Classic Chicago-Style Stuffed Pizza

Prepare the Dough

1. 1In a large bowl, dissolve yeast and sugar in warm water. Let sit for 5 minutes until foamy.
2. 2Stir in olive oil and melted butter. Add salt and gradually add flour, mixing until a shaggy dough forms.
3. 3Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
4. 4Lightly oil a clean bowl, place dough in it, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Prepare the Fillings

1. 1While the dough rises, brown the Italian sausage in a large skillet over medium heat, breaking it into small pieces. Drain any excess fat and set aside.
2. 2For the sauce, heat olive oil in a saucepan over medium heat. Sauté minced garlic until fragrant, about 1 minute.
3. 3Stir in crushed tomatoes, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat and cook, uncovered, for 15-20 minutes, allowing flavors to meld and sauce to thicken slightly.

Assemble and Bake the Stuffed Pizza

1. 1Preheat your oven to 425°F (220°C). Grease a 10-inch deep-dish pizza pan or cast-iron skillet (around 2 inches deep) with olive oil or butter.
2. 2Divide the risen dough into two pieces, one slightly larger than the other (about a 60/40 split).
3. 3On a lightly floured surface, roll out the larger dough portion into a circle approximately 13-14 inches in diameter. Carefully transfer it to the prepared pan, pressing it up the sides to create a rim.
4. 4Layer half of the mozzarella cheese evenly over the bottom crust. Top with the cooked Italian sausage, then sprinkle with the grated Parmesan cheese. Add the remaining mozzarella cheese.
5. 5Roll out the smaller dough portion into a 10-inch circle. Place this second dough circle over the fillings. Press the edges of the top dough and the bottom dough together to seal, trimming any excess.
6. 6Spread the prepared tomato sauce generously over the top crust.
7. 7Bake for 30-40 minutes, or until the crust is golden brown and the sauce is bubbling. If the crust browns too quickly, you may loosely tent the pizza with foil.
8. 8Remove from oven and let the stuffed pizza rest for 10-15 minutes before slicing and serving. This allows the cheese to set, preventing it from oozing out excessively.