American · Dinner
Chicago deep dish pizza
Chicago deep dish pizza features a buttery cornmeal crust pressed into a deep pan, layered inverted-style with mozzarella against the dough, crumbled Italian sausage, and chunky tomato sauce on top, finished with pecorino romano and fresh basil.
$5
30 minsPrep
35 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
895Calories
42.6gProtein
50.8gFat
62.8gCarbs
5.9gSugar
4.1gFiber
1695mgSodium
138mgChol
24.4gSat Fat
685mgPotassium
702mgCalcium
4.2mgIron
1.4mcgVitamin B12
6.5mgVitamin C
protein-rich
rich-umami
cheat-day
all-time-classics
Instructions
1
Prep
Whisk the flour, cornmeal and 1/4 tsp salt together, then stir in the melted butter, olive oil, yeast and warm water until a shaggy dough forms.
2
Knead
Turn the dough onto a lightly floured counter and knead by hand for 5 minutes until smooth and elastic.
3
Proof
Place the dough in a lightly oiled bowl, cover, and leave at room temperature for 90 minutes until roughly doubled.
4
Build
Rub the softened butter over a 6 inch cake pan, press the dough up the sides, layer mozzarella on the base, scatter sausage on top, then spoon crushed tomatoes over and sprinkle with minced garlic and oregano.
5
Bake
Set the pan on the lower rack of a 425°F oven and bake for 28 to 32 minutes until the crust is deep golden and sauce bubbles.
6
Rest
Let the pizza sit in the pan for 5 minutes until the cheese firms.
7
Plate
Slide the pizza onto a plate, scatter with pecorino romano and torn basil, then cut into wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g low-moisture mozzarella cheese
- 5.2 oz150g sweet Italian sausage, casing removed
- 2/3 cup80g, about a third of a 14.5 oz can canned crushed tomatoes
- 1 cup130g all-purpose flour
- 4 tbsp36g cornmeal
- 2 tbsp28g butter, melted, plus 1 tsp (5g) softened for the pan
- 2 tsp10ml olive oil
- 1/2 tsp1/2 tsp instant yeast
- 1/2 tsp1/2 tsp salt, plus a pinch for the sauce
- 4 tbsp60ml warm water
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp dried oregano
- 2 tbsp10g pecorino romano
- 2 tsp2 tsp fresh basil
