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Authentic Chicago Deep Dish Pizza with Spiced Sausage and Crushed Tomatoes
The iconic Windy City specialty: buttery, cornmeal-crisped deep crust assembled in reverse with a molten floor of sliced mozzarella, savory Italian fennel sausage, and crushed plum tomatoes sprinkled with parmesan.
Prep
30 min
Cook
35 min
Total
65 min
Oven
220Ā°C (200Ā°C vent.)
Ingredients
servings
6
- All-purpose or bread flour300 g
- Fine yellow cornmeal40 g
- Olive oil30 ml
- Softened butter30 g
- Warm water with yeast180 ml
- Low-moisture mozzarella sliced thick350 g
- Italian sweet and mild pork sausage meat300 g
- Crushed canned plum tomatoes drained slightly400 g
- Grated Parmesan cheese40 g
- Dried oregano1 tsp
- Fine salt5 g
Preparation Steps
1
Knead flour, cornmeal, butter, olive oil, water, and salt into an elastic dough. Let rise 45 minutes. Roll out and press into the bottom and 4 cm up the sides of an oiled deep round pan.
2
Layer sliced mozzarella directly onto the crust in a solid, thick layer. Flatten raw seasoned sausage meat into an even layer directly over the cheese.
3
Top with crushed tomatoes, dried oregano, and grated parmesan cheese. Bake at 220Ā°C for 30-35 minutes until the crust is golden and crisp. Rest for 10 minutes before slicing into wedges.
Cooking Journal
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Nutrition Facts
per servingCalories
590
Protein
32g
Carbohydrates
48g
Fat
30g
Allergens
GlutenMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
