An epic recipe inspired by our #LostandHungry tour. After trying some deep dish pizza in Chicago we knew it had to be added to the list of recipes we recreate. This one has a rich buttery, cheesy crust, has generous portions of cheese, a rich tomato sauce and is finished with Italian sausage and onion.
Weigh the flour into a mixing bowl (or mixer bowl) and pour in the yeast on one side of the bowl and the salt on the other side. Add the chilli flakes, oregano and sugar, then pour in the water. Mix using a stand mixer or by hand and knead for 10 minutes. Leave to prove for an hour at room temperature, until the dough has doubled in size.
Peel and chop the garlic and gently fry in the olive oil until soft and aromatic. Splash in the wine, then reduce by three quarters over a medium-high heat. Pour in the tomato purée and tinned tomatoes. Stir and simmer for 15 minutes to reduce, then allow to cool.
Preheat the oven to 180ºC.
Brush the inside of a 20cm cake tin with the butter and scatter with a little grated Parmesan. Halve the risen dough, roll it on a lightly floured surface, then lay it into your pan (you can use any shape you want) so that it covers the bottom and sides. Trim away any excess dough.
Slice the mozzarella, pat dry and arrange over the dough to create an entire layer about 1cm thick. Sprinkle over some of the grated creamy mozzarella, then spoon over a little tomato sauce, a couple of tablespoons is fine. Squeeze the sausage meat from their skins, break into pieces and scatter over sauce with some chopped onion.
Place the pizza in the oven and cook for 35-40 minutes, until the base and sausages are cooked. Scatter over the fresh basil leaves, drizzle with extra virgin olive oil and serve up! Makes 2 round deep pizzas