Chicago-style deep dish, an American classic native to the city, is built by pressing a thick, crisp dough into a pan and layering it with mozzarella first, then sausage, and topping it with tomato sauce before baking. Unlike a classic thin-crust pizza, it is deep and hearty enough to eat with a knife and fork.
Dissolve the fresh yeast and sugar in the lukewarm water and let it foam for 5 minutes. Mix the flour, cornmeal and salt in a bowl, then add the yeast mixture and olive oil and knead into a smooth, elastic dough.
Transfer the dough to an oiled bowl and cover with cling film, then let it rise in a warm spot for 45 minutes until doubled.
Sauté crushed garlic in olive oil, then add the grated tomato, thyme, salt and black pepper and simmer over low heat for 15 minutes until thickened.
Break the beef sausage into small pieces and cook in a pan for 8 minutes until browned.
Grease a deep pan and press the dough into the base and up the sides, then layer the mozzarella slices first, followed by the cooked sausage, the tomato sauce and a scattering of grated parmesan on top. Bake in an oven preheated to 220°C for 35 minutes until the edges are deep golden, and finish with fresh basil leaves.
Follow the layering order exactly; putting the cheese directly on the dough first keeps the base from turning soggy as it bakes. Do not take it out of the oven before the edges turn deep golden, or the base will stay raw in the middle. Allergens: contains wheat (gluten), milk and dairy (mozzarella, parmesan).
You can use spiced ground beef instead of the sausage; in that case, cook the beef beforehand and drain off the fat, or the filling will turn watery.
Admin DadaGastro · verified in test kitchenHamuru 45 dakika mayalandırdım ama iki katına tam çıkmadı, mutfağım biraz soğuktu sanırım; 220 derecede 35 dakika pişirdiğimde kenarları güzel karardı ama tabanın ortası hafif yumuşak kaldı, bu normal mi yoksa süreyi mi uzatmalıyım?
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