Chicago Deep Dish Sausage Cheese Pizza

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This is a classic deep dish pizza pie, inspired by the pizza pies so popular in Chicago!

1 (14-inch) pizza
2–1/2 to 3 cups all-purpose flour
1 tablespoon sugar
1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Yeast
1 teaspoon salt
1 cup very warm water (120° to 130°F)
3 tablespoons olive oil
2 teaspoons cornmeal
1 pound (4 cups) shredded mozzarella cheese
1- 1/2 pounds/850 g fully cooked reduced fat sausage, crumbled and drained
2 cans (14-1/2-ounce) Italian style diced tomatoes, well drained
1/2 cup grated Parmesan cheese
Place oven rack on the lowest shelf and preheat oven to 500°F.
Combine 1 cup flour, sugar, undissolved yeast, and salt in a large bowl. Stir water and oil into flour mixture. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
Grease 14-inch deep dish pan and sprinkle with cornmeal. Press dough into pan so that bottom of pan is all covered and the dough reaches 1-1/2 inches up the side of the pan. Sprinkle evenly with mozzarella cheese; crumble sausage over cheese. Top with tomatoes and Parmesan cheese.
Place in preheated oven; immediately reduce heat to 400oF. Bake 25 to 30 minutes or until crust is golden. Remove from oven; cool on wire rack for 10 minutes before serving.
Total Time
Bake Time 25 to 30 minutes
Cool Time 10 minutes
Nutritional Facts
Total Fat grams 21.00
Saturated Fat grams 8.00
Cholesterol milligrams 50.00
Sodium milligrams 640.00
Total Carbohydrates grams 19.00
Sugar grams 2.00
Dietary Fiber grams 1.00
Protein grams 14.00
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