Years ago one of the cheese companies put out a magazine ad that featured a giant piece of ooey gooey cheesy pizza with the words “Because no one ever drooled over the crust” above it. I was outraged. I ripped the page out of the magazine and shoved it in my husband’s face so that he could be outraged with me.

In my world, the crust is the pizza. I don’t really care what’s on the pizza as long as the crust is whatever variety I happen to prefer that day. Thin, crispy has been my usual order for years but lately I’m digging the thick, doughy ones which is why I chose this Chicago-Style Deep-Dish Pizza recipe from Red Star Yeast to share with y’all.

Up until this recipe, my experience with deep-dish has been limited to what I’ve seen on TV so I expected it to be an all-day project with lots of rise time and an hour in the oven. But it’s not at all! The dough has 2 rests, both 15 minutes, and the pizza only has to spend 25 minutes in the oven before it’s ready to slice and serve! Dare I say that it was easier and faster than a regular pizza?

You can mix the toppings up as you please but I thought the sausage, mushroom, pepper, and onion including in the recipe was a great, classic choice.

I do recommend that you watch the cheese closely in the last 10 minutes or so. You may need to put some foil over it if it starts to burn. Or you could put the cheese under the sauce and toppings!

(For the record my husband was not outraged. In fact, his reaction was, “Oh. You want to order pizza? Mmmkay.”)

One year ago: Coconut Cream Flan
Three years ago: Pita Chips

Chicago-Style Deep-Dish Pizza
For the dough:
  • cups water heated to 120-130F
  • 3 tablespoons oil
  • cups flour
  • teaspoons salt
  • teaspoons active dry yeast
For the pizza sauce:
  • 8- ounce can tomato sauce
  • 6- ounce can tomato paste
  • 2 teaspoons sugar
  • teaspoons dried oregano or 1 tablespoon fresh, chopped
  • 1 teaspoon parsley flakes or 2 tablespoons fresh, chopped
  • ¾ teaspoon dried basil or 1½ tablespoons fresh, chopped
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • 1/8 teaspoon crushed red pepper
  • 1 pound pork sausage
  • 1 cup sliced mushrooms
  • 1/3 cup diced green pepper
  • ¼ cup chopped onion
  • 2 cups 8 ounces shredded mozzarella
To make the dough:
  1. In large mixing bowl, combine 1½ cups flour, yeast and salt; mix well. Add water and oil to flour mixture. Mix by hand until almost smooth. Gradually stir in enough remaining flour to make a soft dough. Knead on floured surface 3 to 4 minutes until dough is smooth and elastic. Cover dough; let rest 15 minutes.
To make the pizza sauce:
  1. Combine all sauce ingredients in a saucepan and simmer 10-15 minutes.
To prepare the toppings:
  1. Brown sausage in a large frying pan; drain on a paper towel-lined plate.
To assemble pizza:
  1. Preheat oven to 425F.
  2. On a lightly floured surface, roll dough to a 16-inch circle. Place in an oiled 14-inch round deep-dish pizza pan, pushing dough halfway up sides of pan. (The pizza could also be rolled to a 15 x 11-inch rectangle and placed in a 13 x 9 x 2-inch baking pan.) Cover; let rise in warm place until puffy, about 15 minutes.
  3. Spread pizza sauce over dough. Sprinkle sausage over sauce; arrange mushrooms, green pepper and onion over sausage. Sprinkle cheese on top. Bake for 20 to 25 minutes in the preheated oven until edge is crisp and golden brown and cheese is melted.

This post was sponsored by Red Star Yeast but all opinions are my own. 



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