CHICAGO-STYLE DEEP-DISH PIZZA

Ingredients

For the Crust:

* 2¼ cups all-purpose flour
* ½ cup yellow cornmeal
* 1 tsp salt
* 1 tsp sugar
* 2¼ tsp active dry yeast
* 1 cup warm water
* 3 tbsp melted butter
* 2 tbsp olive oil

For the Filling:

* 1 lb (450 g) Italian sausage, cooked and crumbled
* 2½ cups shredded mozzarella cheese
* ½ cup grated Parmesan cheese
* 1 cup sliced mushrooms (optional)
* ½ cup sliced green bell pepper (optional)

For the Tomato Sauce:

* 1 can (28 oz / 800 g) crushed or diced tomatoes
* 2 tbsp tomato paste
* 2 cloves garlic, minced
* 1 tsp Italian seasoning
* ½ tsp dried oregano
* ½ tsp salt
* ½ tsp black pepper
* 1 tsp sugar

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Method

1. Make the dough: Combine warm water, sugar, and yeast. Let stand for 5–10 minutes until foamy. Mix in flour, cornmeal, salt, melted butter, and olive oil. Knead for 5–7 minutes until smooth.
2. Let it rise: Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled.
3. Prepare the sauce: Combine tomatoes, tomato paste, garlic, Italian seasoning, oregano, salt, pepper, and sugar in a saucepan. Simmer for 15–20 minutes, then let cool.
4. Prepare the pan: Preheat oven to 425°F (220°C). Generously butter a 9–10-inch deep-dish or cast-iron pan.
5. Shape the crust: Press the dough into the bottom and about 2 inches up the sides of the pan. Make sure the dough is evenly thick.
6. Layer the pizza: Add mozzarella first, followed by cooked sausage and optional mushrooms and peppers. Sprinkle with Parmesan.
7. Add the sauce: Spread the tomato sauce generously over the top. Finish with a little extra Parmesan.
8. Bake: Bake for 30–40 minutes, until the crust is golden brown and the filling is bubbling.
9. Rest & serve: Let the pizza rest for 10–15 minutes before slicing. Serve hot and enjoy that classic deep-dish goodness! 

ENJOY