Chicago-Style Deep Dish Pizza | Cookin' Somethin' w/ Matty Matheson

Deep Dish Pizza Recipe - Chicago Style Ingredients: For the Dough: - 2 packets (¼ ounce each) active dry yeast - 2 ½ cups lukewarm water - 2 teaspoons sugar - 7 cups flour (936 g) - 4 teaspoons kosher salt - ¼ teaspoon cream of tartar - 1 cup neutral oil, plus more for greasing For the Sauce: - 2 tablespoons olive oil - 1 small onion, diced - 1 can (28 ounce) crushed tomatoes - 1 can (14 ounce) tomato sauce - ½ teaspoon crushed red pepper flakes - ½ teaspoon dried basil - ½ teaspoon dried oregano - ½ teaspoon garlic powder - Kosher salt and freshly ground black pepper, to taste - Sugar, to taste For the Filling: - 1 pound hot Italian sausage, casings removed - 1 jalapeno, sliced into rings - 3 Italian peppers, sliced into rings - 1 red onion, sliced into rings - 1 pound whole milk mozzarella - ½ pound provolone cheese - Powdered Parmesan cheese Instructions: For the Dough: 1. In a stand mixer bowl, combine lukewarm water, yeast, and sugar. Cover and leave in a warm place for 5 minutes. 2. Add dry ingredients to the yeast mixture and combine on low speed. 3. Gradually add oil and increase speed to medium. Knead for 3-5 minutes until a soft dough forms. 4. Place the dough in a lightly oiled bowl, cover, and refrigerate for at least 12 hours. 5. After rising, punch down the dough and let it rest for 15 minutes. For the Sauce: 1. In a saucepan, heat oil and cook onion until soft. 2. Add remaining ingredients and simmer. Adjust seasoning as needed. Cook for 20 minutes, then set aside. For the Sausage and Peppers: 1. In a skillet, cook sausage until browned. Add peppers, onions, and a pinch of salt. 2. Cook until vegetables are soft, then set aside. For Assembly: 1. Preheat oven to 425°F and oil two 9-inch springform pans. 2. Divide the dough into two and roll each into an 11-inch circle. Place in pans and pull dough up the sides by 1 inch. 3. Layer mozzarella, sausage mix, and sauce in the pans. Top with Parmesan cheese. 4. Bake for 35-40 minutes until crust is golden brown. 5. Let it cool for 20 minutes before slicing and serving with extra pizza sauce.