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Chicago-Style Deep-Dish Pizza

Tomato sauce layered on top of mozzarella cheese and a biscuit-like crust distinguish this fork-and-knife deep-dish pizza from other styles around the country.

Cooking Light NOVEMBER 2005

  • Yield: 8 servings (serving size: 1 slice)

Ingredients

  • Dough:
  • 1 teaspoon sugar
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 cup warm water (100° to 110°)
  • 3 cups all-purpose flour (about 13 1/2 ounces), divided
  • 1/4 teaspoon salt
  • Cooking spray
  • Topping:
  • 1/2 pound turkey Italian sausage (about 2 links)
  • 1 cup finely chopped onion
  • 1 (8-ounce) package presliced mushrooms
  • 1 1/2 teaspoons olive oil, divided
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1/4 teaspoon fennel seeds, crushed
  • 2 (8-ounce) cans tomato sauce
  • 1 tablespoon cornmeal
  • 1 1/4 cups (5 ounces) preshredded part-skim mozzarella cheese
  • 2 tablespoons grated fresh Parmesan cheese

Preparation

To prepare dough, dissolve sugar and yeast in warm water in a large bowl; let stand 10 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour and salt to the yeast mixture, stirring with a whisk until well combined. Stir in 1 3/4 cups flour, stirring until a dough forms. Turn dough out onto a lightly floured surface. Knead the dough until smooth and elastic (about 8 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let stand 5 minutes.

Preheat oven to 375°.

To prepare topping, heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Coat pan with cooking spray. Add sausage and onion; cook for 5 minutes or until sausage is browned, stirring to crumble. Drain; set sausage mixture aside.

Return pan to medium-high heat. Add mushrooms; cook 5 minutes or until moisture evaporates, stirring frequently. Remove mushrooms from pan, and set aside.

Return pan to medium heat; add 1 teaspoon olive oil. Add garlic; cook 30 seconds or until lightly browned, stirring constantly. Add tomato paste; cook 1 minute, stirring frequently. Stir in oregano, fennel, and tomato sauce; simmer for 5 minutes or until sauce mixture is slightly thickened.

Coat a 12-inch cast-iron skillet with remaining 1/2 teaspoon oil, and sprinkle cornmeal over oil. Place dough in skillet, gently stretching edges to evenly coat bottom and sides of pan. Sprinkle mozzarella evenly over the bottom of dough; top evenly with sausage mixture and mushrooms. Top mushrooms with sauce mixture; sprinkle Parmesan over sauce. Bake at 375° for 40 minutes or until crust browns and topping is bubbly. Let pizza stand 10 minutes before serving.

Note:

You can prepare the dough the night before and let it rise in the refrigerator overnight, if you prefer.

Nutritional Information

Amount per serving
  • Calories: 323
  • Calories from fat: 22%
  • Fat: 8g
  • Saturated fat: 3g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.4g
  • Protein: 16.7g
  • Carbohydrate: 46.1g
  • Fiber: 2.9g
  • Cholesterol: 35mg
  • Iron: 3.6mg
  • Sodium: 694mg
  • Calcium: 156mg
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Chicago-Style Deep-Dish Pizza Recipe

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