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Chicago Deep Dish Pizza

Chicago Deep Dish Pizza

American
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102 minutes
4 people
Hardover 60 min or 12+ steps

102 min · 10 steps

Hard: over 60 min or 12+ steps

890 kcalper person
Protein 38g
Carbs 78g
Fats 46g

About this dish

Built in reverse and several centimetres deep: cheese and browned sausage go into the buttery crust first, with the chunky tomato sauce spooned over the very top so it does not turn the crust soggy in the long bake.

Allergy Info

Dairy, Gluten

Diet Info

Meat

Ingredients

Fresh Produce

  • Garlic clovesminced2

Meat & Poultry

  • Italian fennel sausagecasings removed300 g

Dairy & Eggs

  • Unsalted buttermelted, plus extra for greasing60 g
  • low-moisture mozzarellasliced350 g
  • Parmigiano-Reggianofinely grated30 g

Tins & Jars

  • whole peeled San Marzano tomatoescrushed by hand400 g

Dried Goods

  • Strong white bread flourplus extra for dusting480 g
  • Cornmeal40 g
  • instant dried yeast7 g
  • lukewarm water220 ml

Spices & Seasonings

  • Fine sea saltfor the dough8 g
  • dried oregano1 tsp
  • Fine sea saltfor the sauce3 g

Oils & Condiments

  • Extra-virgin olive oil15 ml

Utensils

  • Large mixing bowl
  • Deep-dish pizza pan
  • Skillet
  • Meat thermometer
  • Pizza cutter

Method

1

Mix the flour, cornmeal and salt with the yeast in a large bowl. Add the lukewarm water, melted butter and olive oil, mix to a soft dough, then knead for 8 minutes until smooth and elastic.

Approx. 12 minutes
2

Cover and let rise at room temperature for 1.5 hours until doubled.

Approx. 3 minutes
3

Press the dough into a well-buttered 25cm deep-dish pizza pan, pushing it up the sides to form a rim.

Approx. 5 minutes
4

Cover and let the dough prove in the pan for 20 minutes.

Approx. 2 minutes
5

Cook the sausage in a skillet over medium-high heat, breaking it into crumbles, for 7 to 8 minutes until browned and cooked to an internal temperature of 71°C — verify with a meat thermometer. Drain on kitchen paper.

Approx. 8 minutes
6

Crush the tomatoes with the garlic, oregano and sauce salt. Set aside uncooked.

Approx. 3 minutes
7

Preheat the oven to 230°C, or 210°C for a fan oven, for 25 minutes.

Approx. 25 minutes
8

Layer the sliced mozzarella directly over the dough base, followed by the cooked sausage, then spoon the chunky tomato sauce evenly over the top and scatter with parmesan.

Approx. 4 minutes
9

Bake for 30 to 35 minutes until the crust is deep golden and the sauce is bubbling.

Approx. 35 minutes
10

Rest for 5 minutes to let the layers set before running a knife around the pan edge and slicing.

Approx. 5 minutes

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