American · Dinner
Chicago Deep-Dish Pizza
Chicago deep-dish pizza built in a buttery cornmeal crust pressed up the sides of a pan, layered with mozzarella at the base to shield it from sauce, filled with crumbled Italian pork sausage, then topped with chunky crushed-tomato sauce spiked with oregano and garlic. Finished with grated parmesan.
$4
30 minsPrep
35 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
644Calories
34.3gProtein
33.2gFat
48.7gCarbs
5.2gSugar
3.2gFiber
1166mgSodium
106mgChol
14gSat Fat
226mgPotassium
149mgCalcium
1mgIron
0.6mcgVitamin B12
4mgVitamin C
Goes well with
Italian Blood Orange Soda
local
Old Style Lager
international
protein-rich
high-fiber
rich-umami
cheat-day
all-time-classics
Instructions
1
Prep
Combine flour, cornmeal, yeast, sugar and salt, then stir in warm water and melted butter until a shaggy dough forms.
2
Knead
Turn the dough out and knead by hand about 5 minutes until it smooths out and springs back when pressed.
3
Proof
Cover and leave at room temperature 60 minutes until roughly doubled and puffy.
4
Sauté
Brown the crumbled sausage in a skillet over medium-high heat 6 minutes, breaking it up until no pink remains and edges catch color, then drain off fat. Warm olive oil over medium heat, add minced garlic and oregano 30 seconds, stir in crushed tomatoes and cook 8 minutes until jammy.
5
Build
Press the dough into a greased 6-inch deep pan up the sides, lay mozzarella slices across the base, scatter sausage over, and spoon sauce on top.
6
Bake
Bake uncovered at 425F (220C) for 30 minutes until the crust edge is deep golden and sauce bubbles at the center.
7
Rest
Let the pizza sit in the pan 10 minutes so the layers set before loosening edges.
8
Plate
Loosen edges and lift onto a board, dust with grated parmesan and cut into wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.4 oz210g Italian pork sausage, casings removed
- 3/4 cup95g all-purpose flour
- 3 tbsp30g fine cornmeal
- 2 tbsp28g butter, melted
- 1/4 tsp1/4 tsp instant yeast
- 33 fl oz (90ml) warm water
- 3.5 oz100g mozzarella
- 5 oz140g, a quarter of a 14.5 oz can crushed tomatoes
- 1 clove1 clove garlic
- 1 tsp1 tsp olive oil
- 1/2 tsp1/2 tsp dried oregano
- 2 tbsp12g parmesan
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp sugar
