Skip to content

Meat, Americas

Chicago style deep dish pizza with side salad

Chicago style deep dish pizza is a thick pizza baked in a tall pan, layered with mozzarella, sausage meat, and raw tomato sauce poured on top. It serves 4, takes 90 minutes, rates as medium difficulty, and costs about €3.20 per serving. The key to success is the layering order, with the cheese protected under the sauce.

Tonight it's pizza, but not just any pizza. A Chicago deep dish, tall as a pie, with the tomato sauce layered on top.

Chicago style deep dish pizza with side salad
Total time
1 h 30
Difficulty
Medium
Cost per person
€3.20
Calories per person
710 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Forget thin, crackery crust, here the dough climbs up the sides of the pan like a pie shell and thickens as it bakes. Inside, mozzarella melts under a layer of raw tomato sauce studded with garlic and oregano, while sausage meat adds a roasted depth that holds up well. This is a pizza you eat with a fork, not your hands.

It's the perfect dish for a Sunday when you have time to let the dough rise, or for a family night that calls for something different from the usual. Kids love the thick layer of melted cheese, while adults appreciate the contrast between the golden crust and the fresh sauce. At Mon Chou, this is the recipe we pull out when we want to surprise everyone without leaving the family kitchen behind.

The ingredients

4 people

Pantry

  • Flouroften in the pantry 350 g
  • Dry active yeastoften in the pantry 1 packet
  • Warm wateroften in the pantry 20 cl
  • Olive oiloften in the pantry 5 tbsp
  • Sugaroften in the pantry 1 tsp
  • Crushed tomatoesoften in the pantry 400 g
  • Oreganooften in the pantry 1 tsp
  • Balsamic vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Mozzarella 300 g
  • Grated parmesan 40 g

Butcher

  • Italian or pork sausages 4

Fruits and vegetables

  • Onion 1
  • Garlic 2 cloves
  • Green salad 1

Allergens Gluten, Lactose

The step by step recipe

  1. Mix the flour, yeast, sugar, a pinch of salt, warm water, and 2 tablespoons of oil, knead, then let rise. 45 min

    Set the dough somewhere warm, like a turned off oven with a bowl of hot water.

  2. Remove the casings from the sausages, crumble the meat, and brown it in a pan with the chopped onion. 10 min

    Let the meat roast well, that's where the pizza gets its flavor.

  3. Mix the tomatoes with the crushed garlic, oregano, salt, pepper, and a drizzle of oil.

    Don't cook the sauce beforehand, it cooks directly in the pizza.

  4. Oil a tall cake pan, spread the dough over the bottom and up the sides to about 4 cm high.

    Spread it with oiled fingers, the dough stretches easily without springing back.

  5. Top with sliced mozzarella, then the sausage, then the tomato sauce, sprinkle with parmesan, and bake at 220°C. 35 min

    Cover with foil for the first ten minutes if the crust browns too fast.

  6. Let it cool for ten minutes before slicing, and serve with the green salad dressed with balsamic vinegar and oil.

    Slices hold together better after a short rest, giving the cheese time to set.

Our tips to get it right

  • Weigh the flour instead of measuring by volume, deep dish dough depends on a precise water to flour balance.
  • Pick a pan with tall, straight sides, a 24 to 26 cm springform or cake pan works well, otherwise the dough overflows while baking.
  • Drain the crushed tomatoes a little if they look watery, otherwise the pizza releases too much liquid during baking.

The variations

  • Swap the sausage meat for sliced mushrooms and bell peppers for a vegetarian version that's just as hearty.
  • Use mild Italian sausage or plain pork sausage meat if you don't have Italian sausages on hand.
  • For a quicker version, use store bought pizza dough and save 45 minutes of prep time.

What to serve it with

  • Green salad with balsamic vinegar
  • Sparkling water with lemon
  • Grilled vegetables on the side

Storage

This pizza keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once baked and cooled, cut into slices. Reheat it in the oven rather than the microwave to keep the crust crisp.

Questions about this dish

Why does the tomato sauce go on top of the cheese?

That's the original Chicago technique, it shields the mozzarella from direct oven heat during the long bake. The cheese stays melty instead of burning or browning too much.

Can you make the dough ahead of time?

Yes, you can make the dough the day before and let it rise slowly in the fridge. Take it out an hour before rolling so it comes back to room temperature.

What pan should I use if I don't have a cake pan?

A tall round springform pan works just as well, the key is sides at least 4 cm high. An ovenproof Dutch oven can also work in a pinch.

Can I use a different cheese instead of mozzarella?

Sliced or well drained ball mozzarella gives the best result since it melts without releasing too much water. A mix with a little provolone also works if you want more flavor.

How long does it take to make a Chicago style deep dish pizza with a side salad?

Count 1 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Chicago style deep dish pizza with a side salad?

About 710 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Chicago style deep dish pizza with a side salad cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

American Cuisines

See all

Cheese recipes

See all