Entree: United States – Great Lakes – Chicago Deep Dish Pizza (Thick, high-edged pan pizza layered with cheese, toppings, and a chunky tomato sauce)

Serving Size: 4

Approximate Time

Prep 1 hr 50 min

Cook 40 min

Additional 10 min

Total 2 hrs 40 min

Ingredients

- 3 1/2 cups (420 g) all-purpose flour
- 1/4 cup (35 g) yellow cornmeal
- 2 1/4 tsp (7 g) active dry yeast
- 1 tbsp (12 g) granulated sugar
- 1 1/2 tsp (9 g) fine salt
- 1 1/4 cups (300 ml) warm water (105–115°F / 40–46°C)
- 1/4 cup (60 ml) extra-virgin olive oil
- 2 tbsp (28 g) unsalted butter, softened (for pan)
- 16 oz (454 g) low-moisture mozzarella, shredded
- 1 lb (454 g) Italian sausage, bulk (mild or sweet), removed from casings
- 1 small yellow onion, thinly sliced (about 4 oz / 115 g)
- 28 oz (800 g) canned crushed tomatoes
- 2 tbsp (34 g) tomato paste
- 3 cloves garlic, minced (about 9 g)
- 2 tbsp (30 ml) extra-virgin olive oil (for sauce)
- 1 tsp (1 g) dried oregano
- 1 tsp (1 g) dried basil
- 1 tsp (5 g) granulated sugar (for sauce)
- 1 tsp (6 g) salt, or to taste
- 1/2 cup (50 g) grated Parmesan cheese
- 1/2 tsp (2 g) crushed red pepper flakes (optional)

Instructions

1. In a large bowl, whisk together flour, cornmeal, yeast, sugar, and salt. Add warm water and olive oil, mix until a shaggy dough forms.
2. Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise until doubled, about 1–1 1/2 hours.
3. While dough rises, brown the Italian sausage in a skillet over medium-high heat, breaking into small pieces; add sliced onion and cook until softened, about 5 minutes. Drain excess fat and set aside.
4. Make the sauce: heat 2 tbsp (30 ml) olive oil in a saucepan over medium heat, add minced garlic and cook 30 seconds until fragrant. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, and 1 tsp (6 g) salt. Simmer, partially covered, 20–25 minutes until slightly thickened. Adjust seasoning.
5. Preheat oven to 425°F (220°C). Generously butter a 9–10 inch (23–25 cm) deep-dish pan or a 10-inch cast-iron skillet with 2 tbsp (28 g) softened butter.
6. Punch down the risen dough and press two-thirds of it into the prepared pan, pushing up the sides to form a high rim. Reserve remaining dough for the top or extra edge.
7. Layer the shredded mozzarella evenly over the dough, then spread the cooked sausage and onion mixture over the cheese. Sprinkle Parmesan over the top and add red pepper flakes if using.
8. Spoon the tomato sauce over the toppings in an even layer. If desired, roll remaining dough into a thin disk and place over the pizza edge or use it to create a decorative rim.
9. Bake in preheated oven 30–40 minutes until crust is deep golden brown and sauce is bubbling. If top browns too quickly, tent with foil.
10. Remove from oven and let rest 10–15 minutes before slicing and serving to allow filling to set.