Classic Chicago Deep Dish Pizza
Equipment
- Deep-dish pizza pan or a 9-inch cake pan
- Rolling Pin
- Mixing bowls
- Wooden spoon
- saucepan
- Skillet
Ingredients
For the Dough
- 3 1/4 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1 1/4 teaspoons salt
- 1 tablespoon sugar
- 2 1/4 teaspoons active dry yeast 1 packet
- 1 1/4 cups warm water 110°F
- 1/4 cup unsalted butter melted
- 2 tablespoons olive oil
For the Filling
- 3 tablespoons unsalted butter
- 1 pound Italian sausage crumbled
- 1 green bell pepper diced
- 1 small onion diced
- 3 cloves garlic minced
- 3 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
For the Sauce
- 1 can 28 ounces crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- 1 tablespoon olive oil
Instructions
Make the Dough
- In a mixing bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy. Add flour, cornmeal, salt, melted butter, and olive oil. Mix until a dough forms, then knead for about 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1.5 hours.
Prepare the Filling
- In a skillet over medium heat, cook the Italian sausage until browned. Remove and set aside. In the same pan, sauté onions, bell pepper, and garlic in butter until soft.
Make the Sauce
- In a saucepan, heat olive oil over medium heat. Add crushed tomatoes, oregano, basil, salt, pepper, and sugar. Simmer for 15 minutes, stirring occasionally.
Assemble the Pizza
- Preheat oven to 425°F. Roll out the dough and press it into a greased deep-dish pan, making sure to push it up the sides. Layer mozzarella cheese first (this prevents a soggy crust), followed by sausage, sautéed vegetables, and Parmesan. Pour the sauce on top and spread evenly.
Bake and Serve
- Bake for 25-30 minutes, until the crust is golden and the cheese is bubbling. Let cool for 10 minutes before slicing.