Chicago-Style Deep Dish Pizza

Ingredients:

Dough

• 225g all-purpose flour
  
• 7.5g salt
  
• 20g cornmeal
  
• 6g white sugar
  
• 4.5g dry yeast
  
• 60g cold butter, diced into 2 cm cubes
  
• 137.5g water at 30°C

Tomato Sauce Filling

• 1 medium brown onion, diced into 1 cm cubes
  
• 2 cloves garlic, minced
  
• 30g unsalted butter
  
• ½ tsp salt
  
• 40g tomato paste
  
• 700g canned chopped tomatoes (drained)
  
• 1 tsp sugar
  
• 4 fresh basil leaves

Other Ingredients

• 30ml extra virgin olive oil (about 2 tbsp)
  
• Flour for dusting
  
• 200g shredded fresh mozzarella
  
• 100g soft chorizo (casings removed and torn into 1 cm pieces)
  
• 60g grated parmesan cheese

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Instructions:

Make the Dough:

1. Place all dough ingredients except water into a mixing bowl.
   
2. Using a dough hook, mix the dry ingredients briefly.
   
3. Gradually add warm water and knead on low speed until the dough is smooth, soft, and pulls away from the bowl.
   
4. Shape into a ball, cover the bowl with plastic wrap, and let rise at room temperature for about 2 hours or until doubled in size.
   

Make the Tomato Sauce:

1. Melt the butter in a saucepan over medium heat.
   
2. Add garlic and cook for 1 minute. Then add diced onion and salt. Sauté until softened but not browned.
   
3. Add tomato paste and increase heat. Cook for about 2 minutes.
   
4. Add canned tomatoes, sugar, and basil leaves.
   
5. Reduce heat and simmer, stirring occasionally, until thickened and well combined. Let cool.
   

Assemble the Pizza:

1. After the dough has risen, cover and refrigerate it for 1 hour.
   
2. Lightly flour your work surface and roll out the dough into a 35 cm circle.
   
3. Brush a 24 cm baking pan with olive oil.
   
4. Lay the dough into the pan, pressing it to cover the base and sides completely.
   
5. Add mozzarella first, then the chorizo, and spread the tomato sauce evenly over the top.
   
6. Finish with a layer of grated parmesan.
   

Bake the Pizza:

1. Preheat the KILN oven with the main burner on low.
   If using the KILN R Series, also turn on the Boost Burner.
   
2. Once the oven reaches the desired temperature, place the pizza in the center of the stone.
   
3. Bake for about 5 minutes, until the edges start to brown.
   
4. Remove and loosely cover with aluminum foil.
   
5. Return to the oven and bake for another 20 minutes.

Finishing Touch:

1. Remove the foil and bake for an additional 5 minutes or until the top is golden.
   
2. Let rest for about 5 minutes before serving.
   

KILN Oven Tip:
If you're using the KILN R Series, turn on the rotating stone while baking.
Make sure to turn it off when placing or removing the pizza from the oven.