TRUE CHICAGO-STYLE DEEP-DISH PIZZA
Provided by Jeff Mauro, host of Sandwich King
Time 7h25m
Yield 8 slices
Number Of Ingredients 12
Steps:
- Mix sugar, yeast and 11 ounces room temperature water (about 80 degrees) in a bowl and let bloom for 15 minutes. Combine flour, salt and cream of tartar in the bowl of a stand mixer. Once yeast has bloomed, add to dry ingredients along with corn oil. Gently combine with a rubber spatula until a rough ball is formed.
- Knead on low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl and proof until doubled in size, about 6 hours. Punch down and let dough settle for 15 more minutes.
- Position an oven rack in the middle of the oven and preheat to 450 degrees F.
- Coat bottom and sides of a 12-inch cake pan or traditional Chicago style pizza pan with melted butter. Using your hands, spread out about three-quarters of the dough across the bottom and up the sides of the pan (save the remainder for another use). Cover entire bottom in mozzarella, all the way up to the edge. Cover half with a thin, even layer of raw sausage. Cover the other half with the pepperoni. Top with a couple handfuls of crushed tomatoes. Spread out with hands to the edge. Sprinkle top evenly with grated Parm.
- Bake, rotating halfway through, until golden around the edge, about 25 minutes. Let rest for about 5 minutes, then either gently lift pizza out of pan or just cut your slice out of the pan like a pie!
DEEP-DISH PIZZA
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Make the dough: Combine the flour, cornmeal, salt, yeast, olive oil, melted butter, vegetable oil and warm water in the bowl of a stand mixer fitted with the dough hook. Mix on medium speed until the dough comes together and pulls away from the side of the bowl but still sticks to the bottom, about 3 minutes. Reduce the mixer speed to low and knead 5 minutes. Transfer the dough to a lightly oiled bowl and turn to coat. Tightly cover with plastic wrap and let rise in a warm place, 1 hour.
- Meanwhile, make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is slightly softened, about 1 minute. Add the tomato puree and 1 cup water. Stir in the oregano and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until slightly thickened, about 8 minutes.
- Preheat the oven to 425 degrees F. Generously brush two 9 1/2-inch round deep-dish pizza pans (or 9-inch cake pans) with about 3 tablespoons olive oil each. Divide the dough in half; press each half into the bottom of a pan. Let the dough rest, 15 minutes. Push the dough down and press it up the sides of the pans with your fingers. Layer the cheese on top of each crust and spread each with 1 1/2 cups sauce.
- Bake the pizzas until the crust is dark golden brown and the cheese is bubbling, 40 to 45 minutes (it will still be jiggly in the center). Sprinkle with parmesan (if using); let cool 15 minutes. Transfer to a cutting board and cut into wedges.
- You can freeze the baked pizza for up to a month. Let it cool, then tightly wrap in plastic and foil. To reheat, unwrap and bake at 325 degrees F until hot and bubbling, 50 to 60 minutes.
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.
DEEP DISH PIZZA RECIPE BY TASTY
Great news: You don't have to travel to Chicago to eat doughy, cheesy deep dish pizza because now, you can make it right in your kitchen. The most time-consuming part of this recipe is making the dough, but you can prepare it up to a month in advance and freeze it for later. Bake the dough in a deep dish pan covered with homemade tomato sauce, sausage, and cheese until it's golden-brown and bubbling.
Provided by Pierce Abernathy
Categories Dinner
Time 25m
Yield 8 servings
Number Of Ingredients 19
Steps:
- For the pizza sauce, melt the butter in a small saucepan and add the onion, salt, red pepper flakes, and oregano, and sauté until golden brown.
- Add the garlic, sugar, and crushed tomatoes, and simmer for roughly 20 minutes or until sauce thickens.
- For the dough, combine the active dry yeast, sugar, and warm water together and let sit for one minute.
- In a large mixing bowl, combine the flour, cornmeal, and salt.
- Add the yeast mixture and butter into the dry ingredients and stir until dough forms.
- Bring dough to floured surface and knead until dough forms into a ball.
- Move dough to large bowl drizzled with olive oil. Coat dough in oil and cover. Let rest for 1 hour.
- Remove dough and bring onto floured surface.
- Cut dough in half and begin working dough out, ensuring that it is at least 2 inches (5 cm) wider than your deep dish pan.
- Double wrap the remaining dough with plastic wrap and place in a resealable freezer bag. Freeze for up to a month.
- Preheat your oven to 425°F (215°C).
- Bring your dough into your oiled and floured deep dish pan.
- Using your hands press dough into sides of your dish making it as even as possible.
- Lay slices of mozzarella across the dough, covering the entire bottom.
- Add pieces of uncased italian sausage on top of the mozzarella and top with tomato sauce.
- Bake for 20-25 minutes or until crust starts to lightly brown and the cheese is melted.
- Garnish with parmesan, cut and serve.
- Enjoy!
Nutrition Facts : Calories 624 calories, Carbohydrate 64 grams, Fat 28 grams, Fiber 4 grams, Protein 28 grams, Sugar 8 grams
NEW YORK-STYLE PIZZA CRUST
Make and share this New York-Style Pizza Crust recipe from Food.com.
Provided by RecipeNut
Categories Yeast Breads
Time 1h
Yield 1 twelve inch crust
Number Of Ingredients 6
Steps:
- Combine water and sugar in small bowl; stir to dissolve sugar.
- Sprinkle yeast on top; stir to combine.
- Let stand 5 to 10 minutes or until foamy.
- Combine flour and salt in medium bowl.
- Stir in yeast mixture.
- Mix until mixture forms soft dough.
- Remove dough to lightly floured surface.
- Knead 5 minutes or until dough is smooth and elastic, adding additional flour, 1 tablespoon at a time, as needed.
- Place dough in medium bowl coated with nonstick cooking spray.
- Turn dough in bowl so top is coated with cooking spray; cover with towel or plastic wrap.
- Let rise in warm place 30 minutes or until doubled in bulk.
- Punch dough down; place on lightly floured surface and knead about 2 minutes or until smooth.
- Pat dough into flat disc about 7 inches in diameter.
- Let rest 2 to 3 minutes.
- Pat and gently stretch dough from edges until dough seems to not stretch anymore.
- Let rest 2 to 3 minutes.
- Continue patting and stretching until dough is 12 to 14 inches in diameter.
- Spray 12- to 14-inch pizza pan with nonstick spray; sprinkle with commeal, if desired.
- Press dough into pan.
- Preheat oven to 5OOF.
- Follow directions for individual recipes, baking pizza on bottom rack of oven.
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Ratings 9Category PizzaCuisine ItalianTotal Time 2 hrs
- In mixing bowl, combine yeast and warm water. Mix and then let sit for 10 minutes until foamy. (You want water temperature to be between 105°F and 110°F to activate the yeast)
- While dough is rising, heat olive oil in medium saucepan over medium heat. Add onion and cook until translucent, about 4-5 minutes. Add garlic, oregano and crushed red pepper flakes and cook for another minute. Add tomato sauce, tomato paste and basil and bring to boil. Reduce to simmer and cook for about 35-40 minutes, until the sauce is slightly reduced and thick. Season with salt if needed.
- Preheat oven to 425°F. With about 10 minutes left before dough is ready, in medium skillet, heat oil over medium heat. Add sausage and break up with wooden spoon. Add green bell pepper and cook until sausage is browned and pepper is starting to brown. Set aside.
EASY DEEP DISH PIZZA RECIPE - THIRTYSOMETHINGSUPERMOM
From thirtysomethingsupermom.com
Estimated Reading Time 7 mins
- In a stand mixer add the warm water and yeast. Let the two sit for a couple of minutes to activate yeast. Add in half of the flour and mix. Add the cornmeal, sugar, salt, half of the oil and butter.
- Finish adding in the rest of the flour slowly. Add a little bit more water if the dough seems too dry or a little more flour to thicken it if it looks too moist.
- Remove dough from mixer and place in bowl. Cover with towel and let rise for about an hour and a half.
- Once dough has risen, place it in a spring form pan and press it into the bottom and sides leaving a overhang for crust on the sides but not more than a half of an inch. The dough will rise and form a crust as it bakes.
CHICAGO STYLE DEEP DISH PIZZA - SUGAR SALT MAGIC
From sugarsaltmagic.com
5/5 (2)Category Dinner, LunchCuisine AmericanTotal Time 4 hrs 35 mins
- Place the flour, polenta, salt, sugar and yeast into the bowl of a stand mixer and mix together thoroughly. Add the water and butter then, using a dough hook, turn the mixer on medium to knead to dough for around 5 minutes. It should become mostly smooth (except for the polenta) and elastic.
- Rub a bowl with some oil. Place the dough in the oiled bowl, cover with plastic wrap and place somewhere warm to rise for 1 ½ to 2 hours or until doubled in size.
- For the sauce: Heat half of the olive oil in a saucepan. Add the onion, chilli flakes and oregano. Fry on low heat until the onions are translucent. Add the garlic and fry for another minute. Add the tomatoes, sugar and pepper, then salt to taste. Simmer for around 10-15 minutes until the sauce is very thick and most of the liquid has evaporated.
- Once the dough has risen, place it on a lightly floured surface. Roll it out to a large 30 x 40 cm rectangle (12x15 inches). Using an offset spatula, spread the room temperature butter evenly over the sheet of dough. Now, starting from one of the short sides, roll the dough up into a log. Roll it very gently to flatten it out a little. This will turn the log shape into a long 10cm wide flat piece of dough. Cut it in half to make 2 shorter lengths (you should now be able to see the layers where you have cut it). Fold each half into thirds (like folding a letter – fold one side in, then the other side over the top). Seal the open ends by pressing them with your fingers. Place both rolls into a greased bowl and place in the fridge to rise for an hour or overnight if you wish. This is also the point that you can freeze one piece of the dough if you want to save it for next time.
THE BEST DEEP-DISH PIZZA SPOTS IN NYC - TIME OUT NEW YORK
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Author Marion BernsteinPublished 2016-08-23Estimated Reading Time 5 mins
- Emmett’s. Soho. price 2 of 4. Scores of hungry New Yorkers and homesick Chicagoans have been flocking to this neighborhood pizzeria since North Shore native Emmett Burke first opened its doors in 2013, and for good reason: The Chicago-style deep-dish pies are heart-slowingly authentic.
- Archie’s Bar & Pizza. Bushwick. price 2 of 4. Bushwick’s late-night pizza bar dishes out fluffy, inch-thick rounds of the Greek variety (think Chicago-style light).
- Emmy Squared. Williamsburg. price 2 of 4. This Detroit-style spin-off of Clinton Hill’s divine wood-fired darling Emily is good enough to convert any folding-slice disciple.
- Prince Street Pizza. Nolita. price 1 of 4. Well-cemented as a Gotham paragon, Prince Street Pizza slings line-worthy Neapolitan and Sicilian slices of equal quality.
- L&B Spumoni Gardens. Gravesend. price 2 of 4. Brooklyn’s beloved Bensonhurst stalwart has been dishing out doughy, Sicilian squares since 1939.
- New Park Pizza. Queens. price 1 of 4. New Park Pizza’s brick-oven baked Sicilian slice is proof that good things come to those who wait. An extra turn around the hearth ensures a crispy golden-brown crust kissed by bubbling blisters of melted mozzarella and hot, velvety swabs of tangy-sweet tomato sauce.
THE 11 BEST PLACES FOR DEEP DISH PIZZA IN LOS ANGELES
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- Masa of Echo Park Bakery & Cafe. 8.0. 1800 W Sunset Blvd (at Lemoyne St), Los Angeles, CA. Pizza Place · East LA · 133 tips and reviews. Ashle Quitadamo: Great deep dish.
- Hollywood Pies. 7.2. 6116 1/2 W Pico Blvd, Los Angeles, CA. Pizza Place · PICO · 20 tips and reviews. Bill Vergos: Best Chicago style deep dish in all of LA.
- Blackbird Pizza Shop. 7.3. 7459 Melrose Ave, Los Angeles, CA. Pizza Place · Mid-City West · 4 tips and reviews. AMW: Solid deep dish pizza in West Hollywood!
- Dough Box. 8.4. 2734 N Eastern Ave, Los Angeles, CA. Pizza Place · El Sereno · 3 tips and reviews. Thirsty James: Call your order in cuz it's a 1/2hr-45mins for the best deep dish, the Figueroa is spicy!
- Joe's Pizza - Hollywood Blvd. 8.8. 6504 Hollywood Blvd (at Wilcox Ave), Los Angeles, CA. Pizza Place · Central Hollywood · 43 tips and reviews. Azalias Ndagije: Never had deep dish before super glad I got from here :)
- BJ's Restaurant & Brewhouse. 7.3. 6000 Sepulveda Blvd Ste 1111, Culver City, CA. American Restaurant · Fox Hills · 86 tips and reviews. Spider_Dude: Try the deep dish pizzas!!!
- Fresh Brothers Hollywood. 7.7. 1923 N. Bronson Ave, California. Pizza Place · 10 tips and reviews. Calvin Lee: Love the deep dish "Da Works" Blake Meier: The meatball sliders are divine I don't understand how they get the cheese to melt that way.
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- Fresh Brothers. 7.0. 4722 1/2 Admiralty Way, Marina del Rey, CA. Pizza Place · 32 tips and reviews. Rob Rosen: Deep Dish- Beef & Mushroom is bomb.com! Derek Rogerson: Deep dish personal, da works!
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