Chicago Deep-Dish Pizza

Name: Chicago Deep-Dish Pizza
Yield: makes 1 pizza
Ingredients: 1/2 teaspoon sugar; 1 packet instant dry yeast (2 1/4 teaspoons); 3 1/2 cups all-purpose flour, plus more for kneading the dough; 1/2 cup fine cornmeal; 1/2 teaspoon kosher salt; 1/4 cup extra-virgin olive oil, plus more for bowl and pan; 4 ounces provolone, sliced; 4 ounces mozzarella, sliced; 1 to 1 1/2 cups marinara sauce (see page 108); 2 ounces pepperoni, sliced; 1/2 cup grated Grana Padano or Parmigiano-Reggiano; 1/2 teaspoon dried oregano

December 14, 2011

One could call this dish pizza bread, and it is a cross between a focaccia and a pizza. In Sicily, they make a high pizza called sfincione, topped with tomatoes, oregano, and a few anchovies. It is sold in warm squares as street food from a cart. The idea for deep-dish pizza came from the early Sicilian immigrants who settled in Chicago, although the excessive toppings are not something one would find in Sicily.

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