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Chicago Sausage Pizza

r
rockycat Mar 16, 2009 01:48 PM

Could someone point me in the direction of a Chicago deep-dish sausage pizza recipe, the kind that has the sausage in one big, flat disk (not crumbled and sauteed) and uses crushed tomatoes rather than a cooked down sauce?

TIA

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  1. todao Mar 16, 2009 02:34 PM

    Just replace the tomato sauce with crushed tomatoes:

    http://www.foodnetwork.com/recipes/emeril-lagasse/chicago-style-italian-sausage-and-pepper-deep-dish-pizza-recipe/index.html

    This one may be better:

    http://www.pizzamaking.com/dkm_chicag...

    11 Replies
    1. re: todao
      r
      rockycat Mar 16, 2009 06:11 PM

      Emeril's pizza uses the "usual" sliced and sauteed sausage, not one disk. While the second recipe is exactly what I wanted as far as the sauce and other particulars go (btw, thanks for that link), I still have the question about how to handle the sausage to get it in the one big patty. Is this something that Chicagoans are just born knowing how to do?

      1. re: rockycat
        todao Mar 16, 2009 07:57 PM

        Yeah, I thought making adjustments to Emeril's was probably not the best approach but the second one looked very close to what you described.
        Can't help much with the sausage, except for layering pieces across the top as is typically done with commercial Italian sausage/salami pizzas.
        I did read some time ago that some restaurants have their sausage specially prepared (using casings similar to the type bologna is stuffed into) to enable them to use larger slices on sandwiches, etc. but I'm not personally familiar with those products.

        1. re: rockycat
          lulubelle Mar 16, 2009 09:32 PM

          I don't know anyone who makes deep dish pizza at home (at least more than once or twice as an experiment), because you really need the pizza oven for it to taste right. (I have a deep dish pan I've used exactly three times for pizza, mostly I just use it as a water bath for cheesecakes.

          And I've never known anyone to do the layer of sausage like Uno's. However, it would seem to me that all you would have to do would be to squeeze the Italian sausage out of its casings and form a big patty.

          1. re: lulubelle
            ChefJune Mar 22, 2010 06:58 AM

            Uno's is not a disc. It's actually crumbled sausage all over the top. Made it a couple of weeks ago. I'll try to post my recipe tonight. It's not in this computer.

            1. re: ChefJune
              eight_inch_pestle Sep 27, 2010 04:55 PM

              Yeah, it's Malnati's that is most famous for the solid layer. Getting homesick...

              1. re: ChefJune
                g
                Gunit Jan 19, 2012 09:31 AM

                ChefJune, were you able to find your recipe to post? If you still have it handy I would love to see it. Thanks.

            2. re: rockycat
              b
              browniebaker Mar 16, 2009 11:37 PM

              On Throwdown with Bobby Flay, a Chicago-deep-dish-pizza king was challenged. He simply took raw, lean sausage and patted it onto the unbaked crust in a big disc covering the entire bottom crust. Then cheese. Then crushed tomatoes.

              1. re: browniebaker
                r
                rockycat Mar 17, 2009 06:33 AM

                That's the part I was wondering about - the precooking or not of the sausage. It would seem too labor intensive for a busy restaurant to precook 15-inch disks of sausage, THEN move on to making the whole rest of the pizza but who knows? Stranger things go on in professional kitchens. I just wasn't sure if the sausage would cook through adequately during the baking time, given that it's "insulated" on top and bottom by other ingredients. It's worth giving a try though, I can only screw up one pizza before calling for take-out.

                1. re: rockycat
                  Monch Mar 17, 2009 07:08 AM

                  I make Chicago deep-dish at home fairly regularly.

                  Need a good deepdish, cornmeal infused, crust recipe.

                  Spread your dough evenly into, and up the sides of, a deep-dish pan.

                  One pound of thin-sliced mozzerella goes down right on the dough.

                  Onto the mozz, I put down one pound of UNCOOKED Italian sausage.

                  From there you can riff any way you like. However, try to ensure that your ingredients don't have a moisture content that will make the concoction soupy.

                  Into a 350 degree oven until done. About 35 to 45 minutes.

                  I learned this watching the owner of Lou Malnati's build a pizza on a TV special.

                  Good luck!

                  1. re: rockycat
                    d
                    dscheidt Mar 21, 2010 07:53 PM

                    Most places use raw sausage. When I make deep dish, I push it into a skillet the same size as my pan, cold, and then put it on medium heat for a bit (until it's cooked enough to flip it without tearing it), then flip it, cook the other side, remove as much of the grease as I can, and then put it on top of the first layer of cheese, and the rest of the cheese, sauce, and anything else I'm adding. (I like carmelized onions and black olives.) Bake is 40 or 50 minutes at 450. The par cooking of the sausage wouldn't pass most health departments scrutany, but it's fine for home use. I can get a very good mild italian sausage made by my local grocery. if you can't johnsonville's isn't bad.

                    There's no reason that you can't do this at home. It's not even very hard. There's no magic from a pizza oven: most shops don't run over 600 F, and they're only that high to cut the bake time.

                    DKM's dough is okay; I prefer a malnati's style dough (which is low water, and much higher fat. 100% all purpose flour, 45% water, 23% oil (1 part olive to 9 parts corn or canola), 1% cream of tartar, 0.5% IDY. put liquids in mixer, add tarter and yeast, add flower, mix lightly. refridgerate for 24 to 48 hours).

                    pizzamaking.com forum on the chicago style has more information than you'll need.

                2. re: rockycat
                  c
                  carriesname Sep 27, 2010 03:31 PM

                  I just watched "Throwdown" with Bobby Flay and the throwdown was Chicago style pizza with Lou Malnati. Lou just put the dough in the pan going about 1/3 way up the side, layered 1 pound mozarella cheese, then he used 1 pound raw bulk sausage that he spread across the cheese in a flat, raw layer, then the sauce and last he sprinkled it with Parmesan. He baked it 45 minutes at 450. Let sit 5 min before slicing. Eat with knife and fork.

              2. l
                Lenox637 Mar 22, 2010 04:23 AM

                Dough: 4 cups APF, 1/3 c corn meal, heaping tbsp yeast, 2 tbsp salt, 1/2 cup butter(melted), 3 tbsp olive oil, 350 ml warm water....... mix 1/2 the flour and remaining ingredients, blend on low for 10 minutes, add rest of flour and knead for 5 min more. Let rise and double, punch down and separate into 2 balls to rest. You can freeze one of the balls for later use at this stage. Let dough rest for 1/2 an hour. I use a cast iron pan for my deep dish. Spread dough evenly across the bottom and up the sides of the pan. Lay sliced mozz on the bottom of the dough. Then add raw sausage, then i add drained diced tomatoes that i doctor up with one clove garlic, oregano and basil. Sprinkle parm or pecorino on top and bake at 425 for 40 to 50 minutes.

                1 Reply
                1. re: Lenox637
                  r
                  rachelandbella Feb 18, 2011 12:45 PM

                  Lenox, do you really mean 2 tablespoons of salt? or is it teaspoons?

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