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Chicago-Style Deep Dish Pizza
A hearty, cheese‑laden Chicago deep‑dish pizza made in a 12‑inch cast‑iron skillet. The crust combines flour and cornmeal for a buttery, crunchy edge, topped with layers of provolone, mozzarella, a thick San Marzano tomato sauce, and optional Italian sausage.
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Critical Success Points
- • Activating the yeast and confirming foam
- • First rise until dough doubles in size
- • Resting the dough in the skillet to relax gluten
- • Simmering the sauce until thick
- • Baking at the correct temperature for the full time
Safety Warnings
- • Handle the hot oven and skillet with oven mitts to avoid burns.
- • Cook raw sausage thoroughly; ensure internal temperature reaches 160°F.
- • Be careful when lifting the heavy, oil‑greased cast‑iron skillet.
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