Instant Pot Deep Dish Pizza Food

SLOW-COOKER DEEP-DISH PIZZA

Steps:

• Preheat the slow cooker on high for 20 minutes. Spray the insert with nonstick cooking spray.
• On a clean surface, stretch, roll and form the dough into roughly the same shape as the slow cooker insert. The goal is a nice, thin crust. Place in the cooker and spread out if necessary. Cook on high, UNCOVERED, for 1 hour without toppings.
• Shingle the mozzarella slices over the dough and up the sides about 1 inch above the crust. Overlap each slice, moving in a clockwise circle until the perimeter is covered. Place 1 more slice to cover the empty spot in the middle, if necessary. Shingle a layer of pepperoni the same way you did the cheese. Follow with a small layer of the pizza sauce. Sprinkle with the Parmesan.
• Cook on high until the cheesy crust is dark and caramelized and the bottom is firm and brown, another hour. Carefully take out of the slow cooker using a spatula. Garnish with the basil and crushed red pepper.

INSTANT POT PIZZA RECIPE

Steps:

• Gather the ingredients.
• Place a trivet in the inner pot of the Instant Pot and add 1 cup of water.
• Spray a 7-inch baking pan with nonstick cooking spray.
• Unroll the pizza dough on a lightly floured surface; roll or stretch it gently until it is approximately 7 1/2 inches by about 15 inches. Place the baking pan upside-down on one end of the dough and use a sharp knife to cut around it. You will have enough left for a second pizza; roll the leftover dough up and refrigerate it for up to 3 days. Skip this step if you are using mini prebaked crusts.
• Fit the circle of dough in the pan and press a bit up the sides to form a crust.
• Spoon the pizza sauce over the dough.
• Top the pizza sauce with the shredded mozzarella cheese, then layer with pepperoni slices and some sliced ripe olives.
• Fold a 24-inch length of foil lengthwise into thirds. Place the folded foil on the countertop and place the pan in the center. Cover the pan tightly with another sheet of foil.
• Using the ends of the foil as handles, lower the pan into the Instant Pot.
• Secure the lid and turn the steam release knob to the sealing position. Choose the pressure cook or manual button (high pressure) and set the timer for 15 minutes.
• When the time is up, follow the manufacturer's instructions for a quick release. Remove the pan and discard the foil.
• Use a flexible spatula to remove the pizza to a cutting board. Cut the pizza into four wedges or smaller appetizer-sized pieces and serve with freshly grated Parmesan cheese and crushed red pepper flakes, if desired.

TRUE CHICAGO-STYLE DEEP-DISH PIZZA

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 RECIPE BY TASTY

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!

DEEP DISH PIZZA DOUGH

Steps:

• Combine water, yeast and sugar.
• Stir to mix and let stand until the mixture is frothy.
• Add half the flour and all of the oil and salt to the yeast mixture.
• Mix with hand until all flour is incorporated.
• Continue adding the rest of the flour until dough is still slightly sticky.
• Place dough on a a floured surface and knead until smooth but still tacky.
• Oil a large mixing bowl with the remaining two tsp oil.
• Place the dough in the bowl and turn to oil all sides.
• Cover with platic 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.
• Enjoy!

DEEP DISH PIZZA

Steps:

• In the bowl of your electric mixer- KitchenAid is perfect for this- dissolve the yeast in the water.
• Add the oils, cornmeal, and 3 cups of the flour.
• Beat for 10 minutes with the mixer.
• Add the dough hook and mix in the additional 2½ cups flour.
• Knead for several minutes with the machine.
• It is hard to do this by hand since the dough is very rich and moist.
• Pour out the dough on a plastic countertop and cover with a very large metal bowl.
• Allow to rise double in bulk.
• Punch down and allow to rise again.
• Punch down a second time and you are ready to make your pizza.
• Oil round cake pans or deep dish pizza pan.
• Put a bit of dough in each and push it out to the edges, using your fingers.
• Put in enough dough so that you can run the crust right up the side of the pan.
• Try to make it approximately 1/8" thick throughout the pan.
• The filling for 9 or 10 inch pan:.
• Place the cheese in tilelike layers on the bottom of the pie.
• Next put in the tomatoes and the basil, oregano, garlic and salt- reserve the Parmesan cheese for the top.
• Drizzle the olive oil over the top of the pie and bake.
• Additional variations: BEFORE you put on the Parmesan cheese and olive oil drizzle you might like to add any or all of the following:.
• Italian Sausage- hot or mild.
• Yellow Onions- peeled and sliced or diced.
• Pepperoni- sliced thin.
• Mushrooms- sliced.
• Green Sweet Bell Peppers- cored and sliced thin.
• Sliced Black Olives.
• Very Thinly Sliced Ham or Canadian Bacon.
• Put any or all of these on your pie and then top with the Parmesan and the olive oil.
• Bake the pie in 475º oven until the top is golden and gooey and the crust a light golden brown.
• This should take about 35-40 minutes.

CHICAGO DEEP-DISH PIZZA

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.

UPSIDE DOWN ONE PAN PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Heat 1 tablespoon of olive oil in a 12-inch (30 cm) cast-iron skillet over medium-high heat. Once the pan is hot, add the onion and cook until softened, about 4 minutes. Remove from the pan and set aside.
• Add the green pepper and cook until softened, about 5 minutes. Remove from the pan and set aside.
• Turn off the heat. Grease the pan with nonstick spray.
• Arrange the pepperoni in an even layer on the bottom of the pan. Top with the green peppers, onions, Parmesan, and mozzarella. Arrange the provolone slices over the shredded cheese in an even layer. Top with the pizza sauce and spread evenly.
• On a lightly floured surface, roll out the pizza dough to a 12-inch (30 cm) round. Gently lay the pizza dough over the pizza sauce, making sure the dough reaches to the edges all around. Brush the dough with the remaining tablespoon of olive oil.
• Bake for 25 minutes, until the dough is golden brown.
• Carefully remove the skillet from the oven. Place a large baking sheet on top, then quickly invert the pizza onto the pan.
• Return to the oven and bake for another 20 minutes, until the pepperoni begins to crisp.
• Slice into 8 wedges, then serve.
• Enjoy!

FAVORITE DEEP-DISH PIZZA

Steps:

• In a large bowl, combine wheat flour, 1 cup all-purpose flour, yeast, sugar and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form a soft dough. Press dough onto the bottom and up the sides of a greased 13x9-in. baking dish. , Top with pizza sauce. Place mozzarella slices over sauce. Sprinkle with shredded cheese, oregano and Italian seasoning. If desired, top with red onion and green pepper. Bake, uncovered, at 400° for 20-25 minutes or until golden brown. If desired, top with fresh oregano leaves and crushed red pepper flakes.

DEEP DISH PIZZA

Steps:

• For the dough: In a mixer with a dough hook attachment, blend 4 cups (1 quart) ice cold water, the salt, yeast, pepper and sugar and mix well; let rest for 10 minutes. Next, add the flour and oil and mix until smooth, 3 to 4 minutes. Oil a baking sheet. Portion the dough into two rounds and place on the baking sheet. Allow to rest and rise until doubling in size, about 1 hour.
• Working with one ball of dough at a time, spread the dough evenly, forming a crust about 13 inches in diameter. Transfer to a round pan and allow to rise for 30 minutes; repeat with the other dough ball.
• Preheat the oven to 300 degrees F.
• For the pizzas: After rising, "dock" each crust with your fingertip to form small pockets in the dough, 20 to 30 pockets on each. Pour about 2 ounces of sauce over each crust to cover the dough and fill the pockets. Bake for 20 minutes to form the crust and allow the sauce to dry into the dough.
• Raise the oven temperature to 450 degrees F.
• Evenly spread the remaining sauce to cover the cooked crusts, leaving a 1/2-inch border unsauced. Next, spread 2 ounces of cheese over the sauce on each pizza, followed by the toppings. Finish with a sprinkling of more cheese. Bake until the cheese is melted, 12 to 15 minutes.

DEEP DISH PIZZA DOUGH

Steps:

• Dissolve yeast and sugar in water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
• Mix 2 cups all-purpose flour, bread flour, corn oil, and salt together in a bowl; add yeast mixture and knead on a work surface using about 1/2 all-purpose flour until well mixed. Let dough rise in a warm area until doubled in size; about 2 hours.

DEEP-DISH PIZZA

Steps:

• In large mixing bowl, dissolve yeast in warm water.
• Add all-purpose flour and oil; beat until smooth.
• Add whole wheat flour, herbs, garlic powder and salt.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
• Place in a greased bowl; turn once to grease top.
• Cover and let rise in a warm place until doubled, about 45 minutes.
• Punch dough down; roll into a 14-inch circle.
• Transfer to a well-greased 10-inch ovenproof skillet, letting dough drape over the side.
• Combine the mozzerella, Swiss and cheddar cheeses; sprinkle 1 cup over dough.
• Set remaining cheese mixture aside.
• In large skillet, saute green peppers, onions and herbs in oil until tender.
• Spoon half of vegetables over cheese.
• Layer with half of the Parmesan cheese and tomatoes.
• Sprinkle with 2 cups of the reserved cheese mixture.
• Layer with the remaining vegetables, Parmesan cheese and tomatoes.
• Fold crust over filling toward center of skillet to form an edge.
• Bake at 400 degrees for 30 minutes.
• Sprinkle with pepperoni and remaining cheese mixture.
• Bake 5 minutes longer or until crust is golden brown.
• Let stand for 10 minutes before slicing.

REALLY DEEP DISH PIZZA

Steps:

• In a measuring cup or small bowl, dissolve sugar and yeast in water.
• Combine flour, parmesan and salt in a large bowl and make a well in the center.
• Pour yeast mixture and oil in well and stir into dry ingredients until dough forms; let rise 5 minutes.
• Preheat oven to 350°F.
• Heat olive oil over medium heat, add hamburger, onions and garlic, season with chili powder and sauté until onions are tender and meat is browned, about 10 minutes.
• Grease a 9x12-inch cake pan, and press dough into pan.
• Pour 1/2 of sauce onto dough, layer 1/2 of all remaining ingredients, top with remaining sauce, then layer on all remaining ingredients (the cake pan will be full at this point).
• Bake at 350°F for 20-25 minutes until the cheese is lightly browned.

INSTANT POT® PIZZA PASTA

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, sausage, onion, and anchovies to the Instant Pot® once hot. Cook and stir, breaking up sausage until browned, about 5 minutes. Mix in bell pepper, mushrooms, and olives; stir to combine. Cancel Saute function.
• Scatter pasta evenly on top of sausage mixture. Pour in red wine. Spread pasta sauce evenly on top of the pasta, but do not stir.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
• Sprinkle mozzarella cheese, garlic powder, Italian seasoning, salt, and pepper on top of the pasta. Stir to incorporate. Serve immediately.

DEEP DISH PIZZA POT PIE

Steps:

• In a 10-12 inch frying pan, set over medium high heat, crumble sausage with a spoon; cook, stirring until meat is no longer pink, about 10 minutes.
• Add garlic, fennel, oregano, chilies, pepper and tomatoes. Stir until mixture boils, about 5 minutes.
• Remove from heat and mix in Mozzarella, eggs, and 1/2 cup of the Parmesan cheese. Set aside to cool slightly, or, cool, cover and chill overnight.
• On a lightly floured board (or on layers of plastic wrap), roll half of the pie crust dough into an oval large enough to cover the bottom and sides of an 8x12 inch oval baking dish. Fit pastry into dish, with excess lapped over the rim.
• Spoon sausage mixture enenly into crust; cover with Prosciutto slices. Dot Ricotta over Prosciutto, then spread Ricotta and top with basil leaves.
• Roll remaining dough on a floured board until large enough to cover top of pie. Fit pastry over pie, seal edges, and flute. Pierce a few decorative holes in crust.
• Bake on lowest shelf of a 375* oven until edge of crust is browned. about 1 hour.
• About 10 minutes before pie is done, sprinkle top with remaining Parmesan cheese. Serve hot or at room temperature. Scoop out portions.
• Pie crust:.
• With a pastry blender of 2 knives, cut 2/3 cup solid vegetable shortening into 2 1/4 cups all-purpose flour until mixture resembles coarse bread crumbs. Sprinkle with 4-5 tablespoons cold water and stir with a fork until dough holds together. Pat into a ball.