Chicago Deep-Dish Pizza

Name: Chicago Deep-Dish Pizza
Yield: Serves 4
Ingredients: 1 cup plus 2 tablespoons, water, room temperature; 1 tablespoon, instant or rapid-rise yeast; 3 cups (15 ounces), all-purpose flour; 3 tablespoons, extra-virgin olive oil, plus extra for greasing pans; 1 teaspoon, table salt; 1 (28-ounce) can, whole peeled tomatoes; 1 (8-ounce) can, tomato sauce; 2 tablespoons, extra-virgin olive oil; 2 teaspoons, sugar; 2 teaspoons, Italian seasoning; 1 teaspoon, table salt; 1 teaspoon, ground fennel; 1 teaspoon, granulated garlic; ½ teaspoon, pepper; 10 slices deli, mozzarella cheese (10 ounces), divided; 6 ounces, Italian sausage, casings removed, divided; ¼ tablespoon, dried oregano; ¼ cup, grated Parmesan cheese

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Appears in Cook's Country April/May 2023

Where history and crust run deep.

SERVES4

TIME1¾ hours, plus 1 hour 20 minutes rising

WHY THIS RECIPE WORKS

This recipe has been updated since its initial publication; the salt in the sauce has been reduced to 1 teaspoon. This Chicago-style deep-dish pizza is inspired by the pies at My Pi Pizza in Chicago's Bucktown neighborhood. (Read about our ...

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