Chicago Style Italian Sausage Pizza

Recipe

Main Dish
Chicago Style Italian Sausage Pizza

Primary Media

Chicago-style pizza with one slice raised on a black spatula above the pizza on a yellow background.

User Rating

4.75 out of 5 stars
Rate it:
4 ratings

Recipe Data

24
Servings
15min
Prep
2hr45min
Total

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    Description

    Deep-dish pizza means you'll be biting into layers of meaty, cheesy, goodness. You "knead" to try this recipe!

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 24
    QuantityIngredientAdd
    ¼ c. plus 6 Tbsp. Hy-Vee salted butter, softened; divided
    3 ½ c. Hy-Vee all-purpose flour, plus additional for dusting
    ¼ c. yellow cornmeal
    1 tbsp. Hy-Vee granulated sugar
    2 ¼ tsp. instant dry yeast
    1 ¼ tsp. kosher salt
    1 ¼ c. warm water, (120 degrees to 130 degrees)
    Gustare Vita olive oil, for greasing
    2 (1-lb.) pkg. sweet Italian ground pork sausage, divided
    2 (16-oz.) pkgs. Hy-Vee shredded mozzarella cheese, divided
    1 (26.5-oz.) jar Gustare Vita tomato basil pasta sauce, about 3 cups, divided
    ½ c. Soirée grated Parmesan cheese, divided

    Things To Grab

    • Large mixing bowl
    • Electric mixer and dough hook
    • Large bowl
    • Plastic wrap
    • 2 (9-inch each) round springform baking pans
    • Pizza cutter

    Directions

    1. Melt 1/4 cup butter; set aside; cool. Whisk together flour, cornmeal, sugar, yeast, and salt in a large mixing bowl. Add melted butter and warm water. Beat with an electric mixer, fitted with a dough hook, on low for 5 to 7 minutes or until smooth and elastic. 

    2. Divide dough in half and shape each half into a ball. Lightly grease 2 large, clean bowls with olive oil. Place a dough ball in each bowl; turn over to grease surfaces. Cover each loosely with plastic wrap. Let rise in a warm, draft-free place for 1-1/2 to 2 hours or until double in size. 

    3. Punch dough down. Turn out onto a lightly floured surface; roll each to a 7x6-inch rectangle; spread each with 2 tablespoons softened butter. Starting at a long end, roll each up, jellyroll-style into a log. Place each dough log, in a spiral fashion, back into its oiled bowl. Cover with plastic wrap and refrigerate for 1 hour. 

    4. Preheat oven to 425 degrees. To assemble 2 pizzas, turn each dough out onto a lightly floured surface; roll into a 12-inch circle. Press each dough circle into the bottom and up the side of an ungreased 9-inch round springform baking pan; trim off any excess dough. Melt remaining 2 tablespoons butter; brush each crush with 1 tablespoon melted butter. Divide and form sausage into two 9-inch patties' place one uncooked patty in each of the pans. Top each crust with 1 (16-oz.) pkg. mozzarella cheese, 1-1/2 cups sauce, and 1/4 cup Parmesan cheese. 

    5. Bake at 425 degrees for 40 to 45 minutes or until crust is golden and internal temperature is 165 degrees. Let stand for 15 minutes before serving. Cut each pizza into 12 slices. 

    Nutrition facts

    Servings

    380 Calories per serving
    1 slice each

    Amounts Per Serving

    • Total Fat: 24g
    • Cholesterol: 60mg
    • Sodium: 740mg
    • Total Carbohydrates: 19g
    • Protein: 20g

    Daily Values

    0%
    Iron 10%
    0%
    Calcium 25%
    0%
    Vitamin D 0%
    0%
    Potassium 6%

    Recipe Source:

    August Seasons 2021