Chicagos Ultimate DeepDish Pizza Pie Taste the Difference
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Author:jamal
Total Time:1 hour 30 minutes
Yield:8 slices 1x
Description
Experience Chicagos ultimate deepdish pizza piesavor its unique flavors and rich flaky crust Taste the difference today 155 chars
Ingredients
Scale
3 cups all-purpose flour (substitute with whole wheat flour for a healthier option)
1 teaspoon sugar
1 teaspoon salt
1 packet (2¼ teaspoons) active dry yeast
1¼ cups warm water (110°F or 43°C)
2 tablespoons olive oil (use avocado oil for a different flavor profile)
1 cup shredded mozzarella cheese (try a low-fat cheese for a lighter version)
1 cup chopped bell peppers (red, green, or yellow)
1 cup sliced mushrooms
1 cup cooked Italian sausage or a plant-based sausage alternative
1 can (28 ounces) crushed tomatoes (look for no-salt-added varieties)
1 tablespoon dried oregano
1 tablespoon dried basil
1 clove minced garlic
Salt and pepper to taste
Instructions
In a large mixing bowl, combine warm water, sugar, and yeast. Allow it to sit for about 5 minutes until frothy. In a separate bowl, mix flour and salt. Gradually add the yeast mixture and olive oil to the flour bowl. Stir until a dough forms, then knead for about 5 minutes until smooth.
Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 30 minutes until it doubles in size.
In a saucepan, heat olive oil over medium heat. Sauté garlic until fragrant, then add crushed tomatoes, oregano, basil, salt, and pepper. Let this sauce simmer for about 15 minutes.
Preheat your oven to 425°F (220°C). Roll out your dough on a floured surface and press it into a well-greased 9-inch deep-dish pizza pan. Layer with mozzarella cheese, followed by vegetables and sausage. Pour the sauce over the top and sprinkle additional cheese if desired.
Bake in the preheated oven for 30 minutes, or until the cheese is bubbly and the crust is golden brown.
