Chicago Deep-Dish Pizza

Ingredients

• 3 cups all-purpose flour
• 1/2 cup fine cornmeal
• 1 tbsp sugar
• 2 tsp instant yeast
• 1 1/2 tsp salt
• 1/3 cup unsalted butter, melted and cooled, plus 2 tbsp softened for the pan
• 1 1/8 cups warm water
• 1 lb mozzarella cheese, sliced
• 1 lb Italian sausage, casings removed
• 1 can (28 oz) crushed tomatoes, drained of excess liquid
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1/4 cup grated Parmesan cheese
• Olive oil, for the bowl

Before you cook

• Melt the 1/3 cup of butter and let it cool slightly.
• Remove the sausage from its casings.
• Mince the garlic.
• Drain excess liquid from the crushed tomatoes.

Steps

1. Whisk together the flour, cornmeal, sugar, yeast, and salt in a large bowl.
2. Add the melted butter and warm water to the dry ingredients.
3. Mix and knead the dough for 8 minutes, until smooth and elastic.
4. Place the dough in an oiled bowl, cover, and let it rise in a warm spot for 1 hour, until doubled.
5. Cook the sausage in a skillet over medium heat, breaking it up, until browned, about 8 minutes.
6. Drain the cooked sausage on paper towels.
7. Stir the minced garlic and oregano into the drained crushed tomatoes.
8. Coat a 10-inch deep-dish or springform pan generously with the softened butter.
9. Punch down the risen dough and press it into the pan, pushing it up the sides to form a rim.
10. Let the dough rest in the pan for 10 minutes.
11. Preheat the oven to 425°F.
12. Layer the sliced mozzarella over the bottom of the dough.
13. Scatter the cooked sausage over the mozzarella.
14. Spoon the seasoned crushed tomatoes evenly over the sausage.
15. Sprinkle the Parmesan cheese over the top.
16. Bake for 30 to 35 minutes, until the crust is deep golden brown.
17. Let the pizza rest in the pan for 10 minutes before slicing.