Chicago-Style Deep-Dish Pizza

Chicago-Style Deep-Dish Pizza
Recipe type: pizza
  • 8 ounces of sliced part-skim low-moisture mozzarella cheese (about 11 slices)
  • 10 ounces ground pork, mixed with 2 teaspoons fennel seed
  • 1 teaspoon salt,
  • 1 teaspoon pepper. (Press the meat into a patty that is almost as big as the pan.)
  • 1-1/2 cups ground tomatoes mixed with 1 teaspoon oregano and 1 teaspoon basil
  • 2 teaspoons grated Romano cheese

Chicago-Style Deep-Dish Pizza
Recipe type: pizza
  • ¼ ounce active dry yeast (not instant)
  • ¾ cup warm water
  • 1 teaspoon sugar
  • ¼ cup corn oil
  • 2-1/2 cups flour (11-12 percent protein, a soft flour)
  • 2 teaspoons salt
  1. In the bowl of a stand mixer, blend the yeast into the water.
  2. Add the sugar and corn oil.
  3. Mix to combine. Add flour an yeast.
  4. Mix to combine and run the mixer for about 4 minutes at medium speed.
  5. The dough should clean the sides of the mixing bowl.
  6. Rub dough ball all over with olive oil.
  7. Cover the owl with a damp cloth.
  8. Let dough rise for 2 hours. Do not punch it down.
  9. Spread and push dough across the bottom and up sides of a 12-inch x 2-inch deep pizza pan.
  10. Lay slices of cheese over the crust overlapping the slices to cover dough.
  11. Add pork sausage patty.
  12. Spread the tomatoes over the sausage.
  13. Sprinkle on the Romano cheese.
  14. Bake in a preheated 475 F oven for 20-25 min. until crust is golden brown and pulls away from the sides of the pan.
  15. Let pizza sit for 3-4 min. before cutting.