Chicago Deep Dish Pizza

Instructions

1. 1

   In a large bowl, combine 2¼ teaspoons instant yeast, 1 teaspoon sugar, and 1 cup warm water (110°F or 43°C); let stand for 5 minutes until foamy.

2. 2

   Mix in 2¾ cups all-purpose flour, ½ cup yellow cornmeal, 1 teaspoon salt, and ½ cup softened butter until a soft dough forms. Knead the dough on a floured surface for 5 minutes until smooth.

3. 3

   Place the dough in an oiled bowl, cover with a damp cloth, and let rise in a warm area for 1 hour until doubled in size.

4. 4

   Make the sauce: In a saucepan, heat 1 tablespoon olive oil over medium heat, then add 4 cloves minced garlic and cook for 1 minute until fragrant. Stir in 1 can (28 oz) crushed San Marzano tomatoes, 1 teaspoon dried oregano, ½ teaspoon red pepper flakes, and salt and pepper to taste; simmer uncovered for 20 minutes until thickened.

5. 5

   Preheat the oven to 425°F (220°C). Generously butter a 12-inch deep-dish pizza pan. Press the risen dough into the bottom and up the sides of the pan to form a thick, even layer.

6. 6

   Layer 3 cups sliced whole-milk mozzarella directly on the dough, followed by the cooked sausage, then pour the tomato sauce evenly over the top. Sprinkle with Parmesan cheese.

7. 7

   Bake at 425°F (220°C) for 35–40 minutes until the crust is golden brown and the filling is bubbling vigorously. Let rest for 10 minutes before slicing.