INGREDIENTS YOU’LL NEED:
For the Dough:
3 1/4 Cups.Of all-purpose flour
1/2 Cup.Of yellow cornmeal
1 1/2 Tsp.Of salt
2 Tsp.Of sugar
1 packet of active dry yeast
1 1/4 Cups.Of warm water (110°F/45°C)
1/4 Cup.Of unsalted butter, melted
2 Tbsp.Of olive oil
For the Filling:
500 grams.Of Italian sausage, crumbled (optional).
400 grams.Of shredded mozzarella cheese.
1/2 Cup.Of grated Parmesan cheese.
1 sliced green bell pepper.
1 chopped onion.
2 minced cloves.Of garlic,
1 large can.Of crushed tomatoes.
1 Tsp.Of dried oregano.
1 Tsp.Of dried basil.
Salt and pepper to taste.
Combine the all-purpose flour, cornmeal, salt, sugar, and active dried yeast in a large mixing basin. Add the tepid water gradually while continuously stirring until a dough forms.
Turn the dough out onto a lightly floured surface and knead for approximately 5 minutes, or until smooth and elastic.
Place the dough in a greased basin, cover it with a clean cloth, and let it rise in a warm place for one to one and a half hours, or until it has doubled in size. Warm the oven to 425 degrees Fahrenheit (220 degrees Celsius) and grease a 9-by-2-inch round cake tin with olive oil.
On a lightly floured surface, deflate the rose dough and roll it out. Using a rolling pin, shape the dough into a 15-inch-diameter circle, ensuring that it is large enough to encompass the pan’s bottom and sides.
Transfer the dough to the greased cake pan with care, ensuring that it evenly covers the bottom and sides. Remove any dough that hangs over the edge.
If you are using sausage, caramelize it in a sauté pan over medium heat. Drain and set aside any excess fat. Then, distribute mozzarella cheese on top of the pastry.
Add prepared sausage and garnish with Parmesan cheese, if desired. And cook the green bell pepper, chopped onion, and minced garlic in the same sauté pan until tender. Spread the cheese with this mixture.
Pour the pureed tomatoes over the vegetable mixture into an even layer. The dish is seasoned with dried oregano, dried basil, salt, and pepper.
Bake the assembled pizza for 30 to 35 minutes, or until the crust is golden brown and the cheese is bubbling and faintly caramelized.
Allow the pizza to cool down for a few minutes before gingerly removing it from the pan. Slice and serve the Homemade Chicago-style Deep Dish Pizza while it is still hot, and enjoy!