American
Chicago Deep-Dish Pizza
Chicago deep-dish pizza with buttery high-sided crust, mozzarella, sausage, crushed tomatoes, and Parmesan.
6 servings · 60 minutes prep · 45 minutes cook
Ingredients
Dough
- 3 1/4 cups all-purpose flour
- 1/4 cup fine yellow cornmeal, optional, for a slightly gritty, sturdy home-style crust
- 2 tsp kosher salt
- 2 tsp granulated sugar
- 2 1/4 tsp instant yeast
- 1 1/4 cups warm water
- 1/4 cup unsalted butter, melted
- 2 tbsp olive oil, plus more for the pan
Filling
- 1 lb low-moisture mozzarella, sliced
- 1 lb raw Italian sausage, flattened into thin pieces
- 28 oz whole peeled tomatoes, 28 oz, crushed by hand and drained
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 cup grated Parmesan
Directions
Method
- Mix all purpose flour, fine cornmeal, kosher salt, granulated sugar, and instant yeast in a large bowl. Add warm water, unsalted butter, and olive oil, then knead until smooth and elastic, about 6 minutes.
- Cover the dough and let it rise until doubled, about 90 minutes. Heat the oven to 425F and coat a 12-inch deep-dish pizza pan with a thin film of oil.
- Press the dough evenly across the bottom of the pan and about 2 inches up the sides. Let it rest for 15 minutes, then patch any thin spots before filling.
- Line the dough with mozzarella, covering the bottom completely. Press Italian sausage into thin pieces and lay them over the cheese.
- Stir tomatoes, garlic, dried oregano, and kosher salt together, then spread the tomato mixture over the sausage. Sprinkle with Parmesan.
- Bake until the crust is deep golden, the bottom is crisp, the filling bubbles steadily, and the sausage or ground pork in the center reaches {{temperature:160°F}}, 35-45 minutes. Rest for 10 minutes before slicing so the cheese and tomato settle.
