Homemade Chicago Deep Dish (Print Version)
# Ingredients:
→ Dough
01 -
2 1/4 cups all-purpose flour
02 -
1/4 cup cornmeal
03 -
1 tsp salt
04 -
1 tsp sugar
05 -
1 packet (2 1/4 tsp) active dry yeast
06 -
3/4 cup warm water (110°F)
07 -
1/4 cup unsalted butter, melted
08 -
1 tbsp olive oil
→ Sauce
09 -
1 can (28 oz) crushed tomatoes
10 -
1 can (6 oz) tomato paste
11 -
1 tbsp olive oil
12 -
1 medium onion, finely chopped
13 -
2 cloves garlic, minced
14 -
1 tsp dried oregano
15 -
1 tsp dried basil
16 -
1/2 tsp red pepper flakes (optional)
17 -
1 tsp sugar
18 -
Salt and freshly ground black pepper, to taste
→ Filling
19 -
1 lb Italian sausage
20 -
1 bell pepper, diced (optional)
21 -
1 small onion, diced (optional)
22 -
1/2 lb shredded mozzarella cheese
23 -
1/2 lb shredded provolone cheese
24 -
1/4 cup grated Parmesan cheese
25 -
Olive oil, for greasing the pan
# Instructions:
01 -
In a small bowl, combine warm water, active dry yeast, and sugar. Let stand 5 to 10 minutes until foamy.
02 -
In a large bowl, whisk together flour, cornmeal, and salt. Create a well and add yeast mixture, melted butter, and olive oil. Mix until dough forms, then knead on floured surface for 5 to 7 minutes until smooth and elastic.
03 -
Place dough in a lightly greased bowl. Cover and let rise for 1 to 1 1/2 hours, until doubled in size.
04 -
Heat olive oil in a saucepan over medium heat. Sauté chopped onion for 4 to 5 minutes until softened. Add garlic and cook 1 to 2 minutes until fragrant. Stir in crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), sugar, salt, and pepper. Simmer uncovered for 20 to 25 minutes, stirring occasionally until thickened.
05 -
Brown Italian sausage in a skillet over medium heat, breaking apart as it cooks. Drain excess fat. If desired, sauté bell pepper and onion in the same skillet until tender. Set aside.
06 -
Preheat oven to 425°F (220°C). Grease a 9- or 10-inch deep-dish pizza pan with olive oil. Punch down dough and roll to a 12-inch circle. Press dough into pan, forming high sides.
07 -
Layer half of mozzarella evenly over the bottom of the dough. Add provolone, then Parmesan cheese. Spread cooked sausage and vegetables evenly over cheese layers. Top with prepared tomato sauce.
08 -
Bake in preheated oven for 30 to 40 minutes until crust is golden brown and cheese is hot and bubbly. Tent edges with foil if crust browns too quickly.
09 -
Allow pizza to cool 5 to 10 minutes before slicing. Serve warm.
# Notes:
01 -
Use room temperature ingredients where possible for better dough rising. Avoid overbaking to maintain crust flakiness.