Chicago Deep Dish Pizza

Method

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1. Mix the flour, cornmeal, salt, sugar and yeast in a large bowl. Add the water and oil and mix to a soft dough. Knead on a floured surface for 8 minutes, until smooth.

   Mark done Start 8 min timer

2. Put the dough in an oiled bowl, cover, and leave in a warm place for 1 hour, until doubled in size.

   Mark done Start 1 hr timer

3. Heat the oven to 220°C / 425°F. Spread the softened butter thickly over the base and sides of a 23 cm deep cake tin or a 25 cm cast-iron skillet.

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4. Roll the dough to a circle about 33 cm across and lay it in the tin, pressing it into the corners and up the sides by 4 cm.

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5. Cover the base with the mozzarella slices. Flatten the sausage meat into a thin layer over the cheese, pressing it to the edge.

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6. Mix the tomatoes with the oregano and garlic powder and spoon over the sausage. Sprinkle with the parmesan.

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7. Bake for 30 to 35 minutes, until the crust is deep golden and the tomatoes are bubbling.

   Mark done Start 30 min timer

8. Rest for 10 minutes, then run a knife round the edge and lift out slices with a spatula.

   Mark done Start 10 min timer

Chef’s Tips

• Use low-moisture mozzarella, sliced and not grated. It melts in one layer and does not release water.
• Drain the tomatoes well. Wet sauce turns a deep dish into a soup.
• Butter the tin generously. It fries the crust and makes it easy to lift out.

Common Substitutions & Variations

• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• A crisp green salad
• Cold lager
• Italian ice

Storage & Reheating

Keep leftover slices in the fridge up to 3 days and reheat in a 200°C oven for 12 minutes. Freeze baked slices for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.