Chicago-Style Deep Dish Pizza

Use a cast-iron skillet and a super-hot oven to mimic the crispy crust exterior of a Chicago-Style Deep Dish Pizza. Layer the spicy sausage rounds first then pile on the creamy mozzarella and tangy marinara. It will be hard to stop at just one thick, rich slice of pie.

Recipe courtesy Santos Loo for Cooking Channel
TOTAL TIME: 1 hr 5 min
Prep: 15 min
Inactive Prep: 5 min
Cook: 45 min
 
YIELD: 8 to 10 servings
LEVEL: Easy

ingredients

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Directions

Preheat the oven to 400 degrees F. Heat a skillet over medium-high heat with 2 tablespoons olive oil. Cook the sausage rounds until they turn brown on each side, 8 to 10 minutes.

Grease the inside of a 12-inch cast-iron skillet with the butter. Place the pizza dough in the center and spread evenly towards the bottom edge and 1 1/2 inches up the sides.

The order of layers is very important to achieving a crisp bottom crust. Begin with the sausage. Evenly lay the sausage on the dough, followed by the mozzarella and marinara. Sprinkle the garlic and oregano on top. Finish with the Parmesan and drizzle with the remaining 2 tablespoons olive oil.

Place the skillet pizza on the bottom rack of the oven and cook until the edge of the crust is golden brown and crusty, 30 to 35 minutes. Remove and let rest for 5 minutes before serving.

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  • on October 05, 2014

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    William--

    There is no--and never has been--cornmeal in Chicago deep dish pizza. This is an error circulated early on by a totally erroneous recipe on the Internet and promulgated by sites like King Arthur. I have published the correct dough recipe there (but I think they continue to ignore it).

    What you need is a proper deep dish pizza pan (black with thick sides)--a cast-iron skillet will result in more of a pan pizza (if that's what you want, then no problem). make your own sauce from high quality ground or crushed tomatoes (6-in-1, Pagliacci, etc.), not pre-made jarred sauce or a supermarket brand of tomatoes and do not cook. use a combination of half skim and half whole mozzarella (again, a good quality brand, like Stella or Frigo). Extra-virgin olive oil has too strong of a taste, IMO, so stick with corn oil, which is what many pizzerias use.

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  • on December 26, 2013

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    Afreakingmazing!!!!! Made two different versions chicken sausage with onions and tomato basil!! Kids wants more tomorrow!!!

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  • on October 25, 2013

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    The filling is pretty close with two minor corrections: 1 bottled marinara will be too much liquid. Use the San Marzano or other peeled tomatoes. If you use pre-crushed tomatoes drain them well. 2 The cheese goes on the bottom. The truly obsessive will use bulk sausage (or discard the casings and break it up into bite sized chunks while cooking it.

    The dough however, is wrong. You need to have a few tablespoons of yellow cornmeal and a surprising amount of oil in the dough to get the right texture (and color. There are several good recipes online, most of which seem to originate from the King Arthur Flour website.

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