Chicago Style Deep Dish Pizza

Deep Dish Pizza

  • 1 20oz Dough ball from Master Dough Recipe
  • 12oz Pork, grough (uncooked)
  • 1 Tbsp Fennel Seed
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 tsp Romano Cheese, grated
  • 1 1/2 cups tomatoes, ground
  • 1 tsp Oregano, dried
  • 1 tsp Basil, dried
  • 8oz (11 slices) Romano cheese, grated
  • 2 tsp Romano cheese, grated

Press dough across bottom of pan and up the sides.

Mix the ground pork, fennel seed, pepper and 2 tsp Romano cheese in a bowl and set aside.

Lay the slices of mozzarella over the dough to cover.

Press the seasoned pork sausage into a patty that is less than 1/8″ thick.  To make this go easier, brush olive oil over a sheet of aluminum foil.  Put the pork patty on the foil.  Place other piece of foil over the patty.  Roll with rolling pin until it is thin.

Place the sausage patty over the cheese.

Spread the seasoned tomatoes over the sausage.

Sprinkle the Romano cheese over the tomatoes.

Bake on the middle rack of a preheated 475 degree oven for 25-30 minutes until crust is golden brown and pulls away from the sides of the pan.

Allow the pizza to rest for 3-4 minutes before cutting and serving.

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