Pizzeria Recipe

Bring the pizzeria home with this hearty deep-dish pizza, built the Chicago way with a thick, sturdy crust and an upside-down layering that keeps everything from going soggy.

The dough is the foundation: a well-kneaded yeast dough enriched with oil and cornmeal, given two full rises for flavor and lift. Cornmeal dusted in the oiled pan crisps the bottom into a crackly, golden base, then the dough gets pressed up the sides to hold a generous filling.

The layering is the trick that defines deep-dish. Sliced mozzarella goes down first, directly on the dough, then crushed, well-drained plum tomatoes on top, so the cheese melts into the crust without the sauce making it gummy. Draining the tomatoes well is key, since less liquid means a crisper crust.

Garlic, fresh basil, and oregano, your choice of meat, onion, and a Parmesan-Romano shower finish it before a long, hot bake.

Kitchen Tips

• Drain the crushed tomatoes thoroughly; excess liquid is the enemy of a crisp deep-dish crust.
• Layer cheese directly on the dough and sauce on top, Chicago-style, so the crust stays crisp under the wet toppings.
• Oil the pan and dust it with cornmeal for a crackly, golden, non-stick bottom crust.
• Give the dough both rises; the second rise in the pan makes the crust light, not dense.

Variations

• Swap the Italian sausage for pepperoni, mushrooms, or peppers.
• Make individual pizzas in smaller pans.
• Add a layer of pesto or roasted garlic under the cheese.