Chicago-Style Deep-Dish Pizza
Total: 7 hr 25 min (includes rising time)
Active: 25 min
Yield: 8 slices
1 teaspoon granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
18 ounces all-purpose flour (about 3 1/2 cups)
2 teaspoons fine sea salt
1/8 teaspoon cream of tartar
1/2 cup plus 3 tablespoons corn oil, plus additional for oiling the bowl
1 tablespoon melted unsalted butter
12 ounces deli sliced part skim mozzarella
1 pound bulk Italian sausage
8 ounces thinly sliced pepperoni
One 28-ounce can whole San Marzano tomatoes, crushed by hand
Grated Parmesan, for topping and garnish
Mix sugar, yeast, and 11 ounces of room-temperature water in a bowl, and let it sit for 15 minutes to bloom. In a stand mixer bowl, combine flour, salt, and cream of tartar. Add the bloomed yeast mixture and corn oil, mixing gently with a spatula until a rough dough forms. Knead on low speed with the dough hook for 90 seconds. Transfer the dough to a lightly oiled bowl and let it proof until doubled in size, about 6 hours. Punch down the dough and let it rest for 15 minutes.
Preheat your oven to 450°F and position a rack in the middle. Grease a 12-inch cake pan or Chicago-style pizza pan with melted butter. Press about three-quarters of the dough into the pan, covering the bottom and sides (reserve the rest for another use). Layer mozzarella cheese across the bottom, then add raw sausage to one half and pepperoni to the other half. Top with crushed tomatoes and a sprinkle of grated Parmesan.
Bake for about 25 minutes, rotating halfway through, until golden around the edges. Let the pizza rest for 5 minutes before serving. You can either lift it out of the pan or slice it directly from the pan like a pie.
Active: 25 min
Yield: 8 slices
1 teaspoon granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
18 ounces all-purpose flour (about 3 1/2 cups)
2 teaspoons fine sea salt
1/8 teaspoon cream of tartar
1/2 cup plus 3 tablespoons corn oil, plus additional for oiling the bowl
1 tablespoon melted unsalted butter
12 ounces deli sliced part skim mozzarella
1 pound bulk Italian sausage
8 ounces thinly sliced pepperoni
One 28-ounce can whole San Marzano tomatoes, crushed by hand
Grated Parmesan, for topping and garnish
Mix sugar, yeast, and 11 ounces of room-temperature water in a bowl, and let it sit for 15 minutes to bloom. In a stand mixer bowl, combine flour, salt, and cream of tartar. Add the bloomed yeast mixture and corn oil, mixing gently with a spatula until a rough dough forms. Knead on low speed with the dough hook for 90 seconds. Transfer the dough to a lightly oiled bowl and let it proof until doubled in size, about 6 hours. Punch down the dough and let it rest for 15 minutes.
Preheat your oven to 450°F and position a rack in the middle. Grease a 12-inch cake pan or Chicago-style pizza pan with melted butter. Press about three-quarters of the dough into the pan, covering the bottom and sides (reserve the rest for another use). Layer mozzarella cheese across the bottom, then add raw sausage to one half and pepperoni to the other half. Top with crushed tomatoes and a sprinkle of grated Parmesan.
Bake for about 25 minutes, rotating halfway through, until golden around the edges. Let the pizza rest for 5 minutes before serving. You can either lift it out of the pan or slice it directly from the pan like a pie.