Chicago Deep Dish Pizza
A buttery thick crust filled with molten mozzarella, Italian sausage, and chunky tomato sauce, Chicago style.
Ingredients (serves 6)
- 2 1/2 cups all-purpose flour
- 2 tbsp cornmeal
- 1 tsp yeast
- 1 tsp sugar
- 1 tsp salt
- 5 tbsp butter
- 12 oz mozzarella
- 8 oz sausage
- 1 can crushed tomatoes
- 1 tsp oregano
- 1/4 cup grated parmesan
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Save this recipeInstructions
- 1
Stir yeast and sugar into 3/4 cup warm water and let foam 5 minutes, then mix with flour, cornmeal, salt, and 4 tbsp melted butter.
- 2
Knead 5 minutes, cover, and let rise until puffy, about 40 minutes.
- 3
Brown the sausage in a skillet, breaking it into crumbles, then drain. Season the crushed tomatoes with oregano and salt.
- 4
Heat the oven to 425°F. Press the dough into a buttered 10-inch cast iron skillet, pushing it 2 inches up the sides.
- 5
Layer sliced mozzarella directly on the dough, then the sausage, then the tomato sauce, and finish with parmesan.
- 6
Bake 25 to 30 minutes until the crust is deep golden and the sauce bubbles.
- 7
Rest 10 minutes in the pan so the slices hold together, then cut into wedges.
