Chicago-Style Deep Dish Pizza

Don’t live in Chicago, but want some of their delicious pizza, This Chicago-Style Deep Dish Pizza hits the spot!


- Flour - Yellow cornmeal - Instant or rapid-rise yeast - Sugar - Salt - Water room temperature - Butter - Olive oil For the Sauce: - Butter - Onion - Dried oregano - Salt and pepper


Fit your stand mixer with the hook attachment and mix the flour, cornmeal, yeast, sugar, and salt on low speed. 

Make a well in the center and add the water and melted butter. Mix until combined.

Increase the speed to medium and knead dough for 4 to 5 minutes. The dough should pull away from the sides while the mixer is running.

Using fingers, coat a large bowl with 1 teas olive oil. Turn out the dough, form into a ball & place in the bowl, cover tightly & let rise at room temperature for 45 minutes to 1 hour.

Meanwhile, cook the sausage over medium-high heat, breaking up into bite sized crumbles with a spatula. 

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