Description
Experience the ultimate comfort food with this Authentic Chicago-Style Deep-Dish Meat Pizza. Featuring a rich, golden, and slightly biscuit-like buttery crust, this deep-dish pie is built to impress and satisfy a hungry crowd. Layers of gooey mozzarella and provolone cheese, savory Italian sausage, hearty ground beef, and a thick, tangy tomato sauce are stacked inside a tall, crisp-edged crust. Each slice holds together perfectly, delivering a satisfying balance of textures and flavors in every bite. Pre-baking the dough ensures the bottom stays crisp even under generous toppings—no soggy crust here! Serve hot for parties, family dinners, or anytime you crave a classic hearty pizza. This recipe uses only supermarket ingredients and requires no special equipment—just a deep oven-safe dish or cast-iron pan. Enjoy the legendary taste of Chicago pizzerias right from your own oven.
Ingredients
- 400 g de farine de blé T45
- 80 g de semoule de maïs fine
- 1 cuillère à soupe de sucre
- 2 cuillères à café de sel fin
- 12 g de levure boulangère sèche
- 220 ml d'eau tiède
- 100 g de beurre doux fondu
- 300 g de saucisse italienne
- 250 g de bœuf haché
- 400 g de fromage mozzarella râpé
- 100 g de fromage provolone râpé
- 500 g de purée de tomate épaisse
- 2 cuillères à soupe d'huile d'olive
- 1 oignon moyen, émincé
- 2 gousses d'ail, hachées
- 1 cuillère à café d'origan séché
Instructions
- 1. Prepare the dough: In a large bowl, mix flour, cornmeal, dry yeast, sugar, and salt. Add lukewarm water and melted butter. Stir until the dough forms. If too sticky, add a spoonful of flour at a time. Knead by hand or mixer for 5 minutes until soft and just smooth. Cover and let rise in a warm place for 25–30 minutes, until doubled.
- 2. Precook the crust: Preheat oven to 220°C (425°F). Butter a 30 cm (12-inch) deep-dish pizza pan or cast-iron skillet. Roll or press dough to about 6–7 mm thick, fit into the pan, and press up the sides to at least 5 cm high. Prick the base with a fork and bake for 10 minutes, until starting to color at the edges.
- 3. Cook the meat: Heat olive oil in a skillet over medium-high. Add onion and sauté for 3 minutes; add garlic and sauté 1 minute more. Add crumbled Italian sausage and ground beef. Cook 7–8 minutes, breaking up the meat, until fully browned and liquid has evaporated. Drain excess fat from the pan.
- 4. Assemble the pizza: Sprinkle the pre-baked crust with the grated mozzarella in an even layer. Top with the hot sausage and beef mixture. Sprinkle over the provolone cheese. Gently spread the thick tomato puree evenly over the top. Sprinkle the oregano across the sauce.
- 5. Bake: Return pizza to oven at 220°C (425°F) and bake for 30–40 minutes, until bubbly and deep golden brown at the edges. (Check at 30 minutes; cover edges with foil if browning too quickly.)
- 6. Rest and serve: Let the pizza rest in the pan for 15 minutes before slicing. This ensures clean slices and a crisp crust. Slice into 8 generous wedges and serve warm.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 711
- Sugar: 7g
- Sodium: 1250mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 17g
- Trans Fat: 0.4g
- Carbohydrates: 66g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 98mg
Keywords: You can make the dough a few hours ahead and refrigerate before the first rise. If you like extra spice, use hot Italian sausage or add chili flakes to the meat. For a vegetarian option, swap the meats with grilled vegetables and double the cheese. Leftovers keep covered at room temperature for 1–2 days, or in the refrigerator for up to 4 days. Reheat slices on a baking sheet at 180°C (350°F) until hot and crisp. If freezing, wrap slices individually in foil and store up to 2 months. Reheat from frozen in a hot oven—never microwave, as it ruins the crust’s crispness.