Chicago-Style Deep Dish Pizza (Pan Included, 2 Servings Shown)

With Italian Sausage and Two Cheeses

$9.95 per serving

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Wheat

A note about serious food allergies

Home Chef HQ is based in Chicago, meaning we're in the delivery zone of the world's best deep-dish. However, even we couldn't resist this at-home version, topped with fresh sausage, two types of cheeses, red onion, and crushed tomatoes. Here's the deal: you roll out the dough, we provide the pan (and everything else.) This thick-crusted Windy City treat will become your new favorite meal, and it’s easy to make completely from scratch.

In Your Box (serves 2)

  • Info
    ⅗ oz. Butter
  • Info
    8⅘ oz. Self Rising Flour
  • Info
    8 oz. Plain Greek Yogurt
  • 1 8" Pie Pan
  • 10 oz. Crushed Tomatoes
  • Info
    5 oz. Shredded Mozzarella
  • 8 oz. Italian Sausage
  • 1 Red Onion
  • 1 tsp. Dried Oregano
  • Info
    ¼ oz. Grated Pecorino Cheese
  • Nutrition (per serving)

  • Calories
    896
  • Carbohydrates
    106g
  • Fat
    36g
  • Protein
    59g
  • Sodium
    1692mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • Step 1 - Start Dough
    1

    Start Dough

    Preheat to 375 degrees. Prepare a baking sheet with foil. Melt butter in microwave for 30 seconds or in a small pan. Thinly slice red onion. Grease inside of pie pan with 2 tsp. olive oil. Measure and separate ½ cup of self rising flour and reserve. This separated flour will be used to prevent pizza dough from sticking to your work surface in the next step - it’s called bench flour. Place remaining flour in a mixing bowl with melted butter, all but 2 Tbsp. yogurt (one heaping spoonful), and a pinch of salt.

  • Step 2 - Knead Dough
    2

    Knead Dough

    Mix with hands for 1-2 minutes, or until a loose crumbly ball is formed. (The dough will be fragmented until you turn it out and start kneading it.) Slightly coat a work surface with reserved bench flour. Turn dough onto dusted surface and knead for 5 minutes, folding the dough in half and pressing down with the heel of your hand. Dough may be slightly sticky, this is OK. If dough feels too wet, use a little of the reserved bench flour to dry it out. If dough seems too dry and crumbly, add reserved yogurt.

  • Step 3 - Roll Out Dough and Prepare Pan
    3

    Roll Out Dough and Prepare Pan

    Using a rolling pin or wine bottle, roll dough into a 13” circle that's about ¼" thick, dusting underneath the dough with more bench flour as needed to prevent sticking. Carefully lift dough into oiled pie pan and press it into the corners snugly (avoid stretching dough, instead lifting excess dough from sides further down into the pan.) Trim any dough overhanging the pan.

  • Step 4 - Layer Toppings
    4

    Layer Toppings

    Layer shredded mozzarella on dough. (Chicago deep-dish pizzas are "upside-down" and have cheese on the bottom and sauce on top.) Remove sausage from casing by cutting down lengthwise. Form an even layer of sausage on cheese. Arrange red onion (to taste- you may not need all the onion) over sausage. Top sliced onions with crushed tomatoes and season with a pinch of salt and pepper. Sprinkle top of pizza with dried oregano.

  • Step 5 - Bake the Pizza
    5

    Bake the Pizza

    Place pizza pan on prepared baking sheet and bake for 35-40 minutes, or until internal temperature of the pizza reaches 165 degrees and crust is golden brown. Remove from oven and let cool for 5 minutes (this allows the pizza to hold together better for easier removal from the cake pan.)

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    If you're a pizza-blotter, grab your napkin and blot the top of the your pie, because this is some good sausage. Carefully remove the pizza from the cake pan with a spatula; you may have to bend or cut the the disposable pan with scissors to release the pizza. Garnish with grated Pecorino.