Why this works
Chicago-style deep dish: thick, buttery crust filled with cheese first, then toppings, then sauce on top. Architecture as pizza.
Ingredients
- Bread flour350g
- Cornmeal50g
- Butter (soft)60g
- Water200ml
- Yeast7g
- Salt8g
- Mozzarella (sliced, not grated)300g
- Italian sausage200g
- Crushed tomatoes (cooked into sauce)200ml
- Parmigiano-Reggiano50g
Method
- Make dough with flour, cornmeal, butter, yeast, salt, water. It'll be rich and slightly stiff.
- Let rise 1 hour. Press into a well-oiled deep 28cm pan, bringing sides up 4cm.
- Layer cheese on the bottom first—this prevents the crust getting soggy.
- Add cooked sausage. Pour sauce on top.
- Top with Parmigiano. Bake at 220°C for 30–35 minutes.
- Rest 5 minutes before serving—it holds together better when slightly cooled.