Chicago-Style Deep Dish Pizza | Cookin' Somethin' w/ Matty Matheson

By Matty Matheson · 150 min

Ingredients

Instructions

1. In a stand mixer bowl, add 1¼ cups lukewarm water, then the yeast and sugar. Whisk lightly, cover with a towel and leave in a warm place for 5 minutes, until the yeast has proofed.
2. Fit the dough hook. Add the dry ingredients to the yeast and mix on low speed.
3. When the flour is about 75% incorporated, slowly pour in the oil and increase to medium speed. Knead 3–5 minutes until a soft, malleable dough forms; it will be softer and more fluid than traditional pizza dough.
4. Transfer to a lightly oiled bowl, cover with plastic wrap and refrigerate for at least 12 hours, and up to 2 days.
5. Once risen, punch down the dough and let it rest for 15 minutes.
6. For the sauce, heat the oil in a medium saucepan over medium heat, add the onion and cook about 5 minutes until soft and translucent.
7. Add the remaining sauce ingredients and bring to a simmer. Season with sugar and salt to taste, then cook 20 minutes until the flavors meld and the sauce has reduced slightly. Remove from heat and cover until needed.
8. For the sausage and peppers, brown the sausage over medium-high heat in a large skillet, breaking it up with a wooden spoon until golden. Add the peppers and onions with a pinch of salt and stir.
9. Cook until the peppers and onions are golden and soft. Remove from heat and set aside.
10. Preheat the oven to 425°F. Lightly oil two 9-inch springform pans.
11. Divide the dough into two equal pieces and roll each into an 11-inch circle. Quickly transfer to the pans and pull the dough up the sides about 1 inch; chill for 15 minutes if it becomes hard to work with.
12. Layer mozzarella over the bottom and up the sides, add the sausage mixture and 1½ cups of sauce, then sprinkle with Parmesan and set the springform on a sheet pan.
13. For the cheese pizza, layer the cheese the same way and top with additional sauce instead of the filling.
14. Bake 35–40 minutes, until the crust is golden brown around the edges.
15. Cool 20 minutes before slicing. Serve with extra pizza sauce.

Summarized from Matty Matheson's video. Watch it for the details.

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