Chicago-style Deep Dish Pizza
If made properly, deep dish or Chicago-style pizza can be life-changing. While this pie is controversial in the pizza world, here's what I have come to know. If you make a great, buttery crust, top that with a bunch of cheese, well-seasoned Italian sausage, and thick, flavorful sauce, you're in for a treat.
Servings: 2 pizzas
Equipment
- Food processor
- 10 inch stainless steel bowl
- 10 inch (or so) cast iron skillet
Ingredients
For the Dough
- 450 g or about 3¼ cup all-purpose flour
- 40 g or ¼ cup Cornmeal
- 12 g or 3 tsp sugar
- 15 g or 3 tsp salt
- 275 g or 1¼ cups water (85F)
- 110 g or 8 Tbsp (1 stick) butter cubed cubed
- 9 g or 3 tsp yeast
For the Sauce
- 1 28oz can crushed tomato
- ¼ red onion grated
- 2 garlic cloves minced or garlic pressed
- 40 g or 2 Tbsp. tomato paste
- 10 g or 1 Tbsp. sugar
- 1 g or ½ tsp dried basil
- 1 g or ½ tsp dried oregano
- 2-3 Tbsp butter
- 5 g or 1 tsp salt
For the Sausage
- 1 lb fatty ground pork
- 7 g or 1½ tsp salt
- 5 g or 1 tsp sugar
- 3 g or 1 tsp paprika
- 1 g or ½ tsp dried sage
- 1 g or ½ tsp black pepper
- 5 g or 1½ tsp red wine vinegar
- 1 g or ½ tsp chile flakes
- 2 g or 1 tsp fennel seed toasted and crushed
For Final Pizza
- Parmesan cheese generous amount
Instructions
For the Dough
- Combine dry ingredients in food processor, add in cubed butter and run food processor until incorporated and pebble-like.
- While running, stream in warm water until combines, run for 30-40 seconds total
- Transfer to bowl and let rise for 90 minutes.
- Divide into 2 equal pieces and shape into loose rounds, move to oiled sheet tray and cover with another sheet tray
- Let rise 1 hour. Then roll into 12" round, oil a 9"-10 cast iron (LINK BELOW) or cake pan with 3 Tbsp. olive oil..
For the Sauce
- In a medium sauté or sauce pan, preheat over medium heat, melt butter.
- Add in onion and garlic and 5g salt, then sweat until translucent and starting to take on color.
- Add in tomato paste and fry until rusty color emerges (30-40 seconds)
- Add in crushed tomatoes, sugar, dried herbs and cook on low heat for 20 minutes stir often, cool for later pizza building.
For the Sausage
- Fold ingredients to combine, cook a little off to taste for seasoning.
For Final Pizza
- Lay in rolled out dough and then build pizza. CHEESE + SAUSAGE+ SAUCE+ PARM + CHILE FLAKE.
- Bake 30-40 minutes in 425 oven until crust is fried and golden
- Let cool 10 minutes then serve