Chicago-style Deep Dish Pizza

I was thinking of making pizza - Doug suggested a deep dish version using a pan we have had for awhile.

 

Ingredients:

Crust:

• 360 gr sourdough starter
• 75 gr warm water
• 30 gr flour (I used 120 gr whole wheat)
• 3 tablespoons (35g) yellow cornmeal
• 1.75 teaspoons (11g) table salt
• 2.75 teaspoons instant yeast
• 4 tablespoons (50g) olive oil
• 4 tablespoons (57g) butter, melted

Filling:

• 3/4 lb mozzarella cheese, sliced (I used 9 ounces of provolone)
• 1/2 pound Italian sweet or hot sausage, cooked and sliced; 
• 6 ounces of pepperoni (microwaved on paper towel to remove some grease)
• 1 thinly sliced bell pepper, sautéed
• 1 cup or so onion, thinly sliced and sautéed 
• 1 cup sliced mushrooms, sautéed 
• 28-ounce can diced tomatoes
• 2 to 4 garlic cloves, peeled and minced,
• 1 teaspoons basil
• 1 teaspoons oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup (113g) grated Parmesan cheese
  
  

Instructions:

1. In a stand mixer bowl, mix sourdough, water, and yeast together and let rest while gathering flour  and rest of the dough ingredients.
2. Knead for about 7 minutes at medium-low speed in a stand mixer. (I added 2 more tablespoons of flour)
3. Place the dough in a lightly oiled bowl, cover, and let rise till very puffy, about 60 minutes.
4. Grease bottom and sides of a 14" deep-dish pizza pan. (Or two 9" cake pans.)
   (Grease with non-stick vegetable oil spray, then pour in 3 to 4 tablespoons olive oil and spread around.)
5. After rising, spread out the dough to be about 17" (for 14" pan), or two 12" circles for 9" pans. (Use a lightly oiled baking mat)
6. Lay the dough in the pan - towards and up the edges. 
7. Cover, and let it rest for 15 minutes. 
8. Preheat the oven to 425°F while the dough rests.
9. Push the dough up the sides of the pan. Let the crust rest for another 15 minutes.
10. Bake the crust for 10 minutes, until it's set and barely beginning to brown. While it's baking, prepare the filling.
11. Drain the tomatoes thoroughly.
12. Combine tomatoes with the herbs and garlic.
13. Cover the bottom of the crust with the sliced cheese fanning it into the crust. Add the sautéed vegetables, pepperoni, and sausage, then the tomato mixture.
14. Sprinkle with the grated Parmesan (I used 1 more slice of provolone in pieces as well)
15. Bake the pizza for about 15 to 20  minutes, or until the filling is bubbly and the topping is golden brown. 
16. Allow the pizza to cool for about 5 to 10 minutes before cutting and serving. 
    

Carole's Notes:

We liked this - but it made a lot! Probably enough for 8 servings!

The recipe is lightly adapted from https://www.kingarthurbaking.com/recipes/chicago-style-deep-dish-pizza-recipe