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Chicago Deep Dish Sausage Cheese Pizza

Chicago Deep Dish Sausage Cheese Pizza




1 (14-inch) pizza


45 minutes


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  • 2-1/2 to 3 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Yeast
  • 1 teaspoon salt
  • 1 cup very warm water (120° to 130°F)
  • 3 tablespoons olive oil
  • 2 teaspoons cornmeal


  • 1 pound (4 cups) shredded mozzarella cheese
  • 1- 1/2 pounds/850 g fully cooked reduced fat sausage, crumbled and drained
  • 2 cans (14-1/2-ounce) Italian style diced tomatoes, well drained
  • 1/2 cup grated Parmesan cheese



  1. Place oven rack on the lowest shelf and preheat oven to 500°F. Combine 1 cup flour, sugar, undissolved yeast, and salt in a large bowl. Stir water and oil into flour mixture. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Grease 14-inch deep dish pan and sprinkle with cornmeal.
  2. Press dough into pan so that bottom of pan is all covered and the dough reaches 1-1/2 inches up the side of the pan. Sprinkle evenly with mozzarella cheese; crumble sausage over cheese. Top with tomatoes and Parmesan cheese.
  3. Place in preheated oven; immediately reduce heat to 400oF. Bake 25 to 30 minutes or until crust is golden. Remove from oven; cool on wire rack for 10 minutes before serving.
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