Chicago-Style Deep Dish Pizza
Recipe by Binging with Babish
A hearty, cheese‑laden Chicago deep‑dish pizza made in a 12‑inch cast‑iron skillet. The crust combines flour and cornmeal for a buttery, crunchy edge, topped with layers of provolone, mozzarella, a thick San Marzano tomato sauce, and optional Italian sausage.
MediumAmericanServes 30
Printable version with shopping checklist
Source Video
2h 19m
Prep
1h
Cook
24m
Cleanup
3h 43m
Total
Cost Breakdown
Total cost:$11.67
Per serving:$0.39
Critical Success Points
- • Activating the yeast and confirming foam
- • First rise until dough doubles in size
- • Resting the dough in the skillet to relax gluten
- • Simmering the sauce until thick
- • Baking at the correct temperature for the full time
Safety Warnings
- • Handle the hot oven and skillet with oven mitts to avoid burns.
- • Cook raw sausage thoroughly; ensure internal temperature reaches 160°F.
- • Be careful when lifting the heavy, oil‑greased cast‑iron skillet.
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