Chef Leo's Chicago Deep Dish Pizza in the Blackstone Pizza Oven

Chef Leo answered the call for more meat with this bold pizza—a deep dish inspired by Chicago legends and loaded with an entire pound of Italian sausage. Baked to perfection in the Blackstone Leggero Pro, every bite delivers that crispy crust, gooey cheese, and rich sauce combo.

Chicago Deep Dish Pizza: https://blackstoneproducts.com/blogs/recipes/chicago-deep-dish-pizza

Ingredients
Utility pan dough (prepared in advance)
1 lb Italian sausage (loose)
Neutral oil (for greasing)
Part-skim mozzarella cheese, thinly sliced (¼ inch or less)
All-American pizza sauce
Dried oregano, to taste
Freshly grated Parmigiano-Reggiano

Directions
1. Preheat your Blackstone Leggero Pro oven on low to reach a temperature of about 480–500°F. Let it preheat for an hour while you prepare the rest of the ingredients.

2. Line a springform pan with plastic wrap and press in the Italian sausage to create an even, compact patty. Once formed, place the pan in the fridge to help the sausage hold its shape.

3. Lightly oil your deep-dish pizza pan. Spread the oil evenly across the bottom and slightly up the sides to prevent sticking. Press the proofed utility pan dough into the pan, pressing it flat and evenly across the base, then up the sides to form the pizza’s walls. Let it rest while you prepare the cheese.

4. Slice the mozzarella into thin rounds, about ¼ inch thick or slightly thinner. Lay the slices across the dough so they cover the base and rise slightly up the sides.

5. Take the chilled sausage patty and flip it carefully into the pan over the cheese. Adjust it gently with your hands to fit the shape of the pan.

6. Spoon a generous amount of All-American pizza sauce over the sausage, spreading it to nearly the top edge of the meat.

7. Sprinkle a pinch of oregano over the sauce, then finish with a heavy snowfall of freshly grated Parmigiano-Reggiano across the top.

8. Place the pizza into the preheated oven and bake for about 20 minutes on low. You’ll know it’s ready when the edges are golden and crisp, the sausage pulls inward slightly, and the sauce bubbles gently.

9. Carefully remove the pizza and let it rest for a few minutes, then give it one last dusting of Parmigiano-Reggiano. Slice into thick, cheesy wedges and serve while hot.

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