Chicago-Style Deep Dish Pizza

Ingredients

• 2 packets Active Dry Yeast (dry active yeast)
• 1 tablespoon Granulated Sugar (helps activate the yeast)
• 2.5 cups Warm Water (about 110°F (43°C) for yeast activation)
• 7 cups All-Purpose Flour (for the high‑hydration dough)
• 4 teaspoons Salt (for dough seasoning)
• 2 cups Olive Oil (adds richness and elasticity to the dough)
• 1 pound Italian Sausage (cooked and sliced)
• 1 cup Sweet Bell Pepper (sliced into strips)
• 2 pieces Jalapeño Pepper (sliced; optional for heat)
• 1 medium Yellow Onion (sliced)
• 2 cups Mozzarella Cheese (shredded, full‑fat)
• 1 cup Provolone Cheese (shredded)
• 0.5 cup Parmesan Cheese (freshly grated)
• 1 can (28 oz) Canned Crushed Tomatoes (for raw pizza sauce)
• 2 cloves Garlic (minced)
• to taste pinch Black Pepper (freshly ground)
• 1 teaspoon Red Wine Vinegar (adds brightness to sautéed peppers)

Instructions

1. Activate Yeast

   Combine warm water, sugar, and the two packets of active dry yeast in a small bowl. Stir gently and let sit for 10 minutes until foamy.

   Time: PT10M

2. Mix Dough

   In the stand mixer bowl, add flour, salt, and olive oil. Attach the dough hook, start on low speed, and slowly pour in the yeast mixture. Mix for 5 minutes, then increase to medium speed and knead for another 5‑7 minutes until the dough is smooth, elastic, and slightly tacky.

   Time: PT12M

3. First Rest

   Cover the mixer bowl with a clean kitchen towel and let the dough rest for 5 minutes. This allows the gluten to relax before chilling.

   Time: PT5M

4. Cold Fermentation

   Transfer the dough to a lightly oiled container, cover tightly with plastic wrap, and refrigerate overnight (at least 12 hours, up to 24 hours).

   Time: PT24H

5. Prepare Raw Pizza Sauce

   In a medium bowl, combine the crushed tomatoes, minced garlic, a pinch of salt, a pinch of pepper, and a tiny pinch of sugar. Stir gently and set aside.

   Time: PT10M

6. Sauté Sausage and Vegetables

   Heat a large skillet over medium‑high heat. Add the sliced Italian sausage and cook until browned, about 5 minutes. Add the sliced bell pepper, jalapeño, and onion, drizzle the teaspoon of red wine vinegar, and sauté until the vegetables are softened, about 5‑7 minutes. Set aside.

   Time: PT12M

7. Preheat Oven & Prepare Pan

   Preheat the oven to 450°F (232°C). Lightly oil the bottom and sides of the 12‑inch springform pan with olive oil.

   Time: PT10M

   Temperature: 450°F

8. Shape and Layer the Pizza

   Turn the chilled dough onto a lightly floured surface. Gently stretch and press it into the springform pan, pushing the dough up the sides to form a 1‑inch high edge. Drizzle a little olive oil over the bottom. Layer half of the shredded mozzarella, then provolone, and sprinkle half of the grated Parmesan. Spoon two ladles of the raw tomato sauce over the cheese, then distribute the sautéed sausage and vegetables evenly. Top with the remaining mozzarella, provolone, and Parmesan.

   Time: PT10M

9. Bake the Deep Dish

   Place the pan on the middle rack and bake for 30 minutes, or until the crust is golden brown and the cheese is bubbling and lightly browned.

   Time: PT30M

   Temperature: 450°F

10. Rest and Serve

    Remove the pizza from the oven, let it rest in the pan for 10 minutes, then release the springform and transfer to a cutting board. Slice with a pizza cutter or sharp knife and serve hot.

    Time: PT10M

Nutrition Facts

Calories

800

Protein

30 g

Carbohydrates

70 g

Fat

45 g

Fiber

4 g