American · Dinner
Chicago Deep-Dish Pizza
Chicago deep-dish pizza with a buttery pressed crust, layered with mozzarella, fennel sausage, and a chunky garlic tomato sauce baked into a tall, hearty slice.
$
35 minsPrep
35 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
1820Calories
68gProtein
92gFat
168gCarbs
8gSugar
6gFiber
2240mgSodium
128mgChol
Goes well with
Italian ChiantiItalian Chianti — A medium-bodied red wi...
local
Goose Island IPAGoose Island IPA — A crisp, refreshing b...
international
Instructions
1
Prep
Mix flour, yeast, salt, water, and oil into a dough. Knead 5 minutes until smooth, then rest covered 20 minutes.
2
Sear
Brown the sausage in a skillet over medium-high heat 6–7 minutes, breaking into chunks, until cooked through and crisp at the edges.
3
Bake
Press dough up two oiled 9-inch pizza pans (or one large 12-inch if available). Divide mozzarella, sausage, and garlicky tomato between pans. Bake at 220C/425F for 30–32 minutes until deep golden.
4
Crisp
Scatter parmesan over each pizza. Return to high heat 4–5 minutes until the cheese blisters and the crust edges turn crisp and brown.
5
Plate
Rest each pizza 5 minutes in the pan. Slice into thick wedges and serve hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 240g (8.5 oz) Italian sausage
- 2 tbsp olive oil
- 400g (14.1 oz) all purpose flour
- 2 tsp instant yeast
- 1 tsp fine salt
- 240ml (1 cup) warm water
- 300g (10.6 oz) mozzarella
- 400g (14.1 oz / 2 cups) canned chopped tomato
- 2 garlic cloves
- 2 tsp dried oregano
- 30g (1/4 cup) grated Parmesan