Stranger Foods

Chicago-style deep dish pizza

Serves 12 2 hr 35 mins

2 hr 35 mins	Total
30 mins	Prep
35 mins	Cook
+ 1 hr 30 mins	Idle

American

Did you ever wonder about the "pie" in pizza pie? This dish will make that connection clear for you. With its 1½" tall crust cradling distinct layers of cheese, sausage, and tomatoes, this is definitely a knife-and-fork pizza PIE. We like to bake this in a big, 14" deep-dish pizza pan; it makes a spectacular presentation, right out of the oven. But if you don't have a big pan, feel free to use two 9" round cake pans.

Ingredients

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Metric

Imperial

Crust

4 cups King Arthur Unbleached All-Purpose Flour
3 tbsp yellow cornmeal
1¾ tsp salt
2¾ tsp instant yeast
2 tbsp olive oil
4 tbsp butter, melted
2 tbsp vegetable oil
1 cup plus 2 tablespoon lukewarm water

Filling

¾ lbs mozzarella cheese, sliced
1 lb Italian sweet or hot sausage, cooked and sliced, or about 3 cup of the sauteed vegetables of your choice
1x 28-oz can plum tomatoes, lightly crushed, or 28 ounce can diced or chopped tomatoes
2-4 cloves garlic , peeled and minced, optional
1 tbsp granulated sugar, optional
1-2 tsp Pizza Seasoning or mixed dried Italian herbs (oregano basil rosemary), to taste
1 cup freshly grated Parmesan or Asiago cheese
2 tbsp olive oil to drizzle on top

Instructions

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°F

To make the crust: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix flour with the rest of the dough ingredients, and knead -- by hand, mixer, or bread machine -- to make a smooth crust. This will take about at medium-low speed in a stand mixer.
Place the dough in a lightly oiled bowl or 8-cup measure (which makes it easy to track its rise), cover, and let rise till very puffy, about .
While the dough is rising, ready your 14" deep-dish pizza pan. Grease it with non-stick vegetable oil spray, then pour in 3-4 tablespoons olive oil, tilting it to cover the bottom of the pan, and partway up the sides.
Stretch the dough to make as large a circle as you can. You can do this on a lightly oiled baking mat, if you choose; or simply stretch the dough in your hands.
Lay the dough in the pan, and stretch it towards the edges until it starts to shrink back. Cover, and let it rest for . Preheat the oven to 210°C while the dough rests.
Continue to stretch the dough to cover the bottom of the pan, then gently push it up the sides of the pan. The olive oil may ooze over the edge of the crust; that's OK. Let the crust rest for another .
Bake the crust for , until it's set and barely beginning to brown. While it's baking, prepare the filling.
Drain the tomatoes thoroughly. Combine them with the Pizza Seasoning or herbs, and the garlic and sugar (if you're using them). Add salt to taste; you probably won't need any additional salt if you've used the Pizza Seasoning.
Cover the bottom of the crust with the sliced mozzarella, fanning it into the crust. Add the sausage (or sauteed vegetables), then the tomato mixture.
Sprinkle with the grated Parmesan, and drizzle with the olive oil.
Bake the pizza for about , or until the filling is bubbly and the topping is golden brown. Remove it from the oven, and carefully lift it out of the pan onto a rack. A giant spatula is a help here. Allow the pizza to cool for about (or longer, for less oozing) before cutting and serving.

Nutrition

kcal 420
fat 22 g
saturates 9 g
carbs 38 g
sugar 3 g
fibre 2 g
protein 17 g
salt 1.1 g

Chicago-style deep dish pizza

Ingredients

Instructions

Nutrition

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