Chicago Deep-Dish Pizza

01Method

1. 1

   Pour warm water into a stand mixer bowl fitted with the paddle attachment. Scatter the yeast over the surface and allow it to dissolve for about 10 minutes. Add olive oil, butter, sugar, salt, cornmeal, and most of the flour in that order. Mix and knead, scraping the sides as needed and incorporating additional flour gradually, until the dough is smooth and elastic.

2. 2

   Turn the dough out onto a lightly floured surface. Work in a little more flour if the dough feels sticky, then shape it into a ball. Place it in a bowl lightly coated with a small amount of olive oil, cover with a plate, and leave in a warm location to rise until doubled in size, 1 to 2 hours.

3. 3

   While the dough rises, cook the pizza sauce in a saucepan over low heat, stirring occasionally, until it reduces to a very thick consistency, 60 to 90 minutes.

4. 4

   Heat the oven to 220 degrees C (425 degrees F).

5. 5

   Punch down the risen dough and transfer it to your work surface. Press and stretch it into a round roughly 3 to 4 inches wider than a 12-inch cast iron skillet. Coat the skillet with olive oil, then lay the dough inside, pressing it evenly across the bottom and up the sides.

6. 6

   Build the pizza in layers: first lay provolone cheese across the bottom of the crust, then scatter fresh mozzarella on top. Follow with the Italian sausage and the shredded mozzarella. Spoon the reduced pizza sauce generously over everything, then grate Parmigiano-Reggiano over the sauce. Fold the outer edges of the crust inward to enclose the sides, then drizzle olive oil over the crust and the center.

7. 7

   Bake on the center rack until the crust sounds hollow when tapped and the top is deep golden brown, approximately 35 minutes. Allow the pizza to rest for 10 minutes before cutting into slices.