Deep Dish Pizza

Deep Dish Pizza

This pizza has a buttery cornmeal crust that’s thick and hearty, the perfect base for layers of melty mozzarella, spicy Italian sausage and a rich, herby tomato sauce. It’s a pizza that doesn’t just satisfy your hunger, it’s an experience.



  • 2 3/4 c. (330 g.) all-purpose flour
  • 1/3 c. (52.5 g.) stone-ground cornmeal
  • 1 (1/4 oz.) package instant yeast
  • 1 tablespoon kosher salt
  • 1 tablespoon granulated sugar
  • 1/2 c. (1 stick) unsalted butter, softened, divided


  • 4tbsp extra virgin olive oil, divided 
  • 1lb sweet Italian sausage
  • 1 medium yellow onion, finely chopped
  • 5 cloves of garlic, coarsely chopped
  • 1/2 tsp dried basil
  • 1/2 teaspoon garlic powder
  • 1/4 tsp dried oregano
  • 1 1/2 teaspoons kosher salt, divided 
  • 1 28-oz. can crushed tomatoes
  • All purpose flour, for dusting
  • 12 oz mozzarella, grated
  • Finely grated Parmesan, to serve

Method of cooking:

In a large bowl, whisk together the flour, cornmeal, yeast, salt and sugar.

Add 1/4 cup softened butter and 1 cup warm water. Mix until dough forms.

Knead on a lightly floured surface until smooth and elastic, about 6 minutes.

Transfer to a greased bowl, cover with plastic wrap and rise in a warm place until doubled in size, about 1 hour.

In a large frying pan over medium heat, heat 2 tablespoons of olive oil. Add the sausage and cook until browned. Remove and set aside.

In the same frying pan, cook the onion and garlic until soft.

Stir in basil, garlic powder, oregano and 1 teaspoon salt.

Add the crushed tomatoes and simmer for 20 minutes.

Preheat oven to 245°C (475°F).

Punch down the dough and roll out on a floured surface to fit a 12″ round deep-dish pizza pan.

Transfer the dough to the pan, pressing into the corners.

Brush the dough with the remaining softened butter.

Layer with mozzarella, cooked sausage and sauce.

Drizzle with the remaining olive oil and sprinkle with the remaining salt.

Bake for 25-30 minutes until crust is golden brown.

Leave to cool for 10 minutes before slicing.

Serve with grated Parmesan on top.

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