Name: Chicago-Style Pizza
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 12-inch Thick Crust Pizza
Ingredients: For the Pizza Crust; One recipe of Mary’s Chicago-Style Thick and Chewy Easy Pizza Dough Recipe; Olive oil for the pizza pan; 1 tablespoon extra-virgin olive oil plus more to lightly oil the pan; One recipe of Mary’s Best Pizza Sauce Recipe; 2 garlic cloves, finely chopped; 2 tablespoons chopped green onions; 2 teaspoons dried oregano; ¼ cup grated Pecorini Romano cheese; 2 cups shredded mozzarella; 6 ounces mild Italian sausage, casing removed, and sauteed until just cooked through; 4 ounces sliced pepperoni

Mains

Chicago-Style Pizza

Author: Mary DiSomma

Our family absolutely loves a thick crust pizza, especially my husband, Billy. His favorite pizza crust is chewy on the inside and crispy, golden brown on the outside. Of course we all have our favorite pizza joints, so let me tell you a little bit about ours (and how it inspired me to make my own thick and chewy homemade pizza dough recipe).

Whether you’re making this homemade pizza for a special occasion or just a casual family dinner, it’s sure to impress. The savory Italian sausage and pepperoni create a rich, meaty flavor profile, and my homemade pizza sauce recipe ties everything together.

Ingredient Tips

When shopping for Italian sausage, make sure to pick one that includes fennel seeds. They add that authentic Italian taste that takes your pizza to the next level. Fennel gives the sausage a sweet, anise-like flavor that pairs perfectly with savory pepperoni and cheese.

Preparation + Preservation Tips

Use a Perforated Pan for Crispy Crust

When I want a perfect golden brown crust in a thick-crust pizza, I use a perforated pizza pan instead of a pizza stone. The holes in the pan allow heat to circulate under the crust, making sure it gets nice and crispy on the bottom. This is especially important with a thicker pizza, where the crust is super thick (not enough airflow and it can easily get soggy). If you prefer a thinner crust pizza made on a pizza stone, make sure to check out my Pizza Margherita on a Pizza Stone recipe!

Check the Bottom for Doneness

Start checking the bottom of your pizza for doneness at around 17 minutes. Peek underneath to see if the crust is browning to your liking. If it’s not done yet, let it bake for a few more minutes to ensure the bottom is cooked all the way through.

Layer the Toppings Just Right

For the best flavor and texture, I like to layer the toppings in a particular order. Follow the directions below so the sausage stays juicy while the pepperoni gets crispy around the edges. Perfection!

Extra Tips

Mary’s Best Pizza Sauce→

Mary’s Chicago-Style Thick and Chewy Easy Pizza Dough→

Pizza Margherita Recipe on a Pizza Stone→