Chicago Deep Dish Pizza with Italian Sausage
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • FOR THE CORNMEAL CRUST:
- • 3 1/4 cups plain flour
- • 1/2 cup yellow cornmeal
- • 1 1/4 cups warm water
- • 1 packet (7g) active dry yeast
- • 1/2 cup unsalted butter, softened
- • 2 tbsp olive oil
- • 1 tsp sugar
- • 1 1/2 tsp salt
- • FOR THE DEEP DISH FILLING:
- • 450g mild Italian sausage, removed from casings and crumbled raw
- • 450g whole-milk mozzarella cheese, sliced thick
- • 1 can (800g) crushed San Marzano tomatoes, drained
- • 2 garlic cloves, minced
- • 1/2 cup grated Parmesan cheese
- • 1 tsp dried oregano
- • 1 tsp dried basil
Preparation Steps
Knead flour, cornmeal, yeast, warm water, olive oil, sugar, and salt; roll out, spread softened butter, fold into thirds like a letter, and let rise for 1 hour until doubled.
Roll dough into a large circle and press into a greased 30cm deep-dish cast iron or cake pan, pressing dough 5cm up the sides.
Lay thick slices of mozzarella directly across the bottom crust to prevent sogginess.
Press raw seasoned Italian sausage into an even layer over the mozzarella.
Mix crushed tomatoes with minced garlic, oregano, basil, and salt; spread evenly over the sausage layer.
Dust the top generously with grated Parmesan cheese and drizzle with olive oil.
Bake at 220°C for 30-35 minutes until the cornmeal crust is deep golden and filling is bubbling; rest for 15 minutes before slicing thick wedges.