Copycat Godfathers Pizza Sauce Food

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COPYCAT GODFATHER'S CHICAGO-STYLE DEEP-DISH PIZZA



Copycat Godfather's Chicago-Style Deep-Dish Pizza image

Chicago has great pizza and baseball. Bring the city's famous deep dish pie right to your table. A crispy crust, melted mozzarella and tangy tomato sauce is guaranteed to knock this one out of the park.

Provided by Guest Foodie

Time 2h

Yield 6

Number Of Ingredients 13

1 package (.25 ounce size) rapid-rise active yeast
1 cup warm water, between 105-115 degrees F
1 teaspoon sugar
1 teaspoon salt
2 1/2 cups flour
1/2 cup yellow cornmeal
1/4 cup olive oil
1 pound shredded mozzarella cheese
1 pound cooked Italian sausage, crumbled
1 can (28 ounce size) diced tomatoes, well drained
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 cup grated Parmesan cheese

Steps:

  • In the mixing bowl add the warm water, yeast and sugar, stir with a whisk. Add 2 cups of the flour, salt, cornmeal and olive oil. Use the paddle and mix on speed 2 for 2 minutes. Put on the dough hook and add the remaining flour. Knead on speed 2 until the dough clings to the hook, and then knead on speed 2 for 5 minutes longer. Place the dough in a greased bowl and cover. Let rise for 1 hour. With oiled fingers press the dough into a deep-dish pizza pan. Cover the dough with the mozzarella, and then top with the sausage. Place the tomatoes over the sausage. Top with the basil, oregano and Parmesan cheese. Bake in a 500 degrees F oven for 15 minutes. Reduce the heat to 350 degrees F and bake for 20 minutes, or until the crust is brown.

Nutrition Facts :

PAUL'S GODFATHER PIZZA



Paul's Godfather Pizza image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 3 to 4 servings

Number Of Ingredients 8

One 25-ounce ball high-gluten dough
8 ounces ricotta cheese
4 ounces rehydrated sun-dried tomatoes
8 ounces fresh Roma tomatoes, sliced
11 ounces grated mozzarella
1 ounce granulated garlic
1 ounce grated Pecorino-Romano
8 ounces pesto

Steps:

  • Preheat the oven to 500 degrees F.
  • Start by stretching out the dough to the desired size. Spread the ricotta cheese over the whole surface area of the stretched pizza dough. Next spread the rehydrated sun dried tomatoes liberally over the ricotta cheese. Then add the Roma tomatoes. Spread the mozzarella, sprinkle with the granulated garlic and hit it with the Pecorino Romano. Finally, add the pesto. Bake the pizza until the crust is golden brown, about 15 minutes.

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