This recipe is from a video by America’s Test Kitchen. They researched the various Chicago-style Deep Dish Pizzas and figured out how to replicate them at home. This may be the best pizza I’ve ever made.
Servings: 2 nine-inch pizzas
- 1 1/4 cups water, 115 – 120 degrees F
- 2 teaspoons sugar
- 2 1/4 teaspoons yeast (any kind)
- 16 1/4 ounces (3 1/4 cups) all-purpose flour
- 2 3/4 ounces (1/2 cup) yellow cornmeal
- 1 1/2 teaspoons kosher salt
- 3 tablespoons unsalted butter , melted
- 1 teaspoon plus 4 tablespoons olive oil
- 4 tablespoons unsalted butter, softened
- 2 tablespoons unsalted butter
- 1 small onion, grated
- 1/4 teaspoon dried oregano
- 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
- 1 (28-ounce) can crushed tomatoes (see note)
- 1/4 teaspoon sugar
- 2 tablespoons coarsely chopped fresh basil leaves
- 1 tablespoon extra-virgin olive oil
- kosher salt
- ground black pepper
- 1 pound mozzarella cheese , shredded
- 1/2 ounce (1/4 cup) fresh Parmigiano Reggiano cheese, grated fine
- 2 links, Italian sausage
Dough (first rise)
- Mix water, sugar and yeast in a small bowl. Wait for yeast to bubble on top of the water (approximately 10 minutes).
- Mix flour, cornmeal and salt in bowl of stand mixer fitted with dough hook on low speed until incorporated, about 1 minute.
- Add yeast mixture and melted butter. Mix on low speed until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally.
- Increase speed to medium and knead until dough is glossy and smooth and pulls away from sides of bowl, 4 to 5 minutes. Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.
- Using fingers, coat large bowl with 1 teaspoon olive oil, rubbing excess oil from fingers onto blade of rubber spatula. Using oiled spatula, transfer dough to bowl, turning once to oil top. Cover tightly with plastic wrap.
- Let rise at room temperature until doubled in volume, 45 to 60 minutes.
- Melt butter in medium saucepan over medium heat.
- Add onion, oregano, and 1/2 teaspoon salt. Cook, stirring occasionally, until liquid has evaporated and onion is golden brown (about 5 minutes).
- Add garlic and cook until fragrant (about 30 seconds).
- Stir in tomatoes and sugar, increase heat to high, and bring to boil.
- Reduce heat and simmer until reduced to 2 1/2 cups (25 to 30 minutes).
- Remove pan from heat and stir in basil and oil, then season with salt and pepper to taste.
Dough (2nd rise)
- Adjust oven rack to lower position and heat oven to 425 degrees.
- Using rubber spatula, turn dough out onto dry work surface and roll into 15- by 12-inch rectangle. Spread softened butter over surface of dough leaving 1/2-inch border along edges. Starting at short end, roll dough into tight cylinder.
- With seam side down, flatten cylinder into 18 by 4-inch rectangle. Cut rectangle in half crosswise so you have two 9 by 4-inch pieces.
- Working with one piece at a time, fold into thirds like business letter; pinch seams together to form ball.
- Return balls to oiled bowl, roll balls to cover with oil, cover tightly with plastic wrap, and let rise in refrigerator until doubled in volume, 40 to 50 minutes.
- Poke holes in Italian sausage with a fork.
- Boil Italian sausage in water for 30 minutes.
- Drain water and let sausage cool. Remove skin and cut sausage into bite sized pieces.
- Coat two 9-inch round cake pans with 2 tablespoons olive oil each.
- Transfer one dough ball to dry work surface and roll out into 13-inch disk about 1/4 inch thick.
- Transfer dough to pan by rolling dough loosely around rolling pin and unrolling into pan.
- Lightly press dough into pan, working into corners and at least 1 inch up sides.
- Repeat with remaining dough ball and pan.
- For each pizza, sprinkle 1/2 pound grated mozzarella evenly over surface of dough. Spread 1 1/4 cups tomato sauce over mozzarella. Arrange the meat from one sausage link over the sauce. Sprinkle 1/2 the Parmigiano Reggiano over sauce.
- Bake until crust is golden brown, 20 to 30 minutes.
- Remove pizza from oven and let rest 10 minutes before slicing and serving.