The 4 keys to make perfect CHICAGO DEEP DISH pizza every time

FOR THE DOUGH

• 450g or about 3 1/4 C. AP FLOUR
• 40g or 1/4C. CORNMEAL
• 12g or 3 TSP SUGAR
• 15g or 3 TSP SALT
• 275g or 1 1/4C. WATER (85F)
• 110g or 8 TBSP (1 stick) BUTTER cubed 
• 9g or 3 TSP YEAST 

INSTRUCTIONS

1. Combine dry ingredients in food processor, add in cubed butter and run food processor until incorporated and pebble-like. 
2. While running, stream in warm water until combines, run for 30-40 seconds total
3. Transfer to bowl and let rise for 90 minutes. 
4. Divide into 2 equal pieces and shape into loose rounds, move to oiled sheet tray and cover with another sheet tray
5. Let rise 1 hour. Then roll into 12" round, oil a 9"-10 cast iron (LINK BELOW) or cake pan with 3 TBPS olive oil..  Lay in rolled out dough and then build pizza.  CHEESE + SAUSAGE+ SAUCE+ PARM CHILE FLAKE
6. Bake 30-40 minutes in 425 oven until crust is fried and golden 
7. Let cool 10 minutes then serve

FOR THE SAUCE

• 1 28oz can NICE CRUSHED TOMATO
• 1/4 RED ONION (grated)
• 2 GARLIC CLOVES ( run through press or minced)
• 40g or 2 TBPS TOMATO PASTE
• 10g or 1 TBPS SUGAR
• 1g or 1/2 TSP DRIED BASIL
• 1g or 1/2 TSP DRIED OREGANO 
• 2-3 TBPS BUTTER
• 5g SALT or 1 TSP

INSTRUCTIONS

1. In a medium saute or sauce pan, preheat over medium heat, melt butter
2. Add in onion and garlic and 5g salt, then sweat until translucent and starting to take on color.
3. Add in tomato paste and fry until rusty color emerges (30-40 seconds)
4. Add in crushed tomatoes, sugar, dried herbs and cook on low heat for 20 minutes stir often, cool for later pizza building. 

FOR THE SAUSAGE

• 1 LB FATTY GROUND PORK
• 7g or 1.5 TSP SALT 
• 5g or 1 TSP SUGAR
• 3g or 1 TSP PAPRIKA
• 1g or 1/2 TSP DRIED SAGE
• 1g or 1/2 TSP BLACK PEPPER
• 5g or 1.5 TSP RED WINE VINEGAR
• 1g or 1/2 TSP CHILE FLAKE 
• 1g or 1/2 tsp GARLIC POWDER
• 2g or 1 TSP TOASTED CRUSHED FENNEL SEED

INSTRUCTIONS

1. Fold ingredients to combine, cook a little off to taste for seasoning. 

KITCHEN TOOLS

• LODGE CAST IRON SKILLET
• MY FAV STAINLESS BOWL
• MASAHIRO CHEF'S KNIFE