Chicago Deep Dish Pizza

Ingredients

• 350 g all-purpose flour
• 40 g cornmeal
• 85 g butter
• 7 g active dry yeast
• 200 ml warm water
• 350 g mozzarella cheese
• 400 g san marzano tomatoes
• 250 g italian sausage
• 3 pcs garlic cloves
• 2 tsp oregano
• 1 tsp sugar
• 30 ml olive oil
• 1 tsp salt

Steps

1. Dissolve yeast in warm water with sugar and let bloom 10 minutes.
2. Mix flour, cornmeal, and salt.
3. Add the yeast mixture and melted butter.
4. Knead 5 minutes until smooth and slightly oily.
5. Rise covered 1 hour until doubled.
6. Brown crumbled Italian sausage in a skillet until cooked through.
7. Mix crushed tomatoes with minced garlic and oregano for the sauce; do not cook it, it bakes raw on top.
8. Preheat the oven to 220°C.
9. Grease a 25cm cast iron skillet or deep dish pan with olive oil.
10. Press the dough into the pan and up the sides 3cm, creating a bowl shape.
11. Layer sliced mozzarella directly on the dough, then scatter cooked sausage over the cheese.
12. Spread the uncooked tomato sauce over everything; cheese on bottom is the Chicago way.
13. Bake at 220°C for 25-30 minutes until the crust is deeply golden, the sauce is bubbling, and the edges are crisp.
14. Rest 10 minutes before slicing; molten cheese needs time to set.