I'm from Chicago. Around these parts 2 pizza styles reign - Tavern Style thin crust, and the infamous Deep Dish pizza (which many argue is more like a casserole.) Though I find myself surrounded with deep dish joints and a number of great deep dish options, I wanted to have a whack at making it myself, from scratch, at home. Below is are my measurements/weights and recipe for what I believe to be a pretty solid technique for making domestic deep dish. If you have any questions or comments, please leave them below. I'm happy to help in any way that I can. For my visual people, I've also provided a link to the cook-along video. Everything will be listed below. Go bersss. **THE DOUGH…** \*\*\*enough for 10-12in cast iron pan. * 250g Bread Flour * 25g corn meal * 75g Olive Oil * 100g Warm Water (110F) * 3g Instant Yeast * 5g Salt **THE TOMATO SAUCE…** * 465g San Marzano Tomatoes, drained * 2g Kosher Salt * 2g Sugar * 2g Red Wine Vinegar * 2g Dried Oregano * Fish Sauce TT (optional) **THE CHEESE…** \*\*\*50/50 Whole Milk Mozzarella / Part-skim Mozzarella... makes roughly 1 lb. * 225g Part-skim Mozzarella * 225g Whole Milk Mozzarella **THE PARM CRUMBLE…** \*Add a medium hunk of Parmigiano Reggiano cheese to a blender or food processor and blitz it up into small crumbles. The leftover crumble saves well in the fridge and come in handy for other stuff. **“SPICY” ITALIAN SAUSAGE SPICE BLEND…** * 3lb Pork Shoulder * 1lb Pork Belly (33% fat) * 30g Kosher Salt (3 tbsp) * 33g Sugar (2 tbsp) * 8g Fennel Seed (whole, toasted. 1.5 tbsp) * 2g Coriander Seed (whole, toasted, 1/ 2 tbsp) * 16g Sweet Paprika (2 tbsp) * 6g Dried Oregano (2.5 tbsp) * 6g Dried Basil (2.5 tbsp) * 6 Garlic, minced (2 cloves) * 8g Red Chili Flake (1.5 tbsp) \*\*\*leave out for mild sausage * 9g Black Peppercorn (whole, toasted, 1.5 tbsp) * 1/2 Cup Ice Water * 1/4 White Wine TECHNIQUE: 1. Stir flour, corn meal, yeast, salt and olive oil together. 1. We usually don’t add salt to the dough because it slows gluten formation, but in this case we don’t care about gluten formation so add it all in. 2. Mix together long enough to form a shaggy dough, then cover and autolyse for 20-30mins at room temp. 3. After autolyse, mix in water. Knead dough on speed 2 with dough hook for 4 mins, let dough rest for 4 minutes, then knead on speed 2 for additional 4 minutes. 4. Round dough off, cover, and place in airtight container to bulk ferment for 2-3 hours, or until dough doubles. 5. Preheat oven to 425F (218c). 6. Pulse tomatoes with blender, and drain so that only chunks remain. Season tomato chunks with ingredients listed. 7. Grate cheese, set aside. 8. \*\*\* The sausage deserves a video all on it's own and would make this recipe 4x the length. For the sausage, I'll refer you a technique video, but the ingredients above are all you need. Or opt out of this step and buy bulk Italian sausage. 9. Butter 10 or 12 inch cast iron heavily, then sprinkle in some grated parmesan to coat the bottom and sidewalls. 10. Use your fingers to spread the dough out, then line it in the cast iron. 11. Lay in the cheese, then Italian sausage, then drained and seasoned diced tomatoes. Top with more parmesan crumbles. 12. Cook the pizza on the stovetop for 5-10 minutes to give the bottom of the crust head start crisping. 13. Transfer the pizza into the middle oven rack and bake for 30-40 mins or until the crust is a golden brown all around and pizza it hot. \*\*\*Most of the time we don’t add salt or sugar to the dough before autolyse because it can inhibit gluten formation, but in this case we don’t care about gluten so we can add the salt to the dough early. \*\*\*Stirring in the fat first stops gluten from forming heavily which makes for a flakier crust. \*\*\*High fat, low hydration dough which eats more like a biscuit and helps wick away moisture from the meat, cheese and tomato sauce. \*\*\*Adding the fatty cheese first helps wick away moisture from the sausage and tomatoes sauce. **Making Chicago-Style Deep Dish Pizza from Scratch** \- [https://www.youtube.com/watch?v=3fL8uLuXkl8&ab\_channel=OmnivorousAdam](https://www.youtube.com/watch?v=3fL8uLuXkl8&ab_channel=OmnivorousAdam) Bulk Italian Sausage - [https://studio.youtube.com/video/b-GZjJrlzNQ/edit/basic](https://studio.youtube.com/video/b-GZjJrlzNQ/edit/basic)