Chicago-Style Deep Dish Pizza Recipe

Name: Chicago-Style Deep Dish Pizza Recipe
Ingredients: 4 cups (480g) King Arthur Unbleached All-Purpose Flour; 3 tablespoons (35g) yellow cornmeal; 1 3/4 teaspoons (11g) table salt; 2 3/4 teaspoons instant yeast; 2 tablespoons (25g) olive oil; 4 tablespoons (57g) butter, melted; 2 tablespoons (25g) vegetable oil; 1 cup plus 2 tablespoons (255g) lukewarm water; 3/4 lb mozzarella cheese, sliced; 1 pound Italian sweet or hot sausage, cooked and sliced; or about 3 cups of the sautéed vegetables of your choice; 28-ounce can plum tomatoes, lightly crushed; or 28-ounce can diced or chopped tomatoes; 2 to 4 garlic cloves, peeled and minced, optional; 1 tablespoon granulated sugar, optional; 1 to 2 teaspoons Pizza Seasoning or mixed dried Italian herbs (oregano, basil, rosemary), to taste; 1 cup (113g) freshly grated Parmesan or Asiago cheese; 2 tablespoons (25g) olive oil, to drizzle on top

www.kingarthurbaking.com

Did you ever wonder about the "pie" in pizza pie? Bake a fork-and-knife-style Chicago Deep Dish Pizza Pie using King Arthur's recipe today!

View full recipe on www.kingarthurbaking.com

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Cooking tools:

Stand mixer
Kitchen scale
Dish pizza pan
Silicone baking mat
Oven
Mixing bowl
Measuring cup
Measuring spoon
Chef's knife
Cutting board
Colander
Grater
Skillet
Spoon
Plastic wrap

Ingredients

4 cups (480g) King Arthur Unbleached All-Purpose Flour
3 tablespoons (35g) yellow cornmeal
1 3/4 teaspoons (11g) table salt
2 3/4 teaspoons instant yeast
2 tablespoons (25g) olive oil
4 tablespoons (57g) butter, melted
2 tablespoons (25g) vegetable oil
1 cup plus 2 tablespoons (255g) lukewarm water
3/4 lb mozzarella cheese, sliced
1 pound Italian sweet or hot sausage, cooked and sliced; or about 3 cups of the sautéed vegetables of your choice
28-ounce can plum tomatoes, lightly crushed; or 28-ounce can diced or chopped tomatoes
2 to 4 garlic cloves, peeled and minced, optional
1 tablespoon granulated sugar, optional
1 to 2 teaspoons Pizza Seasoning or mixed dried Italian herbs (oregano, basil, rosemary), to taste
1 cup (113g) freshly grated Parmesan or Asiago cheese
2 tablespoons (25g) olive oil, to drizzle on top