How To Make Deep Dish Pizza
Recreate Chicago's best deep dish pizza in this recipe that layers mozzarella, sausage, and pepperoni, for a thick and filling bite.
Ingredients
- 1 tsp granulated sugar
- 2¼ tsp active dry yeast , (1 packet)
- 18 oz all-purpose flour, (about 3½cups)
- 2 tsp fine sea salt
- ⅛ tsp cream of tartar
- ½ cup corn oil, plus additional for oiling the bowl
- 1 tbsp unsalted butter, melted
- 12 oz skim mozzarella , deli sliced part
- 1 lb Italian sausage, bulk
- 8 oz pepperoni, thinly sliced
- 28 oz San Marzano tomatoes, (1 can) crushed by hand
- parmesan, grated, for topping and garnish
Instructions
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Mix sugar, yeast, and 11 ounces room temperature water in a bowl and let bloom for 15 minutes.
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Combine flour, salt, and cream of tartar in the bowl of a stand mixer. Once the yeast has bloomed, add to dry ingredients along with corn oil. Gently combine with a rubber spatula until a rough ball is formed,
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Knead on low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl and proof for about 6 hours until doubled in size. Punch down and let dough settle for 15 more minutes.
- Position an oven rack in the middle of the oven and preheat to 450 degrees F.
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Coat bottom and sides of a 12-inch cake pan or traditional Chicago-style pizza pan with melted butter. Using the hands, spread out about ¾ of the dough across the bottom and up the sides of the pan.
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Cover the entire bottom in mozzarella, all the way up to the edge. Cover half with a thin, even layer of raw sausage. Cover the other half with pepperoni. Top with a couple handfuls of crushed tomatoes. Spread out with hands to the edge. Sprinkle top evenly with grated Parm.
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Bake, rotating halfway through, for about 25 minutes until golden around the edge. Let rest for about 5 minutes, then either gently lift pizza out of pan or just cut the slice out of the pan like a pie.
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Serve and enjoy.
Nutrition
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