Deep-Dish Sausage Pizza

Deep-dish sausage pizza is not here to be subtle, and, frankly, thank goodness for that. As a resident of the capital of deep-dish pizza (Chicago) and a full-time pizza enthusiast, this is the pizza I think of when I crave the perfect slice. This deep-dish pie starts with a soft, slightly chewy, herb-flecked homemade pizza dough packed into a skillet. It’s then topped with cheese, sauteed vegetables, sausage, diced tomatoes, more cheese, and—right before it finishes baking—pepperoni.

Because you make the dough from scratch, you’ll need time for it to rise. The herbs are what really make it unique, according to recipe contributor Michele Madden of Washington Court House, Ohio. You end up with a rich, filling pizza designed for slow dinners where everyone knows they’re committing to one very serious slice.

While this isn’t a strictly classic Chicago-style deep-dish pizza (those have cornmeal-heavy crusts and, as a rule, sauce only on top), it absolutely lives in the same indulgent, forks-required universe. Deep-dish sausage pizza is the ultimate comfort meal, perfect for family dinners or a rustic pizza night when takeout simply won’t cut it.

Ingredients for Deep-Dish Sausage Pizza

• Active dry yeast: Yeast gives the crust its lift and structure. Properly proofing the yeast ensures the dough rises into a sturdy base that can handle all those toppings. Make sure to use warm (not scalding) water; too hot and it will kill the yeast.
• All-purpose flour: Regular AP flour is best to make the crust for this deep-dish pizza.
• Canola oil: This neutral cooking oil keeps the crust rich and pliable while helping it bake up with a lightly crisp exterior. It also makes the dough easier to handle and roll out.
• Seasonings: Dried oregano, basil and marjoram add Italian flavor to the dough. Garlic salt and onion salt season the dough so every bite has flavor, not just the toppings.
• Part-skim mozzarella cheese: Shredded mozzarella brings the stretch, melt and classic pizza pull everyone craves.
• Green peppers and onion: Sauteed green peppers and onion melt into the layers, keeping the pizza from tasting one-note.
• Olive oil: You’ll need a small amount of olive oil to cook the vegetables in.
• Grated Parmesan cheese: Parmesan brings salty, nutty sharpness that cuts through the richness of the mozzarella. It’s the supporting actor that quietly steals the scene.
• Pork sausage: Bulk sausage is easier to cook before it’s added to the pizza. If you can only find Italian sausage links, remove the casings and crumble the meat in the pan.
• Canned diced tomatoes: Well-drained canned diced tomatoes add moisture and acidity without making the crust soggy. Think chunky-sauce vibes rather than smooth marinara.
• Pepperoni: Adding the pepperoni towards the end of the bake prevents it from overcooking. You want it crispy around the edges, not burnt.

Directions

Step 1: Start the dough

In a large bowl, dissolve the yeast in warm water. Add 1 cup of the flour, the oil and the seasonings, then beat until the mixture is smooth. Add enough of the remaining flour to form a soft dough.

Editor’s Tip: When using yeast, it should look foamy in the water after a few minutes. You can add a pinch of sugar to help activate it. If it’s not foamy and bubbly, the yeast might be past its prime.

Step 2: Knead and proof the dough

Turn the dough out onto a floured surface and knead it until it’s smooth and elastic, six to eight minutes.

Place the dough in a greased bowl, turn it once to grease the top, then cover it and let it rise in a warm spot until it has doubled in size, about one hour.

Editor’s Tip: Grease the bowl with cooking spray or a swirl of olive oil.

Step 3: Shape the crust and add the first cheese layer

Punch down the dough, then roll it out into a 15-inch circle.

Transfer the dough to a well-greased 12-inch heavy ovenproof skillet or round baking pan, letting the dough drape over the edges. Sprinkle 1 cup of mozzarella over the crust.

Editor’s Tip: Adding cheese directly to the crust helps create a barrier that keeps the bottom from getting soggy once the toppings go in.

Step 4: Cook the vegetables and build the layers

Preheat the oven to 400°F. In a skillet, saute the green peppers, onion and topping seasonings in olive oil until the vegetables are tender, then drain any excess liquid.

Layer half the vegetable mixture over the crust, then add half the Parmesan, half the cooked sausage, and half the tomatoes. Sprinkle 2 cups of mozzarella over these, then repeat the layers. Fold the crust over to form an edge.

Editor’s Tip: Make sure the sausage is fully cooked and drained before layering it in, so excess grease doesn’t soak into the crust.

Step 5: Bake, finish and rest

Bake the pizza for 20 minutes. Sprinkle it with pepperoni and the remaining mozzarella. Bake it until the crust is browned, another 10 to 15 minutes. Let the pizza stand for 10 minutes before slicing it. If you’d like, garnish it with additional Parmesan cheese.

Deep-Dish Sausage Pizza Variations

• Try turkey: Use turkey sausage instead of pork sausage for a lighter option that still delivers plenty of flavor.
• Change up the cheese: Combine mozzarella with shredded cheddar for a sharper, more assertive cheese layer.
• Make it very veggie: Add sliced cremini or white button mushrooms or extra green peppers for more veggie-forward bites.
• Bring on the basil: Finish the cooked pizza with fresh basil for a pop of color and freshness.

How to Store Deep-Dish Sausage Pizza

Store leftover deep-dish sausage pizza tightly wrapped in the refrigerator. The thick layers hold up well, making leftovers just as satisfying the next day. For the best texture, reheat slices in the oven rather than in the microwave.

How long does deep-dish sausage pizza last?

Deep-dish sausage pizza lasts up to four days in the refrigerator when stored in an airtight container or wrapped well with storage wrap.

Can you freeze deep-dish sausage pizza?

Yes, you can freeze deep-dish sausage pizza either as individual slices or as a whole pie. Wrap it tightly in storage wrap and foil, then freeze it for up to two months. Reheat it straight from frozen, or thaw it overnight in the fridge.

Can you prepare deep-dish sausage pizza ahead of time?

You can make the dough and cook the sausage and vegetables a day in advance. Let the dough come to room temperature first for easier handling and stretching. Layer and bake the pizza according to the directions.

Deep-Dish Sausage Pizza Tips

Can you use store-bought crust for deep-dish sausage pizza?

Yes, store-bought pizza dough works if you’re short on time. Press it into the pan and proceed with the layering, keeping in mind that homemade dough tends to hold up better to heavy toppings.

How do I prevent the crust from getting soggy?

To prevent a soggy pizza crust, drain the tomatoes and cooked sausage well before adding them to the pizza. Adding cheese directly to the crust also helps shield it from moisture.

Can I make this without a deep-dish pan?

You can make this deep-dish pizza with a heavy ovenproof skillet or a deep, round baking pan. Cast iron is an excellent choice for making deep-dish pizza. Just make sure it’s well greased and sturdy enough to support the layers of fillings.

What can you serve with deep-dish sausage pizza?

If you have room for another bite, a great Italian salad is the ultimate pairing for deep-dish sausage pizza. Add a Peroni or another Italian lager and finish it all off with chocolate cannoli cheesecake if you really want to indulge.

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