Chicago-style Deep Dish Pizza
Ingredients
- 400 gWheat flour (all-purpose)
- 100 gCorn flour (fine)
- 100 gUnsalted butter (melted)
- 20 gFresh baker's yeast (crumbled)
- 250 mlMineral water (lukewarm)
- 400 gBuffalo milk mozzarella ("di bufala") (thickly sliced)
- 250 gSausage meat (raw)
- 50 gParmesan cheese (grated)
- 600 gRound tomato (peeled and chopped)
- 1 pcOnion (finely diced)
- 2 pcGarlic (minced)
- 1 tbspOregano (dried)
- 2 tbspExtra virgin olive oil
- 1 tspWhite sugar
- 1 tspGray sea salt
- 150 gPepperoni (thinly sliced)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. Must be reheated in the oven to restore the crust's crispness.
