Chicago-Style Deep-Dish Sausage Pizza

Chicago was known as the “Hog Butcher of the World,” making pork sausage a common ingredient in their deep-dish pizza. Using a cast-iron skillet for this is perfect because it makes the dough crispy and keeps the sides from flopping over.

Serves: 12Hands-on: 15 minutesTotal: 3 hours 35 minutesDifficulty: Easy

Serves: 12


  • 1 package active dry yeast
  • 1 Tbsp. sugar
  • 1 cup warm water
  • 5 Tbsp. melted butter
  • 1⁄2 cup fine cornmeal
  • 1 tsp. salt
  • 4 cups all-purpose white flour
  • 1 tsp. cream of tartar
  • 8 oz. shredded mozzarella cheese
  • 8 oz. cooked Italian sausage crumbles
  • 1 jar (14 oz.) pizza sauce


  • Combine the yeast, sugar, and water in the mixing bowl of a stand mixer, or in a large mixing bowl. Let it sit for 10 minutes, or until the yeast becomes frothy. Add 3 tablespoons of the melted butter and stir to combine. Using a dough hook on a low setting, or mixing with a fork by hand, stir in the cornmeal, salt, 2 1⁄2 cups flour, and the cream of tartar. Add more flour in 1⁄4 cup intervals until the dough holds together in a ball and isn’t sticky.
  • Flour a surface and knead the dough for a few minutes until it is smooth and elastic. Pour 1⁄2 tablespoon of melted butter into a clean bowl. Divide dough in half and shape into balls. Roll dough in the butter to coat. Cover the bowl and let it rest in a warm and draft-free area for 2 hours, or until it has doubled in size.
  • Preheat oven to 450°F. Punch the dough and let it rest for 10 minutes. Stretch and roll 1 ball into a round that overlaps your skillet by a couple of inches on each side. Brush the inside of the skillet with the remaining butter up to the top edge. Place the disk in the skillet and pinch the dough so it climbs up over the edge of the skillet. Use a fork to pierce the bottom of the crust repeatedly.
  • Bake for 10 minutes. Remove from the oven, layer half the cheese, the sausage, the remaining cheese, and cover the toppings entirely in sauce. Bake for 30 minutes or until the crust is golden brown and the cheese is bubbling up through the sauce. Serve with a fork and knife.
  • Repeat steps 3 and 4 with the other ball of dough to make a second pizza.