Jeff Mauro's Chicago-Style Deep-Dish Pizza

Ingredients

• 1.25 cup Water (room temperature)
• 2.25 teaspoon Active Dry Yeast (one 0.25‑oz packet (approx 2 ¼ tsp))
• 1 teaspoon Granulated Sugar
• 3.5 cup All-Purpose Flour (sifted)
• 2 teaspoon Kosher Salt
• 0.125 teaspoon Cream of Tartar
• 0.6875 cup Corn Oil (equivalent to ½ cup + 3 tbsp)
• 1 tablespoon Unsalted Butter (melted)
• 12 ounce Low‑Moisture Mozzarella Cheese (sliced, whole‑milk or part‑skim)
• 8 ounce Bulk Italian Sausage (hot or sweet, removed from casing)
• 8 ounce Pepperoni (thin slices)
• 1 can Canned Whole San Marzano Tomatoes (28 oz, hand‑crushed)
• 2 tablespoon Parmigiano‑Reggiano (freshly grated)

Instructions

1. Bloom the Yeast

   Combine 1 ¼ cup room‑temperature water, the packet of active dry yeast, and 1 tsp sugar in a small bowl. Stir gently and let sit until bubbly, about 15 minutes.

   Time: PT15M

2. Mix Dry Ingredients

   In the mixing bowl, whisk together 3½ cups all‑purpose flour, 2 tsp kosher salt, and 1⁄8 tsp cream of tartar until evenly distributed.

   Time: PT5M

3. Add Oil

   Pour ½ cup + 3 tbsp corn oil into the dry mixture and stir with the rubber spatula until the oil is fully incorporated.

   Time: PT2M

4. Combine and Knead

   Add the bloomed yeast mixture to the bowl. Using the standing mixer on low speed, knead for 1‑2 minutes until a shaggy dough forms and pulls away from the sides.

   Time: PT2M

5. First Rise (Proof)

   Form the dough into a loose ball, place it in a lightly oiled glass bowl, cover with a wet towel, and let rise in a warm (but not hot) spot for 6 hours, or until doubled in size.

   Time: PT6H

6. Preheat Oven

   Set the oven to 450°F (232°C) and allow it to fully preheat, about 15 minutes.

   Time: PT15M

   Temperature: 450°F

7. Punch Down & Rest

   Gently punch down the risen dough, reshape into a ball, and let rest on the counter for 15 minutes while the oven finishes heating.

   Time: PT15M

8. Butter the Pan

   Melt 1 tbsp unsalted butter in a small pan over low heat, then brush the melted butter around the interior edges of the deep‑dish pan.

   Time: PT2M

9. Shape the Crust

   Press the dough into the buttered pan, spreading it evenly across the bottom. Reserve about ¼ of the dough for optional garlic knots. Press the edges up to form a 90° rim, ensuring no air pockets remain.

   Time: PT5M

10. Add Cheese Layer

    Lay the 12 oz sliced low‑moisture mozzarella evenly over the dough, covering the entire bottom.

    Time: PT3M

11. Add Pepperoni

    Arrange thin pepperoni slices in a single layer over the cheese.

    Time: PT2M

12. Add Sausage

    Break the bulk Italian sausage into a thin sheet and press it evenly over the pepperoni.

    Time: PT2M

13. Hand‑Crush Tomatoes

    Open the can of whole San Marzano tomatoes, crush them by hand into chunks, and spread the crushed tomatoes over the toppings, leaving a small border at the rim.

    Time: PT5M

14. Finish with Parmesan

    Sprinkle 2 tbsp freshly grated Parmigiano‑Reggiano over the top.

    Time: PT1M

15. Bake

    Place the pan on the lower rack and bake for 25 minutes, rotating the pan halfway through for even browning.

    Time: PT25M

    Temperature: 450°F

16. Rest & Serve

    Remove the pizza from the oven, let it rest in the pan for 5 minutes, then slice with a sharp chef’s knife or pizza cutter.

    Time: PT5M

Nutrition Facts

Calories

800

Protein

30 g

Carbohydrates

70 g

Fat

45 g

Fiber

3 g