Chicago Deep Dish Pizza

Ingredients

• 2.5 cupall-purpose flour$0.50
• 0.5 cupcornmeal$0.22
• 4 tbspunsalted butter$0.36
• 1 packactive dry yeast$1.86
• 1 cupwarm water$0.01
• 1 lbItalian sausage$3.86
• 3 cupmozzarella cheese, shredded$6.03
• 28 ozcrushed tomatoes$2.46
• 0.5 cupParmesan cheese, grated$2.00
• 3 eachgarlic cloves, minced$0.30
• 2 tbspolive oil$0.30
• 1.5 tspkosher salt$0.01
• 1 tspdried oregano$0.09
• Total for 4 servings$18.00

Most of the cost is mozzarella cheese, shredded ($6.03) and italian sausage ($3.86). With oil, spices and staples already at home, the shop drops to about $15.33. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. In a large bowl, whisk the warm water and active dry yeast together, then let rest for 5 minutes until frothy.
2. Stir the all-purpose flour, cornmeal, melted unsalted butter, and 1 teaspoon of the kosher salt into the yeast mixture, then knead for 4 to 5 minutes until a smooth, slightly soft dough forms.
3. Cover the dough in a bowl and let it rise at room temperature for about 60 minutes until doubled in bulk and very puffy.
4. In a medium bowl, combine the crushed tomatoes, minced garlic cloves, dried oregano, 1 tablespoon of the olive oil, and the remaining 1/2 teaspoon of kosher salt.
5. Heat a skillet over medium heat, add the Italian sausage, and cook for 6 to 8 minutes, breaking it into bite-sized crumbles, until browned and cooked through with no pink remaining (internal temperature of 160°F / 71°C); drain any excess rendered fat.
6. Preheat the oven to 425°F (220°C), rub the remaining 1 tablespoon of olive oil across the bottom and sides of a 12-inch deep-dish pan or cast-iron skillet, and press the dough evenly over the bottom and 1.5 inches up the sides.
7. Layer the shredded mozzarella cheese evenly over the bottom of the dough, scatter the cooked sausage crumbles over the cheese, spread the seasoned tomato mixture on top, and sprinkle with the grated Parmesan cheese.
8. Bake on the lower rack of the oven at 425°F (220°C) for 30 to 35 minutes until the crust is deep golden brown and the sauce is bubbling vigorously.
9. Let the pizza rest in the pan for 10 minutes to allow the cheese layers to set, then slice into wedges and serve.