Chicago Style Deep Dish Sausage Pizza Food

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DEEP-DISH SAUSAGE PIZZA



Deep-Dish Sausage Pizza image

Provided by Valerie Bertinelli

Categories     main-dish

Time 3h15m

Yield one 10-inch deep-dish pizza

Number Of Ingredients 23

1 cup lukewarm water (about 110 degrees F; see Cook's Note)
1 packet active dry yeast
2 tablespoons sugar
3 1/4 cups all-purpose flour, plus more as needed (see Cook's Note)
1 tablespoon kosher salt
4 tablespoons unsalted butter, melted
1 teaspoon extra-virgin olive oil
1 teaspoon extra-virgin olive oil
2 tablespoons finely diced yellow onion (about 1/4 small onion)
1 teaspoon minced garlic (about 1 large garlic clove)
1 tablespoon tomato paste
1/4 teaspoon dried oregano
Pinch crushed red pepper
1/2 teaspoon kosher salt
One 14.5-ounce can stewed tomatoes
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
12 ounces sweet Italian sausage, casings removed
12 ounces hot Italian sausage, casings removed
2 cups freshly shredded low-moisture mozzarella (about 8 ounces)
1 cup freshly shredded soft Asiago cheese (about 4 ounces)
All-purpose flour, for dusting
6 large basil leaves, torn, for garnish

Steps:

  • For the pizza dough: Whisk together the lukewarm water, yeast and sugar in a small bowl. Let sit for 5 minutes, until the yeast begins to bubble and foam.
  • Add the flour and kosher salt to a stand mixer fitted with the dough hook and mix until just combined. With the mixer off, add the yeast mixture. Turn the mixer back on and knead, gradually increasing the speed from low to medium, until the flour and yeast are combined and the dough looks shaggy. Turn the mixer off again and add the melted butter. Mix, slowly increasing the speed to medium, until the dough holds together and the butter is completely incorporated, about 30 seconds. With the mixer on the lowest speed, knead the dough for 3 minutes. If the dough moves too high up the hook and is no longer being kneaded, turn the mixer off and push the dough back down.
  • Coat a large bowl with the olive oil. Remove the dough from the stand mixer, form into a ball and place in the greased bowl. (The dough will feel tacky when it comes out of the mixer but should come out in one piece. If necessary, knead additional flour into the dough, 1 tablespoon at a time, until the desired consistency is reached.) Cover with a towel and let rise in a warm place for 1 hour or until doubled in size.
  • For the marinara sauce: Heat the olive oil over medium heat in a medium saucepot. Add the onions and saute until softened, 2 minutes. Add the garlic and cook an additional 30 seconds, until fragrant but not browned. Stir in the tomato paste, oregano, crushed red pepper and salt; cook for 30 seconds. Pour in the stewed tomatoes, breaking up any large pieces. Bring the sauce to a boil, then reduce the heat to medium low and simmer for 10 minutes, stirring often. Remove from the heat and stir in the butter. Adjust the seasoning with salt to taste. Let cool. (Makes 1 1/4 cups.)
  • For the sausage pizza: Adjust an oven rack to the middle position and preheat the oven to 400 degrees F.
  • Heat the olive oil in a large skillet over medium-high heat. When hot, add the sweet Italian sausage and hot Italian sausage and cook until browned, breaking up the sausage into small pieces. Remove to a paper-towel-lined baking sheet to drain.
  • Combine the mozzarella and Asiago in a bowl and reserve in the refrigerator.
  • Place the proofed pizza dough on a lightly-floured work surface. Dust the top of the dough with flour and roll into a 14-inch round, about 1/4-inch thick. Roll the dough onto the rolling pin and transfer to a 10-inch nonstick springform pan. As evenly as possible, unroll the dough over the springform pan and guide the dough into the pan, pressing it evenly into the bottom and working it gently all the way into the edges. Next, lift the sides of the dough up and press against the sides of the pan, making sure the dough doesn't fold over itself at any point. The dough should come 2 inches up the sides of the pan.
  • Add half of the cheese to the bottom of the crust, top with half of the sausage and then cover the sausage with the marinara sauce. Add the remaining cheese, followed by the rest of the sausage. Fold the top of the pizza dough over so that it sits evenly on top of the filling.
  • Place the pizza on a baking sheet and bake for 20 minutes. Rotate, cover with foil, and bake an additional 20 minutes. Remove the pizza from the oven when the crust is a deep golden brown and the cheese is melted. Let rest for 15 minutes before removing the sides of the springform pan. Serve with torn basil scattered over the top.

CHICAGO DEEP-DISH SAUSAGE PIZZA



Chicago Deep-Dish Sausage Pizza image

Chicago-style deep-dish pizza ready to eat in 45 minutes? You bet! Thanks to a thick Pillsbury™ pizza crust, copious amounts of cheese and classic toppings like Italian sausage, bell peppers, mushrooms and olives, this loaded pizza is over-the-top in every way-save the time it takes to make it.

Provided by Pillsbury Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 9

1 lb bulk Italian pork sausage
1/2 cup chopped green bell pepper
1 cup sliced fresh mushrooms
1 can (8 oz) pizza sauce
1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1 1/2 cups shredded mozzarella cheese (6 oz)
2 medium plum (Roma) tomatoes, chopped
1/4 cup sliced ripe olives, if desired
2 tablespoons chopped green onions (2 medium)

Steps:

  • Heat oven to 400°F. Spray 9-inch square pan with cooking spray. Heat 10-inch nonstick skillet over medium-high heat. Cook sausage and bell pepper in skillet 7 to 9 minutes, stirring frequently, until sausage is no longer pink. Stir in mushrooms and pizza sauce. Keep warm over low heat.
  • Unroll dough in pan. Press in bottom and up side of pan, folding edge under to form crust. Sprinkle 1/2 cup of the cheese evenly in bottom of crust. Spoon hot sausage mixture over cheese. Top with remaining 1 cup cheese, the tomatoes and olives.
  • Bake 15 to 20 minutes or until crust is golden brown. Sprinkle with onions. Let stand 5 minutes. To serve, cut pizza into wedges with serrated knife.

Nutrition Facts : Calories 390, Carbohydrate 37 g, Cholesterol 45 mg, Fiber 1 g, Protein 21 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 7 g, TransFat 0 g

CHICAGO-STYLE DEEP-DISH SAUSAGE PIZZA



Chicago-Style Deep-Dish Sausage Pizza image

Crumbled sausage, chopped onions, diced tomatoes, oregano-this Chicago-style deep-dish pizza's got it all. And you can make it from scratch. Here's how.

Provided by My Food and Family

Categories     Pizza

Time 1h20m

Yield 8 servings

Number Of Ingredients 12

1 pkg. active dry yeast
3/4 cup warm water (108°F)
2 cups flour
1/4 cup oil
1/2 tsp. salt
1/3 cup KRAFT Grated Parmesan Cheese, divided
3/4 lb. Italian sausage, crumbled
1/4 cup chopped onion s
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (6 oz.) tomato paste
2 tsp. dried oregano leaves
1-1/2 pkg. (7 oz. each) KRAFT Slim Cut Mozzarella Cheese Slice s

Steps:

  • Heat oven to 425°F.
  • Dissolve yeast in warm water; let stand 5 min. Add flour, oil and salt; stir until mixture forms ball. Place on lightly floured surface; knead until smooth and no longer sticky. Sprinkle 2 Tbsp. Parmesan onto bottom of 12-inch deep-dish pizza pan sprayed with cooking spray. Press dough onto bottom and 1 inch up side of prepared pan.
  • Brown sausage in large skillet; drain. Add onions; cook and stir 5 min. or until tender. Drain. Stir in tomatoes, tomato paste and oregano; simmer 15 min., stirring occasionally.
  • Place half the mozzarella on bottom of crust; cover with half the meat sauce. Repeat layers. Sprinkle with remaining Parmesan.
  • Bake 30 min. or until crust is golden brown. Let stand 10 min. before cutting to serve.

Nutrition Facts : Calories 430, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 40 mg, Sodium 990 mg, Carbohydrate 34 g, Fiber 3 g, Sugar 4 g, Protein 21 g

CHICAGO STYLE DEEP DISH SAUSAGE PIZZA - REAL DEEP DISH



Chicago Style Deep Dish Sausage Pizza - Real Deep Dish image

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

3/4 cup water, lukewarm 110 degrees F
1/4 teaspoon granulated sugar
1/4 teaspoon sea salt or 1/4 teaspoon table salt
1/2 teaspoon active dry yeast
1/4 cup corn oil
2 1/4 cups all-purpose flour
nonstick cooking spray (for greasing your pan)
12 ounces mozzarella cheese, sliced (low moisture, approximately 15 slices)
3/4 lb Italian sausage, raw
16 ounces crushed tomatoes, lightly drained
1/8 cup romano cheese, grated or 1/8 cup parmesan cheese

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.

CHICAGO-STYLE DEEP DISH PIZZA WITH ITALIAN SAUSAGE



Chicago-Style Deep Dish Pizza with Italian Sausage image

Make the best Chicago Style Deep Dish Pizza at home! If the thick, buttery crust doesn't win you over the layers of gooey cheese, sausage and a sweet and spicy red sauce will surely have you craving seconds!

Provided by Sally Vargas

Categories     Dinner     Entree

Time 2h55m

Number Of Ingredients 24

For the dough
2 cups all-purpose flour
2 tablespoons yellow cornmeal
3/4 teaspoon salt
1 1/4 teaspoons instant yeast
1 teaspoon sugar
1 teaspoon olive oil
Flour (for rolling the dough)
2 tablespoons unsalted butter, softened at room temperature
Vegetable oil spray (for the cake pan)
For the filling
1 pound sweet or hot Italian sausage, casings removed, or bulk Italian sausage
8 ounces sliced mozzarella cheese
1/4 cup grated Parmesan (for the top of the pie)
For the sauce
1 tablespoon unsalted butter
1/2 small onion, finely chopped
2 cloves garlic, finely chopped
1 1/2 teaspoons dried oregano
1 teaspoon dried rosemary
Pinch or two red pepper flakes
1 can (28 ounces) crushed tomatoes, or whole tomatoes crushed in a bowl
1/4 teaspoon salt
1 teaspoon sugar

Steps:

  • Preheat the oven: Set the oven at 425°F. Generously spray a 9x2-inch cake pan with vegetable oil.

Nutrition Facts : Calories 670 kcal, Carbohydrate 52 g, Cholesterol 92 mg, Fiber 4 g, Protein 31 g, SaturatedFat 17 g, Sodium 1476 mg, Sugar 9 g, Fat 38 g, UnsaturatedFat 0 g

CHICAGO STYLE ITALIAN SAUSAGE AND PEPPER DEEP DISH PIZZA



Chicago Style Italian Sausage and Pepper Deep Dish Pizza image

Provided by Emeril Lagasse

Categories     main-dish

Time 3h20m

Yield 2 (12-inch) pizzas

Number Of Ingredients 17

1 recipe basic pizza dough, recipe follows
3 tablespoons olive oil
4 cups thinly sliced yellow onions
Salt and freshly ground black pepper
4 cups thinly sliced green bell peppers
1 pound Italian sausage, crumbled
1/2-pound provolone, sliced
2 cups button mushrooms, sliced
2 cups your favorite tomato sauce
1/2-pound mozzarella, sliced
1 package active dry yeast
2 teaspoons sugar
1 cup warm water (110 degrees F)
1/4 cup lard or vegetable shortening
3 to 4 cups all-purpose flour
2 teaspoons salt
Olive oil

Steps:

  • Divide the dough in half. Roll each half into a 12-inch circle, about 1/2-inch thick. Press the dough into 2 greased 12-inch deep-dish pizza pans. Cover with a clean dish towel and let rise 30 minutes.
  • Preheat the oven to 400 degrees F.
  • In a large saute pan, over medium heat, add 2 tablespoons of the olive oil. When the oil is hot, add the onions. Season with salt and pepper and saute for 2 minutes. Add the peppers, season with salt and pepper, and continue to saute for 3 minutes. Remove from the heat. Transfer to a bowl and set aside.
  • In the same pan, over medium heat, add the sausage and render for 4 to 6 minutes. Remove and drain on paper towels.
  • Lay 1/4-pound of the sliced provolone on the bottom of each pizza. Spoon 1/2 the onion and pepper mixture over each pizza. Sprinkle 1/2 of the sausage over the onion mixture on each pizza. Scatter 1 cup sliced mushrooms over sausage. Spread 1 cup of the tomato sauce over the top of each pizza. Layer 1/4-pound mozzarella slices over top of each pizza. Drizzle with remaining olive oil. Bake the pizzas for 25 to 30 minutes or until golden brown.
  • Remove the pizza from the oven and cut into individual servings.
  • In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.

DEEP-DISH SAUSAGE PIZZA



Deep-Dish Sausage Pizza image

My grandma made the tastiest snacks for us when we stayed the night at her farm. Her wonderful pizza, hot from the oven, was covered with cheese and had fragrant herbs in the crust. Now this pizza is frequently a meal for my husband and me and our family. -Michele Madden, Washington Court House, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 17

1 package (1/4 ounce) active dry yeast
2/3 cup warm water (110° to 115°)
1-3/4 to 2 cups all-purpose flour
1/4 cup vegetable oil
1 teaspoon each dried oregano, basil and marjoram
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
TOPPINGS:
4 cups shredded part-skim mozzarella cheese, divided
2 medium green peppers, chopped
1 large onion, chopped
1/2 teaspoon each dried oregano, basil and marjoram
1 tablespoon olive oil
1 cup grated Parmesan cheese
1 pound bulk pork sausage, cooked and drained
1 can (28 ounces) diced tomatoes, well drained
2 ounces sliced pepperoni

Steps:

  • In a large bowl, dissolve yeast in warm water. Add 1 cup flour, oil and crust seasonings; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; roll out into a 15-in. circle. Transfer to a well-greased 12-in. heavy ovenproof skillet or round baking pan, letting crust drape over edges. Sprinkle with 1 cup mozzarella. , In a skillet, saute the green peppers, onion and topping seasonings in oil until tender; drain. Layer half the mixture over crust. Layer with half the Parmesan, sausage and tomatoes. Sprinkle with 2 cups mozzarella. Repeat layers. Fold crust over to form an edge. , Bake at 400° for 20 minutes. Sprinkle with pepperoni and remaining mozzarella. Bake until crust is browned, 10-15 minutes longer. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 548 calories, Fat 34g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 1135mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 4g fiber), Protein 27g protein.

CHICAGO-STYLE DEEP-DISH PIZZA



Chicago-Style Deep-Dish Pizza image

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

3-1/2 cups all-purpose flour
1/4 cup cornmeal
1 package (1/4 ounce) quick-rise yeast
1-1/2 teaspoons sugar
1/2 teaspoon salt
1 cup water
1/3 cup olive oil
TOPPINGS:
6 cups shredded part-skim mozzarella cheese, divided
1 can (28 ounces) diced tomatoes, well drained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 teaspoon salt
1/4 teaspoon each garlic powder, dried oregano, dried basil and pepper
1 pound bulk Italian sausage, cooked and crumbled
48 slices pepperoni
1/2 pound sliced fresh mushrooms
1/4 cup grated Parmesan cheese

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



Chicago Style Deep-Dish Pizza image

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

1/2 lb mild Italian sausage
1 red bell peppers or 1 green bell pepper, cut into strips
1 thinly sliced onion
1 tablespoon olive oil
1 garlic clove, finely chopped
2 tablespoons pepperoni, thinly sliced and cut into strips
1 teaspoon basil
1 teaspoon oregano
1/4 teaspoon black pepper
1 (10 ounce) package refrigerated pizza dough
1/2 cup pizza sauce
2 tablespoons parmesan cheese
2 cups shredded mozzarella cheese

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

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Let rest at room temperature for 30 minutes. Step 3. Uncover and press dough into bottom and up sides of skillet. Arrange mozzarella slices over bottom of dough, overlapping if needed. Mix tomatoes, oil, oregano, salt, and garlic in a bowl; spoon over sliced mozzarella and top with smoked mozzarella. Step 4.
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CHICAGO-STYLE DEEP DISH PIZZA SAUSAGE - YOUTUBE
This pizza is The Special from Giordano's. Inside is sausage, mushrooms, green peppers & onions. It is actually from Kissimmee, not Chicago. Sausage Score Ar...
From youtube.com


CHICAGO-STYLE DEEP DISH PIZZA | RECIPE - RACHAEL RAY SHOW
Preheat oven to 425 °F. In a medium skillet over high heat, brown the sausage, crumbling it as it cooks, until it’s brown and all the liquid has been cooked out. Remove from heat and let cool. Butter a 14-inch springform pan with a thin layer of butter and set aside. Throw the cornmeal onto a work surface and, using a rolling pin, roll out ...
From rachaelrayshow.com


CHICAGO-STYLE DEEP-DISH PIZZA WITH SAUSAGE - COOK'S ILLUSTRATED
We had to discover the secrets to achieving the perfect crust—an airy, flaky inside, a lightly crisp outside, and a rich taste that could hold its own under any topping—before we could claim that our Chicago-style deep-dish pizza recipe was... 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy.
From cooksillustrated.com


CHICAGO STYLE ITALIAN SAUSAGE AND PEPPER DEEP DISH PIZZA
Remove from the heat and set aside. In a large saute pan, over medium heat, add the sausage and render for 4 to 6 minutes. Remove and drain on paper towels. Divide the dough in half and roll into a 14-inch circle, about 1/2-inch thick. Press the dough into 2 greased 12-inch deep-dish pizza pans. Sprinkle each pizza with 6 ounces of the grated ...
From cookingchanneltv.com


CHICAGO STYLE ITALIAN SAUSAGE PIZZA | HY-VEE
Preheat oven to 425 degrees. To assemble 2 pizzas, turn each dough out onto a lightly floured surface; roll into a 12-inch circle. Press each dough circle into the bottom and up the side of an ungreased 9-inch round springform baking pan; trim off any excess dough.
From hy-vee.com


CAST IRON DEEP DISH PIZZA RECIPE (CHICAGO-STYLE ... - A SPICY …
Preheat the oven to 425 degrees F and move one rack to the lowest position. Set a separate skillet over medium heat. Add the sausage and break it apart with a wooden spoon as it browns. Once cooked, turn off the heat and set aside. Make the pizza sauce: Set a medium saucepot over medium heat.
From aspicyperspective.com


HOW TO MAKE CHICAGO STYLE DEEP DISH PIZZA - A REAL CHICAGO …
Pizza Ingredients. 16-20 oz Mozzarella Cheese, Sliced Low Moisture, Part-Skim or Whole Milk; you will need enough cheese to cover the bottom of the pizza.; 12-16 oz Italian Sausage (optional) raw, mild or hot; some traditional deep dish restaurants use sausage without fennel, but either is good.; 30-40 slices Pepperoni, sliced (optional) If you're covering a whole pizza, …
From realdeepdish.com


CHICAGO STYLE DEEP DISH PIZZA - SEASONS AND SUPPERS
In a saucepan, heat a little olive oil. Add some diced onion (about 1/4 cup) and cook until softened. Add a couple of cloves of minced garlic. Add the tomatoes. Season with some dried oregano, basil , salt and pepper. Simmer on a …
From seasonsandsuppers.ca


CHICAGO STYLE “REAL DEEP DISH” SAUSAGE PIZZA RECIPE
Straight from Food.com comes this recipe for a “Real Deep Dish” pizza…and they mean deep! They advise that you have a 2” deep pizza pan for baking this bad boy, as well as a stone to place at the bottom of your oven to produce the added heat necessary to . Pizza,Pizza Oven,wood fired pizza,wood fired pizza oven,pizza recipe,pizza equipment,brick pizza …
From blog.pizzaovens.com


CHICAGO-STYLE DEEP DISH PIZZA - KING ARTHUR BAKING
Cover the bottom of the crust with the sliced mozzarella, fanning it into the crust. Add the sausage (or sautéed vegetables), then the tomato mixture. Sprinkle with the grated Parmesan, and drizzle with the olive oil. Bake the pizza for about 25 minutes, or until the filling is bubbly and the topping is golden brown.
From kingarthurbaking.com


CHICAGO STYLE DEEP DISH MEAT LOVER'S PIZZA - PIZZAWARE
Form the dough: Roll out a 28 oz. ball of pizza dough into an 18″ round and 3/8″ thick circle. Form into a deep-dish pizza pan, allowing the edges of the dough circle to droop. over the top cutting edge of the baking pan. (Important: Fill the dough shell with the ingredients before trimming the crust edge so that.
From pizzaware.com


CHICAGO STYLE DEEP DISH PIZZA RECIPE - DELICIOUS RECIPES
Directions. Fill the bowl of a stand mixer with water and the paddle attachment. Allow 10 minutes for the yeast to dissolve. Add the olive oil, cornmeal, sugar, salt, melted butter, and the majority of the flour. Knead until smooth and elastic, stopping to scrape down the edges as needed and adding more flour as needed.
From 50krecipes.com


HOW TO MAKE CHICAGO DEEP DISH PIZZA | RECIPE & TIPS
Crimp the edges of the dough around the edges of the pan to create a seal, just like a pie. With a knife, trim the edges of the dough at the top of the pan to remove the excess. Top with a 1/4 inch of your favorite pizza or tomato sauce. Pro tip: make sure the consistency of the sauce is not too thick, or it can burn.
From giordanos.com


CHICAGO DEEP-DISH SAUSAGE PIZZA - RECIPES | PAMPERED CHEF …
To assemble: Preheat oven to 500°F (260°C). Generously grease the 12-inch (30-cm) Cast Iron Skillet with softened butter. Gently press the shredded parmesan cheese at the bottom & sides. Lay your rolled dough on top and using your fingers, press the dough into the cast iron pan.
From pamperedchef.ca


CHICAGO-STYLE DEEP-DISH SAUSAGE PIZZA - MEDITERRANEAN RECIPES
Chicago-Style Deep-Dish Sausage Pizza might be just the Mediterranean recipe you are searching for. This recipe makes 20 servings with 181 calories, 7g of protein, and 11g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of salt, slim cut mozzarella cheese, onions, and a handful of other ...
From fooddiez.com


[HOMEMADE] CHICAGO DEEP DISH PIZZA : FOOD
It’s got a flakier crust, somewhere between pizza dough and pie crust. The sauce is the beat part of Chicago deep dish IMO tho, it’s very thick and chunky and fuckin awesome. It has a lot of mozzarella cheese and some do the toppings on the bottom, I prefer them nice and crispy on top of the pizza but that’s not the way the traditionally ...
From reddit.com


GINO’S CHICAGO DEEP DISH PIZZA RECIPE - ALEX BECKER MARKETING
A Real Chicago Deep Dish Pizza Recipe – The Deep Dish Holy Grail. Pizza Ingredients. 16-20 oz Mozzarella Cheese, Sliced Low Moisture, Part-Skim or Whole Milk; you will need enough cheese to cover the bottom of the pizza.; 12-16 oz Italian Sausage (optional) raw, mild or hot; some traditional deep dish restaurants use sausage without fennel, but either is …
From alexbecker.org


CHICAGO STYLE ITALIAN SAUSAGE AND PEPPER DEEP DISH PIZZA
Directions. Divide the dough in half. Roll each half into a 12-inch circle, about 1/2-inch thick. Press the dough into 2 greased 12-inch deep-dish pizza pans. Cover with a clean dish towel and let rise 30 minutes. Preheat the oven to 400 degrees F. In a large saute pan, over medium heat, add 2 tablespoons of the olive oil.
From cookingchanneltv.com


BAKED CHICAGO STYLE SAUSAGE PIZZA RECIPE | TRAEGER GRILLS
Recipes / Baked Chicago Style Sausage Pizza; Traeger Kitchen. Baked Chicago Style Sausage Pizza. 20. 40. Apple. This pizza is loaded with saucy flavor. Homemade dough, aromatic tomato sauce and cheesy layers of sausage all come together to create some deep-dish deliciousness. 4 Activating this element will cause content on the page to be updated.: …
From traeger.com


HOW TO MAKE A DEEP DISH PIZZA: THE MALNATI CHICAGO CLASSIC
Next, slices of mozzarella cheese (a little extra cheese on the Malnati Chicago Classic!) are placed directly on the dough. And now, the good stuff…we layer our exclusive blend of lean sausage on the pizza, completely covering the cheese. The pizza is then topped with vine-ripened tomato sauce, a little chunky and a little saucy, the perfect ...
From loumalnatis.com


BEST DEEP-DISH SAUSAGE PIZZA RECIPES | FOOD NETWORK CANADA
Let cool. (Makes 1 1/4 cups.) Step 5. Adjust an oven rack to the middle position and preheat the oven to 400ºF. Step 6. Heat the olive oil in a large skillet over medium-high heat. When hot, add the sweet Italian sausage and hot Italian sausage and cook until browned, breaking up the sausage into small pieces.
From foodnetwork.ca


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