Chicago-Style Deep Dish Pizza with Italian Sausage
Ingredients
For the Dough:
- 2 cups all-purpose flour
- 2 tbsp. yellow cornmeal
- ¾ tsp. salt
- 1-¼ tsp. instant yeast
- 1 tsp. granulated sugar
- 1 tsp. olive oil
- Flour, for rolling the dough
- 2 tbsp. unsalted butter, softened at room temperature
- Vegetable oil spray, for the cake pan
For the Filling:
- 1-pound sweet or hot Italian sausage, casings removed, or bulk Italian sausage
- 8 ounces sliced mozzarella cheese
- ¼ cup Parmesan, grated, for the top of the pie
For the Sauce:
- 1 tbsp. unsalted butter
- ½ small onion, finely chopped
- 2 cloves garlic, finely chopped
- 1-½ tsp. dried oregano
- 1 tsp. dried rosemary
- Pinch or two red pepper flakes
- 1 28.0-ounce can crushed tomatoes
- ¼ tsp. salt
- 1 tsp. granulated sugar
- Large deli pepperoni, optional
Instructions
To prepare the dough:
- In the bowl of a stand mixer, fitted with the paddle attachment, on low speed, mix the flour, corn meal, salt, yeast and sugar until blended.
- Add ½ cup, plus 2 tablespoons, room temperature water and mix until combined.
- If the dough seems dry, add an additional tablespoon or two of water.
- The dough should feel soft and very slightly sticky, not stiff or dry.
To knead the dough:
- Switch to the dough hook and knead the dough, on low speed, for 5 to 7 minutes or until it is smooth and elastic.
- Drizzle 1 teaspoon olive oil in a large clean bowl.
- Form the dough into a ball and place in the bowl, turning to coat all over with oil.
- Cover with plastic wrap and let rise for 1 hour or until puffy.
To laminate the dough:
- On a lightly floured surface, roll the dough into a 9 x 12-inch rectangle.
- Spread 2 tablespoons butter over the surface of the dough.
- Starting at the long side, roll the dough into a cylinder.
- Place the cylinder with the seam side up, press it flat and fold the dough into thirds like a business letter.
- Shape into a ball and return to the bowl.
- Cover with plastic and refrigerate for 45 minutes.
To prepare the sausage:
- In a large skillet, set over medium heat, cook the sausage until no longer pink, breaking it up with a fork or rubber spatula to crumble; when cooked transfer to a plate lined with paper towels.
To prepare the sauce:
- In the same skillet used to cook the sausage, over medium heat, melt the butter.
- Add the onions, garlic, oregano, rosemary and red pepper flakes.
- Cook; stirring for 4 to 5 minutes or until the onions soften.
- Add the tomatoes, salt and sugar to the pan; continue to cook and stir for 3 to 4 minutes or until the flavors blend together and the sauce thickens; set aside to cool.
To assemble and bake the pizza:
- Pre-heat the oven at 425°F; generously spray a 9 x 2-inch cake pan with vegetable oil.
- On a lightly floured surface, roll the dough into a 12-inch circle.
- Fit it into the cake pan; pressing dough into the corners and up the sides of the pan; let rest for 10 minutes.
- Once the dough has relaxed, press it again into the sides of the pan to keep from shrinking when baked.
- Layer the cheese slices on the bottom; top with the cooked and crumbled sausage and deli pepperoni (if using); spread the sauce over the top of the pie; sprinkle with the Parmesan cheese.
- Place in the pre-heated oven and bake for about 25 minutes, or until the crust browns and the filling is bubbly.
- Remove from the oven and let rest for 10 minutes to allow the sauce to settle before gently removing it from the pan in one piece or slice and serve from the pan.
- To remove in one piece, run a knife around the circumference of the pan; carefully slide a wide, thin spatula under the dough and lift it out of the pan; transfer to a large plate.
Notes
Spicy sausage also works very well for this recipe.