Deep Dish Pizza

Deep Dish Pizza

An easy to make authentic Chicago style deep dish pizza with sausage, pepperoni and bacon; stuffed!

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ingredients

For the dough:

• 1 1/4 cups luke-warm water
• 1 tablespoon sugar
• 2 1/4 teaspoons yeast (1 packet)
• 1/4 cup unsalted butter, melted and cooled
• 3 1/4 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 1 teaspoon salt
• 1/4 cup butter, room temperature

For the pizza:

• 1 pound Italian sausage, casings removed
• 8 ounces bacon, cut into 1/3 inch pieces
• 4 ounces pepperoni, sliced thinly
• 1 pound mozzarella, shredded
• 1/4 cup parmigiano reggiano (parmesan cheese), grated
• 4 ounces provolone, deli sliced (optional)
• 1 cup pizza sauce

directions

For the dough:

1. Mix the sugar into the water followed by the yeast and let it sit for 10 minutes, or until the yeast starts to foam/bubble.
2. Mix in the butter followed by the mixture of the flour, cornmeal, and salt, until it forms a dough.
3. Knead the dough on a floured surface until it is soft and elastic (a finger pressed into it will leave an indent that will bounce back out a little) before dividing in two and transferring to two greased bowls, covering it and letting it sit at a little higher higher than room temperature until it rises to double in size, about 2 hours.
4. One at a time, knock the dough down, roll it out into a large disc, spread half the butter over half of the dough and fold the other half over onto the buttered half before folding in half again and again and again, before forming into balls, transferring them back to their bowls and letting sit covered, while you make the filling.

For the pizza:

5. Cook the sausage, breaking it apart with a wooden spoon as it cooks, and set aside.
6. Cook the bacon and set it aside.
7. Roll the first dough out and place it in a buttered/greased cast iron pan or spring-form pan, sprinkle the sausage in, followed by the pepperoni, bacon, mozzarella, parmesan, and spread the provolone slices on top before rolling the second dough out and placing it on top, trimming any excess dough and crimping the top closed.
8. Poke a couple of holes in the top crust, spread the pizza sauce over the top and bake in a preheated 425F/220C oven until the crust is golden brown crispy and good, about 20-30 minutes.

Nutrition Facts: Calories 611, Fat 40g (Saturated 18g, Trans 0.4g), Cholesterol 102mg, Sodium 913mg, Carbs 35g (Fiber 1g, Sugars 2g), Protein 23g

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