Die Chicagoer Deep Dish Pizza, ein Klassiker der amerikanischen Pizzakultur - das macht sie so besonders!

Forget everything you knew about very fancy pizza.

Style-wise, tavern-style pizza has a cracker-thin dough rolled out (not tossed) and docked before baking in a moderately heated (260 °C to 280 °C/500 °F to 550 °F) deck oven.

The sauce is then cooked and suffused with umami, herbs, and/or sweetness, depending on your neighbourhood place.

For Carruthers’ recipe, you’ll want to get out your food processor, roll the dough, cook the heck out of the sauce, and pile on the sausage.