HOMEMADE CHICAGO STYLE DEEP DISH PIZZA
Some may say that Naples, the hometown of pizza, has the best pizza you can find on earth. Others will argue and say that Chicago style deep dish pizza is far better. It’s up to you to decide which one is your favorite. If you voted for the latter, you’re on the right page!
INGREDIENTS
- For the Dough:
- 1 ⅓ cups warm water
- 2 ¼ teaspoons active dry yeast
- ¼ cup olive oil
- ¼ cup melted butter
- 2 teaspoons white sugar
- 1 ½ teaspoons fine salt
- ½ cup cornmeal
- 3 ¾ cups all-purpose flour
- 2 teaspoons olive oil, or as needed, divided
- 4 cups pizza sauce, or to taste
- For the Fillings/Toppings (in Order of Application):
- 4 ounces sliced provolone cheese
- 8 ounces fresh mozzarella cheese, cubed
- 1 pound spicy Italian sausage, casings removed
- 4 ounces shredded part-skim, low-moisture mozzarella cheese
- 2 ounces Parmigiano-Reggiano cheese
- 1 tablespoon olive oil
INSTRUCTIONS
In the bowl of a stand mixer fitted with the paddle attachment on low speed, mix the flour, corn meal, salt, yeast and sugar until blended. Add 1/2 cup plus 2 tablespoons room temperature water and mix until combined. If the dough seems dry, add an additional tablespoon or two of water. The dough should feel soft and very slightly sticky, not stiff or dry.
Switch to the dough hook and knead the dough on low speed for 5 to 7 minutes, or until it is smooth and elastic. Drizzle 1 teaspoon olive oil in a clean bowl. Form the dough into a ball and place it in the bowl, turning to coat all over with oil. Cover with plastic wrap and let rise for 1 hour, or until puffy.
On a lightly floured surface, roll the dough into a 9×12-inch rectangle. Spread 2 tablespoons of butter over the surface of the dough. Starting at the long side, roll the dough into a cylinder.
Place the cylinder with the seam side up, press it flat, and fold the dough into thirds like a business letter. Shape into a ball and return it to the bowl. Cover with plastic and refrigerate for 45 minutes.
In a large skillet set over medium heat, cook the sausage until no longer pink, breaking it up with a fork or rubber spatula to crumble it. Transfer to a plate lined with paper towels.
Set the oven at 425°F. Generously spray a 9×2-inch cake pan with vegetable oil.
On a lightly floured surface, roll the dough into a 12-inch circle. Fit it into the cake pan, pressing it into the corners and up the sides of the pan. Let rest for 10 minutes.
Once the dough has relaxed, press it again into the sides of the pan to keep it from shrinking when it is baked. Layer the cheese slices on the bottom, top with the cooked and crumbled sausage, and spread the sauce over the top of the pie. Sprinkle with the Parmesan cheese.
Bake for about 25 minutes, or until the crust browns and the filling is bubbly. Remove from the oven and let rest for 10 minutes to allow the sauce to settle before gently removing it from the pan in one piece, or slice and serve it from the pan. To remove in one piece, run a knife around the circumference of the pan. Carefully slide a wide, thin spatula under the dough and lift it out of the pan. Transfer it to a large plate.
Credit: Heavenly Recipe