The 4 keys to make perfect CHICAGO DEEP DISH pizza every time
If made properly, deep dish or Chicago-style pizza can be life-changing. While this pie is controversial in the pizza world, here’s what I have come to know. 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. Don’t @ me. Whether or not you call it pizza, you gotta admit that it tastes DOPE.
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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
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
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
1.Fold ingredients to combine, cook a little off to taste for seasoning.
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Recipe Video:
