Chicago Deep Dish Pizza with a Sausage Layer and Buttery Crust

What you need

• 400 g (3 1/4 cups) all-purpose flour, plus extra for rolling
• 50 g (1/3 cup) medium-ground cornmeal
• 1 1/2 tsp salt, plus 1/2 tsp for the sauce
• 1 tbsp sugar
• 7 g (1 packet) instant yeast
• 300 ml (1 1/4 cups) warm water, about 35 °C (95 °F)
• 60 g (4 tbsp) unsalted butter, melted and cooled
• 60 g (4 tbsp) unsalted butter, softened
• 2 tbsp olive oil, for the bowl, pan and sauce
• 1 can (28 oz) whole peeled tomatoes, 800 g, drained
• 1 tsp dried oregano
• 450 g (1 lb) low-moisture mozzarella, sliced
• 400 g (14 oz) raw Italian sausage, casings removed
• 40 g (1/2 cup) parmesan, finely grated

Method

Restated from the original video

1. 1

   In a stand mixer bowl, combine the flour, cornmeal, 1 1/2 tsp salt, the sugar and the yeast.

2. 2

   With the dough hook on low, pour in the melted butter and then the water. Knead on medium until smooth and soft, about 5 min.

3. 3

   Shape into a ball, set it in a lightly oiled bowl and cover. Leave somewhere warm until doubled, 1 1/2-2 h.

4. 4

   Knock the dough back on a floured surface and roll it into a rectangle about 40 x 25 cm (16 x 10 in).

5. 5

   Spread the soft butter all over the dough. Roll it up tightly from a short side into a log, then fold the log into a ball.

6. 6

   Return it to the bowl, cover and refrigerate for 45-60 min. This chilling keeps the butter in thin layers for a flaky crust.

7. 7

   For the sauce, crush the tomatoes by hand into a bowl and stir in the oregano, 1/2 tsp salt and 1 tsp oil. It goes on raw.

8. 8

   Heat the oven to 245 °C (475 °F) and brush a 30 cm (12 in) deep-dish pan or cast-iron skillet with oil.

9. 9

   Roll the dough into a circle about 45 cm (18 in) wide, fold it in quarters, lift it into the pan and unfold. Press it into the corners and up the sides, then trim any overhang.

10. 10

    Cover the base with the mozzarella slices, overlapping them.

11. 11

    Press the sausage into one flat layer over the cheese, right to the edges.

12. 12

    Spoon the sauce evenly over the sausage and scatter the parmesan on top.

13. 13

    Bake until the crust is deep golden and the sausage is cooked through, 28-32 min. It should read 71 °C (160 °F) in the middle. Lay foil loosely on top once the crust browns, after about 15 min.

14. 14

    Rest the pizza in the pan for 10 min, then ease it out with a wide spatula and cut with a serrated knife.

Imported from howtofeedaloon.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.