Recipes and Cooking Deep-Dish Pizza 5.0 (2) In 1943, Ike Seawell was credited for creating the first deep-dish pizza in Chicago. This version is a stunner. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 2, 2011 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 40 mins Rise Time: 1 hrs 20 mins Cool Time: 10 mins Bake Time: 45 mins Total Time: 2 hrs 55 mins Servings: 6 Jump to Nutrition Facts Ingredients Olive oil or vegetable oil Cornmeal 1 cup warm water (120°F to 130°F) 1 package active dry yeast 3 - 3 ½ cup all-purpose flour ⅓ cup vegetable oil ½ teaspoon salt 6 ounce mild bulk Italian sausage 1 14.5 ounce can diced tomatoes, drained 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed 12 ounce sliced mozzarella cheese ¼ cup grated Parmesan or Romano cheese Grated Parmesan or Romano cheese (optional) Fresh basil leaves (optional) Directions Generously grease a 10x2-inch heavy round cake pan or 10-inch springform pan with oil. Sprinkle bottom of pan with cornmeal; set pan aside. In a large bowl combine warm water and yeast, stirring to dissolve yeast. Let stand for 5 minutes. Stir in 1-1/2 cups of the flour, the 1/3 cup oil, and the salt. Beat with an electric mixer on low speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 2 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (50 to 60 minutes). Punch dough down. Cover and let rest for 5 minutes. Place dough in the prepared pan. Using oiled hands, press and spread dough evenly over the bottom and 1-1/2 inches up the side of pan. Cover and let rise in a warm place until nearly double in size (30 to 35 minutes). Preheat oven to 375°F. For filling, in a medium skillet cook sausage over medium-high heat until brown. Drain in a colander. Using paper towels, pat sausage and wipe out skillet to remove additional fat. Return sausage to skillet. Stir in drained tomatoes, oregano, and snipped or dried basil. Cook and stir until heated through. To assemble, arrange mozzarella cheese slices over dough. Spoon filling over cheese; sprinkle with 1/4 cup Parmesan cheese. Bake for 45 to 55 minutes or until edge of crust is crisp and golden brown and filling is heated through. If necessary, cover crust with foil during the last 10 minutes of baking to prevent overbrowning. Cool on a wire rack for 10 minutes. If using a springform pan, remove side of pan. If desired, sprinkle with additional Parmesan cheese and basil leaves. Cut into wedges. Rate it Print Nutrition Facts (per serving) 621 Calories 34g Fat 50g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 621 % Daily Value * Total Fat 34g 44% Saturated Fat 13g 65% Cholesterol 67mg 22% Sodium 871mg 38% Total Carbohydrate 50g 18% Protein 25g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.