Italian Sausage Pizza with Homemade Crust

This homemade pizza borrows a trick from Chicago’s deep-dish parlors: the cheese goes on the bottom, directly on the dough, with the sauce on top. The dough rises slowly, preferably overnight, which builds real flavor and a tender, chewy crust that a quick rise can’t match.

Pressed up the sides of an oiled pan, the dough forms a deep shell. Slices of mozzarella line the bottom first, a barrier that keeps the crust from going soggy under the juicy tomatoes and melts into a gooey layer. Then comes the Italian sausage, a can of chunky tomatoes, and a finish of oregano and grated parmesan.

A very hot oven crisps the oil-fried bottom and browns the top. The result is a hearty, knife-and-fork pan pizza with a sturdy crust and plenty of savory sausage in every slice.

Pro Tips

• Let the dough rise overnight; the slow ferment deepens the flavor and makes the crust easier to stretch.
• Layer the cheese directly on the dough under the sauce, Chicago-style, so the crust stays crisp instead of soggy.
• Use plenty of oil in the pan; it fries the bottom of the crust to a crisp, golden base.
• Brown the sausage first if it is raw, so it cooks through and renders some fat before baking.

Variations

• Add sliced mushrooms, peppers, or onions between the sausage and tomatoes.
• Use crushed San Marzano tomatoes for a sweeter, less acidic sauce.
• Finish with fresh basil after baking.