Recipe courtesy of Robert Irvine
Total:
2 hr 5 min
Active:
20 min
Yield:
6 slices deep-dish pizza
Level:
Easy

Ingredients

For the pizza crust:
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 packet fast-acting yeast
  • 3 cups all-purpose flour
  • 1 tablespoon oil
  • 1/2 cup cornmeal
For the filling and topping:
  • 1 tablespoon olive oil
  • 1 large onion sliced
  • 2 cloves garlic, minced
  • 1 green bell pepper or frying pepper, stem and seeds removed, and sliced
  • 1/2 pound Italian sausage, cut into 1/2-inch pieces
  • 1 (8-ounce) can tomato sauce
  • 1 teaspoon Italian seasoning (oregano, thyme, parsley)
  • Salt
  • Freshly ground black pepper
  • 1/2 cup shredded mozzarella

Directions

Dissolve salt and sugar in 1 1/2 cups warm water that is between 100 and 120 degrees F. (Warm water is needed to activate the yeast, but if it is too hot, it will kill the yeast. Use a candy thermometer to test the temperature.) Stir in entire contents of packet of yeast and allow the mixture to "form a head" (like on a beer), which takes about 15 minutes.

Place flour into mixing bowl and add yeast mixture. Stir to combine and then knead until the dough comes together and is a cohesive mass. Knead for a few minutes so the dough becomes elastic. Cover bowl with a clean cloth and allow to rise and rest for 30 minutes. Then punch the dough down, knead again briefly, cover the bowl with the cloth and allow to rise a second time.

For the filling:

Heat the olive oil in a saute pan and cook onion until it begins to caramelize. Add garlic and sliced pepper, and cook until they soften. Add pieces of sausage allowing them to brown. Pour off fat and stir in tomato sauce and Italian seasoning. Season with salt and pepper. Cook together for a few minutes to allow flavors to blend, then remove from heat and set aside briefly.

Preheat oven to 450 degrees F.

On a floured surface, stretch the dough into a 14-inch circle which is thicker around the edges. Transfer to a lightly greased 11-inch pie pan and shake cornmeal over the dough. Spoon the tomato/sausage mixture into the dough and sprinkle mozzarella over the top. Bake until the edges are golden brown and the pie sets up, about 10 to 15 minutes. Serve immediately.

IDEAS YOU'LL LOVE

Deep-Dish Pizza with Italian Sausage and Broccoli Rabe

Recipe courtesy of Bobby Flay

Chicago-Style Deep Dish Pizza

Recipe courtesy of Santos Loo

Deep-Dish Apple Pie

Recipe courtesy of Emeril Lagasse

Chicago Style Italian Sausage and Pepper Deep Dish Pizza

Recipe courtesy of Emeril Lagasse

Chicago Style Italian Sausage and Pepper Deep Dish Pizza

Recipe courtesy of Emeril Lagasse

Deep-Dish Apple Tarte Tatin

Recipe courtesy of Tyler Florence

Deep-Dish Mixed Berry Pie

Recipe courtesy of No Author

Deep Dish Cheese Pie

Recipe courtesy of Charles Granquist

Pizza

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Man Fire Food

7:30am | 6:30c

Man Fire Food

8:30am | 7:30c

Man Fire Food

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Chopped

6pm | 5c

Chopped

7pm | 6c
On Tonight
On Tonight

Chopped

8pm | 7c

Chopped

9pm | 8c

Chopped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Chopped

12am | 11c

Chopped

1am | 12c

Chopped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c