Deep Dish Pizza
A delicious, Chicago-style deep dish pizza made right at home.
- 1/2 lb Italian sausage
- 10 slices mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 1/4 cup warm water
- 2 1/4 tspn active dry yeast
- 2 tspn sugar
- 3 1/4 cups flour
- 3/4 cup cornmeal
- 2 tspn salt
- 2 tbsp butter melted
- 1 tbsp olive oil
- 2 tbsp butter
- 1 onion diced
- 1 tspn salt
- 1 tspn crushed red pepper
- 1 tspn dried oregano
- 2 cloves garlic chopped
- 1 tspn sugar
- 30 oz crushed tomatoes with basil
Pizza sauce: melt butter in a saucepan. Add the onion, salt, red pepper flakes, and oregano. Sauté until onions are tender and slightly browned.
Add garlic, sugar, and crushed tomatoes. Simmer for about 20 minutes until the sauce thickens.
Dough: combine active dry yeast, sugar, and warm water. Let sit for about one minute.
In a mixing bowl, combine the flour, cornmeal, and salt.
Add yeast mixture and butter and stir until dough forms.
Place dough on floured surface and knead into a ball.
Place dough in a large bowl and drizzle with olive oil. Let rest for 1 hour.
Remove dough onto floured surface.
Cut dough in half and begin working dough. The dough should be at least 2-inches wider than the pan.
Save the other half of the dough in a ziplock bag and store in freezer for up to one month.
Preheat oven to 425°F.
Using your hands and knuckes, press the dough into sides of your pizza pan as even as possible.
Lay slices of mozzarella across the dough to cover the entire bottom.
Add the italian sausage on top of the mozzarella and then top with tomato sauce.
Bake for 20 to 25 minutes or until crust starts to turn golden brown.
Garnish with Parmesan.