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Chicago-Style Deep-Dish Pizza

The perfect, golden-brown, Chicago-style deep-dish pizza.

Chicago-Style Deep-Dish Pizza


One 20 oz. Dough ball from Master Dough Recipe
12 oz. Pork, ground (uncooked)
1 tbsp. Fennel seed
1 tsp. Salt
1 tsp. Pepper
2 tsp. Romano cheese, grated
1 1/2 cups Tomatoes, ground
1 tsp. Oregano, dried
1 tsp. Basil, dried
8 oz. (11 slices) Part-skim, low-moisture mozzarella, sliced
2 tsp. Romano cheese, grated

Cooking Instructions

Press dough across bottom of pan and up the sides.

Mix the ground pork, fennel seed, salt, pepper and 2 tsp. Romano cheese in a bowl and set aside.

Mix the ground tomatoes, oregano and basil in a bowl and set aside.

Lay the slices of mozzarella over the dough to cover.

Press the seasoned pork sausage into a patty that is less than 1/8 inch thick. To make this go easier, brush olive oil over a sheet of aluminum foil. Put the pork patty on the foil. Place other piece of foil over the patty. Roll with a rolling pin until it is thin.

Place the sausage patty over the cheese.

Spread the seasoned tomatoes over the sausage.

Sprinkle the Romano cheese over the tomatoes.

Bake on the middle rack of a preheated 475 degree F. oven for 25-30 minutes until crust is golden brown and pulls away from the sides of the pan.

Allow the pizza to rest for 3-4 minutes before cutting and serving.

Equipment List

Pizza Pan
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