A killer combination of crispy thick dough with melted mozzarella cheese, tomato sauce, sausage, and Italian Calabrian peppers. Every bite of this deep dish pizza is pure bliss. Please see the post for step-by-step photos of how to make the pizza crust, pizza sauce, and baking in either a Dutch oven or cast iron skillet. Recipe yields one large deep dish pizza (6 thick slices) or 2 medium size pizzas.
Prep Time15 minutesmins
Resting Time (Pizza Dough)30 minutesmins
Total Time37 minutesmins
Course: Main Course
Cuisine: American
Keyword: deep dish, dough, pizza, sausage
Servings: 6servings
Calories: 479kcal
Author: Chef Sara Furcini
Ingredients
For the Pizza Dough
1cuplukewarm water115℉
1packet active dry yeastabout 2 teaspoons
1tablespoondark honeysuch as buckwheat honey
1tablespoonolive oil
2 ½ to 3cupsbread flourdivided (add gradually until the dough is barely sticky)
1teaspoonsalt
For the Topping
1tspwhole fennel seeds
1tbspolive oil
2smallpork sausage linkssuch as Farmer John (about 4 ounces)
¾cupcanned fire roasted crushed tomatoes
2 to 4tspCalabrian peppers in oil
8ouncesmozzarella cheesecut into slices
5leavesfresh basil
Instructions
Mix the water, yeast, and honey in a medium bowl, stirring to dissolve. After the yeast begins to foam, about 5 minutes, stir in the olive oil, 2 cups bread flour, and salt. Sprinkle the remaining ½ cup flour on the counter and gradually knead in any additional flour until the dough is only slightly sticky. Knead the dough for at least 10 minutes.
Preheat the oven to 425℉.
Grease the inside of a Dutch oven or large bowl with olive oil and roll the dough in it to coat. Cover, and move to a warm place to rise until doubled in size, about 30 minutes.
Meanwhile, make the sauce. Toast the fennel seeds until aromatic in a small pot over medium heat, about 30 seconds. Add the olive oil and sausage; cook, breaking up the sausage until brown, about 3 minutes. Add the crushed tomatoes and Calabrian peppers and remove from heat.
Line a large 7-quart Dutch oven or cast iron skillet with parchment paper, then spread the pizza dough on top. Bake 15 minutes. Lay the mozzarella cheese on top then spoon the sausage sauce over top. Bake for 22 minutes or until fully cooked. Sprinkle fresh basil on top and allow to rest for 10 minutes. To remove the pizza, grab both ends of the parchment paper and lift up. Slice and serve.
Notes
Regular Crust Pizza Option
If you want a regular crust (not deep dish), portion the dough into 3 to 4 balls. Spread the dough out thinly on a sheet of parchment paper set on top of a pizza peel. Add a thin layer of the cheese and toppings. Cook the pizza on a pizza stone about 15 minutes or until fully cooked.
Baking and Refrigerating Options
You can bake 2 pizzas using 2 medium size Dutch ovens or cast iron skillets. You can also refrigerate half of the dough for up to 16 hours. Of course, you can even freeze the dough in a sealed bag and then defrost in the fridge.