Deep-Dish Pizza with Sausage, Garlic, and Mozzarella

Updated February 23, 2016

Ideally, buy top-quality Italian pork sausages from a meat market that makes their own sausages; or buy packaged sausages that contain no filler or preservatives Most of the Chicago-style pizzerias use raw sausage in their deep-dish pizzas This does not work as well for the home cook for two reasons First, commercial pizzerias, with their low, deep, well-insulated ovens, are able to cook pizzas so the filling is completely cooked through without over-browning the crust and top of the pizza. Second, the sausage they are able to buy is very lean, usually 90 percent lean pork meat, so it doesn’t ooze excess fat into the pizza The best choice for the home cook is to precook the sausage and drain off the excess fat. This is hardly a compromise-wait ’til you taste this pizza’

Cooking Methodbaking



Total Timeunder 4 hours

Kid FriendlyYes

Recipe Coursemain course

Dietary Considerationpeanut free, soy free, tree nut free

Mealdinner, lunch

Taste and Texturecheesy, chewy, garlicky, hot & spicy, meaty, savory, spiced

Type of Dishpizza


  • 1½ tablespoons olive oil
  • chicago-style deep-dish pizza dough, at room temperature
  • 1 pound mild or hot italian pork sausage, casings removed, crumbled
  • 1 pound whole-milk or part-skim, low-moisture mozzarella cheese, thinly sliced
  • 2 cloves garlic, minced
  • 3½ cups slow-simmered tomato sauce, at room temperature
  • ½ cup (2 ounces) freshly grated parmesan cheese


Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Sign In using Email and Password