Deep-Dish Style Chicago Pizza with Herb-Infused Tomato Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

A hearty deep-dish pizza capturing Chicago’s iconic style, featuring a thick crust, rich herb-infused tomato sauce, and layers of mozzarella and Italian sausage. This italian-inspired pizza ready in about 70 minutes blends all-purpose flour, active dry yeast, at 110°F warm water into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 650 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups all-purpose flour
• 2 1/4 tsp active dry yeast
• 1 cup at 110°F warm water
• 1/4 cup plus 2 tbsp olive oil
• 1 tbsp granulated sugar
• 1 1/2 tsp salt
• 12 oz Italian sausage, casing removed
• 3 cups mozzarella cheese, shredded
• 28 oz canned crushed tomatoes
• 4 cloves garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese

Instructions

1. Step 1: In a large bowl, dissolve 2 1/4 tsp active dry yeast and 1 tbsp granulated sugar into 1 cup warm water at 110°F. Let sit for 5 minutes until foamy.
2. Step 2: Add 3 cups all-purpose flour, 1 1/2 tsp salt, and 1/4 cup olive oil to the yeast mixture. Stir until combined, then knead on a floured surface for 7-8 minutes until smooth and elastic. Place dough in an oiled bowl, cover, and let rise for 1 hour until doubled.
3. Step 3: While dough rises, heat 2 tbsp olive oil in a saucepan over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
4. Step 4: Add 28 oz canned crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, and 1/4 tsp red pepper flakes to the garlic. Simmer uncovered over low heat for 30 minutes until thickened, stirring occasionally.
5. Step 5: Preheat oven to 425°F. Press the risen dough into a well-oiled 12-inch deep-dish pizza pan, pushing dough up the sides to form a thick crust.
6. Step 6: Spread 2 cups shredded mozzarella evenly over the dough, then crumble 12 oz Italian sausage over the cheese.
7. Step 7: Pour the thickened tomato sauce over the sausage layer, spreading evenly. Top with remaining 1 cup shredded mozzarella and 1/2 cup grated Parmesan cheese.
8. Step 8: Bake for 30-35 minutes until the crust is golden and cheese is bubbly and slightly browned. Let cool for 10 minutes before slicing and serving.