Chicago-Style Deep-Dish Pizza with Sausage

americastestkitchen.com

Lynne R

subheading: Dough:

3 ¼ cups (16 ¼ ounces) unbleached all-purpose flour

½ cup (2 ¾ ounces) yellow cornmeal

1 ½ teaspoons table salt

2 teaspoons sugar

2 ¼ teaspoons instant or rapid-rise yeast

1 ¼ cups water (10 ounces), room temperature

3 tablespoons unsalted butter, melted, plus 4 tablespoons, softened

1 teaspoon plus 4 tablespoons olive oil

subheading: Sauce:

2 tablespoons unsalted butter

¼ cup grated onion, from 1 medium onion (see note)

¼ teaspoon dried oregano

½ teaspoon Table salt

2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)

1 (28-ounce) can crushed tomatoes (see note)

¼ teaspoon sugar

2 tablespoons coarsely chopped fresh basil leaves

1 tablespoon extra-virgin olive oil

subheading: Toppings:

1 pound hot Italian sausage, casings removed

1 pound mozzarella cheese, shredded (about 4 cups) (see note)

½ ounce grated Parmesan cheese (about ¼ cup)

subheading: VIEW INGREDIENTS:

View Nutritional Information i

note: BEFORE YOU BEGIN

Place a damp kitchen towel under the mixer and watch it at all times during kneading to prevent it from wobbling off the counter. Handle the dough with slightly oiled hands, or it might stick. The test kitchen prefers Dragone Whole Milk Mozzarella; part-skim mozzarella can also be used, but avoid preshredded cheese, as it does not melt well. Our preferred brands of crushed tomatoes are Tuttorosso and Muir Glen. Grate the onion on the large holes of a box grater. Place a damp kitchen towel under the mixer and watch it at all times during kneading to prevent it from wobbling off the counter. Handle the dough with slightly oiled hands, or it might stick. The test kitchen prefers Dragone Whole Milk Mozzarella; part-skim mozzarella can also be used, but avoid preshredded cheese, as it does not melt well. Our preferred brands of crushed tomatoes are Tuttorosso and Muir Glen. Grate the onion on the large holes of a box grater.

Note: Ingredients may have been altered from the original.

Directions at americastestkitchen.com

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