CHICAGO DEEP-DISH PIZZA
Home cooks will find deep-dish pizza, with its unique buttery cornmeal crust, more forgiving than its New York counterpart. No need to worry about having the hottest oven or too many toppings - just make sure your sauce is very thick and flavorful! I garnished mine with parsley and more Parmesan cheese.
Provided by Chef John
Categories Main Dish Recipes Pizza Recipes
Time 2h30m
Yield 10
Number Of Ingredients 16
Steps:
- Pour water into the bowl of a stand mixer fitted with a paddle attachment. Sprinkle in yeast and let dissolve, about 10 minutes. Add olive oil, melted butter, sugar, salt, cornmeal, and most of the flour. Knead, stopping to scrape down the sides occasionally and adding more flour as needed, until smooth and elastic.
- Transfer dough to a lightly floured work surface. Knead in extra flour if needed. Roll into a ball and place in a bowl greased with 1/2 teaspoon olive oil. Cover with a plate and let rise in a warm spot until doubled in volume, 1 to 2 hours.
- Meanwhile, let pizza sauce simmer in a pot over low heat until very thick, 60 to 90 minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Poke dough to deflate and turn out onto your work surface. Press and stretch out dough into a round shape 3 to 4 inches larger than a 12-inch cast iron skillet. Brush skillet with 1 1/2 teaspoons olive oil. Place dough in the skillet; stretch and pull to evenly distribute it over the bottom and sides.
- Lay provolone cheese over the bottom of the crust. Scatter fresh mozzarella on top. Add Italian sausage and firm mozzarella. Ladle pizza sauce generously on top. Grate Parmesan cheese on top. Fold the edges of the crust in towards the center to seal in the sides. Drizzle crust and center with 1 tablespoon olive oil.
- Bake in the center of the preheated oven until crust sounds hollow and pizza is beautifully browned, about 35 minutes. Let rest for 10 minutes before slicing.
Nutrition Facts : Calories 612.5 calories, Carbohydrate 52.6 g, Cholesterol 74.5 mg, Fat 32.4 g, Fiber 3.4 g, Protein 25.4 g, SaturatedFat 14.2 g, Sodium 1486.6 mg, Sugar 4.8 g
CHICAGO-STYLE DEEP-DISH PIZZA BAGEL
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 15m
Yield 4 pizza bagels
Number Of Ingredients 6
Steps:
- Position an oven rack in the lower middle position and set the oven to high broil. Line a sheet pan with foil.
- Brush both sides of the bagel halves with the olive oil and place on the lined sheet pan. "Stuff" the sausage crumbles inside the scooped bagel halves, then top each half with about 3 slices of mozzarella. Next, add a full coating of those crushed tomatoes, making sure there is not too much tomato juice. Broil until everything is bubbly and hot, about 5 minutes. Top with basil and serve warm.
CHICAGO-STYLE DEEP DISH PIZZAS
Provided by Food Network
Categories main-dish
Time 1h21m
Yield 2 (12-inch) deep dish pizzas
Number Of Ingredients 28
Steps:
- While the dough is rising, make the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, and black and red peppers, and cook, stirring, for 30 seconds. Add the tomatoes, wine and sugar, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 30 minutes. Remove from the heat and let cool completely before using.
- Preheat the oven to 475 degrees F.
- Oil 2 seasoned 12-inch round deep-dish pizza pans with the extra-virgin olive oil. Press 1 piece of dough into each pan, pressing to the edge and stretching about 1 1/2 inches up the sides. Let rest for 5 minutes.
- Layer the mozzarella cheese all over the bottom of the pies. Top each with half of the pepperoni, mushrooms, bell pepper rings, onions, black olives and sausage. Ladle the sauce evenly over each pizza and top with Parmesan.
- Bake until the top is golden and the cheese is bubbly and the crust is golden brown, about 30 minutes. Remove from the oven, slice and serve hot.
- In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
- Add 1 1/2 cups of the flour, the semolina, 1/2 cup of the oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.
- Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 2 teaspoons oil.
- Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
- Divide into 2 equal portions and use as directed.
CHICAGO STYLE DEEP-DISH PIZZA
An easy to fix deep-dish pizza cooked in a cast-iron skillet. To be sure pizza doesn't stick, I give it a shot of non-stick spray. For pizza sauce, I recommend Steve's Recipe #8497 and I haven't used refrigerated store-bought dough since.
Provided by SharleneW
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- Remove skins from sausage and cook in heavy skillet, crumbling as you cook.
- Remove sausage to plate covered with paper towel to drain.
- Remove fat from skillet.
- Sauté sweet pepper and onion in olive oil in the same skillet over medium heat for about 5 minutes, stirring occasionally.
- Add the garlic and cook for another minute.
- Add pepperoni, basil, oregano and black pepper; cook another 2 to 3 minutes, stirring occasionally.
- Unroll pizza dough and place in well-seasoned 10-inch cast-iron skillet.
- You may need to stretch slightly so dough comes up about 1 inch on the sides.
- Spread dough with 2 tablespoons of the pizza sauce.
- Spread half the vegetable filling evenly over and top with half of the sausage.
- Sprinkle with 1 tablespoon Parmesan cheese and dot with 3 tablespoons sauce.
- Top with half of the mozzarella cheese.
- Repeat layering again.
- Bake in preheated oven for 15 to 20 minutes or until cheese is melted and crust is golden brown.
Nutrition Facts : Calories 295.2, Fat 21.7, SaturatedFat 9.3, Cholesterol 53.1, Sodium 756.8, Carbohydrate 7.5, Fiber 1.2, Sugar 2.7, Protein 17.1
CHICAGO STYLE DEEP DISH SAUSAGE PIZZA - REAL DEEP DISH
READ THIS FIRST: This recipe should help you achieve the best deep-dish pizza you will ever bake at home. Instructions are for making a 12" deep dish pizza. Please take the time to read through the entire recipe before you start. Also, it will help greatly if you have the following baking equipment: 1 round deep-dish pizza/cake pan - 12" diameter by 2" in height, 1 Pizza Stone (optional, but recommended - place on bottom oven rack), Fine mesh Strainer and Bowl (for draining excess liquid from tomatoes), Large Spoon or Ladle (for spreading tomato sauce.), Sturdy mixing spoon, Stainless Steel/Plastic Bowl, and food service gloves (for kneading - optional), a wide roll of heavy duty aluminum foil, Pan Gripper and/or Pot Holders, Serving/Cutting Spatula, Extra bowl, cooking spray, plastic wrap, and a warm place (for rising dough). For a more detailed recipe with conversions for other pan sizes, & info on other styles of Chicago Pizza, Check out RealDeepDish.com
Provided by Edward Heller
Categories Pork
Time 2h53m
Yield 1 Deep Dish Pizza, 6 serving(s)
Number Of Ingredients 11
Steps:
- MAKING THE DOUGH: In a mixing bowl, dissolve sugar and salt into the lukewarm water.
- Add yeast, corn oil, and a small amount of the flour.
- Mix until you have a thick batter, then add the rest of the flour and continue mixing until combined.
- Knead until the dough comes together into a smooth ball, then STOP. DON'T OVER-KNEAD. Total mixing/kneading time should be no more than 2 - 3 minutes (This step can also be done in a mixer with a dough hook in 1 - 2 minutes. If it looks smooth, but doesn't form a ball, just take it off the hook and form into a ball).
- Place the dough in a bowl (or keep it in your mixing bowl), lightly oil/spray the dough ball.
- Cover the bowl with plastic wrap and place in a warm place. Let the dough rise for 1 to 2 hours (or until dough has doubled).
- After the rise, you can use the dough immediately OR punch down the dough and let it rise again until you're ready to use the dough OR place it into a plastic zip-top bag and into the refrigerator for 6 to 24 hours.
- ASSEMBLING YOUR PIZZA AND BAKING: Place a pizza stone in the bottom rack of your oven and place a sheet of heavy duty aluminum foil across the top rack. Preheat your oven to 500 degrees (F). It should take about 40 minutes to an hour to preheat your stone, so you may want to do this while your dough is rising. If you refrigerated your dough, take it out of the fridge while your oven is preheating.
- Using a fine mesh strainer over a bowl, drain any excess liquid from your tomatoes, if necessary.
- Lightly grease the bottom (not the sides) of your pan with oil or high-heat cooking spray.
- Press out the dough in the pan from center to the edge, as flat and even as possible. Pinch up the sides into a paper-thin lip about 1 to 1-1/2 inches high.
- Lightly press sliced mozzarella cheese into the dough, overlapping the slices until the entire bottom is covered (If making an all-cheese pizza, you can add extra cheese if you want, then skip to the part where you add the tomatoes).
- Add the Italian sausage: For traditional patty, add small bits of sausage on top of the cheese, connecting the bits together into a loose web, until the entire bottom is covered.
- Add any other ingredient that you want to protect from burning.
- THE PART WHERE YOU ADD THE TOMATOES: With a large spoon or ladle, top the pizza with the crushed tomatoes, spreading the sauce from the center out to the edge until the other ingredients are completely covered with sauce. You should need between 14 and 16 oz of tomatoes.
- Sprinkle grated Romano (and/or Parmesan) Cheese over the top of the sauce.
- Turn oven down to 450 and place the pizza pan directly on top of the pizza stone on the lower rack.
- Bake for approximately 35 minutes. If your crust or toppings start to char on top, place a loose sheet of aluminum foil over the top of the pizza for the remaining baking time.
- Remove from oven, let pizza rest for 5 minutes, then cut & serve on a real plate with a knife & fork.
PERFECT CHICAGO-STYLE DEEP DISH PIZZA
This is an excellent Chicago Deep Dish pizza recipe. It uses a cold-fermentation method, rather than letting the dough rise at room temperature, so you need to prepare the dough at least 1 day in advance. It can stay in the fridge for up to 3 days, or it can be frozen after 1 day and kept for months.
Provided by AZFoodie
Categories Low Cholesterol
Time P1DT25m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 7
Steps:
- 24 Hours Prior to Baking: In a mixing bowl, add the water, sugar, yeast, flour, cornmeal, and salt.
- Mix on low speed for a few minutes until the dough comes together, then slowly add the oil. Continue to mix dough for 7 more minutes.
- The dough should be somewhat moist and smooth, but not sticky. Form the dough into a ball and place into a bowl twice the size of the ball. Cover tightly with plastic wrap and then put a dish towel over it and place in the refrigerator for 24hrs.
- Remove the bowl from the refrigerator about one hour prior to making the pizza. Set the bottom oven rack to its lowest position and preheat the oven to 450° F for at least 30 minutes prior to baking.
- After letting the dough rest for one hour, coat the bottom of a well seasoned 15" × 2" deep cast iron skillet with a light layer of canola/vegetable oil (do not use olive oil).
- Place the dough ball in the center of the pan and press it out until it covers the entire bottom. Then, using you fingers, work the dough up the sides of the pan about 1 1/2 inches.
- The top of the edges should be pinched up against the side of the pan. If the dough resists holding shape, cover with a towel and allow to rest for 15-20 minutes before trying again.
- Using sliced mozzarella (NOT fresh, only low-moisture), or a blend of sliced mozzarella and provolone, cover the bottom of the dough with cheese.
- Add your desired toppings (Italian sausage is very popular). If you are going to use pepperonis, it is recommended to chop them into 1/4's before layering them in the pizza.
- Top with 1 LARGE can of crushed tomatoes, no seasoning added. Use your hands if necessary to spread out the tomatoes. **Note that 6 IN 1 brand tomatoes are very fresh tasting, as are Bianco DiNapoli if you can find then at a store near you**.
- Finish topping with Italian herbs/seasonings (chopped fresh basil and dried oregano flakes are favorites) and finally with freshly grated parmesan cheese.
- Place the pan in the center of the bottom oven rack and bake for 20 to 25 minutes, turning once half way through, until the crust is golden brown.
- Remove the pizza from the oven and allow to cool for about 3 minutes.
- Remove the pizza from the baking pan and place on a cutting board or serving pan. Slice and serve.
Nutrition Facts : Calories 352.8, Fat 14.5, SaturatedFat 1.1, Sodium 296.4, Carbohydrate 48.6, Fiber 2.3, Sugar 0.7, Protein 6.7
THE REAL CHICAGO DEEP DISH PIZZA DOUGH
I have it on good authority that this is the real deep dish pizza dough that's used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest you use 6-in-1® tomatoes which are far superior to other brands. Classico® ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used in the dough by Chicago pizzerias.
Provided by owensjo
Categories Bread Pizza Dough and Crust Recipes
Time 6h25m
Yield 8
Number Of Ingredients 6
Steps:
- Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
- Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
- Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
- Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.
Nutrition Facts : Calories 298.5 calories, Carbohydrate 37 g, Fat 14.3 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 361.5 mg, Sugar 0.9 g
CHICAGO DEEP-DISH PIZZA
Make and share this Chicago Deep-Dish Pizza recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 3h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Pour 1 cup plus 3 tablespoons warm (90-110 degree F) water into a bowl, then stir in the sugar and yeast.
- Let sit until the yeast begins to bubble, about 5 minutes.
- In an electric mixer fitted with the paddle attachment, mix the flour, cornmeal, and salt on low to combine.
- Pour in the yeast mixture and the olive oil to combine while still mixing.
- Once the dough comes together, switch to the dough hook, and knead on med-high speed to make a smooth dough, about 2-3 minutes.
- Add a little more water or flour as needed to make a soft dough.
- Put the dough in an oiled bowl, cover, and let rise until doubled in size, from 1 1/4 to 1 1/2 hours.
- Preheat oven to 400°; punch down the dough, and press it into a 14 x 10 inch oiled baking pan or an oiled 12 inch cast iron skillet, gently pressing the dough up the sides to make a shell.
- Fill the shell with an even layer of provolone and mozzarella, then spread the sauce to cover the cheese completely.
- Top with the pepperoni, and sprinkle with the grated cheese and oregano.
- Cover with foil, and bake 45 minutes.
- Then uncover, and bake until the crust is deep golden brown and the pizza is bubbly, about 20 minutes.
- Let sit about 5-10 minutes before cutting into wedges and serving.
Nutrition Facts : Calories 446.1, Fat 18.5, SaturatedFat 6.6, Cholesterol 29, Sodium 574.3, Carbohydrate 53.4, Fiber 3.2, Sugar 3.5, Protein 15.7
CHICAGO-STYLE DEEP-DISH PIZZA
My husband and I tried to duplicate the deep-dish pizza recipe from a popular restaurant, and I think our Chicago-style deep-dish pizza turned out even better. The secret is baking it in a cast-iron skillet! -Lynn Hamilton, Naperville, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 pizzas (8 slices each).
Number Of Ingredients 18
Steps:
- In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt. In a saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 30 minutes., Punch dough down; divide in half. Roll each portion into an 11-in. circle. Press dough onto the bottom and up the sides of two greased 10-in. cast-iron or other ovenproof skillets. Sprinkle each with 2 cups mozzarella cheese., In a large bowl, combine the tomatoes, tomato sauce, tomato paste and seasonings. Spoon 1-1/2 cups over each pizza. Layer each with half of the sausage, pepperoni and mushrooms; 1 cup mozzarella; and 2 tablespoons Parmesan cheese. , Cover and bake at 450° for 35 minutes. Uncover; bake until lightly browned, about 5 minutes longer.,
Nutrition Facts : Calories 407 calories, Fat 23g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 872mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
CHICAGO STYLE DEEP-DISH PIZZA DOUGH
This recipe comes from the book "Pizza" and is just wonderful. It can be hard to press the pizza up the sides of the pan, but just let the dough rest for a bit first and it should be easier.
Provided by lucid501
Categories Yeast Breads
Time 3h
Yield 1 14, 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve the yeast in1/4 cup of the warm water. Add the sugar and 1/4 cup of the flour and stir with a wooden spoon or rubber spatula to combine.
- Cover with plastic wrap and let rise in a warm place for 20 minutes.
- Add the remaining 1 cup warm water and 3 cups flour, the cornmeal, salt, and 1/2 cup olive oil.
- Using a wooden spoon, mix the dough, incorporating as much of the flour as possible.
- Turn the dough out on a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes. It will be a little sticky, but shouldn't stick to your hands.
- Add only a minimum amount of flour to the work surface to keep the dough from sticking.
- Lightly oil a large bowl. Add the dough and turn to coat on all sides.
- Cover the bowl with plastic wrap and place a clean, damp, kitchen towel over the top.
- Set the bowl in a warm spot and let rise until doubled in volume, 1 1/2 to 2 hours. (For a slow rise, place the covered bowl in the refrigerator and let rise for 10 to 12 hours, returning dough to room temperature before using).
- When the dough has doubled in volume, punch it down and knead it for 2 to 3 minutes. Press the dough evenly into the bottom of an oiled 14-inch round deep-dish pizza pan.
- Let the dough rise in the pan for 15 to 20 minutes.
- Press the dough until it comes 2 inches up the sides and is even on the bottom and at the corners of the pan.
- Proceed with any deep-dish pizza recipe.
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