Chicago Style Deep Dish Pizza

This iconic Chicago-style deep dish pizza is more of a savory pie than a flatbread, featuring a thick, flaky crust that holds generous layers of ingredients. The base is lined with sharp mozzarella, followed by savory Italian sausage, and topped with a robust, chunky tomato sauce that bubbles up during baking. The result is a rich, hearty meal with a perfect balance of tangy tomatoes, salty meat, and melty cheese. It's an indulgent treat perfect for weekend gatherings, sports parties, or when you're craving a substantial, comforting dinner. While it requires patience for the dough to rise, the hands-on time is minimal, making it a rewarding project for home cooks looking to impress.

Cooking Method: Baking

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 12

Calories: 361

Description

This iconic Chicago-style deep dish pizza is more of a savory pie than a flatbread, featuring a thick, flaky crust that holds generous layers of ingredients. The base is lined with sharp mozzarella, followed by savory Italian sausage, and topped with a robust, chunky tomato sauce that bubbles up during baking. The result is a rich, hearty meal with a perfect balance of tangy tomatoes, salty meat, and melty cheese. It's an indulgent treat perfect for weekend gatherings, sports parties, or when you're craving a substantial, comforting dinner. While it requires patience for the dough to rise, the hands-on time is minimal, making it a rewarding project for home cooks looking to impress.

Ingredients

Warm water (110-115°F)
Active dry yeast
Flour
Coarsely ground cornmeal
Salt
Vegetable oil
Mozzarella, sliced
Italian sausage
Can whole tomatoes
Garlic, minced
Dried oregano
Basil, shredded
Grated Parmesan cheese

Directions

1
Preheat the oven to 425°F (220°C). Lightly grease a 14-inch deep dish pizza pan with oil or butter.
2
In a large bowl, combine the warm water and yeast. Let stand for 5-10 minutes until foamy.
3
Add the flour, cornmeal, salt, and vegetable oil to the yeast mixture. Mix until a soft dough forms.
4
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. If too sticky, add more flour; if too dry, add water.
5
Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1-2 hours, or until doubled in size.
6
Meanwhile, prepare the sauce. Drain and coarsely crush the whole tomatoes in a bowl. Stir in the minced garlic, oregano, and shredded basil.
7
Remove the sausage from its casing and crumble it into a skillet. Cook over medium heat until browned and cooked through, breaking it into small pieces. Drain excess fat.
8
Punch down the risen dough. Roll or press it into a circle large enough to line the bottom and sides of the prepared pizza pan, leaving about a 1-inch border for the crust.
9
Sprinkle half of the sliced mozzarella cheese over the bottom of the crust.
10
Layer the cooked sausage evenly over the cheese.
11
Top the sausage with the remaining sliced mozzarella cheese.
12
Pour the crushed tomato sauce evenly over the cheese, spreading it gently to cover the top.
13
Sprinkle the grated Parmesan cheese over the sauce.
14
Bake in the preheated oven for 35-45 minutes, or until the crust is golden brown and the cheese is bubbly.
15
Remove from the oven and let cool for 5-10 minutes before slicing and serving.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 361kcal

% Daily Value *
Total Fat 13.9g22%
Saturated Fat 5.4g27%
Cholesterol 25.3mg9%
Sodium 1168.4mg49%
Total Carbohydrate 44.8g15%
Dietary Fiber 3.8g16%
Sugars 3.8g
Protein 15.7g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/chicago-style-deep-dish-pizza/