Chicago Style Deep Dish Pizza - A delicious and crispy dough with a lot of toppings!

If you like pizza you will love this deep dish pizza!


stor Detroit paipizza

Pizza dough

  • 450 gram spelt flour (wheat flour also works)
  • 50 gram cornmeal
  • 15 gram sugar
  • 15 gram salt
  • 100 gram butter
  • 275 gram water
  • 2 tsp dry yeast

Pizza sauce

  • 3 cloves garlic
  • 1 tbsp olive oil
  • 1 tsp chili flakes
  • 2 tsp red wine vinegar
  • 2 tsp sugar
  • 1 tsp salt
  • 2 tsp oregano
  • 1 can hermetic tomatos (300 gram)

Deep Dish Pizza

  • Pizza dough
  • Tomat sauce
  • 250 gram Salsiccia
  • 400 gram Mozarella
  • 100 gram Shredded parmesan

This is an authentic recipe on Chicago style pizza. The dough contains cornmeal and butter, which gives it a delicious flaky and crispy pizza dough with a hit on a yellow color. It is cooked on high heat and with a lot of oil in the pan, which almost fires the dough. On a Chicago style pizza the toppings are inverted from what we are used to. On the dough we first place a good amount of cheese, then salsiccia and finish it off with the pizza sauce which should be already cooked. There are lots of toppings that fit well with this dish, but the most classic topping is Salsiccia, an Italian sausage with lots of flavor.

Step 1

First we start with making the dough. Combine all the dry ingredients and butter in small cubes. Mix it till the consistency is close to coarse sand. Then you add room temperature water. This dough is a bit sticky, but sprinkle on some flour and knead it for a couple minutes. Then you place a bowl, put plastic wrap over, and let the dough rise for 1 hour or till it has doubled in size.

Salsiccia 10
Salsiccia 9

Step 2

While the dough is rising we can start making the tomatosause. Pour the olive oil in a pot and add garlic and chilli flakes. Let it cook at medium heat till the garlic softens up. After that you red wine vinegar and sugar and let it cook for another two minutes before you add your hermetic tomatoes. Add oregano and salt it to your liking. Let it simmer for 20 minutes so the pizza sauce can reduce. When the sauce is ready you can pour it in a bowl and let it cool down.

Salsiccia 11

Step 3

If you buy Salsiccia from the store, you only need to remove the skin and add the sausage in a bowl. I have made it on my own, and if you want to as well you can follow this recipe. Minced Salsiccia - Italian spiced minced meat for sausages and many other recipes.


Step 4

In this recipe I will be using mozzarella and parmesan. Putt each of the shredded cheeses in reperate bowls so it is easier so ensemble the pizza assemble the pizza later.

Salsiccia 12

Step 5

Take the dough out of the bowl and sprinkle some flour on your counter. Then you roll the dough out to a diameter of 28 cm. You are not supposed to pull dough out when you have placed it in the ovenproof dish or pan. The dough must be 3 cm larger than your dish so you will get a big and delicious crust. Pour a good amount of oil in the dish and smear it all over the dish.

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Step 6

When the dough is evenly spread, I first place the mozzarella, some bites of the Salsiccia and then pour the tomato sauce on top. To finish it off I put some parmesan on top of the tomato sauce.

Salsiccia 14
Salsiccia 15
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Step 7

Place the pizza in a preheated oven at 250 degrees. The cooking time can vary, but it will take somewhere in between 15-20 minutes. It is important that the pizza rests for 15 minutes when it is done cooking. This way, it cools down and the filling wont pour out everywhere when you cut into it. If you like pizza you have to try this variant from Chicago! Good luck!

Salsiccia 17