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Chicago Deep Dish Pizza
A hearty, pie-like pizza characteristic of Chicago, featuring a thick, buttery crust, generous layers of cheese, savory sausage, and a chunky tomato sauce topping.
đ§ Ingredienser
- 1 lb Pizza dough(Store-bought or homemade deep-dish pizza dough. Allow to come to room temperature for easier handling.)
- 1 lb Low-moisture mozzarella cheese(Shredded. Using low-moisture is key to prevent a watery pizza.)
- 1 lb Bulk Italian sausage(Mild or hot, depending on preference. Remove casings if using links.)
- 28 oz Crushed tomatoes(Good quality canned crushed tomatoes. Undrained.)
- 2 tbsp Cornmeal(For dusting the pan and adding texture to the crust.)
- 4 tbsp Unsalted butter(Melted, for greasing the pan and enriching the crust.)
- 1 tbsp Olive oil(For sautéing the sausage.)
- 2 cloves Garlic(Minced, for the sauce.)
- 1 tsp Dried oregano(For the sauce.)
- 1/2 tsp Salt(For the sauce, adjust to taste.)
- 1/4 tsp Black pepper(For the sauce, adjust to taste.)
đšâđł Instruktioner
- 1
Prepare the Dough and Pan: Preheat your oven to 425°F (220°C). Generously grease a 9-inch deep-dish pizza pan or cast-iron skillet with the melted butter, ensuring it's well-coated up the sides. Sprinkle the bottom and sides of the pan evenly with cornmeal. Gently press the pizza dough into the prepared pan, pushing it evenly across the bottom and up the sides to form a crust. Aim for a thickness of about 1/4 inch. Prick the bottom of the crust a few times with a fork to prevent puffing.
â±ïž 15 minutes - 2
Cook the Sausage: In a skillet over medium-high heat, add the Italian sausage and olive oil. Break up the sausage with a spoon and cook until browned and cooked through, about 5-7 minutes. Drain off excess grease and set aside.
â±ïž 7 minutes - 3
Assemble the Pizza: Evenly distribute the shredded mozzarella cheese over the bottom of the pizza crust. Layer the cooked Italian sausage over the cheese. In a separate bowl, combine the crushed tomatoes, minced garlic, oregano, salt, and pepper. Stir well. Spoon this chunky tomato sauce evenly over the sausage layer, spreading it to the edges of the crust.
â±ïž 10 minutes - 4
Bake the Pizza: Place the pizza pan on a baking sheet (to catch any potential drips) and carefully transfer it to the preheated oven. Bake for 35-45 minutes, or until the crust is deeply golden brown and the sauce is bubbling. If the crust edges start to brown too quickly, you can loosely tent them with aluminum foil.
â±ïž 35-45 minutes - 5
Rest and Serve: Carefully remove the pizza from the oven. Let it rest in the pan for at least 10-15 minutes before attempting to slice and serve. This allows the cheese and sauce to set, making it easier to cut and serve without everything falling apart.
â±ïž 15 minutes
đĄ Proffstips
- âThe order is crucial: Crust, cheese, meat, then sauce.
- âUsing low-moisture mozzarella prevents a soggy pizza.
- âDon't skip the resting time after baking; it's essential for a clean slice.
- âA cast-iron skillet or a dedicated deep-dish pan works best for even heat distribution.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- For a 'stuffed' deep-dish, add a second layer of dough on top of the fillings, then top with sauce.
- Experiment with different toppings like pepperoni, mushrooms, onions, or bell peppers (add these with or before the sausage).
- Use a blend of cheeses, such as provolone or a sprinkle of Parmesan on top of the sauce.