The Most Popular Style of Pizza in Chicago Isnt What You Think

Ingredients

• 3 cups (about 12 3/4 ounces) high-gluten flour (such as Glicks)
• 2 tablespoons plus 3/4 teaspoon fine cornmeal (about 7/8 ounce )
• 1 teaspoon granulated sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon instant yeast
• 3/4 cup plus 2 teaspoons cold filtered water
• 2 tablespoons olive oil , plus more for coating dough
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 8 cloves garlic
• 1 (6-ounce) can tomato paste
• 1 (28-ounce) can whole peeled tomatoes (such as Bianco DiNapoli)
• 2 tablespoons fish sauce (such as Three Crabs)
• 1 tablespoon Marmite
• 1 tablespoon red wine vinegar , plus more to finish, if necessary
• 1 tablespoon granulated sugar
• 1 tablespoon kosher salt , plus more to finish, if necessary
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 teaspoon dried marjoram
• 2/3 cup (about 5 1/2 ounces) prepared Sauce
• 1/2 pound raw mild Italian sausage (about 2 links), casings removed
• 2 ounces grated Parmesan chees e (about 1/2 cup)
• 1 1/2 cups full-fat, low-moisture mozzarella (such as Galbani), shredded (about 6 ounces)
• 3/4 cup chopped Chicago-style giardiniera (about 4 ounces drained)

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