Chicago Deep Dish Pizza
Chicago Deep Dish. The pizza style everyone should nail. Check out @farideh’s take on a classic, with layers of sauce, mozzarella, nduja, Italian sausage, red onion and ricotta.
For the dough:
1 teaspoon active dried yeast
¾ teaspoon granulated sugar
½ cup|125 ml water, heated to 115°F
3 tablespoons olive oil, plus more for greasing
3 tablespoons unsalted butter, melted
1 ½ cups plus 6 tablespoons|310 grams all-purpose flour
¼ cup|40 grams yellow cornmeal
1 teaspoon kosher salt
For the sauce:
3 tablespoons olive oil
1 small yellow onion, finely chopped
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
2 garlic cloves, minced
1 (28-ounce|793-gram) can crushed tomatoes
2 teaspoons kosher salt
For the pizza:
6 ounces|170 grams sweet Italian sausage, casings removed
1 ½ pounds|675 grams sliced mozzarella cheese
6 ounces|170 grams ‘nduja, casings removed
2 ounces|56 grams sliced pepperoncini
1 small shallot or ¼ red onion, thinly sliced
8 ounces|225 grams ricotta cheese
½ cup|55 grams grated parmesan cheese, plus more for serving
olive oil, for drizzling
Make the dough: Mix the yeast, sugar, and water in the bowl of a stand mixer fitted with the hook attachment. Let it sit for 10 minutes, or until the mixture is foamy.
Add the olive oil and butter, along with the flour, cornmeal, and salt. Mix for 1 to 2 minutes in the mixer, just until the dough comes together, then transfer to a lightly floured surface and knead by hand until smooth. Place the dough in a greased bowl and cover with plastic wrap. Transfer to a warm place until doubled in size, about 1 hour.
Make the sauce: Heat the oil in a large skillet in the oven. Add the onion and cook until soft, about 3 minutes. Add the crushed pepper flakes, oregano, and garlic and cook 1 minute more. Stir in the tomatoes and salt and cook 1 to 2 minutes. Set aside.
Make the pizza: Heat the oven to 400°F. Place the sausage in a small cast iron skillet or on an oven proof sheet tray. Cook, stirring and breaking up into smaller pieces halfway, until golden, about 4 minutes. Set aside until ready to use.
On a lightly floured surface, roll the dough out into a 14-inch circle. Place in and up the sides of the cast-iron skillet. Layer half of the mozzarella cheese slices in an even layer on top of the dough, then spread 1 cup|250 ml of the sauce over the top.
Layer the remaining cheese over the sauce, followed by dollops of the cooked sausage and the nduja. Sprinkle with the pepperoncini and the shallot or red onion.
Spread 1 ½ cups|375 ml of the sauce evenly on top and dollop with the ricotta.
Sprinkle with the parmesan cheese and cover with aluminium foil.
Bake until the crust is golden, and the sauce is bubbling, about 40 minutes.
Remove from the oven and let sit for at least 15 to 20 minutes before slicing. Sprinkle with more parmesan cheese to serve.
by Farideh Sadeghin
Residing in New York City, @farideh is a chef and video host. She was previously the Test Kitchen Director at SAVEUR Magazine and the Executive Culinary Director at Vice MUNCHIES. Farideh loves adventure and brings people along to share in her culinary discoveries.