Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 1/4 cups (270 g) all-purpose flour
- 1/2 cup (75 g) yellow cornmeal
- 2 1/4 teaspoons instant yeast
- 1 teaspoon granulated sugar
- 1 teaspoon fine salt
- 3/4 cup warm water (105–110°F / 40–43°C)
- 1/4 cup (57 g) unsalted butter, melted (cooled 5 minutes)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (for greasing the pan)
- 12 ounces low-moisture whole-milk mozzarella, shredded
- 2 tablespoons grated Parmesan
- 12 ounces Italian sausage, cooked and drained (or 2 cups cooked vegetables)
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon fine salt (for sauce)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon sugar (optional)
- Fresh basil (optional, to finish)
Do This
- 1) Mix dough: flour, cornmeal, yeast, sugar, salt, warm water, melted butter, and olive oil; knead 5 minutes.
- 2) Cover and rise at room temp until puffy, 60 minutes.
- 3) Simmer chunky sauce 15 minutes; keep it thick.
- 4) Cook sausage (or sauté veggies) and drain well.
- 5) Butter a 10-inch cast-iron skillet; press dough up the sides.
- 6) Layer: mozzarella (bottom), sausage/veg, then sauce on top; sprinkle Parmesan.
- 7) Bake at 425°F for 35–40 minutes; rest 15 minutes, then slice.
Why You’ll Love This Recipe
- That signature deep-dish bite: a thick, buttery crust that fries crisp at the edges in a well-buttered pan.
- Cheese-first layering: mozzarella goes on the bottom so the crust stays sturdier and the center stays stretchy.
- Chunky sauce on top: bold tomato flavor, spoonable texture, and a glossy finish that looks (and tastes) like a pizzeria pie.
- Home-cook friendly: simple ingredients, straightforward timing, and flexible fillings.
Grocery List
- Produce: garlic, fresh basil (optional)
- Dairy: unsalted butter, low-moisture whole-milk mozzarella, Parmesan
- Pantry: all-purpose flour, yellow cornmeal, instant yeast, sugar, fine salt, olive oil, crushed tomatoes (28 oz), tomato paste, dried oregano, dried basil, crushed red pepper flakes (optional), Italian sausage (or vegetables like mushrooms/peppers/zucchini)
Full Ingredients
Buttery Deep-Dish Dough
- 2 1/4 cups (270 g) all-purpose flour
- 1/2 cup (75 g) yellow cornmeal
- 2 1/4 teaspoons instant yeast
- 1 teaspoon granulated sugar
- 1 teaspoon fine salt
- 3/4 cup warm water (105–110°F / 40–43°C)
- 1/4 cup (57 g) unsalted butter, melted (cool 5 minutes so it’s warm, not hot)
- 2 tablespoons olive oil
Chunky Tomato Sauce (Goes on Top)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon fine salt
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon granulated sugar (optional, balances acidity)
Filling
- 12 ounces Italian sausage (mild or hot)
- 12 ounces low-moisture whole-milk mozzarella, shredded (about 3 cups, lightly packed)
- 2 tablespoons grated Parmesan
For the Pan and Finishing
- 2 tablespoons unsalted butter, softened (for greasing the skillet)
- Fresh basil leaves, torn (optional, for finishing)
Step-by-Step Instructions
Step 1: Make the dough
In a large bowl, whisk together the all-purpose flour, cornmeal, instant yeast, sugar, and salt.
Add the warm water, melted butter, and olive oil. Stir with a sturdy spoon until a shaggy dough forms, then knead by hand for 5 minutes (or knead in a stand mixer on low for 3–4 minutes) until the dough is smooth and slightly tacky but not wet. If it looks very sticky, sprinkle in 1 tablespoon flour at a time (up to 3 tablespoons total).
Step 2: Let the dough rise
Shape the dough into a ball and place it in a lightly oiled bowl. Cover tightly (lid, plastic wrap, or a damp towel) and let rise at room temperature until puffy and noticeably larger, 60 minutes.
While the dough rises, you’ll have time to make the sauce and cook the filling.
Step 3: Simmer the chunky tomato sauce
In a medium saucepan over medium heat, warm 1 tablespoon olive oil. Add the minced garlic and cook for 30 seconds, just until fragrant (don’t brown it).
Stir in the tomato paste and cook for 1 minute to deepen the flavor. Add the crushed tomatoes, oregano, basil, salt, and red pepper flakes (if using). Bring to a gentle simmer, then reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally, until thick and spoonable.
Turn off the heat. Taste and add 1 teaspoon sugar if the tomatoes taste sharp.
Step 4: Cook and drain the sausage
Heat a skillet over medium heat. Add the sausage and cook, breaking it up into small crumbles, until fully cooked and no pink remains, 8–10 minutes.
Transfer to a plate lined with paper towels and blot well. (This step helps keep the pizza rich but not greasy.)
Step 5: Preheat the oven and prepare the pan
Place an oven rack in the lower third of the oven (this helps the bottom crust bake through) and preheat to 425°F (220°C).
Grease a 10-inch cast-iron skillet (or a 9-inch, 2-inch-deep cake pan/springform) with 2 tablespoons softened butter, making sure you coat the bottom and sides generously. This is what helps the edges “fry” crisp.
Step 6: Shape the crust and assemble the pizza
Turn the risen dough out into the skillet. Using your fingertips, press it evenly across the bottom, then press it up the sides until the dough reaches about 1 1/2 to 2 inches high all around. If the dough springs back, pause for 5 minutes (it’s just relaxing), then continue.
Layer in this order for classic deep-dish structure:
First: Add all the shredded mozzarella in an even layer across the bottom.
Second: Sprinkle the cooked, drained sausage evenly over the cheese.
Third: Spoon the thick tomato sauce over the top and spread it to the edges.
Finish with 2 tablespoons grated Parmesan over the sauce.
Step 7: Bake until crisp-edged and saucy
Bake at 425°F (220°C) on the lower-third rack for 35–40 minutes, until the crust edges are deep golden brown and the sauce is bubbling in small, thick blips.
If the edges brown too quickly before the center looks bubbly, loosely tent the top edge with foil for the last 10 minutes.
Step 8: Rest, slice, and serve
Let the pizza rest in the pan for 15 minutes. This helps the cheese set slightly so slices hold together while staying stretchy and saucy.
Run a thin knife around the edge, then use a spatula to lift slices out. Finish with torn fresh basil if you like, and serve warm.
Pro Tips
- Thick sauce is your friend: simmer for the full 15 minutes so it stays chunky and doesn’t soak the filling.
- Cheese-first layering prevents soggy crust: mozzarella on the bottom creates a barrier between crust and wet ingredients.
- Butter the pan generously: the 2 tablespoons on the sides and bottom are what create that crisp, almost fried edge.
- Use low-moisture mozzarella: fresh mozzarella releases more water and can make the center soupy.
- Rest before cutting: wait the full 15 minutes for cleaner slices and better structure.
Variations
- Veggie deep-dish: replace sausage with 2 cups cooked vegetables (for example: 1 cup sautéed mushrooms + 1 cup sautéed bell peppers/zucchini). Cook off moisture until the pan is mostly dry.
- Extra-cheesy layer: add 1/2 cup shredded provolone along with the mozzarella for a sharper, gooier melt.
- Spicy version: use hot Italian sausage and increase crushed red pepper flakes to 1/2 teaspoon.
Storage & Make-Ahead
Refrigerate: Cool leftovers completely, then wrap slices tightly and refrigerate for up to 4 days.
Reheat (best texture): Place slices on a baking sheet and reheat at 375°F (190°C) for 10–14 minutes, until hot and the bottom crisps again. (A microwave will warm it, but the crust softens.)
Freeze: Wrap cooled slices in foil, then place in a freezer bag. Freeze up to 2 months. Reheat from frozen at 375°F (190°C) for 18–22 minutes.
Make-ahead: The sauce can be made up to 3 days ahead and refrigerated. You can also cook the sausage up to 2 days ahead.
Nutrition (per serving)
Approximate, based on 8 slices: 620 calories, 32 g fat, 52 g carbohydrates, 30 g protein, 3 g fiber, 6 g sugar, 1050 mg sodium.
