Peter Bronski

Deep-Dish Sausage

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Preparation info
  • Makes

    one 9 inch

    • Difficulty

      Easy

Appears in
No Gluten, No Problem Pizza: 75+ Recipes for Every Craving--From Thin Crust to Deep Dish, New York to Naples
No Gluten, No Problem Pizza

By Kelli Bronski and Peter Bronski

Published 2021

  • About

With layers of provolone and mozzarella cheese, Italian sausage, and marinara sauce, this is an homage to the original Chicago-style deep-dish pizza that first came onto the scene in the 1940s.

Ingredients

Method

  1. Set your oven rack in the middle position and preheat the oven to 425°F (220°C).
  2. While the oven is preheating, make the Chicago Deep-Dish Dough and let it rise.
  3. To finish the pizza, after the dough has risen fo