Chicago Deep-Dish Pizza
Let's Make it:
Chicago-style deep-dish pizza:
Yields: 6-8 servings
Prep time: 30 minutes
Rise time: 1-2 hours
Cook time: 35-45 minutes
Ingredients:
For the Crust:
* 1 ⅓ cups warm water (105-115°F)
* 2 ¼ teaspoons active dry yeast
* ¼ cup olive oil, plus more for greasing
* ¼ cup melted unsalted butter
* 2 teaspoons granulated sugar
* 1 ½ teaspoons fine salt
* ½ cup yellow cornmeal
* 3 ¾ cups all-purpose flour, plus more for dusting
For the Sauce:
* 2 tablespoons olive oil
* 1 small yellow onion, finely chopped
* 2 cloves garlic, minced
* 1 (28 ounce) can crushed tomatoes
* 1 teaspoon dried oregano
* ½ teaspoon dried basil
* ¼ teaspoon red pepper flakes (optional)
* 1 teaspoon granulated sugar
* Salt and freshly ground black pepper to taste
* 2 tablespoons chopped fresh basil
For the Filling:
* 1 pound Italian sausage, cooked and crumbled
* 12 ounces low-moisture mozzarella cheese, sliced or shredded
* ½ cup grated Parmesan cheese
Equipment:
* 10-inch or 12-inch deep-dish pizza pan or cast-iron skillet
Instructions:
1. Make the Dough:
* In the bowl of a stand mixer fitted with a paddle attachment, pour in the warm water. Sprinkle the yeast over the water and let it sit for 5-10 minutes until foamy.
* Add the olive oil, melted butter, sugar, and salt to the yeast mixture. Mix on low speed until combined.
* Add the cornmeal and gradually add most of the flour, mixing on low speed until a shaggy dough forms.
* Switch to the dough hook and knead on medium-low speed for 7-10 minutes, or until the dough is smooth and elastic. Add more flour, a tablespoon at a time, if the dough is too sticky.
* Lightly grease a large bowl with olive oil. Transfer the dough to the bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1-2 hours, or until doubled in size.
2. Prepare the Sauce:
* While the dough is rising, heat olive oil in a saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
* Add the minced garlic and cook for another minute until fragrant.
* Stir in the crushed tomatoes, oregano, basil, red pepper flakes (if using), and sugar. Season with salt and pepper to taste.
* Bring the sauce to a simmer, then reduce the heat to low and cook for at least 30 minutes, or until thickened. Stir in the fresh basil at the end.
3. Assemble the Pizza:
* Preheat oven to 425°F (220°C).
* Generously grease your deep-dish pizza pan or cast-iron skillet with olive oil.
* Once the dough has doubled, punch it down gently. On a lightly floured surface, roll the dough into a circle about 14-16 inches in diameter.
* Carefully transfer the dough to the prepared pan, pressing it into the bottom and up the sides to create a high crust.
* Layer the fillings in the following order:
* Spread the sliced or shredded mozzarella cheese evenly over the bottom of the crust.
* Scatter the cooked and crumbled Italian sausage over the cheese.
* Pour the thick tomato sauce over the sausage.
* Sprinkle the grated Parmesan cheese over the sauce.
* Optionally, drizzle a little extra olive oil over the top of the pizza.
4. Bake the Pizza:
* Bake in the preheated oven for 35-45 minutes, or until the crust is golden brown and the cheese is bubbly and melted. If the crust edges are browning too quickly, you can loosely tent the pan with aluminum foil.
* Let the pizza cool in the pan for at least 10-15 minutes before slicing and serving. This helps the fillings set and makes it easier to cut.
Enjoy your authentic Chicago-style deep-dish pizza!
