Chicago-Style Pizza, also known as deep-dish pizza, is a beloved classic that originated in the Windy City.


3 1/4 cups all-purpose flour, 1/2 cup yellow cornmeal, 1/4 cup semolina flour, 1 tbsp sugar, 2 1/4 tsp active dry yeast, 1 1/2 tsp salt, 1/4 cup unsalted butter,

1/4 cup vegetable oil, 1/3 cup grated Parmesan cheese, 1/4 cup olive oil, 1 lb sweet Italian sausage, 1 cup sliced onions, 1 green bell pepper, 3 cloves garlic,

1 can (28 oz) crushed tomatoes, 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 cup grated Parmesan cheese, 2 cups shredded mozzarella cheese


In a large mixing bowl, combine the all-purpose flour, yellow cornmeal, semolina flour, sugar, active dry yeast, and salt.

Add the softened butter, vegetable oil, grated Parmesan cheese, and 1 1/4 cups of warm water to the mixing bowl. Use a dough hook attachment to mix the ingredients until a smooth dough forms.

Transfer the dough to a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour.

In a skillet over medium heat, cook the sweet Italian sausage, onions, green bell pepper, and garlic until the sausage is browned and the vegetables are tender. Drain any excess grease.

Preheat your oven to 425°F (220°C). In a medium bowl, mix together the crushed tomatoes, dried basil, dried oregano, salt, and black pepper.

Punch down the dough and transfer it to a 12-inch deep-dish pizza pan. Press the dough up the sides of the pan and let it rest for 10 minutes.

Layer the sausage mixture, tomato sauce, and shredded mozzarella cheese over the dough. Sprinkle grated Parmesan cheese over the top of the pizza.

Bake the pizza for 25-30 minutes or until the crust is golden brown and the cheese is melted and bubbly. Let the pizza cool for a few minutes before slicing and serving.