Chicago Deep Dish Pizza
Chicago's deep, buttery-crusted pizza, built backwards — cheese first, then meat, with the chunky raw tomato sauce poured on top to protect it from burning.
Meat
⚠ Contains: Gluten, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups flour, 1/4 cup cornmeal, 1 tsp salt
- 1 tsp sugar, 1 tsp instant yeast
- 3 tbsp unsalted butter, melted, plus more for the pan
- 3/4 cup warm water
- 450g Italian sausage, casings removed
- 400g low-moisture mozzarella, sliced
- 1 can (400g) San Marzano tomatoes, hand-crushed
- 1/4 cup parmesan, grated
- 1 tsp dried oregano
Steps
- Mix flour, cornmeal, salt, sugar, and yeast. Add melted butter and warm water, and knead into a smooth, slightly greasy dough.
- Cover and let rise until doubled, about 1-1.5 hours.
- Press the dough into a well-buttered deep, round pan, pushing it up the sides to form a tall rim.
- Layer sliced mozzarella over the dough first, then crumble the raw sausage evenly over the cheese.
- Crush the San Marzano tomatoes by hand with a pinch of salt and oregano; do not cook. Spread this sauce over the top.
- Sprinkle with parmesan.
- Bake at 220C (425F) for 30-35 minutes until the crust is deep golden and the sauce is bubbling.
- Let rest 10 minutes before slicing.