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CHICAGOLAND I LOVE YOU THIS IS FOR YOU DEEP DISH FREAKS A LOTTA SAUCE A LOTTA CHEESE IT’S NOT FOR EVERYONE BUT IT IS FOR ME DEEP DISH PIZZA CHICAGO STYLE LET’S GO

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INGREDIENTS
DOUGH INGREDIENTS
2 (¼ ounce) packets active dry yeast
2 ½ cups lukewarm water
2 teaspoons sugar
7 cups flour (936 g)
4 teaspoons kosher salt
¼ teaspoon cream of tartar
1 cup neutral oil, plus more for greasing

SAUCE INGREDIENTS
2 tablespoons olive oil
1 small onion, diced
1 (28 ounce) can crushed tomatoes
1 (14 ounce) can tomato sauce
½ teaspoon crushed red pepper flakes
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
Sugar, to taste

FILLING INGREDIENTS
1 pound hot italian sausage, casings removed
1 jalapeno, sliced into rings
3 Italian peppers, sliced into rings
1 red onion, sliced into rings
1 pound whole milk mozzarella
½ pound provolone cheese
Powdered Parmesan cheese

COOKING METHOD
DOUGH METHOD
1. In the bowl of a stand mixer, add 1 ¼ cups lukewarm water, followed by yeast and sugar. Lightly whisk, then cover with a tea towel and leave in a warm place for 5 minutes, or until yeast has proofed.
2. Once yeast has proofed, attach dough hook to stand mixer and fix bowl to stand mixer. Add dry ingredients to yeast and combine on low speed.
3. Once flour is 75% mixed in, slowly stream in oil and increase speed to medium. Allow to knead for 3-5 minutes, or until a soft, malleable dough forms. It will be softer and more fluid than traditional pizza dough.
4. Add to a lightly oiled bowl, cover with plastic wrap, and refrigerate for at least 12 hours, and up to 2 days.
5. Once dough has risen, punch it down and allow it to rest for 15 minutes.

SAUCE METHOD
1. In a medium saucepan over medium heat, add oil and onion. Cook until the onion is soft and translucent, about 5 minutes.
2. Add all other ingredients and bring to a simmer. Taste and season with additional sugar and salt, if needed. Cook for 20 minutes, or until flavors have married and sauce has slightly reduced. 3. Remove from heat, then cover with lid until ready to assemble.

SAUSAGE AND PEPPERS METHOD
1. In a large skillet over medium high heat, add sausage and break up with a wooden spoon. Cook until golden brown, then add peppers and onions. Add a pinch of salt and stir to combine.
2. Cook until peppers and onions are golden brown and soft. Remove from the heat and set aside.

ASSEMBLY
1. Preheat oven to 425°F. Lightly oil 2 (9 inch) springform pans and set aside.
2. Divide the dough into two equal pieces and roll out each dough ball into an 11 inch circle. 3. Quickly transfer it into prepared pans and lightly pull dough up the sides of the spring form by 1 inch , refrigerating it for 15 minutes if it becomes too difficult to work with.
4. Layer slices of mozzarella over the bottom and up the sides, then top with sausage mix, and 1 ½ cups of sauce. Top with Parmesan cheese and place springform on a sheet tray.
5. Repeat the same for the cheese pizza, but simply topping the cheese with additional sauce.
6. Bake for 35-40 minutes, or until the crust is golden brown around the edges.
7. Remove from oven and allow to cool for 20 minutes. Slice and serve with additional pizza sauce.