Home cooks will find deep-dish pizza, with its unique buttery cornmeal crust, more forgiving than its New York counterpart. No need to worry about having the hottest oven or too many toppings - just make sure your sauce is very thick and flavorful! I garnished mine with parsley and more Parmesan cheese.

Recipe Summary

prep:
35 mins
cook:
35 mins
additional:
1 hr 20 mins
total:
2 hrs 30 mins
Servings:
10
Yield:
1 12-inch cast iron skillet
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
For the Dough:
For the Fillings/Toppings (in Order of Application):

Directions

Instructions Checklist
  • Pour water into the bowl of a stand mixer fitted with a paddle attachment. Sprinkle in yeast and let dissolve, about 10 minutes. Add olive oil, melted butter, sugar, salt, cornmeal, and most of the flour. Knead, stopping to scrape down the sides occasionally and adding more flour as needed, until smooth and elastic.

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  • Transfer dough to a lightly floured work surface. Knead in extra flour if needed. Roll into a ball and place in a bowl greased with 1/2 teaspoon olive oil. Cover with a plate and let rise in a warm spot until doubled in volume, 1 to 2 hours.

  • Meanwhile, let pizza sauce simmer in a pot over low heat until very thick, 60 to 90 minutes.

  • Preheat the oven to 425 degrees F (220 degrees C).

  • Poke dough to deflate and turn out onto your work surface. Press and stretch out dough into a round shape 3 to 4 inches larger than a 12-inch cast iron skillet. Brush skillet with 1 1/2 teaspoons olive oil. Place dough in the skillet; stretch and pull to evenly distribute it over the bottom and sides.

  • Lay provolone cheese over the bottom of the crust. Scatter fresh mozzarella on top. Add Italian sausage and firm mozzarella. Ladle pizza sauce generously on top. Grate Parmesan cheese on top. Fold the edges of the crust in towards the center to seal in the sides. Drizzle crust and center with 1 tablespoon olive oil.

  • Bake in the center of the preheated oven until crust sounds hollow and pizza is beautifully browned, about 35 minutes. Let rest for 10 minutes before slicing.

Tips

Chef's Notes:

Instant and rapid-rise yeast both work in this recipe.

2 ounces of the Parmesan cheese equates to about 1 cup of finely grated cheese.

Nutrition Facts

613 calories; protein 25.4g; carbohydrates 52.6g; fat 32.4g; cholesterol 74.5mg; sodium 1486.6mg. Full Nutrition
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Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/04/2018
Chef John does it again! WITH ONE IMPORTANT CHANGE: I followed this recipe exactly and watched the video, but the sausage was not even close to being done cooking when the rest of the pizza was finished, it was still completely raw. I now precook the sausage before putting it on the pizza. This dough is the best pizza crust I've ever had. I used Chef John's pizza sauce recipe and simmer an extra 30 minutes or so until very thick. TIP: If you opt to cut off the excess dough instead of folding it over, roll the extra dough and place it on top of the layered cheese and sausage, poke holes all over to allow steam to escape, then spoon pizza sauce over the dough with parmesan. Turns this (already fabulous) recipe into a Chicago style stuffed pizza like you’d find at Giordano’s! Read More
(11)
37 Ratings
  • 5 star values: 26
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/04/2018
Chef John does it again! WITH ONE IMPORTANT CHANGE: I followed this recipe exactly and watched the video, but the sausage was not even close to being done cooking when the rest of the pizza was finished, it was still completely raw. I now precook the sausage before putting it on the pizza. This dough is the best pizza crust I've ever had. I used Chef John's pizza sauce recipe and simmer an extra 30 minutes or so until very thick. TIP: If you opt to cut off the excess dough instead of folding it over, roll the extra dough and place it on top of the layered cheese and sausage, poke holes all over to allow steam to escape, then spoon pizza sauce over the dough with parmesan. Turns this (already fabulous) recipe into a Chicago style stuffed pizza like you’d find at Giordano’s! Read More
(11)
Rating: 5 stars
05/30/2018
Best Pizza ever! I'm from Chicago and after one bite of this pizza my husband and I both agreed this is the BEST PIZZA WE'VE EVER HAD! I watched the video which was very helpful Thank you to the reviewer who reminded to cook the sausage first! I used 1 tsp of salt and with all that cheese it was still a touch too salty for my taste so I'll use a little less salt next time. I'd also increase the corn meal to about 3/4 C for starters and use 5 cups of sauce. After reducing the 4 cups it seemed like barely enough. Thank you!! Read More
(8)
Rating: 4 stars
01/04/2019
I have been making pizza daily for almost 25 years and I give you 1 piece of advice pre-cook the sausage it will release A LOT of grease and will come out better in the pie. Read More
(5)
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Rating: 5 stars
06/25/2018
This was delicious! I made chef John s Pizza sauce and it was awesome. Worth the extra step to make your own. We used ground beef seasoned with Italian seasoning mushrooms and pepperoni. Will definitely make again. Read More
(4)
Rating: 4 stars
08/16/2018
I made this with whole wheat flour & it turned out good except I would add more sugar to balance out the heavy whole wheat I used. I also used a can of tomato sauce a can of diced tomatoes onion powder and minced garlic for my sauce & it turned out really great. Read More
(3)
Rating: 5 stars
01/20/2019
This pizza dough is amazing. Since we prefer a thin crust I cut the dough in half and froze it. The other half I rolled out and used in the cast iron skillet to make the deep dish pizza. In this way, we had a deep dish without excessive dough. Will make again. I also made it in bread machine on dough cycle instead of by hand. Read More
(2)
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Rating: 5 stars
06/13/2019
I also pre cooked the sausage Otherwise followed chef John s recipe Doubled recipe to make two One pepperoni one sausage and fresh basil Excellent pizza recipe It makes a LOT of dough but it is a great pie Read More
(1)
Rating: 5 stars
11/08/2018
So easy and turned out perfect. Read More
(1)
Rating: 4 stars
07/23/2020
Delicious pizza, I made my own pizza sauce. Read More
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