Thick Crust Pizza Pie

Chicago deep-dish pizza stands out with its buttery, crispy crust packed with heaps of cheese, sauce, and fillings. This Windy City favorite takes your regular pizza night up several notches, delivering a filling meal that'll make even picky eaters happy. Different from thin-crust varieties, this sturdy, thick pizza offers a pie-like eating experience thanks to its high sides and packed interior.

My deep-dish journey began after a trip to Chicago that left me craving those thick slices. I couldn't shake the memory until I nailed this version at home. Now it's a Friday night staple in our house, and the completely empty pan at the end of dinner tells me all I need to know about how good it is.

Key Ingredients

• 2 ½ cups all-purpose flour: Builds a solid foundation for a thick yet tender base.
• 2 ¼ teaspoons active dry yeast: Gives the dough its lift and slight chew.
• 2 tablespoons olive oil: Adds flavor and helps create that golden outer crust.
• 1 teaspoon sugar: Fuels the yeast and helps the crust brown nicely.
• 1 teaspoon salt: Boosts gluten development and brings out all flavors.
• 1 cup warm water: Wakes up the yeast when heated to about 110°F.
• 1 ½ cups crushed tomatoes: Makes a sauce with nice bits of texture throughout.
• ¼ cup tomato paste: Deepens flavor and makes the sauce stick together.
• 2 cloves fresh garlic: Adds that must-have savory kick.
• 1 teaspoon Italian seasoning: Packs in traditional herb flavors efficiently.
• 1 pound Italian sausage: Delivers meaty goodness and rich taste.
• 2 cups mozzarella cheese: Creates those Instagram-worthy cheese pulls.
• ½ cup bell peppers: Adds a pop of color and sweet crunch.
• ½ cup mushrooms: Brings a meaty bite and woodland flavor.
• ½ cup onions: Adds background sweetness that ties everything together.

Making Your Pizza

Wake Up Yeast:

Mix warm water with yeast in a small bowl and wait until it bubbles up, roughly 5 minutes. The water should feel comfortably warm on your wrist.

Mix Dry Stuff:

In a big bowl, blend flour, sugar, and salt, then pour in the bubbly yeast mixture and olive oil. Mix until everything comes together into a rough ball.

Work The Dough:

Move everything to a floured counter and knead for 8-10 minutes until it feels springy and smooth. Properly kneaded dough will bounce back when poked.

Let It Grow:

Put your dough ball in an oiled bowl, cover with a damp kitchen towel, and let it puff up in a warm spot for about an hour until it's twice as big.

Start Your Sauce:

Warm some olive oil in a pot over medium heat, throw in chopped garlic and cook just until you can smell it, about 60 seconds.

Build Sauce Flavor:

Dump in crushed tomatoes, tomato paste, Italian seasoning, sugar, salt, and pepper. Stir everything well.

Cook It Down:

Turn heat to low and let the sauce bubble gently for 20 minutes, giving it a stir now and then.

Brown The Meat:

In a frying pan over medium heat, cook Italian sausage, breaking it up with a spoon until no pink remains. Pour off the extra fat.

Flavor The Meat:

Mix about half a cup of your pizza sauce into the cooked meat and let it simmer together for 5 minutes.

Get Veggies Ready:

If you want, quickly cook mushrooms, bell peppers, and onions in a pan until they soften but still have some bite.

Fire Up The Oven:

Get your oven going at 375°F and make sure it's fully heated before the pizza goes in.

Roll Out Dough:

Flatten your puffy dough into a circle about 16 inches across for a 12-inch pan.

Line Your Pan:

Lift the dough carefully and press it into a greased deep pan or cast-iron skillet.

Stack Your Toppings:

First lay down a bed of mozzarella cheese, then add your cooked meat and veggies on top.

Sauce Last:

Pour the remaining sauce over everything, making sure to spread it all the way to the edges.

Final Touches:

Sprinkle more mozzarella, some Parmesan, and any last toppings you fancy.

Bake It Up:

Cook for 25-30 minutes until you see a beautiful golden-brown crust.

Cool A Bit:

Let your pizza sit for 5-10 minutes before cutting into it.

Cut And Dig In:

Use a sharp knife to slice and a wide spatula to serve each piece.

Pin it

Pairing Suggestions

Round out your meal with a simple Caesar salad topped with crunchy homemade croutons and fresh Parmesan shavings.

When having friends over, try serving smaller pizza portions as a starter before bringing out grilled fish or chicken for those who want variety.

For game day or casual get-togethers, make your deep-dish the star of a spread with garlic knots, chicken wings, and several dipping sauces on the side.

Switch It Up

Make a meatless version by swapping sausage for a mix of sautéed portobello mushrooms, wilted spinach, roasted red peppers, and tender artichoke hearts.

Try a morning twist using crumbled breakfast sausage and cheddar, then top with freshly cooked eggs after baking.

Go for Mediterranean flavors by adding crumbled feta, pitted kalamata olives, and plenty of oregano throughout.

Pin it

Making deep-dish pizza from scratch has become one of my favorite kitchen activities. There's something calming about mixing the dough, simmering the sauce, and carefully building those layers of goodness. This pizza has become part of what makes our family special, and I bet it'll find a spot in your cooking rotation too.

Frequently Asked Questions

→ Can I make the Thick Crust Dough ahead of time?

Totally! Prepare the dough up to a day early, let it rise, punch it down, and store covered in the fridge. When ready, let it warm to room temperature for about 30 minutes before rolling out.

→ What's the ideal pan for Thick Crust Pizza Pie?

A 9-inch springform pan is easiest for serving, but a deep skillet or cake pan that's at least 2 inches deep works well. For regular pans, line with overhanging parchment to lift the pizza out.

→ Why layer cheese at the bottom?

Cheese under the toppings keeps the crust crisp by creating a barrier so the sauce doesn't make it soggy. This trick is key for perfect deep-dish results.

→ Can I freeze my Thick Crust Pizza?

Definitely! Freeze fully made pizzas or just assembled ones before baking. Wrap tightly and store for 1-2 months. Thaw in the fridge before baking or reheating.

→ How do I make this vegetarian?

Skip the meat and toss in more veggies like zucchini or spinach, or try plant-based meat alternatives. You can also add a herby ricotta layer for extra flavor!