Chicago Deep Dish Pizza with Nonna’s Black Truffle Tomato Sauce
Cook Time 🍳
We started putting together our Chicago Deep Dish cooking class after an intense debate amongst the Truffle Shuffle team over New York versus Chicago-style pizza (one that has yet to be resolved, by the way!). One thing we could agree on, though, was our very own Chef Ian’s Nonna’s Truffle Tomato Sauce. It’s the perfect addition to any pizza—we truly have to stop ourselves from eating it with a spoon directly from the fridge (not *not* talking to you, Chef TK).
- 1 cup water
- ¼ cup olive oil
- 4 cups 00 flour
- ¼ cup cornmeal
- ¾ tablespoons sugar
- ¼ teaspoon salt
- 1 packet active dry yeast
- 8 ounces mozzarella cheese ❄
- 1 pound ground pork ❄
- 1 packet Sausage Seasoning
- 1 packet Balinese Truffle Salt
- ½ cup button mushrooms ❄
- 2 cups Truffle Tomato Sauce ❄
- 1 ounce Parmesan cheese ❄
- Small sauce pot
- Cutting board
- 12” Cast iron pan
- 2 Mixing bowls
- Plastic wrap
- Metal spatula
- Wooden spoon
- ¼ cup measure
- Box cheese grater
- Rolling pin
- Large saute pan
- Tablespoon measure
- Kosher salt
❄ Please keep refrigerated before class ❄
MISE EN PLACE 🥄
Homework: Two Hours Before Class 📖
In a small sauce pot on low heat, stir together 1 cup of water and 2 tablespoons of the olive oil. Once warm, turn off the heat.
- Meanwhile, in a large mixing bowl, whisk together the cornmeal and 00 flour until combined. Set aside ¼ cup for bench flour.
- In another large mixing bowl, whisk together the yeast, sugar, kosher salt, and half of the flour mixture.
- Add the warm water and oil mixture and use a wooden spoon to stir until incorporated.
- Add the remaining flour (excluding the bench flour, which we’ll use later) and mix thoroughly until the dough comes together.
- Transfer to a countertop and knead until smooth, about 5 minutes.
- Once kneaded, place a dash of olive oil into the mixing bowl and add the dough back to the bowl. Flip to coat the dough in the olive oil.
- Wrap the dough with plastic wrap and allow it to rise in a warm place until class begins (a good trick is to turn your oven on and place the bowl near the oven). You are looking for the dough to double in size, which takes around 35 minutes.
Place your oven rack in the center of your oven and preheat to 450F.
- Grate the mozzarella cheese.
- To make the truffle sausage, mix the ground pork, Truffle Sausage Seasoning Mix, and a pinch of Balinese Truffle Salt in a large mixing bowl until combined.
- In a large saute pan over medium heat, heat a dash of olive oil. Crumble in the truffle sausage and cook, stirring occasionally, until the sausage is cooked through. Transfer the sausage to a strainer set over a large mixing bowl to drain.
- Wash and slice the button mushrooms.
- Roll the dough into a circle about one inch larger than your cast iron pan.
- Rub the remaining olive oil over the cast iron pan, and lay the dough on top, pressing down with your fingers to ensure it’s even.
- Spread half of the grated mozzarella cheese on top of the dough. Top with the cooked sausage and cover with the remaining mozzarella cheese.
- Spread the tomato sauce over the cheese, then top with the sliced mushrooms.
- Finely grate on the Parmesan cheese and sprinkle with a touch of Balinese Truffle Salt.
HOW TO COOK 🍳
Transfer to the preheated oven and cook for 30-35 minutes, rotating halfway through.
- Remove the pizza from the oven and finish with another touch of Balinese Truffle Salt. Enjoy while warm!
Note from the Chef 👩🍳
This class includes our Truffle Sausage Seasoning & Nonna’s Truffle Tomato Sauce. We’ve shared the recipes below so you can recreate them in your own kitchen.
1 teaspoon kosher salt
¼ teaspoon red pepper flakes
¼ teaspoon black pepper
¼ teaspoon fennel seed
½ teaspoon brown sugar
¼ teaspoon garlic powder
1 pinch dried oregano
Stir all of the ingredients in a small bowl to combine. Use the seasoning for 1 pound of pork.
Nonna’s Truffle Tomato Sauce
1 cup extra virgin olive oil
2 teaspoons red pepper flakes
2 large yellow onions, thinly sliced
5 cloves garlic, coarsely chopped
1 cup red wine (We like Cabernet Sauvignon)
1 32 ounce can whole peeled tomatoes
2 cups water
1 bunch basil
1 tablespoon finely chopped Truffle Carpaccio
Balinese Truffle Salt
In a large pot over medium-low heat, stir together the olive oil and red pepper flakes for 2 minutes. Add the onions and a pinch of Balinese Truffle Salt and continue stirring until the onions are translucent. Add the garlic and cook for 1 minute. Add the wine to deglaze and continue stirring until nearly all of the wine has evaporated. Add the canned tomatoes, along with 2 cups of water. Turn the heat to high to bring the sauce to a boil, then adjust to maintain a gentle simmer. Gently simmer, stirring occasionally, for 2 hours.
Use a blender (immersion works well) to blend the reduced sauce until very smooth. Transfer to a storage container and season generously with Balinese Truffle Salt. Fold in the Truffle Carpaccio and basil while the sauce is still warm. Allow to steep at room temperature overnight, then store in your refrigerator.