Italian Sausage Deep Dish Pizza
This pizza is made as a deep dish, similar to the kind that you can find all over Chicago. We especially like the taste of the dough which has cornmeal in it. We love Italian sausage in our house, so this is one of our favorite ways to make it. I usually serve it with a fresh salad on the side.
This pizza is made as a deep dish, similar to the kind that you can find all over Chicago. We especially like the taste of the dough which has cornmeal in it. We love Italian sausage in our house, so this is one of our favorite ways to make it. I usually serve it with a fresh salad on the side.
- 2 cloves garlic minced
- 1 large onion chopped
- 1 tsp salt
- 1 1/2 cups water
- 1/4 cup olive oil
- 3 2/3 cups unbleached all-purpose flour
- 1/3 cup yellow cornmeal
- 2 tsp saf yeast
- 1 pound mild italian sausage
- 0.75 cup romano cheese
- 1 pound mozzarella cheese
- 2 teaspoon dried oregano
- 5 fresh basil chopped
- 3 plum tomatoes chopped
- 8 ounces tomato sauce
- 1 tablespoons olive oil
- Carbohydrate 126.108188333334 g
- Cholesterol 134.017333333333 mg
- Fat 54.6468955555556 g
- Fiber 7.08719457225668 g
- Protein 55.1468388888889 g
- Saturated Fat 22.4794611111111 g
- Serving Size 1 1 Serving (498g)
- Sodium 1557.57944444444 mg
- Sugar 119.020993761077 g
- Trans Fat 3.13733427777778 g
- Calories 1226 calories
Step-by-step
- To make pizza dough:
- Bread machine directions: Add 1 1/2 cups water, 1/4 cup olive oil, 3 2/3 cups unbleached all-purpose flour, 1/3 cup yellow cornmeal, 1 teaspoon salt and 2 teaspoons of SAF yeast to bread machine and set it to the pizza dough cycle and hit start.
- When dough is done in the machine, remove immediately and lay out onto a floured surface. Roll and knead for a few minutes. If dough is too sticky, add more flour on top as needed. After kneading for a few minutes and dough is silky, but smooth, place a damp towel over the ball of dough and let rest for 30 minutes or until dough has increased in size by about 25%.
- Roll out your dough immediately to the size you need or you may place in a sealed plastic bag in the refrigerator for up to 24 hours. If you refrigerate, let sit out for 20 minutes prior to rolling out for your pizza.
- To make pizza filling:
- Saute the italian sausage, onion and garlic in a saute pan until meat has browned. Drain fat off and set aside.
- In a mixing bowl, add the romano and mozzarella cheeses, dried oregano and fresh basil. Stir together until mixed.
- Putting together your pizza:
- Prior to using your pizza pan, preheat it in the oven at 400 degrees for a few minutes to warm up the pan, then remove it and let it come down a little in temperature before you roll out your dough into the pan. The point of this is so that you are not using a cold pan to start off with, but rather a warm pan.
- Once pan has been pre-heated, but has cooled off enough to work with, brush olive oil on inside of the pizza stone or springform pan. Roll out pizza dough to fit into either a deep dish pizza stone or a springform pan. Your dough should cover the bottom and up the sides of the pan. Let the dough rest in the pan for 10 minutes before layering in the ingredients. Add 2/3 of your cheese mixture into the pizza pan. Follow with all of the tomato sauce, then all of the sausage mixture and then the chopped tomatoes. Finally top your tomatoes with the remaining cheese.
- Bake your pizza at 400 degrees for 15 minutes and then another 40-45 minutes at 350 degrees. When finished your crust should look golden brown.
- Let pizza rest for 10 minutes before slicing into it. Enjoy!
My Favorite Deep Dish Italian Sausage Pizza
As a busy working mom, finding time to cook delicious and satisfying meals can be a challenge. But let me tell you, this deep-dish Italian sausage pizza is a game-changer. It's hearty, flavorful, and surprisingly easy to make, even on a weeknight. The secret? A little planning and a trusty bread machine (mine's a lifesaver!).
The aroma alone is enough to make your mouth water. The combination of savory Italian sausage, rich mozzarella and Romano cheeses, and the slightly sweet cornmeal crust is simply irresistible. I often make a double batch because it's perfect for sharing – with family, friends, or even just keeping leftovers for a quick and easy lunch the next day. And don’t even get me started on the fresh salad I serve on the side; the perfect counterpoint to the richness of the pizza.
What makes this recipe special isn't just the ingredients, but the process. I love the idea of preheating the pizza pan—it ensures a perfectly crisp crust. The step of letting the dough rest is key too; it allows for a lighter texture, which is crucial for a deep-dish pizza. And I have to admit, even after many years, I find satisfaction in kneading that dough—it's my little moment of mindful cooking amidst the chaos of daily life. This recipe is more than just a pizza; it’s a testament to the simple pleasures of home cooking.
I often adapt this recipe based on what I have in my pantry. Sometimes I add mushrooms, bell peppers, or even some leftover cooked chicken to mix things up. But the core ingredients—the sausage, the cheeses, the cornmeal crust—remain consistent. They're the foundation of a truly satisfying meal, a perfect blend of comfort food and culinary artistry. It’s a recipe that feels both classic and modern, a testament to the enduring appeal of simple, well-made food.
It’s become a staple in our family—a Friday night tradition, a celebratory treat, or a simple comfort meal on a cold evening. The best part? The smiles on my kids’ faces when they see this pizza coming out of the oven. It's a reminder that sometimes, the most rewarding things in life are the simplest ones. And for me, this pizza is definitely among them.
I hope this recipe brings you the same joy and satisfaction it brings my family. It’s a recipe for more than just pizza; it’s a recipe for creating memories and sharing a delicious meal with loved ones. So, preheat your oven, gather your ingredients, and get ready to experience the magic of this homemade deep-dish pizza.
Remember to serve with a fresh salad for the perfect balance of flavors and textures. Enjoy!
