American · Dinner
Chicago Deep-Dish Pizza
Chicago deep-dish pizza built in a buttery cornmeal crust pressed up the sides of a pan, layered with mozzarella at the base to shield it from sauce, filled with crumbled Italian pork sausage, then topped with chunky crushed-tomato sauce spiked with oregano and garlic. Finished with grated parmesan.
$4
30 minsPrep
35 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
1287Calories
68.5gProtein
66.3gFat
97.4gCarbs
10.4gSugar
6.4gFiber
2331mgSodium
211mgChol
27.9gSat Fat
452mgPotassium
298mgCalcium
2.8mgIron
1.2mcgVitamin B12
8mgVitamin C
protein-rich
high-fiber
rich-umami
cheat-day
all-time-classics
Instructions
1
Prep
Combine flour, cornmeal, yeast, sugar and salt, then stir in warm water and melted butter until a shaggy dough forms.
2
Knead
Turn the dough out and knead by hand about 5 minutes until it smooths out and springs back when pressed.
3
Proof
Cover and leave at room temperature 60 minutes until roughly doubled and puffy.
4
Sauté
Brown the crumbled sausage in a skillet over medium-high heat 6 minutes, breaking it up until no pink remains and edges catch color, then drain off fat. Warm olive oil over medium heat, add minced garlic and oregano 30 seconds, stir in crushed tomatoes and cook 8 minutes until jammy.
5
Build
Press the dough into a greased 6-inch deep pan up the sides, lay mozzarella slices across the base, scatter sausage over, and spoon sauce on top.
6
Bake
Bake uncovered at 425F (220C) for 30 minutes until the crust edge is deep golden and sauce bubbles at the center.
7
Rest
Let the pizza sit in the pan 10 minutes so the layers set before loosening edges.
8
Plate
Loosen edges and lift onto a board, dust with grated parmesan and cut into wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g Italian pork sausage, casings removed
- 1 1/2 cup190g all-purpose flour
- 6 tbsp60g fine cornmeal
- 4 tbsp56g butter, melted
- 1/2 tsp1/2 tsp instant yeast
- 66 fl oz (180ml) warm water
- 7 oz200g mozzarella
- 10 oz140g, a quarter of a 14.5 oz can crushed tomatoes
- 2 clove2 clove garlic
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp dried oregano
- 4 tbsp24g parmesan
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp sugar
