Chicago Deep Dish Pizza

Name: Chicago Deep Dish Pizza
Cook time: PT21/2H
Total time: PT21/2H
Yield: 1 pizza
Cuisine: American
Ingredients: 1 teaspoon active dried yeast; ¾ teaspoon granulated sugar; 125 ml water, heated to 115°F; 3 tablespoons olive oil, plus more for greasing; 3 tablespoons unsalted butter, melted; 310 grams all-purpose flour; 40 grams yellow cornmeal; 1 teaspoon kosher salt; 3 tablespoons olive oil; 1 small yellow onion, finely chopped; 1 teaspoon crushed red pepper flakes; 1 teaspoon dried oregano; 2 garlic cloves, minced; 1 793-gram can crushed tomatoes; 2 teaspoons kosher salt; 170 grams sweet Italian sausage, casings removed; 675 grams sliced mozzarella cheese; 170 grams nduja, casings removed; 56 grams sliced pepperoncini; 1 small shallot or ¼ red onion, thinly sliced; 225 grams ricotta cheese; 55 grams grated parmesan cheese, plus more for serving; olive oil, for drizzling

By: Farideh Sadeghin

The pizza style everyone should nail. Check out Faridehs' take on a classic, with layers of sauce, mozzarella, nduja, Italian sausage, red onion and ricotta.

Recommended Oven: Dome, Arc XL, Arc
Cook Time: 2 1/2 hours

Ingredients

Makes: 1 pizza

For the dough:

1 teaspoon active dried yeast
¾ teaspoon granulated sugar
125 ml water, heated to 115°F
3 tablespoons olive oil, plus more for greasing
3 tablespoons unsalted butter, melted
310 grams all-purpose flour
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
1 793-gram can crushed tomatoes
2 teaspoons kosher salt

For the pizza:

170 grams sweet Italian sausage, casings removed
675 grams sliced mozzarella cheese
170 grams nduja, casings removed
56 grams sliced pepperoncini
1 small shallot or ¼ red onion, thinly sliced
225 grams ricotta cheese
55 grams grated parmesan cheese, plus more for serving
olive oil, for drizzling

For the dough:

1 teaspoon active dried yeast
¾ teaspoon granulated sugar
½ cup water, heated to 115°F
3 tablespoons olive oil, plus more for greasing
3 tablespoons unsalted butter, melted
1 ½ cups plus 6 tablespoons all-purpose flour
¼ cup 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) can crushed tomatoes
2 teaspoons kosher salt

For the pizza:

6 ounces sweet Italian sausage, casings removed
1 ½ pounds sliced mozzarella cheese
6 ounces nduja, casings removed
2 ounces sliced pepperoncini
1 small shallot or ¼ red onion, thinly sliced
8 ounces ricotta cheese
½ cup grated parmesan cheese, plus more for serving
olive oil, for drizzling

Equipment Needed

Dome
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Utility Turning Peel

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Dome Mantel

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Pizza Rocker
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Instructions

Prevent your screen from going dark as you follow along.

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.