True Chicago-Style Deep-Dish Pizza
Yield: 8 slices
- 1 teaspoon granulated sugar
- 2 1/4 teaspoons active dry yeast
- 18 ounces all-purpose flour
- 2 teaspoons fine sea salt
- 1/8 teaspoon cream of tartar
- 1/2 cup plus 3 tablespoons olive oil, plus additional for oiling the bowl
- 1 tablespoon melted unsalted butter
- 12 ounces part skim mozzarella
- 1 pound bulk Italian sausage cooked
- 8 ounces thinly sliced pepperoni
- 24 ounces tomato sauce
- Grated Parmesan, for topping and garnish
- Mix sugar, yeast and 11 ounces water (about 100 degrees) in a bowl and let bloom for 15 minutes. Combine flour, salt and cream of tartar in the bowl of a stand mixer. Once yeast has bloomed, add to dry ingredients along with the oil. Gently combine with a rubber spatula until a rough ball is formed.
- Knead on low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl and proof until doubled in size, about 6 hours. Punch down and let dough settle for 15 more minutes.
- Position an oven rack in the middle of the oven and preheat to 450 degrees F.
- Coat bottom and sides of a 12-inch cake pan or traditional Chicago style pizza pan with melted butter. Using your hands, spread out about three-quarters of the dough across the bottom and up the sides of the pan (save the remainder for another use). Cover entire bottom in mozzarella.
- Cover half with a thin, even layer of sausage. Cover the other half with the pepperoni. Top with sauce and spread out to the edge. Sprinkle top evenly with grated Parm.
- Bake, rotating halfway through, until golden around the edge, about 25 minutes. Let rest for about 5 minutes, then either gently lift pizza out of pan or just cut your slice out of the pan like a pie!
Quick Pizza Dough
Yield: 2 (14-inch) pizza crusts
- 3 ½ to 4 cups bread flour, plus more for rolling
- 1 teaspoon sugar
- 1 envelope instant dry yeast
- 2 teaspoons kosher salt
- 1 ½ cups water, 110 degrees F
- 2 Tablespoons olive oil, plus 2 teaspoons
- 6 cups shredded mozzarella cheese divided
- 36 ounces tomato sauce
- 1 pound sausage cooked and crumbled
- ½ pound sliced mushrooms
- ¼ cup grated parmesan cheese
- Add the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball.
- If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
- Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.
- Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces.
- Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
- Lightly flour a work surface and top of dough. Gently roll into a 14 inch circle.
- Grease two deep dish pans with oil or butter.
- Press dough into pan and up sides being careful not to tear.
- Sprinkle each with 2 cups mozzarella.
- Spoon 1 ½ cups sauce over each.
- Layer each with half of the sausage, pepperoni, mushrooms.
- Sprinkle one cup mozzarella and 2 tablespoons parmesan cheese on each,
- Cover and bake at 425 degrees for 20 minutes. Uncover and bake another 5 minutes.
- Let rest for 15 minutes then cut and serve.