This recipe is from Food Wishes:
https://foodwishes.blogspot.com/2018/01/chicago-deep-dish-pizza-or-pizza-as-we.html?m=1
The gist:
For the dough (enough for a 12-inch cast iron skillet):
- 1 1/3 cups warm water
- 2 1/4 teaspoons instant or rapid-rise yeast
- 2 teaspoons white sugar
- 1/2 cup cornmeal
- 1 1/2 teaspoons fine salt
- 1/3 cup melted butter or Cristo or lard
- 1/3 cup olive oil, plus more for the pan
- 1 tablespoon of garlic salt
- 3 3/4 cups flour, plus more as needed
Put water, yeast and sugar in bowl and let rise for 10 minutes. Put the cornmeal in early too so it can absorb more water (or else it will be grainy in the dough). Then mix in everything else and let it sit for a couple hours somewhere warm.
I make some thick pizza sauce using:
- 2 big cans of tomato chunks, drained
- 4 anchovy fillets
- 8 cloves of garlic
- 1 teaspoon of
- parsley,
- oregano
- 1/2 teaspoon
- Salt
- Fennel or anise
- Garlic powder
- 1/4 teaspoon
- Rosemary
- 1/8 teaspoon
- Black pepper
- Thyme
- Red Pepe flakes
- a little chili pepper flakes (to taste)
To cook it yummy-like, heat up some butter in a pan and add anchovies and garlic. Smush up the anchovies good and fry them pretty quickly. They should basically disappear. This is the trickiest part because you don’t want to burn the garlic.
After that, throw in the drained tomatoes and stuff and cook until it gets pretty thick.
Also, cook up some Italian sausages (like 5-8). Then chop em up.
Flatten out dough into a deep dish pan, cover bottom with mozzarella. Add sausages. Add chunky pizza sauce. Cover in parmesan.
Bake at 425 for about 35 minutes, or until the top of the crust starts to look a little dry and crusty.
The inside of the pizza will be a party of saucey-meaty-cheesiness, offset by the outside crust’s breadiness.
We like to eat with a Caesar salad on the side:
