Deep Dish Pizza

Updated: Jul 4

The pizza that every Chicagoan grew up with: Deep Dish

It's good to be back in Chicago with this Deep Dish Pizza. Everyone talks about their favorite place from Lou Malnati’s to Gino’s East to Giordano’s; the thing is it’s so hard to find good GF deep dish. The only places I know that are have one are Chicago's Pizza in the city, and Lou Malnati's just released a deep dish one. When I wasn't living in Chicago, I was forced to make one myself; and I got the recipe down. All the flavors you would find eating in Chicago, and the crust is the best part. It's all cooked in a cast iron skillet and perfect for sharing. Crispy crust, rich red sauce, crumbled Italian sausage, and ooey gooey cheese. Grab a slice and let's head to Chicago!


Prep Time: 10 mins

Inactive Time: 1 hr and 10 mins

Cook Time: 1 hr and 30 mins

Serves 2-4


Ingredients


  • 3.5 c AP GF Flour

  • 2 T cornmeal

  • 2 t salt plus more to taste

  • 1 t sugar

  • 1 pkg yeast

  • 1.25 c warm water

  • 1 T butter

  • 2 T olive oil plus more for greasing

  • 1 28 oz can crushed tomatoes

  • 1.5 T GF tomato paste

  • 2 bay leaves

  • 1 t xanthan gum

  • 1/2 T fennel seed

  • 1 onion diced

  • 2 T garlic minced

  • 1.5 T oregano dry

  • 1/2 t crushed red pepper flakes

  • Pepper to taste

  • 12 oz mozzarella cheese shredded

  • 1/3 c Parmesan cheese shredded

  • 1 lb GF Italian sausage

  • 1.5 T basil dry


Directions

1. Combine water, yeast and sugar in bowl. Let rest until foamy for 10 mins.

2. Mix flour, 2 t salt and xanthan gum in bowl. Add in yeast mixture. Mix until combined. Once mixed, stir in butter. Grease a large bowl with oil and add dough ball. Let rest covered at room temperature for one hour.

3. Heat 2 T oil in saucepan over medium. Sauté onion and garlic for 7-8 mins. Stir in crushed tomatoes, tomato paste, oregano, basil, crushed red, fennel seed, bay leaves, salt and pepper. Bring to boil, then simmer covered 35-40 mins.

4. Preheat oven to 400 degrees. Grease 10 in cast iron and dust with cornmeal. Shape dough into pan with edges to the top.

5. Sprinkle 3/4 of mozzarella, sausage, and 3/4 of sauce (you won’t need anymore sauce). Top with Parmesan and remaining mozzarella.

6. Bake for 35-40 mins. Let cool 2 mins then slice.

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