Nitrate & Nitrite Free Chicago Deep Dish Pizza
Total time2 hr 25 min
Prep time40 min
Cook time45 min
4.7(26)
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Learn more →Ingredients
6 servings
For the dough
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar
- ¾ cup warm water (105–110°f / 40–43°c)
- 1 ¾ cups all-purpose flour, plus more for dusting
- ¼ cup yellow cornmeal
- ¾ tsp kosher salt
- 4 tbsp unsalted butter, melted and cooled slightly
- 2 tbsp olive oil, divided
For the filling
- 1 lb bulk italian sausage
- 12 oz low-moisture mozzarella cheese, sliced ¼-inch thick
For the sauce
- 1 can (28 oz) whole peeled tomatoes, drained
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp granulated sugar
- ½ tsp kosher salt
- ¼ tsp red pepper flakes (optional)
For serving
- 1 oz parmesan cheese, finely grated (about ¼ cup) (optional)
Instructions
- 1
In a large mixing bowl, combine the yeast, sugar, and warm water. Let stand for 5–8 minutes, until foamy and fragrant.
- 2
Add the flour, cornmeal, salt, melted butter, and 1 tbsp of the olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 4–5 minutes, until the dough is smooth and slightly tacky but no longer sticky. Shape into a ball.
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