CHICAGO-STYLE DEEP DISH PIZZA – At home, make the greatest Chicago Style Deep Dish Pizza! If the rich, buttery crust isn’t enough to win you over, the layers of gooey cheese, sausage, and a sweet and spicy red sauce will.
For The Dough:
— 2 cups all-purpose flour
— 2 tablespoons yellow cornmeal
— 3/4 teaspoon salt
— 1 1/4 teaspoons instant yeast
— 1 teaspoon sugar
— 1 teaspoon olive oil
— Flour (for rolling the dough)
— 2 tablespoons 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
— 1/4 cup grated Parmesan (for the top of the pie)
For The Sauce:
— 1 tablespoon unsalted butter
— 1/2 small onion, finely chopped
— 2 cloves garlic, finely chopped
— 1 1/2 teaspoons dried oregano
— 1 teaspoon dried rosemary
— Pinch or two red pepper flakes
— 1 can (28 ounces) crushed tomatoes, or whole tomatoes crushed in a bowl
— 1/4 teaspoon salt
— 1 teaspoon sugar
Mix 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 1/2 cup plus 2 tablespoons room temperature water and mix until combined. If the dough seems dry, add another tablespoon or two of water. The dough should feel soft and very slightly sticky, not stiff or dry.
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 clean bowl. Form the dough into a ball and place it in the bowl, turning to coat all over with oil. Cover with plastic wrap and let rise for 1 hour, or until puffy.
Laminate The Dough:
On a lightly floured surface, roll the dough into a 9×12-inch rectangle. Spread 2 tablespoons of 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 it to the bowl. Cover with plastic and refrigerate for 45 minutes.
Cook 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 it. Transfer to a plate lined with paper towels.
Make The Sauce:
In the same skillet you used to cook the sausage, melt the butter over medium heat. 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, and continue to cook and stir for 3 to 4 minutes, or until the flavors blend together and the sauce thickens. Set aside to cool.
Preheat The Oven:
Set the oven at 425 °F. Generously spray a 9×2-inch cake pan with vegetable oil.
Assemble The Pizza:
On a lightly floured surface, roll the dough into a 12-inch circle. Fit it into the cake pan, pressing it 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 it from shrinking when it is baked. Layer the cheese slices on the bottom, top with the cooked and crumbled sausage, and spread the sauce over the top of the pie. Sprinkle with the Parmesan cheese.
Bake The Pizza:
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 it 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 it to a large plate.