If made properly, deep dish or Chicago-style pizza can be life-changing. If you make a great, buttery crust, top that with a bunch of cheese, well-seasoned Italian sausage, and thick, flavorful sauce, you're in for a treat.
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
- Combine dry ingredients in food processor, add in cubed butter and run food processor until incorporated and pebble-like.
- While running, stream in warm water until combines, run for 30-40 seconds total
- Transfer to bowl and let rise for 90 minutes.
- Divide into 2 equal pieces and shape into loose rounds, move to oiled sheet tray and cover with another sheet tray
- 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
- Bake 30-40 minutes in 425 oven until crust is fried and golden
- 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
- In a medium saute or sauce pan, preheat over medium heat, melt butter
- Add in onion and garlic and 5g salt, then sweat until translucent and starting to take on color.
- Add in tomato paste and fry until rusty color emerges (30-40 seconds)
- 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
- Fold ingredients to combine, cook a little off to taste for seasoning.