Chicago Deep Dish Pizza

• 4 balls (~1 kg total) Deep-dish pizza dough
• 480 g Low-moisture mozzarella, sliced
• 300 g Italian sausage, pinched into pieces
• 3 cups Crushed tomatoes (drained)
• 4 tbsp Olive oil
• 8 tbsp Grated Parmesan
• 2 tsp Dried oregano
• to taste Salt & pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Oil a deep-dish pan and press dough up the sides to form a tall crust.
2. Step 2: Layer slices of mozzarella directly on the dough (prevents soggy crust). Scatter raw sausage pieces evenly.
3. Step 3: Stir tomatoes with oregano, salt, and pepper; spoon over sausage. Drizzle with olive oil and sprinkle Parmesan.
4. Step 4: Bake 25–30 minutes until crust is golden at the edges and the center registers ~200°F (93°C). Rest 10 minutes before slicing.