Chicago Style Deep Dish Pizza (Print Version)
# Ingredients:
→ Dough
01 -
315 ml hot water
02 -
60 ml extra virgin olive oil
03 -
2 1/4 tablespoons dried active yeast
04 -
2 teaspoons white sugar
05 -
60 ml butter, melted
06 -
65 g cornmeal
07 -
1/2 teaspoon fine salt
08 -
2 teaspoons olive oil, divided
09 -
470 g all-purpose flour, plus more as needed
→ Sauce
10 -
950 ml pizza sauce
→ Fillings and Toppings
11 -
225 g fresh mozzarella cheese, cubed
12 -
115 g provolone cheese, sliced
13 -
450 g spicy Italian sausage, casing removed
14 -
55 g Parmigiano-Reggiano cheese, grated
15 -
115 g part-skim, low-moisture mozzarella cheese, shredded
16 -
1 tablespoon olive oil
# Instructions:
01 -
Place hot water in the bowl of a stand mixer fitted with the paddle attachment. Sprinkle dried active yeast over the water and let it dissolve for 10 minutes.
02 -
Add extra virgin olive oil, cornmeal, sugar, salt, melted butter, and most of the flour to the bowl. Mix on low speed until the dough begins to come together.
03 -
Switch to the dough hook and knead on medium speed until smooth and elastic, scraping down the sides and adding additional flour if necessary.
04 -
Transfer dough to a floured surface and knead briefly by hand. Place in a lightly oiled bowl, roll into a ball, cover, and allow to rise in a warm area for 1 to 2 hours until doubled in volume.
05 -
While the dough rises, simmer pizza sauce over low heat for 60 to 90 minutes, stirring occasionally, until very thick and reduced.
06 -
Set oven to 220°C and allow to fully preheat.
07 -
Punch down the dough and transfer to a floured surface. Press and stretch into a circle 3 to 4 cm larger than a 30 cm cast iron skillet.
08 -
Brush the skillet with 1/2 teaspoon olive oil. Drape the dough into the pan, pressing it evenly along the bottom and up the sides.
09 -
Arrange sliced provolone evenly over the bottom of the crust, followed by cubed fresh mozzarella.
10 -
Distribute crumbled spicy Italian sausage and scatter shredded part-skim mozzarella evenly over the cheese layer.
11 -
Spoon a generous amount of thickened pizza sauce over the fillings. Sprinkle grated Parmigiano-Reggiano over the surface.
12 -
Fold the edge of the crust inward to seal and form a raised edge. Drizzle 1 tablespoon olive oil over the crust and center.
13 -
Bake in the center of the preheated oven for 35 minutes, or until the crust is golden brown and sounds hollow when tapped.
14 -
Allow the pizza to rest for 10 minutes before slicing and serving.
# Notes:
01 -
Allowing the sauce to reduce fully ensures the crust remains crisp and not soggy.
02 -
Resting the pizza before slicing improves structure and flavor.