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Chicago Deep-Dish Sausage Pizza

Name: Chicago Deep-Dish Sausage Pizza
Ingredients: 2 tbsp (30 mL) olive oil; 1 cup (250 mL) yellow onions, finely chopped; 4–6 garlic cloves, minced; ⅓ cup (75 mL) tomato paste; 1 tsp (5 mL) dried basil leaves; 1 tsp (5 mL) dried oregano leaves; ½ tsp (2 mL) red pepper flakes; 1 tbsp (15 mL) sugar; 1 can (28 oz./796 mL) can whole & peeled San Marzano whole tomatoes, crushed with your hands; Salt & pepper to taste; 3 cups (750 mL) all-purpose flour; ⅓ cup (75 mL) yellow cornmeal; 2 tsp (10 mL) salt; 1 tbsp (15 mL) sugar; 1 packet or 2¼tsp (10 mL) instant dry yeast; ½ cup (125 g) softened butter; 1 cup (250 mL) warm water (90°F/32°C); ½ cup (125 mL) softened butter; 4 oz. (125 g) shredded Parmesan cheese (1 cup/250 mL); 12 slices provolone cheese; 10 slices mozzarella cheese; 8 oz. (225 g) bulk spicy Italian sausage; 1 oz. (30 g) grated parmesan cheese (¼ cup/60 mL); 2 tbsp (30 mL) olive oil

In the mood for authentic Chicago-style pizza but don't want to leave home? Fire up your oven and try this amazing pizza from @Sherriesavorsthecity.

Ingredients

2 tbsp (30 mL) olive oil
1 cup (250 mL) yellow onions, finely chopped
4–6 garlic cloves, minced
⅓ cup (75 mL) tomato paste
1 tsp (5 mL) dried basil leaves
1 tsp (5 mL) dried oregano leaves
½ tsp (2 mL) red pepper flakes
1 tbsp (15 mL) sugar
1 can (28 oz./796 mL) can whole & peeled San Marzano whole tomatoes, crushed with your hands
Salt & pepper to taste

3 cups (750 mL) all-purpose flour
⅓ cup (75 mL) yellow cornmeal
2 tsp (10 mL) salt
1 tbsp (15 mL) sugar
1 packet or 2¼tsp (10 mL) instant dry yeast
½ cup (125 g) softened butter
1 cup (250 mL) warm water (90°F/32°C)

½ cup (125 mL) softened butter
4 oz. (125 g) shredded Parmesan cheese (1 cup/250 mL)
12 slices provolone cheese
10 slices mozzarella cheese
8 oz. (225 g) bulk spicy Italian sausage
1 oz. (30 g) grated parmesan cheese (¼ cup/60 mL)
2 tbsp (30 mL) olive oil

Directions

To make the Tomato Sauce: In a deep saucepan over medium heat, add your olive oil.
Add in onions & cook until soft & translucent. Add garlic & sauté until fragrant.
Add in dried basil, oregano, & chili flakes.
Add the tomato paste & cook for 3 minutes.
Add whole tomatoes & slowly press on the tomatoes to break it up. Season with salt, pepper, and sugar to taste.
In low-medium heat, let the sauce reduce for 30-45 minutes or until very thick. Make sure to stir it once in awhile to prevent scorching at the bottom. Set aside to cool.
To make the Pizza Crust: Using a stand mixer fitted with a dough hook, combine together all-purpose flour, cornmeal, salt, and sugar. Mix at low speed until combine.
Add the instant yeast & mix again.
Add your softened butter & mix until crumbly.
Lastly, add your warm water & mix until it forms a dough.
Form into a ball & put in an oiled bowl. Cover & let it rise for 1- 2 hours or until double in size. Gently punch down the dough to remove any air bubbles & form into a round ball. Cover w/ plastic wrap.
Refrigerate for at least 1 hour before rolling.
Roll into a 14-inch (35-cm) round circle. Set aside.
To assemble: Preheat oven to 500°F (260°C).
Generously grease the 12-inch (30-cm) Cast Iron Skillet with softened butter.
Gently press the shredded parmesan cheese at the bottom & sides.
Lay your rolled dough on top and using your fingers, press the dough into the cast iron pan. Make sure it’s nice and tight fitting inside the pan.
Cover the bottom of the crust with provolone cheese slices. Next, add the mozzarella cheese slices. Then, put tiny dollops of the raw sausage meat & evenly disperse it throughout the top.
Cover it completely with the thick tomato sauce. Top with grated parmesan cheese.
Drizzle the crust around the edges and top with olive oil. Place inside the hot oven and lower the temperature to 450°F (230°C).
Bake for 30-40 minutes or until crust is slightly puffed and golden brown on the sides.
Let it cool for at least 20 minutes before cutting into it.