COPYCAT GODFATHER'S CHICAGO-STYLE DEEP-DISH PIZZA
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
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
Provided by Food Network
Categories main-dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 8
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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