#deepdishdelight

Enjoy the rich, cheesy goodness of deep-dish pizza from Chicago. This pizza is a real treat for pizza lovers. It has a thick, buttery crust and lots of tasty toppings.

Ingredients: 3 1/4 cups all-purpose flour. 1/2 cup cornmeal. 1 1/4 teaspoons salt. 1 tablespoon sugar. 1 packet active dry yeast. 1 1/4 cups warm water. 1/4 cup olive oil. 1 pound sweet Italian sausage, crumbled. 1/2 cup diced green bell pepper. 1/2 cup diced onion. 1 can 28 ounces crushed tomatoes. 1 teaspoon dried oregano. 1/2 teaspoon garlic powder. 1/2 teaspoon crushed red pepper flakes. 2 cups shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 cup sliced black olives. 1/2 cup sliced mushrooms. 1/2 cup sliced pepperoni. 1/2 cup fresh basil leaves. 1/4 cup grated Pecorino Romano cheese.

Instructions: Put flour, cornmeal, salt, and sugar in a bowl and mix them together. In a different bowl, mix yeast with warm water and let it sit for 5 minutes. Mix the olive oil into the yeast mix. Mix the wet and dry ingredients together and work them into a smooth dough. Give it an hour to rise. Turn on your oven and heat it up to 425F 220C. Cook the sausage, green pepper, and onion in a pan until the sausage turns brown. Add the crushed tomatoes, oregano, garlic powder, and red pepper flakes, and mix them in. Let it cook for 10 minutes. Prepare a deep-dish pizza pan by greasing it. Then, cover the bottom and sides of the pan with dough. Put the sausage mix, olives, mushrooms, pepperoni, fresh basil, and mozzarella cheese on top. Put some Parmesan and Pecorino Romano cheese on top. It should be baked for 30 to 35 minutes, or until the crust is golden and the cheese is warm. Let it cool for 10 minutes before cutting it. Serve and have fun!

Prep Time: 30 minutes

Cook Time: 40 minutes

These Mini Deep Dish Pizzas are a fun and tasty take on regular pizza. They're great for parties or snacks because they come in single servings.

Ingredients: 1 1/2 cups all-purpose flour. 1/4 cup cornmeal. 1/2 teaspoon salt. 1/2 cup unsalted butter, cold and cubed. 1/4 cup ice water. 1/2 cup pizza sauce. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1/2 cup mini pepperoni slices. 1/4 cup sliced black olives. 1/4 cup sliced bell peppers. 1/4 cup sliced mushrooms. 1/4 cup diced onions. 1/4 teaspoon dried oregano. 1/4 teaspoon garlic powder. 1/4 teaspoon crushed red pepper flakes optional.

Instructions: Put flour, cornmeal, and salt in a food processor and blend them together. Pulse the mixture until it looks like coarse crumbs after adding the cubed butter. Slowly pulse in ice water until the dough comes together. Wrap the dough in plastic wrap and put it in the fridge for 30 minutes. Warm your oven up to 375F 190C and grease a mini muffin tin. On a floured surface, roll out the chilled dough until it is about 1/4 inch thick. Cut out little pizza crusts with a round cutter and press them into the muffin tin holes. Put a teaspoon of pizza sauce on each crust, and then sprinkle mozzarella and Parmesan cheeses on top of each one. You can put black olives, bell peppers, mushrooms, onions, or mini pepperoni slices on top, if you like. For extra flavor, you can sprinkle crushed red pepper flakes, dried oregano, and garlic powder on top. After the oven is hot, bake for 15 to 20 minutes, or until the crust is golden and the cheese is bubbly. Wait a few minutes for the mini deep dish pizzas to cool down before carefully taking them out of the muffin tin. Enjoy while hot!

Prep Time: 45 minutes

Cook Time: 15 minutes

Enjoy the rich and hearty flavors of Chicago with this iconic deep-dish pizza. It's a delicious combination of a thick, buttery crust, layers of cheese and sausage, and a savory tomato sauce.

Ingredients: 3 1/4 cups all-purpose flour. 1/2 cup cornmeal. 2 1/4 tsp active dry yeast. 1 1/2 cups warm water. 1/4 cup olive oil. 1 tsp salt. 1 lb mozzarella cheese, shredded. 1 lb Italian sausage, cooked and crumbled. 1 can 28 oz crushed tomatoes. 1 tsp dried oregano. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/2 tsp crushed red pepper flakes. 1/4 cup grated Parmesan cheese. 1/4 cup fresh basil leaves. 1/4 cup olive oil for drizzling.

Instructions: Mix yeast and warm water in a bowl. Wait five minutes until it foams up. Mix the yeast with the flour, cornmeal, olive oil, and salt. Mix until you get a dough. Work the dough for five minutes on a floured surface, then put it in a bowl that has been greased. Put a lid on it and let it rise for one to two hours. Set your oven to 475F 245C before you start cooking. Put the dough in a deep-dish pizza pan and press it into the bottom and up the sides. Put the cooked sausage and mozzarella cheese on top of the dough. Put the oregano, garlic powder, onion powder, and red pepper flakes in a different bowl and mix them together. Cover the sausage and cheese with this mix. Put it in the oven for 25 to 30 minutes, or until the crust is golden and the filling starts to bubble. When you take it out of the oven, add Parmesan cheese, fresh basil leaves, and olive oil. Wait a few minutes before cutting it up and serving it.

Prep Time: 30 minutes

Cook Time: 30 minutes