Chicago-style deep-dish pizza

Ingredients

• Blood sausage

  340g

• Tomato sauce

  Canned

  225g

• Cornmeal Olive Oil Dough

  From Artisan Pizza and Flatbread in Five Minutes a Day

  1 pizza or 100g

• Mozzarella cheese

  Whole milk

  170g

Directions

1. Prepare and measure all toppings in advance.
2. Preheat oven to 260°C. Generously butter an 8 × 2-inch spring-form cake pan (or the smaller individual pans, see here) and coat with cornmeal. Dust the surface of the refrigerated dough with flour and cut off a ¾-pound (large orange-size) piece. Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go (if making individual pies, divide the dough into 4 pieces and shape into balls).
3. Roll out and stretch the pizza crust: Flatten the dough with your hands and a rolling pin on a work surface to produce a 1/8-inch-thick round. Dust with flour to keep the dough from sticking to the surface. Use a dough scraper to unstick the dough as needed. Transfer to the cake pan. The dough should hang over the edge of the pan, which will prevent it from “slouching” while you fill it.
4. Add the fillings: Mix together the sausage and two-thirds of the cheese in a bowl. Spread the meat mixture onto the dough, then top with the sauce and the remaining cheese. Trim the overhanging dough with kitchen shears so there is about 1/2 inch of dough that will flop down over the filling.
5. Slide the pizza into the preheated oven. Reduce the oven temperature to 200°C. Check for doneness in about 45 minutes (20 minutes for the individual pizzas). The pizza should be bubbling and the cheese evenly melted.
6. Allow to cool for about 10 minutes, preferably on a wire cooling rack. This allows the filling to set slightly before removing from the pan.

Similar Foods

• Deep Dish Pizza