Chicago Deep Dish Pizza
Chef Tom's take on Chicago deep dish pizza is so good, you don't need to head to the Windy City to get that perfect slice! Loaded with cheese and the right amount of sauce, this delicious pizza features a light, flaky crust that will have you coming back for more!
250 g (1 cup plus 2 tbsp) warm water (110ºF)
7 g (2 1/4 tsp) dry active yeast
7 g (1 1/2 tsp) sugar
400 g all-purpose flour
100 g cornmeal
7 g (1.5 tsp) Jacobsen Salt Co. Kosher Sea Salt
75 g (5.5 tbsp) unsalted butter, diced, cold
75 g (4.5 tbsp) Saica Sicilian Extra Virgin Olive Oil
2 tbsp Saica Extra Virgin Olive Oil
1 (28 oz) can San Marzano tomatoes
2 cloves garlic, minced
2 tbsp sugar
1 tbsp Cattleman’s Grill Italiano Seasoning
Jacobsen Salt Co. Kosher Sea Salt, to taste
For the toppings:
1 lb Hot Italian Sausage
12 oz Low moisture mozzarella, sliced
Fresh grated parmesan (optional)
Urban Slicer Mojo White Pizza Seasoning
For the dough
For the sauce:
For the dough: Combine the warm water, sugar and yeast in a pint sized container. Whisk to combine and let sit until foamy, 5-10 minutes. In the bowl of a food processor, combine the dry ingredients and butter. Blitz until the butter is broken down, about 10 seconds. With the food processor still running, pour in the water/yeast mixture, then immediately pour in the extra virgin olive oil. Keep processing until the dough balls up, about 30 seconds. Transfer to a floured surface and knead by hand for 30-60 seconds, until mostly smooth on the surface. Place in an oiled bowl, cover and let rise until doubled in size. Punch down. Divide into two equal portions. Form into balls. Rest 30 minutes in the refrigerator before building your pizza.
For the sauce: Crush tomatoes by hand. Warm a Lodge Enameled Dutch Oven over medium heat. Add the extra virgin olive oil to the dutch oven. Add tomatoes, garlic, sugar and Cattleman’s Grill Italiano. Bring to a simmer. Turn heat to low. Cook to reduce the sauce for about 20 minutes, or until the sauce measures about two cups.
Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF, with the Yoder Smokers Wood Fired Oven installed.
Roll out each dough ball with a rolling pin to about 12”-14” diameter. Pour a couple of tablespoons of extra virgin olive oil to a Lodge 10” Cast Iron Skillet and rub around to coat the skillet. Drape the pizza dough over the skillet. Push the dough down into the skillet. Press the dough up the sides as well, to form a lip.
Lay out slices of mozzarella to cover the dough (6 oz each pizza). Pinch off small pieces of the raw hot Italian sausage and distribute evenly around the pizza (8 oz each pizza). Ladle about one cup of sauce over the top. Season with Urban Slicer Mojo White Pizza Seasoning.
Transfer the skillet to the Yoder Smokers Wood Fired Oven. Bake until the crust is dark golden brown in color and the sausage temps over 165ºF, about 20-25 minutes.
Remove from the oven. Top with freshly grated parmesan and slice to serve.
This recipe yields 2 pizzas, or 16 servings.
- Serving Size
- 1 slice of pizza
- per serving
- 14 grams
- Saturated Fat
- 6.5 grams
- 31 milligrams
- 592 milligrams
- 32 grams
- 1.8 grams
- 2.4 grams
- 19 grams