🍕 Chicago deep dish pizza

6 servings · prep 30 min · cook 40 min

Ingredients

• 450 g flour
• 50 g fine semolina
• 280 ml warm water, 7 g dry yeast
• 60 g melted butter, 1 tsp salt
• 400 g mozzarella, sliced
• 500 g crushed tomatoes, 2 garlic cloves, oregano
• 300 g Italian sausage
• 50 g parmesan

Method

1. Knead flour, semolina, water, yeast, butter and salt. Rise 1 h 30.
2. Butter a deep tin generously and line it with the dough, coming 5 cm up the sides.
3. The order is reversed compared to a normal pizza: cheese first, filling next, sauce last.
4. So line the base with mozzarella slices, then add the raw crumbled sausage.
5. Spoon over the crushed tomatoes mixed with garlic and oregano, then scatter the parmesan.
6. Bake 40 min at 210 °C and rest 10 min before cutting, or it all runs out.

Adapted from Nick's Kitchen (YouTube)

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