1/4 Photos of Chicago Style Deep Dish Sausage Pizza - Real Deep Dish
2 hrs 53 mins
2 hrs 18 mins
Edward Heller's Note:
READ THIS FIRST: This recipe should help you achieve the best deep-dish pizza you will ever bake at home. Instructions are for making a 12" deep dish pizza. Please take the time to read through the entire recipe before you start. Also, it will help greatly if you have the following baking equipment: 1 round deep-dish pizza/cake pan - 12” diameter by 2” in height, 1 Pizza Stone (optional, but recommended - place on bottom oven rack), Fine mesh Strainer and Bowl (for draining excess liquid from tomatoes), Large Spoon or Ladle (for spreading tomato sauce.), Sturdy mixing spoon, Stainless Steel/Plastic Bowl, and food service gloves (for kneading - optional), a wide roll of heavy duty aluminum foil, Pan Gripper and/or Pot Holders, Serving/Cutting Spatula, Extra bowl, cooking spray, plastic wrap, and a warm place (for rising dough). For a more detailed recipe with baker's percentages and conversions for other pan sizes, Check out Lesson 3 of Deep Dish 101 from RealDeepDish.com
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- 3/4 cup water, lukewarm 110 degrees F
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon sea salt or 1/4 teaspoon table salt
- 1/2 teaspoon active dry yeast
- 1/4 cup corn oil
- 2 1/4 cups all-purpose flour
- nonstick cooking spray (for greasing your pan)
- 12 ounces mozzarella cheese, sliced (low moisture, approximately 15 slices)
- 3/4 lb Italian sausage, raw
- 16 ounces crushed tomatoes, lightly drained
- 1/8 cup romano cheese, grated or 1/8 cup parmesan cheese
- 1MAKING THE DOUGH: In a mixing bowl, dissolve sugar and salt into the lukewarm water.
- 2Add yeast, corn oil, and a small amount of the flour.
- 3Mix until you have a thick batter, then add the rest of the flour and continue mixing until combined.
- 4Knead until the dough comes together into a smooth ball, then STOP. DON’T OVER-KNEAD. Total mixing/kneading time should be no more than 2 - 3 minutes (This step can also be done in a mixer with a dough hook in 1 - 2 minutes. If it looks smooth, but doesn’t form a ball, just take it off the hook and form into a ball).
- 5Place the dough in a bowl (or keep it in your mixing bowl), lightly oil/spray the dough ball.
- 6Cover the bowl with plastic wrap and place in a warm place. Let the dough rise for 1 to 2 hours (or until dough has doubled).
- 7After the rise, you can use the dough immediately OR punch down the dough and let it rise again until you’re ready to use the dough OR place it into a plastic zip-top bag and into the refrigerator for 6 to 24 hours.
- 8ASSEMBLING YOUR PIZZA AND BAKING: Place a pizza stone in the bottom rack of your oven and place a sheet of heavy duty aluminum foil across the top rack. Preheat your oven to 500 degrees (F). It should take about 40 minutes to an hour to preheat your stone, so you may want to do this while your dough is rising. If you refrigerated your dough, take it out of the fridge while your oven is preheating.
- 9Using a fine mesh strainer over a bowl, drain any excess liquid from your tomatoes, if necessary.
- 10Lightly grease the bottom (not the sides) of your pan with oil or high-heat cooking spray.
- 11Press out the dough in the pan from center to the edge, as flat and even as possible. Pinch up the sides into a paper-thin lip about 1 to 1-1/2 inches high.
- 12Lightly press sliced mozzarella cheese into the dough, overlapping the slices until the entire bottom is covered (If making an all-cheese pizza, you can add extra cheese if you want, then skip to the part where you add the tomatoes).
- 13Add the Italian sausage: For traditional patty, add small bits of sausage on top of the cheese, connecting the bits together into a loose web, until the entire bottom is covered.
- 14Add any other ingredient that you want to protect from burning.
- 15THE PART WHERE YOU ADD THE TOMATOES: With a large spoon or ladle, top the pizza with the crushed tomatoes, spreading the sauce from the center out to the edge until the other ingredients are completely covered with sauce. You should need between 14 and 16 oz of tomatoes.
- 16Sprinkle grated Romano (and/or Parmesan) Cheese over the top of the sauce.
- 17Turn oven down to 450 and place the pizza pan directly on top of the pizza stone on the lower rack.
- 18Bake for approximately 35 minutes. If your crust or toppings start to char on top, place a loose sheet of aluminum foil over the top of the pizza for the remaining baking time.
- 19Remove from oven, let pizza rest for 5 minutes, then cut & serve on a real plate with a knife & fork.
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Nutritional Facts for Chicago Style Deep Dish Sausage Pizza - Real Deep Dish
Serving Size: 1 (277 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 649.3
- Calories from Fat 346
- Total Fat 38.4 g
- Saturated Fat 14.5 g
- Cholesterol 79.0 mg
- Sodium 1261.0 mg
- Total Carbohydrate 45.3 g
- Dietary Fiber 2.8 g
- Sugars 1.3 g
- Protein 30.2 g