Deep Dish Chicago Style Pizza
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Course
Main Course
Deep Dish Chicago Style Pizza
Description
The Deep Dish Chicago Style Pizza begins with a cornmeal-dusted dough rolled out into a thick 12-inch round and pressed into the sides and bottom of a cast iron skillet to create a sturdy crust. The filling starts with cooked Italian sausage browned and mixed with sautéed garlic and onions, then simmered in a tomato sauce seasoned with Italian herbs and red pepper flakes. Mozzarella slices mediate between the crust and the toppings, resulting in a rich, cheesy, and meaty interior.
The pizza bakes at a high temperature to develop a golden, crisp exterior crust, while the interior remains moist and flavorful with the layered ingredients. The tomato sauce is chunky, thickened by simmering, and injects acidity and herbaceous notes. Fresh basil chiffonade sprinkled on top adds brightness and aroma typically associated with Italian-style pizzas.
This pizza suits a filling dinner served sliced directly from the cast iron pan, best accompanied by simple sides to balance its richness. Its deep layers and robust flavors set it apart from thinner crust pizzas, offering a substantial meal.
Ingredients
- 2 tablespoons olive oil divided
- 8 ounces Italian sausage casing removed
- 3 cloves garlic minced
- ⅓ cup onion minced, sweet
- 1 (28-ounce) can plum tomato cut into 1-inch pieces, whole peeled tomatoes with basil
- 1 (28-ounce) can basil cut into 1-inch pieces, whole peeled tomatoes with basil
- 1 teaspoon Italian seasoning dried
- ¼ teaspoon red pepper flakes optional, crushed
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 ½ tablespoons cornmeal
- 1 ¼ pounds pizza dough at room temperature
- 8 ounces mozzarella sliced, whole milk
- 2 tablespoons Parmesan Cheese freshly grated
- ½ cup basil chiffonade, fresh leaves
Instructions
- Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
- Add garlic and onion, and cook, stirring occasionally, until translucent, about 3-4 minutes.
- Stir in tomatoes, Italian seasoning and red pepper flakes, if using; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until thickened, about 10-12 minutes; set aside.
- Preheat oven to 450 degrees F. Move oven rack to the lowest position.
- Lightly coat a 10-inch cast iron skillet with remaining 1 tablespoon olive oil; sprinkle skillet with cornmeal.
- Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared cast iron skillet, carefully pressing the dough into the bottom and up the sides of the skillet.
- Top with mozzarella, sausage and tomato mixture in an even layer; sprinkle with Parmesan.
- Place into oven and bake until the crust is golden brown, about 20-24 minutes. Let stand 5 minutes.
- Serve immediately, garnished with basil, if desired.
User Reviews
Overall Rating
5
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