Chicago-Style Deep-Dish Pizza with Sausage | America's Test Kitchen Recipe
INGREDIENTS
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3 1/4 cups (16 1/4 ounces), unbleached all-purpose flour
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1/2 cup (2 3/4 ounces), yellow cornmeal
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1 1/2 teaspoons, table salt
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2 teaspoons, sugar
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2 1/4 teaspoons, instant or rapid-rise yeast
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1 1/4 cups, water (10 ounces), room temperature
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3 tablespoons, unsalted butter, melted, plus 4 tablespoons, softened
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1 teaspoon plus 4 tablespoons, olive oil
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2 tablespoons, unsalted butter
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1/4 cup, grated onion, from 1 medium onion (see note)
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1/4 teaspoon, dried oregano
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1/2 teaspoon, Table salt
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2 medium, garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
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1 (28-ounce) can, crushed tomatoes (see note)
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1/4 teaspoon, sugar
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2 tablespoons, coarsely chopped fresh basil leaves
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1 tablespoon, extra-virgin olive oil
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1 pound, hot Italian sausage, casings removed
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1 pound, mozzarella cheese, shredded (about 4 cups) (see note)
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1/2 ounce, grated Parmesan cheese (about 1/4 cup)
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