deep-dish-pizza-014

Pizza dough
300g sliced mozzarella cheese
4-5 cloves garlic finely diced
300-500g pork sausage
4-6 sliced mushrooms
One small thinly sliced onion
2 Cans drained and hand crushed whole canned tomatoes
Parmesan cheese
Tbsp Oregano
Tbsp Sweet Basil

If making homemade pizza dough, it should be aged for at least one day for maximum effect.  Many say cornmeal is needed for the authentic Chicago experience however I made my standard dough which worked out just fine.

Brown the sausage on medium to high heat in a thin layer of water.  As the water evaporates the sausage will cook and in the last minutes brown up nicely.  Put aside and allow to cool.

Drain the tomatoes in a strainer and mix with oregano and basil.  Let the herbs soak in for at least an hour.

Preheat the oven to 475 degrees Fahrenheit (245 degrees Celsius)  or as high as your oven will go!!!

Roll out the dough and prepare your deep dish crust.  I used a square glass oven dish.  Once the dough has set, throw it in the oven for about 5 minutes to firm up in the base.

Remove the dish from the oven and lay in a layer of thinly sliced mozzarella cheese rounds.  Put the chopped garlic on top of the cheese.  Slice the sausage and stack it on top of the cheese and garlic.  Lay in the sliced mushrooms and onions.  Finally top with the drained tomatoes.  Sprinkle liberally with parmesan cheese.

Bake in the preheated oven for about 35-45 minutes.  Once done remove from the pan and let sit for at least 3 minutes.  Cut and serve – delicious!!!!

CC BY 4.0 Chicago Style Deep Dish Pizza by Michael Paskevicius is licensed under a Creative Commons Attribution 4.0 International License.