Chicago-style deep-dish pizza is made by pressing a thick, crisp dough into a pan, layering mozzarella first, then sausage, and tomato sauce on top, and baking it. Unlike classic thin-crust pizza, it is deep and hearty enough to eat with a knife and fork.
Dissolve the fresh yeast and sugar in warm water and leave for 5 minutes until foamy. Mix the flour, cornmeal, and salt in a bowl. Add the yeast mixture and olive oil, then knead into a smooth, elastic dough.
Place the dough in an oiled bowl, cover with plastic wrap, and let it rise in a warm place for 45 minutes, until doubled in size.
Sauté the crushed garlic in olive oil. Add the grated tomatoes, thyme, salt, and black pepper, then simmer over low heat for 15 minutes, until thickened.
Break the beef sausage into small pieces and sauté in a pan for 8 minutes, until browned.
Oil a deep pan and press the dough across the base and up the sides. Layer in the mozzarella slices first, followed by the browned beef sausage. Spread the tomato sauce on top and sprinkle with grated Parmesan. Bake in an oven preheated to 220°C / 430°F for 35 minutes, until the edges are deep golden brown. Serve topped with fresh basil leaves.
Layer the ingredients in the stated order: placing the cheese directly on the dough helps keep the crust from becoming soggy as it bakes. Do not remove it from the oven before the edges have browned, or the base may remain raw. Allergen: contains wheat (gluten) and milk and dairy products (mozzarella, Parmesan).
Hamuru 45 dakika mayalandırdım ama iki katına tam çıkmadı, mutfağım biraz soğuktu sanırım; 220 derecede 35 dakika pişirdiğimde kenarları güzel karardı ama tabanın ortası hafif yumuşak kaldı, bu normal mi yoksa süreyi mi uzatmalıyım?
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