Feeds 8 or more
Pizza lovers in most of the United States like thin crust, blistered and filled with air pockets, like the ones made in wood-fired ovens in Brooklyn. But pizza lovers in Chicago? They want nothing to do with that pizza. It’s only thick-crust, deep-dish pizza pie for Chicago pizza aficionados. Is that even possible without gluten? You bet. Here it is.
Prepare to prebake. Grease a 12-inch cast-iron skillet with 2 tablespoons of the olive oil. Preheat the oven to 400°F.
Prebake the crust. Put the dough into the bottom of the skillet, then gently press the dough up the sides of the skillet. Grease a piece of luminum foil large enough to reach to the edges of the dough and put it gently onto the top of the dough, greased side down. Fill the bottom of the dough with dried beans. Bake until the dough is starting to set and get firm, about 15 minutes. Let the dough cool to room temperature, then take the beans and aluminum foil off.
Make the sauce. Set a large skillet over medium-high heat. Pour in the remaining 2 tablespoons of olive oil. Add the garlic to the hot oil and cook, stirring frequently, until the scent is released, about 2 minutes. Add the dried oregano, basil, and rosemary and cook and stir until the scent is released, about 1 minute. Add the tomatoes and cook until the tomatoes are simmering and reduced, about 30 minutes. Stir occasionally. Take the sauce off the heat.
Prepare to bake. Turn the oven temperature up to 475°F.
Make the pie. Fill the crust with the mozzarella, reaching to the edges of the crust, even layering a bit to use it all up. Make the next layer with the sausage slices. Pour in the tomato sauce next, followed by the Parmesan on top.
Bake the pie. Bake the pie until the entire pie is bubbly and the top is golden brown, about 30 minutes. Let it cool for at least 20 minutes before slicing it up and serving it.