The Real Chicago Deep Dish Pizza Dough Food

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THE REAL CHICAGO DEEP DISH PIZZA DOUGH



The Real Chicago Deep Dish Pizza Dough image

I have it on good authority that this is the real deep dish pizza dough that's used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest you use 6-in-1® tomatoes which are far superior to other brands. Classico® ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used in the dough by Chicago pizzerias.

Provided by owensjo

Categories     Bread     Pizza Dough and Crust Recipes

Time 6h25m

Yield 8

Number Of Ingredients 6

2 ¼ teaspoons active dry yeast
1 ½ teaspoons white sugar
1 ⅛ cups warm water - 110 to 115 degrees F (43 to 45 degrees C)
3 cups all-purpose flour
½ cup corn oil
1 ½ teaspoons kosher salt

Steps:

  • Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
  • Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
  • Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
  • Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.

Nutrition Facts : Calories 298.5 calories, Carbohydrate 37 g, Fat 14.3 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 361.5 mg, Sugar 0.9 g

TRUE CHICAGO-STYLE DEEP-DISH PIZZA



True Chicago-Style Deep-Dish Pizza image

Provided by Jeff Mauro, host of Sandwich King

Time 7h25m

Yield 8 slices

Number Of Ingredients 12

1 teaspoon granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
18 ounces all-purpose flour (about 3 1/2 cups)
2 teaspoons fine sea salt
1/8 teaspoon cream of tartar
1/2 cup plus 3 tablespoons corn oil, plus additional for oiling the bowl
1 tablespoon melted unsalted butter
12 ounces deli sliced part skim mozzarella
1 pound bulk Italian sausage
8 ounces thinly sliced pepperoni
One 28-ounce can whole San Marzano tomatoes, crushed by hand
Grated Parmesan, for topping and garnish

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!

THE REAL CHICAGO DEEP DISH PIZZA DOUGH



The Real Chicago Deep Dish Pizza Dough image

I have it on good authority that this is the real Deep Dish Pizza Dough that's used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) Using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest you use 6-in-1 tomatoes which are far superior to other tomato brands. Classico ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used by the pizzarias in Chicago.

Provided by owensjo

Categories     Low Cholesterol

Time 6h30m

Yield 1 10 or 12 inch pizza, 6-8 serving(s)

Number Of Ingredients 6

3 cups all-purpose flour
1 1/8 cups warm water (105 - 115 degrees)
1/2 cup corn oil
2 1/4 teaspoons yeast (1 packet)
1 1/2 teaspoons sugar
1 1/2 teaspoons kosher salt

Steps:

  • Add yeast to a mixture of water and sugar and let stand until foamy, about 5-10 minutes.
  • Add the rest of the ingredients and mix in stand mixer with paddle attachment for one minute, then knead with hook attachment for no more than two minutes. Dough will be a little sticky. If too sticky to handle, add a little more flour. If too dry, add a little water. Dough should be a little tacky but able to shape into a ball.
  • Put dough in a buttered bowl, turn dough buttered side up, cover with plastic wrap or a clean towel and let rise at room temperature for 6 hours.
  • Punch down, then cover and let gluten relax for 10-15 minutes.
  • Either roll out or press into and up sides of deep dish pizza pan or even a cast iron skillet. If you are making a 10-inch pizza, fit the dough into the pan at the thickness you like and trim off any excess.
  • Add cheese, toppings, and tomatoes (that you've flavored with garlic, basil, oregano, etc.).
  • Bake at 450 degrees for 30 minutes, depending on your oven.
  • You may want to prebake the crust, if you wish, for about 5-10 minutes.

DEEP DISH PIZZA RECIPE BY TASTY



Deep Dish Pizza Recipe by Tasty image

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

½ lb italian sausage
10 slices mozzarella cheese
½ cup freshly grated parmesan cheese
1 ¼ cups water, warm
2 ¼ teaspoons active dry yeast
2 teaspoons sugar
3 ¼ cups flour
¾ cup cornmeal
2 teaspoons salt
2 tablespoons butter, melted
1 tablespoon olive oil
2 tablespoons butter
1 onion, diced
1 teaspoon salt
1 teaspoon crushed red pepper
1 teaspoon dried oregano
2 cloves garlic, chopped
1 teaspoon sugar
30 oz crushed tomato with basil, 1 can

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

DEEP DISH PIZZA DOUGH



Deep Dish Pizza Dough image

The best pizza dough ever!!! This recipe orginated from the "Emeril Live" television show. I changed a couple of things but the recipe is incredible. Rises well...My boyfriend raves that it's better than any take out pizza :)

Provided by AmandaAOates

Categories     Breads

Time 2h30m

Yield 2 deep dish pizzas

Number Of Ingredients 7

1 1/2 cups water
1 package active dry yeast
1 teaspoon sugar
4 cups bread machine flour
1/2 cup olive oil, plus
2 teaspoons olive oil, to grease bowl
1 teaspoon salt

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!

Nutrition Facts : Calories 1263.6, Fat 60.6, SaturatedFat 8.4, Sodium 1173.2, Carbohydrate 156.1, Fiber 6.1, Sugar 2.6, Protein 22

CHICAGO-STYLE DEEP DISH PIZZAS



Chicago-style Deep Dish Pizzas image

Provided by Food Network

Categories     main-dish

Time 1h21m

Yield 2 (12-inch) deep dish pizzas

Number Of Ingredients 28

8 ounces mushrooms, wiped clean and thinly sliced
Chicago Style Deep Dish Pizza Dough, recipe follows
1 green bell pepper, cored and cut into thin rings
2 tablespoons olive oil
1 tablespoon chopped fresh garlic
1 yellow onion, cut into thin rings
1 cup thinly sliced black olives
2 teaspoons chopped fresh basil
1 pound crumbled hot Italian sausage
1 teaspoon chopped fresh oregano
1 cup grated Parmesan
1/4 teaspoon fennel seeds
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1 (28-ounce) can plum tomatoes, coarsely crushed
1 tablespoon dry red wine
1 teaspoon sugar
1 tablespoon extra-virgin olive oil
1 pound mozzarella cheese, sliced
8 ounces pepperoni, thinly sliced
1 1/2 cups warm water (about 110 degrees F)
1 (1/4-ounce) packages active dry yeast
1 teaspoon sugar
3 1/2 cups all-purpose flour
1/2 cup semolina flour
1/2 cup vegetable oil, plus 2 teaspoons to grease bowl
1 teaspoon salt

Steps:

  • While the dough is rising, make the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, and black and red peppers, and cook, stirring, for 30 seconds. Add the tomatoes, wine and sugar, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 30 minutes. Remove from the heat and let cool completely before using.
  • Preheat the oven to 475 degrees F.
  • Oil 2 seasoned 12-inch round deep-dish pizza pans with the extra-virgin olive oil. Press 1 piece of dough into each pan, pressing to the edge and stretching about 1 1/2 inches up the sides. Let rest for 5 minutes.
  • Layer the mozzarella cheese all over the bottom of the pies. Top each with half of the pepperoni, mushrooms, bell pepper rings, onions, black olives and sausage. Ladle the sauce evenly over each pizza and top with Parmesan.
  • Bake until the top is golden and the cheese is bubbly and the crust is golden brown, about 30 minutes. Remove from the oven, slice and serve hot.
  • In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
  • Add 1 1/2 cups of the flour, the semolina, 1/2 cup of the oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.
  • Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 2 teaspoons oil.
  • Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic 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 and use as directed.

THE REAL CHICAGO DEEP DISH PIZZA DOUGH



The Real Chicago Deep Dish Pizza Dough image

I have it on good authority that this is the real deep dish pizza dough that's used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest you use 6-in-1® tomatoes which are far superior to other brands. Classico® ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used in the dough by Chicago pizzerias.

Provided by owensjo

Categories     Pizza Dough and Crusts

Time 6h25m

Yield 8

Number Of Ingredients 6

2 ¼ teaspoons active dry yeast
1 ½ teaspoons white sugar
1 ⅛ cups warm water - 110 to 115 degrees F (43 to 45 degrees C)
3 cups all-purpose flour
½ cup corn oil
1 ½ teaspoons kosher salt

Steps:

  • Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
  • Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
  • Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
  • Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.

Nutrition Facts : Calories 298.5 calories, Carbohydrate 37 g, Fat 14.3 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 361.5 mg, Sugar 0.9 g

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  • Uno Pizzeria & Grill. Address. 29 E Ohio St, Chicago, IL 60611, USA. Phone +1 312-321-1000. First opened in 1943, Pizzeria Uno was Chicago's first deep-dish restaurant.
  • Lou Malnati’s Pizzeria. Lou Malnati worked at Pizzeria Uno before opening his eponymous restaurant in 1971. The Lincolnwood spot soon boomed into a franchise with more than 50 locations, most of which are scattered all around the Chicagoland area.
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  • Ricobene's. Address. 252 W 26th St, Chicago, IL 60616, USA. Phone +1 312-225-5555. If you’re in the mood for some deep-dish pizza, but not for a long wait, Ricobene’s is the place for you.
  • Gino's East. Address. 162 E Superior St, Chicago, IL 60611, USA. Phone +1 312-266-3337. Gino’s East has been making deep-dish pizza since 1966, and the Streeterville shop quickly became a favorite among locals.
  • Connie's Pizza. Address. 2373 S Archer Ave, Chicago, IL 60616, USA. Phone +1 312-326-3443. Connie’s opened in the Bridgeport neighborhood in 1963 and has been serving pizzas ever since.
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  • Bacino's of Lincoln Park. Address. 2204 N Lincoln Ave, Chicago, IL 60614, USA. Phone +1 773-472-7400. While it's easy to make any pizza vegetarian, most Chicago-style pizza restaurants specialize in pies filled with sausage, pepperoni, or some other type of meat, but not Bacino's.
  • The Art of Pizza. Address. 3033 N Ashland Ave, Chicago, IL 60657-3035, USA. Phone +1 773-327-5600. Every Chicagoan has their personal favorite pizza place, but The Art of Pizza can boast that a majority of Chicago Tribune readers voted its deep-dish pizza as the best in the city.


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Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam. Combine yeast mixture, flour, corn oil, and kosher...
From crecipe.com


CHICAGO STYLE PIZZA DOUGH RECIPE - ALL INFORMATION ABOUT ...
Chicago Style Deep-Dish Pizza Dough Recipe - Food.com top www.food.com. 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.
From therecipes.info


THE REAL CHICAGO DEEP DISH PIZZA DOUGH RECIPE - GENIUS ...
Mar 9, 2019 - I have it on good authority that this is the real Deep Dish Pizza Dough that's used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) Using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order.
From pinterest.nz


THE REAL CHICAGO DEEP DISH PIZZA DOUGH RECIPES
2020-08-21 · How to Make Deep Dish Pizza: Add flour, cornmeal, salt, honey and yeast to a bowl of a stand mixer fitted with a dough hook. Mix on low speed until incorporated. Add in water and 3 tbsp melted butter and mix on low until combined, 1-2 minutes. Increase the speed to medium and knead the dough ….
From tfrecipes.com


HOMEMADE CHICAGO DEEP DISH PIZZA : FOODPORN
Using a greased spatula, transfer the dough to the bowl, turning to coat the dough in oil; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.Make the Sauce: While dough rises, heat the butter in a medium saucepan over medium heat until melted.
From reddit.com


DEEP DISH PIZZA: WHAT IT IS + WHY PEOPLE LOVE CHICAGO ...
A Chicago pan pizza is very similar to a Detroit-style or Sicilian pizza, and unlike with deep dish or stuffed pizza, the cheese is layered on top of the pizza and the crust is notably breadier and slightly softer. Additionally, a pan pizza sauce is much smoother and will likely contain more ingredients than the tomato only sauce Lou Malnati’s Pizzeria uses. Unsurprisingly, pan pizza …
From pizzaneed.com


THE REAL CHICAGO DEEP DISH PIZZA DOUGH | RECIPE | DEEP ...
Nov 22, 2016 - I have it on good authority that this is the real Deep Dish Pizza Dough that's used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) Using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, to…
From pinterest.co.uk


THE REAL CHICAGO RECIPES ALL YOU NEED IS FOOD
Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours. Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.
From stevehacks.com


THE REAL CHICAGO DEEP DISH PIZZA DOUGH
The Real Chicago Deep Dish Pizza Dough. Posted By: Harriet Paisley 2019-06-01 The Real Chicago Deep Dish Pizza Dough Images inspiration for your daily life, this information helped you find best idea to create delecious food for your family , friends or just as a hobby . restaurant style indian chicken fried rice receta de empanadas fritas de queso rich and savory spaghetti …
From foodgram.netlify.app


THE REAL CHICAGO DEEP DISH PIZZA DOUGH | IFIHADAFOODBLOG
I have it on good authority that this is the real deep dish pizza dough that’s used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest you use 6-in-1® …
From ifihadafoodblog.wordpress.com


CHICAGO DEEP DISH PIZZA - FOOD WISHES - CHICAGO-STYLE ...
Learn how to make a Chicago Deep Dish Pizza! I love NY-style thin crust pizzas, but once in a while I also like to enjoy a sloppy slice of deep dish. So much...
From youtube.com


SIMPLY THE BEST CHICAGO DEEP DISH PIZZA
Chicago Deep Dish Pizza is classically baked in a well greased cast iron skillet. I don't have two 9" cast iron skillets in my house! If you don't have them too, then you can substitute two well greased 9" cake pans. Just watch the crust to be sure that it doesn't brown too quickly. If that happens, turn the oven down to 400 for the last 15 minutes of the cook time.
From danggoodcooking.com


REAL DEEP DISH - MAKING REAL CHICAGO DEEP DISH PIZZA …
HD Version - Here's a quick video I put together for RealDeepDish.com to show the basic method for mixing together Chicago Style Deep Dish Pizza Dough. *** Y...
From youtube.com


BUTTER CRUST PIZZA DOUGH RECIPES
Butter is a must for Chicago-style deep-dish pizza dough. Use it as the base for Vegetable Lovers' Deep-Dish Pizza, and the skillet variation for Skillet Pizza Diavola. Provided by Martha Stewart. Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes. Time 15m. Yield Makes enough for 1 pizza. Number Of Ingredients 6. Ingredients; 3/4 cup warm water …
From tfrecipes.com


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