You know how they call it “pizza pie”? This recipe makes that make perfect sense. With its tall, buttery crust holding distinct layers of melty cheese, savoury sausage, and chunky tomato sauce, this is a true knife-and-fork kind of pizza – a proper PIE.
I love baking this in a big 14-inch deep dish pan for that dramatic reveal straight from the oven. But don’t sweat it if you don’t have one – two 9-inch round cake pans do the job just as well. The crust is flaky, tender, and packed with flavour, thanks to a clever mix of butter, olive oil, and vegetable oil. That little bit of cornmeal adds a subtle crunch that’s pure Chicago.
This isn’t just pizza. It’s an experience. Rich, hearty, and absolutely unforgettable.
Ingredients
For the Buttery Crust:
- 475 g (3¾ cups + 2 tbsp) all-purpose flour
- 30 g (2½ tbsp) fine yellow cornmeal
- 10 g (1¾ tsp) fine salt
- 8 g (2½ tsp) instant yeast
- 30 ml (2 tbsp) olive oil
- 55 g (4 tbsp) unsalted butter, melted
- 30 ml (2 tbsp) vegetable oil
- 250 ml (1 cup + 1 tbsp) lukewarm water
For the Hearty Filling:
- 350 g (¾ lb) mozzarella cheese, sliced
- 450 g (1 lb) Italian sausage (sweet or hot), cooked and sliced – or about 3 cups of your favourite sautéed vegetables
- 800 g (28 oz can) plum tomatoes, lightly crushed – or diced tomatoes
- 2–4 garlic cloves, minced (optional)
- 10 g (2 tsp) granulated sugar (optional)
- 5–10 g (1–2 tsp) Italian seasoning or a mix of dried oregano, basil, rosemary
- 110 g (1 cup) freshly grated Parmesan or Asiago cheese
- 30 ml (2 tbsp) olive oil, for drizzling
Method
1. Mix the dough
In a large mixing bowl, combine the flour, cornmeal, salt, and yeast. Pour in the olive oil, melted butter, vegetable oil, and lukewarm water. Stir until a rough, shaggy dough comes together.
2. Knead until smooth
Knead the dough – by hand, in a stand mixer, or using a bread machine – until it’s smooth, supple, and elastic. If using a stand mixer, this usually takes about 7 minutes on medium-low speed.
3. Let it rise
Transfer the dough to a lightly oiled bowl (an 8-cup measuring cup is handy for tracking the rise). Cover and leave it in a warm spot until it’s very puffy – roughly 60 minutes.
4. Get your pan ready
While the dough rises, grease a 14-inch deep dish pizza pan with non-stick spray. Pour in 3 to 4 tablespoons of olive oil and tilt the pan so the oil coats the bottom and creeps partway up the sides.
5. Stretch it out
Turn the risen dough onto a lightly oiled surface. Gently stretch it into as large a circle as you can manage – you can do this on a baking mat or simply in your hands.
6. Fit it into the pan
Transfer the dough to the prepared pan and press it toward the edges. If it springs back, cover it and let it relax for 15 minutes. Then continue stretching until it covers the bottom and climbs up the sides. Don’t stress if olive oil spills over the edge – that’s totally fine. Let the crust rest for another 15 minutes.
7. Pre-bake the crust
Preheat your oven to 220°C (425°F). Bake the crust for 10 minutes, just until it’s set and barely starting to turn golden. Use this time to prepare your filling.
8. Prep the topping
Drain the tomatoes thoroughly. Mix them with the Italian seasoning, garlic, and sugar (if using) in a bowl. Taste and adjust seasoning – you probably won’t need extra salt if your seasoning blend already contains some.
9. Build those layers
Start with the mozzarella slices, fanning them evenly across the bottom of the pre-baked crust. Scatter the cooked sausage (or vegetables) over the cheese. Then spoon the tomato mixture on top.
10. Finish and bake
Sprinkle generously with grated Parmesan, drizzle with olive oil, and bake for about 25 minutes, until the filling is bubbling and the top is beautifully browned.
11. Rest and serve
Carefully lift the pizza out of the pan and onto a wire rack. Let it cool for about 15 minutes (longer means less oozing when you cut) before slicing. Grab a knife and fork – this one’s a proper pie!
Smart Baker’s Notes
- Pan swap: No 14-inch deep dish pan? Two 9-inch round cake pans work perfectly – just split the dough and filling evenly between them.
- Individual pizzas: Grease a hamburger bun pan. Divide the risen dough into 12 pieces (about 70 g each). Stretch each into a well, pre-bake, fill, and bake as directed. Great for parties or kids!
- Going meatless: Swap the sausage for 3 cups of sautéed mushrooms, bell peppers, onions, or any veggie combo you love – it’s just as delicious.
- The crust secret: This crust gets its uniquely flaky texture from three different fats – butter, olive oil, and vegetable oil. Each one does something special, so don’t skip any!
- That cornmeal crunch: The small amount of cornmeal adds a subtle but delightful crunch that’s a hallmark of authentic Chicago-style pizza.
- Reheating leftovers: Skip the microwave – it makes the crust sad. Instead, reheat in a 180°C (350°F) oven for 10–15 minutes to bring back that crisp texture.
Enjoy your pizza pie! 🍕✨