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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
Author: Weeds and Sardines

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

Notes

Watch the video.