Chicago Deep-Dish Sausage & Cheese
The Pizzeria Uno-lineage canonical: pastry-buttery crust, cheese on the bottom, fennel sausage in the middle, chunky raw tomato on top. Eat with a fork.
Part of the Chicago deep-dish family.
Equipment
- 9" round deep-dish pan (2" wall)
- rolling pin
Dough ingredients
Resize this dough →| Ingredient | Baker's % | Grams |
|---|---|---|
| All-purpose flour | 80.0% | 328 g |
| Semolina | 20.0% | 82 g |
| Water | 55.0% | 226 g |
| Fine sea salt | 2.0% | 8 g |
| Instant dry yeast | 0.5% | 2 g |
| Sugar | 1.0% | 4 g |
| Olive oil | 12.0% | 49 g |
| Total (1 × 700 g) | 170.5% | 700 g |
Toppings (per pizza)
Steps
- Mix10 min
Combine and knead 6–8 minutes; the high oil content makes a soft, pastry-like dough.
- Cold ferment14 h
Refrigerate the bulk dough 12–18 hours.
- Pan press30 min
Oil pan with 2 tbsp olive oil. Roll dough to a 13-inch round, 6 mm thick. Press into pan and up the walls; rest 30 minutes.
- Build
Lay sliced mozzarella over the dough on the bottom and partway up the walls — this protects the crust during the long bake. Pile crumbled raw sausage in an even layer over the cheese. Spoon the crushed tomato evenly on top. Light grate of parmesan. Pinch of oregano.
- Bake35 min
450 °F middle rack, 30–40 minutes, until the rim is deep gold and the sausage is fully cooked through.
- Rest10 min
Let rest 10 minutes before slicing — let the cheese set or it floods.