In the mood for deep-dish pizza? No need to to get take out because this deep dish pizza is easy to make at home.
Chicago-Style Pan Pizza
Makes two 10-inch deep-dish pizzas.
1 recipe Deep Dish Pizza Dough, recipe below
8 tablespoons extra-virgin olive oil, divided
1 pound Italian sweet sausage, crumbled
1/2 pound button mushrooms, chopped
1 cup chopped onions
2 garlic cloves, minced
26-28 oz container chopped Italian tomatoes
1 teaspoon dried Italian herbs
1 teaspoon of sea salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper flakes
16 oz mozzarella, shredded
Grated Parmesan Cheese
Preheat the oven to 450 degrees F.
Drizzle 2 tablespoons of olive oil in two 10-inch round deep dishpans. Place one dough ball in each pan and press into the pan until the edge of the dough reaches the corners of the pan. Press the dough so that the edges rise up slightly. Cover the pans with a kitchen towel and set aside to rest as you prepare the filling.
Place a large saute pan over medium heat and add 2 tablespoons of olive oil. Once the oil is hot, add the sausage and cook until lightly caramelized, about 4 minutes. Add the mushrooms and onions and cook until soft, about 4 minutes. Add garlic, Italian herbs, crushed red pepper flakes, black pepper, and tomatoes to the pan and cook until thickened, about 1 hour. Allow to cool to room temperature and divide the mixture in half.
Sprinkle the bottom of each dough with 1/4 of the shredded cheese, about 1/2 cup. Spread an equal amount of the sausage mixture over the dough in each pan. Drizzle each with 1 tablespoon of olive oil and then top each pizza with the remaining mozzarella cheese and a sprinkling of Parmesan. Transfer the pizzas to the oven and bake until the dough has risen, the cheese has melted, and the surface of the pizza and dough are a golden brown, about 20 minutes. Remove from the oven, let rest 10 minutes, cut into wedges, and serve hot.
Deep Dish pizza dough ingredients:
2 ¼ teaspoons (1 packet) instant yeast
1 cup warm water (110 degrees F)
Pinch of sugar
1 1/2 teaspoons salt
1 1/2 tablespoons extra virgin olive oil, plus more for coating bowl
3 cups all-purpose flour
In a large mixer bowl fitted with the paddle attachment, add all the dough ingredients. Mix until the dough forms a ball around the paddle. Remove the paddle and switch to the dough hook and knead the dough for 7 minutes to form a smooth and elastic dough that is not sticky. Transfer dough to a lightly oiled large bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually 1 hour. Divide dough into 2 portions and form each into a ball.