium heat, cook sausage, breaking it into small pieces, until browned and fully cooked through, about 6 to 8 minutes. Drain excess fat and let cool a bit.

Assemble

1. Heat the oven. Preheat to 425°F. Place a sheet pan on the lower rack to catch any drips.

2. Grease the pan. Generously butter the bottom and sides of a 10-inch cast iron skillet (or deep cake pan), then drizzle in a little oil too. This is how you get those crispy, golden edges.

3. Press in the dough. Punch down the dough and press it into the pan, pushing it up the sides about 1 1/2 to 2 inches. If it keeps springing back, let it rest 5 minutes and try again.

   

4. Layer the fillings. Add a full layer of sliced mozzarella across the bottom to help act as a moisture barrier and keep the top from over-browning. Add cooked sausage and any other toppings. Sprinkle with about half of the grated Parmesan.

5. Spoon on the sauce. Spread the tomato sauce evenly over the top, all the way to the edges. Finish with the remaining Parmesan.

   

Bake and rest

1. Bake. Bake 30 to 40 minutes until the crust edges are deep golden and the sauce is bubbling. If the top is browning too fast, loosely tent with foil for the last 10 minutes.

   Doneness check: If you are unsure, slide a thin spatula under the edge and peek at the underside. You want it browned and crisp, not pale.

2. Rest, then slice. Let the pizza rest in the pan 15 minutes before slicing. This helps the layers set so slices hold together.

3. Serve. Run a thin spatula around the edges, lift slices out, and serve while it is still warm and cozy.

   

Small but mighty tips

• Low-moisture mozzarella is the move. Fresh mozzarella is delicious but too wet here unless you dry it aggressively.
• Cheese-first helps. It can help keep the filling layer cohesive and less oily, especially when paired with low-moisture cheese and well-drained toppings.
• Do not rush the rest. Cutting early makes the cheese and sauce slide around.
• Want extra crisp? After baking, leave the pizza in the pan 2 to 3 minutes, then carefully lift it onto a rack for 5 minutes to let steam escape.

Make ahead

• Sauce: Make up to 3 days ahead and refrigerate. Rewarm gently before using.
• Dough: For extra flavor, let it rise in the fridge overnight. Bring to room temp for 45 to 60 minutes before pressing into the pan.