Cooked - Chicago Deep Dish Pizza

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Home Pricing Community My Recipes

Chicago Deep Dish Pizza

1.0

375g or 3c AP Flour

10g or 2t salt

40g or 3Tbsp cubed cold butter

220g or 1c warm water (90F/32C)

6g or 1 ½t instant yeast

50g or 3 ½T butter

100g (1 small or ½ large)white onion, grated

15-20g or 4-5 cloves garlic, minced

1 28oz/800g can crushed tomatoes

1 28oz/800g can whole peeled tomatoes

75g or 4T tomato paste

10g or 2 ¼t salt

20g or 2T sugar

2g or 1t dried oregano

2g or 1 ½t dried basil

2g 1 ½t red pepper/chili flakes

1lb or ½kg 80/20 ground pork

7g or 1 ½t salt

10g or 2 ½t sugar

5g or 2 ½t paprika

3g 1 ½t dried sage

2g or 1t black pepper

2g or ¾t red chili flake

2-3 cloves of garlic, grated or finely minced

3g or 1 ½t crushed toasted fennel seed

10g or 2g red wine vinegar

Olive oil

12-15 Slices full fat mozzarella (sliced into a medium thickness)

5-6 slices of provolone (sliced very thinly)

8oz hot italian sausage

Pepperoni, thinly sliced

Grated parmesan cheese

Dissolve yeast into the warm water.
Add flour, salt, and cold butter to a food processor and mix until a mass forms.
Transfer the dough into a bowl and let it ferment for 30 minutes.
Refrigerate the dough for 12-24 hours.
Heat butter in a saucepan and cook onion and garlic.
Combine crushed tomatoes, whole peeled tomatoes, tomato paste, salt, sugar, oregano, basil, and chili flakes.
Add the tomato mixture to the saucepan and reduce the sauce until thickened.
Combine all ingredients for hot Italian sausage.
Preheat oven to 425F/220C.
Coat the pizza pan with olive oil and roll out the dough into a 14”/35cm round.
Layer mozzarella, provolone, Italian sausage, sauce, pepperoni, and parmesan on the dough.
Bake at 425F/220C for 45 minutes.
Allow to cool before serving and garnish with parmesan.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍕Pizza

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday🎊Party

Season🔁Year-round

DifficultyMedium ⏰ 1h30m

Created 103 weeks ago

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