Chicago-style Deep Dish Pizza

A buttery, shortbread-like crust that climbs high up the pan. Inside, a massive layer of melting mozzarella topped with a thick, chunky tomato sauce.

• Prep time: 45 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 1462
• Protein: 52 g
• Carbs: 111 g
• Fat: 92 g

Ingredients

• 400 g Wheat flour ( all-purpose )
• 100 g Corn flour ( fine )
• 100 g Minimum butter sweet ( melted )
• 20 g Fresh baker's yeast ( crumbled )
• 250 ml Mineral water ( lukewarm )
• 400 g Buffalo milk mozzarella ("di bufala") ( thickly sliced )
• 250 g Sausage meat ( raw )
• 50 g Parmesan cheese ( grated )
• 600 g Round tomato ( peeled and chopped )
• 1 piece Onion ( finely diced )
• 2 piece Garlic ( minced )
• 1 tbsp Oregano ( dried )
• 2 tbsp Extra virgin olive oil
• 1 tsp White sugar
• 1 tsp Gray sea salt
• 150 g Pepperoni ( thinly sliced )

Instructions

1. Prepare the dough

   Mix wheat flour, cornmeal, salt, and yeast. Add warm water and melted butter. Knead until the dough is smooth and no longer sticks to the bowl. Let it double in size in a warm place.

2. Make the sauce

   Sauté chopped onion and garlic in oil. Add peeled and crushed tomatoes, sugar, and oregano. Reduce over low heat until the sauce is very thick and heavily coats the spoon.

3. Line the pan

   Roll out the dough and line a well-buttered deep-dish pan. The dough should climb 4 to 5 cm up the sides. Press firmly to avoid air bubbles.

4. Fill and assemble

   Place mozzarella slices directly on the dough base. Add crumbled sausage meat and pepperoni. Cover everything with the thick tomato sauce. Sprinkle with parmesan.

5. Baking

   Bake at 200°C. The crust should be golden brown and slightly pull away from the edges. The sauce should bubble on the sides. Let rest for 10 minutes before slicing.

Chef's tips

• Do not put the sauce under the cheese, or the crust will get soggy.
• The 10-minute rest is crucial so the cheese sets slightly, otherwise it will run when sliced.
• Butter the pan generously; the dough should almost fry against the sides.

Storage

Keeps for 2 days in the fridge. Must be reheated in the oven to restore the crust's crispness.