Lorenzo's Sausage Deep Dish Pizza

Lorenzo's Sausage Deep Dish Pizza

Pizza Dough Ingredients

Note: Makes 1 Pizza

  • Lukewarm Water: 6 ounces (3/4 cup) (110 º to 120ºF)
  • Active Dry Yeast: 0.25 oz (1/2 Tablespoon)
  • White Sugar: 0.15 oz (~1/2 teaspoon)
  • All-Purpose Flour: 8.95 oz (1 ¾ cup)
  • Semolina Flour: 1.47 oz (1/4 cup)
  • Vegetable Oil: 2.12 oz (1/4 cup)
  • Kosher Salt: 0.1 oz (1/2 teaspoon)
  • All-Purpose Flour: less than a ¼ cup for kneading
  • Olive Oil: Enough to line bowl for rising

Pizza Dough Instructions:

  1. In a medium bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
  2. In a separate medium bowl, measure out the all-purpose flour
  3. In a large bowl combine the measured all-purpose flour, the semolina flour, vegetable oil, and salt
  4. Add the foamy yeast water to the large bowl and mix with a spoon until it is all incorporated and the mixture is sticky
  5. Knead the dough in the bowl for 6-7 minutes by punching / twisting / sprinkling in extra flour until a ball is formed that is slightly tacky.
  6. Remove dough ball, sprinkle olive oil into the sides of the bowl, place the dough back in the bowl and flip over to create a thing coat of olive oil.
  7. Cover the bowl securely with plastic wrap.
  8. Place in refrigerator all day or overnight for first rise.
  9. Remove dough 2 hours before the start of baking, punch down and securely cover again.
  10. Allow dough to rise a second time for 2 hours in a warm spot.
  11. Punch the dough down.
  12. Grease a cast iron skillet with butter or shortening.
  13. Gently shape dough into skillet, allowing top of dough to fold over the edge of pan.

Toppings: Cheese, Sausage + Mushrooms + Peppers

Ingredients

Note: Double Batch, makes 2 pizzas

  • 16 oz low moisture part skim mozzarella block (shred by hand is better, pre-shredded may not melt properly)
  • 1/2 pound hot, mild or sweet Italian sausage, crumbled
  • 1/2 pound mushrooms, sliced
  • 1/2 green pepper, medium dice
  • 1 large clove garlic, pressed
  • 1 teaspoon dried oregano, crumbled
  • 2 tablespoons fresh parsley, rough chopped
  • 28oz can San Marzano chopped tomatoes

Instructions

  1. To make the sauce, place the chopped tomatoes and dried oregano in a wide, heavy pan. Bring the tomatoes to a boil, and reduce to a simmer. Cook, stirring occasionally, until all of the liquid has evaporated.
  2. Stir in the garlic and parsley, and season with salt and pepper to taste. Set aside to cool.
  3. While the sauce is simmering, prepare the fillings. Heat a large sauté pan over medium-high heat, and add the olive oil. Add the Italian sausage and cook, breaking it up with your spoon, until no longer pink.
  4. Stir in the mushrooms and peppers and cook until lightly caramelized around the edges, about 5 minutes. Season with salt and pepper to taste. Set aside.
  5. Preheat oven to 450 degrees.
  6. Freeze half of the toppings for future pizza night.
  7. Shred half the mozzarella cheese block, remainder can keep for 1 week.
  8. Grease a cast iron skillet with butter or shortening (8 or 9 inch pan).
  9. Spread the dough into the greased skillet so it covers the bottom, and hangs over the sides a little (kinda like a pie crust).
  10. Add shredded cheese as the bottom layer.
  11. Add the sausage + peppers + mushrooms as the next layer, spread with a spoon.
  12. Spoon out tomato sauce as the next layer.
  13. Bake for 35 minutes on middle rack.
  14. Gently relocate pizza from skillet to wood cutting board.
  15. Let pizza sit for 5 minutes.
  16. Divide into 4 slices and enjoy!

Notes

  • Original recipe from The Chopping Block, Christina did this for a work event.
  • Similar to Pequod's, instead of Lou Malnati's.
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