Chicago Deep-Dish Pizza
A tall, buttery cornmeal crust packed with sliced mozzarella and Italian sausage, topped with chunky tomato sauce and parmesan, baked in cast iron.
By Priya Hollis, Head of Shop & Product
Published June 7, 2026
- Prep
- 45 min
- Cook
- 55 min
- Total
- 1 hr 40 min
- Servings
- 6
- Level
- Advanced
Chicago deep-dish is less a pizza than a savory pie, and it is a project worth taking on. The crust is the headline: a cornmeal dough rolled with softened butter and folded, creating flaky, biscuit-like layers that crisp up in a well-oiled cast-iron skillet.
The layers go in upside down compared to other pizzas. Sliced mozzarella lines the crust first so it stays protected, then a solid layer of raw Italian sausage, and finally a thick, chunky tomato sauce on top, which keeps the cheese from burning during the long bake.
Let it rest a full ten minutes before slicing, or the molten cheese will run. Serve with a knife and fork.
- Flaky, buttery layered crust
- Sauce-on-top Chicago style
- Baked in cast iron
Ingredients
Directions
Whisk the flour, cornmeal, yeast, 1 1/2 tsp of the sugar and 1 1/2 tsp of the salt in a large bowl. Add the water and melted butter and mix, then knead on the counter until smooth, about 5 minutes.
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