Chicago Deep Dish Pizza (New and Improved Recipe)

Steps

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1. 1
   Combine 375g all-purpose flour, 10g salt, and 40g cubed cold butter in a food processor. Pulse for about 15 seconds until the butter is cut into the flour.
   ≈0:35
2. 2
   Add 6g instant yeast to 220g of 90°F warm water and stir gently to dissolve. With the food processor running, slowly stream this mixture into the flour-butter mixture until everything is well combined, about 1 minute.
   ≈1:00
3. 3
   Transfer the dough to a bowl and gently shape it into a ball. Cover and let it ferment at room temperature for 30 minutes.
   ≈1:45
4. 4
   After 30 minutes, cover and place the dough in the refrigerator for a slow fermentation of at least 12 hours, preferably 24 hours. The longer fermentation creates a crispier crust.
   ≈2:05
5. 5
   After 24 hours, remove the dough from the refrigerator and let it warm up at room temperature for 45 minutes so the butter becomes malleable for rolling. Preheat the oven to 425°F during this time.
   ≈2:18
6. 6
   In a medium saucepan over medium-high heat, melt 50g butter. Add 100g grated white onion and 15-20g minced garlic. Sauté for 4-5 minutes until softened and beginning to turn light golden brown.
   ≈2:30
7. 7
   In a bowl, combine one 800g can of crushed tomatoes, one 800g can of whole peeled tomatoes, and 75g tomato paste. Squeeze the whole tomatoes by hand into roughly ½-inch chunks.
   ≈3:01
8. 8
   Stir in 10g salt, 20g sugar, 2g dried oregano, 2g dried basil, and 2g red chili flakes into the tomato mixture. Combine well, then add this tomato mixture to the sautéed onion and butter.
   ≈3:33
9. 9
   Reduce heat from medium-high to medium and simmer the sauce for 15-20 minutes, reducing it by 40-50% until it becomes quite thick and holds a trail when you pass a spatula through it.
   ≈3:46
10. 10
    In a bowl, combine 450g ground pork (at least 80/20), 7g salt, 10g sugar, 5g paprika, 3g dried sage, 2g black pepper, 2g chili flakes, 2-3 cloves grated garlic, 3g crushed toasted fennel seeds, and 10g red wine vinegar. Mix until slightly tacky and everything is evenly combined.
    ≈3:58
11. 11
    When the sauce is done and properly thickened, set aside. Generously grease a 12-inch deep dish pizza pan (Lloyd brand preferred, or a seasoned 12-inch cast iron can work) with olive oil, coating all surfaces and sides.
    ≈6:05
12. 12
    Flour a work surface and place the dough on it. Flour the top, pat it gently to degas, then flip it over. Using a rolling pin, roll it out to about 14 inches across. The dough should show very little snap-back. If you find any sticky butter spots, dust with flour and continue rolling.
    ≈6:51
13. 13
    Carefully lay the rolled-out dough into the greased 12-inch pan. Push the dough up the sides, making sure to press it into the lower corners so there's no space between the crust and the pan.
    ≈7:41
14. 14
    Layer two layers of thickly sliced fresh mozzarella cheese over the dough.
    ≈8:07
15. 15
    Add 5-6 thin slices of provolone cheese. This adds a piquant sharpness to balance the rich mozzarella.
    ≈8:21
16. 16
    Scatter about 225g (8 oz) of the homemade hot Italian sausage over the cheese in quarter-sized pieces about an inch apart.
    ≈8:33
17. 17
    Spread half of the pizza sauce evenly over the sausage, about ½-inch thick. Don't be shy with the sauce.
    ≈8:46
18. 18
    Layer about 25 thin slices of pepperoni over the sauce.
    ≈9:04
19. 19
    Generously dust the entire pizza with grated Parmesan cheese, at least two generous handfuls. This will merge with the pepperoni fat to create a spicy cheese oil.
    ≈9:17
20. 20
    Place the pizza in the preheated 425°F oven and bake for 35-40 minutes until the crust is lightly golden brown, the pepperoni is cupped and crispy at the edges, and the cheese and sausage are unified and melted.
    ≈9:30
21. 21
    Once baked, very carefully slide the pizza onto a wire rack to cool for at least 10 minutes. This prevents the crust from steaming itself soft in the pan.
    ≈9:59
22. 22
    After about 15 minutes of resting, carefully slide the pizza back into the pan and cut it with a knife. You can also cut it on a cutting board for cleaner slices, though it will cool faster. Serve on a plate and top with even more Parmesan.
    ≈10:12
23. 23
    Enjoy the deep dish pizza with a knife and fork as a true Chicagoan would. This new version should be crunchier and more flavorful than the original, thanks to the extended fermentation.
    ≈10:39