Chicago Deep Dish Pizza Dough Recipes

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BOBBY FLAY'S CHICAGO DEEP-DISH PIZZA DOUGH; THROWDOWN RECIPE



Bobby Flay's Chicago Deep-Dish Pizza Dough; Throwdown Recipe image

This throwdown was with Lou Malnotti and can be found on foodnetwork.com. I didn't include his entire recipe as it would have appeared long and intimidating. This crust is more buttery than normal pizza dough and looked very authentic. Unusual assembly of toppings: the cheese goes UNDER the ingredients and the sauce goes on last.

Provided by Gianni 23

Categories     Breads

Time 1h40m

Yield 2 pies, 4-6 serving(s)

Number Of Ingredients 8

2 packages quick-rise dry yeast
2 cups warm water (90 degrees F)
1/4 cup vegetable oil
1/4 cup olive oil, plus more to oil the pans
1/2 cup yellow cornmeal
5 1/2 cups all-purpose flour
4 teaspoons kosher salt
4 tablespoons unsalted butter, slightly softened

Steps:

  • Dissolve the yeast and water in the bowl of a mixer fitted with the paddle attachment. Add the oils and mix for 30 seconds. Add the cornmeal, 3 cups of the flour and salt and
  • beat for 5 minutes. Switch to the dough hook and mix in the remaining 2 1/2 cups of flour and knead, using the dough hook for 2 minutes. Add the butter and knead until incorporated. The dough is a very moist dough so do not add more flour unless absolutely needed.
  • Place the dough in a large bowl lightly oiled with vegetable oil, cover with plastic wrap or clean kitchen towels and let rise in a warm place until doubled in size, about 45 minutes. Punch down the dough and allow to double in size again.
  • Preheat the oven to 450 degrees F. Place 2 pizza stones into the oven to preheat as well. Generously oil 2 (9 or 10-inch) deep dish pie pans with olive oil (about 2 tablespoons for each pan).
  • Divide the dough in half and press the dough out slightly on the counter top. Place the dough in the prepared pans and push out to cover the bottom and up the side of the pans. (If using the 9-inch pans, pinch a 2-inch ball off each dough to make a better fit.).
  • For assembly:.
  • Combine the cheese in a bowl. Place half of the cheese of the bottom of each pie crust. Divide the sausage filling over the cheese and then top with the remaining cheese, patting the cheese firmly down over the filling. Spoon some of the sauce over the top of the cheese to cover completely. Place the pans into the oven on the pizza stones and bake in the oven until golden brown, about 40 minutes. Remove from the oven and sprinkle the top with Parmesan. Let the pizza rest on a baking sheet for 5 minutes before slicing.

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.

CHICAGO DEEP-DISH PIZZA



Chicago Deep-Dish Pizza image

Home cooks will find deep-dish pizza, with its unique buttery cornmeal crust, more forgiving than its New York counterpart. No need to worry about having the hottest oven or too many toppings - just make sure your sauce is very thick and flavorful! I garnished mine with parsley and more Parmesan cheese.

Provided by Chef John

Categories     Main Dish Recipes     Pizza Recipes

Time 2h30m

Yield 10

Number Of Ingredients 16

1 ⅓ cups warm water
2 ¼ teaspoons active dry yeast
¼ cup olive oil
¼ cup melted butter
2 teaspoons white sugar
1 ½ teaspoons fine salt
½ cup cornmeal
3 ¾ cups all-purpose flour
2 teaspoons olive oil, or as needed, divided
4 cups pizza sauce, or to taste
4 ounces sliced provolone cheese
8 ounces fresh mozzarella cheese, cubed
1 pound spicy Italian sausage, casings removed
4 ounces shredded part-skim, low-moisture mozzarella cheese
2 ounces Parmigiano-Reggiano cheese
1 tablespoon olive oil

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.

Nutrition Facts : Calories 612.5 calories, Carbohydrate 52.6 g, Cholesterol 74.5 mg, Fat 32.4 g, Fiber 3.4 g, Protein 25.4 g, SaturatedFat 14.2 g, Sodium 1486.6 mg, Sugar 4.8 g

CHICAGO STYLE DEEP-DISH PIZZA DOUGH



Chicago Style Deep-Dish Pizza Dough image

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

1/4 ounce active dry yeast (2 1/4 tsps)
1 1/4 cups lukewarm water
1 teaspoon sugar
3 1/4 cups unbleached bread flour, plus more for dusting
1/2 cup medium-grind yellow cornmeal
1 teaspoon table salt or 1 1/2 teaspoons kosher salt
1/2 cup olive oil, plus
more olive oil, for oiling bowl and pan

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.

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!

CHICAGO-STYLE DEEP-DISH PIZZA



Chicago-Style Deep-Dish Pizza image

My husband and I tried to duplicate the deep-dish pizza recipe from a popular restaurant, and I think our Chicago-style deep-dish pizza turned out even better. The secret is baking it in a cast-iron skillet! -Lynn Hamilton, Naperville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 pizzas (8 slices each).

Number Of Ingredients 18

3-1/2 cups all-purpose flour
1/4 cup cornmeal
1 package (1/4 ounce) quick-rise yeast
1-1/2 teaspoons sugar
1/2 teaspoon salt
1 cup water
1/3 cup olive oil
TOPPINGS:
6 cups shredded part-skim mozzarella cheese, divided
1 can (28 ounces) diced tomatoes, well drained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 teaspoon salt
1/4 teaspoon each garlic powder, dried oregano, dried basil and pepper
1 pound bulk Italian sausage, cooked and crumbled
48 slices pepperoni
1/2 pound sliced fresh mushrooms
1/4 cup grated Parmesan cheese

Steps:

  • In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt. In a saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 30 minutes., Punch dough down; divide in half. Roll each portion into an 11-in. circle. Press dough onto the bottom and up the sides of two greased 10-in. cast-iron or other ovenproof skillets. Sprinkle each with 2 cups mozzarella cheese., In a large bowl, combine the tomatoes, tomato sauce, tomato paste and seasonings. Spoon 1-1/2 cups over each pizza. Layer each with half of the sausage, pepperoni and mushrooms; 1 cup mozzarella; and 2 tablespoons Parmesan cheese. , Cover and bake at 450° for 35 minutes. Uncover; bake until lightly browned, about 5 minutes longer.,

Nutrition Facts : Calories 407 calories, Fat 23g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 872mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.

CHICAGO DEEP DISH PIZZA



Chicago Deep Dish Pizza image

I developed a love for Chicago's deep-dish pizzas while attending college in the Windy City. This simple recipe relies on frozen bread dough, so I can indulge in the mouthwatering sensation without leaving home.-Nikki MacDonald, Sheboygan, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 slices.

Number Of Ingredients 12

1 loaf (1 pound) frozen bread dough, thawed
1 pound bulk Italian sausage
2 cups shredded part-skim mozzarella cheese
1/2 pound sliced fresh mushrooms
1 small onion, chopped
2 teaspoons olive oil
1 can (28 ounces) diced tomatoes, drained
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon fennel seed, crushed
1/4 teaspoon garlic powder
1/2 cup grated Parmesan cheese

Steps:

  • Press dough onto the bottom and up the sides of a greased 13x9-in. baking dish. In a large skillet, cook sausage over medium heat until no longer pink; drain. Sprinkle over dough. Top with mozzarella cheese., In a skillet, saute mushrooms and onion in oil until onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Spoon over mozzarella cheese. Sprinkle with Parmesan cheese. Bake at 350° for 25-35 minutes or until crust is golden brown.

Nutrition Facts : Calories 786 calories, Fat 38g fat (15g saturated fat), Cholesterol 97mg cholesterol, Sodium 2110mg sodium, Carbohydrate 75g carbohydrate (14g sugars, Fiber 8g fiber), Protein 42g protein.

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

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.

CHICAGO DEEP-DISH PIZZA



Chicago Deep-Dish Pizza image

Make and share this Chicago Deep-Dish Pizza recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 3h5m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 teaspoon sugar
2 1/4 teaspoons instant dry yeast (1 packet)
3 1/2 cups all-purpose flour, plus more for kneading the dough
1/2 cup fine cornmeal
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil, plus more for the bowl and pan
4 ounces provolone cheese, sliced
4 ounces mozzarella cheese, sliced
1 -1 1/2 cup marinara sauce
2 ounces pepperoni, sliced
1/2 cup grated grana padano or 1/2 cup parmigiano-reggiano cheese
1/2 teaspoon dried oregano

Steps:

  • Pour 1 cup plus 3 tablespoons warm (90-110 degree F) water into a bowl, then stir in the sugar and yeast.
  • Let sit until the yeast begins to bubble, about 5 minutes.
  • In an electric mixer fitted with the paddle attachment, mix the flour, cornmeal, and salt on low to combine.
  • Pour in the yeast mixture and the olive oil to combine while still mixing.
  • Once the dough comes together, switch to the dough hook, and knead on med-high speed to make a smooth dough, about 2-3 minutes.
  • Add a little more water or flour as needed to make a soft dough.
  • Put the dough in an oiled bowl, cover, and let rise until doubled in size, from 1 1/4 to 1 1/2 hours.
  • Preheat oven to 400°; punch down the dough, and press it into a 14 x 10 inch oiled baking pan or an oiled 12 inch cast iron skillet, gently pressing the dough up the sides to make a shell.
  • Fill the shell with an even layer of provolone and mozzarella, then spread the sauce to cover the cheese completely.
  • Top with the pepperoni, and sprinkle with the grated cheese and oregano.
  • Cover with foil, and bake 45 minutes.
  • Then uncover, and bake until the crust is deep golden brown and the pizza is bubbly, about 20 minutes.
  • Let sit about 5-10 minutes before cutting into wedges and serving.

Nutrition Facts : Calories 446.1, Fat 18.5, SaturatedFat 6.6, Cholesterol 29, Sodium 574.3, Carbohydrate 53.4, Fiber 3.2, Sugar 3.5, Protein 15.7

CHICAGO STYLE DEEP DISH PIZZA CRUST



Chicago Style Deep Dish Pizza Crust image

Make and share this Chicago Style Deep Dish Pizza Crust recipe from Food.com.

Provided by tranch

Categories     Yeast Breads

Yield 6 serving(s)

Number Of Ingredients 7

3 cups all-purpose flour
1/8 cup olive oil
2 large eggs, room temperature
2 tablespoons thyme
1 cup water
1 package fast rising yeast
2 teaspoons sugar

Steps:

  • Whisk together water, yeast and sugar in a bowl and set aside to proof for 10 minutes.
  • In a large bowl sift together flour and salt and sprinkle in thyme. Mix eggs into yeast mixture. Pour liquid into dry ingredients and mix until a soft sticky dough forms.
  • remove dough to a lightly floured surface and knead 5 minutes, until dough is no longer sticky.
  • Place in a well oiled bowl, turning to coat all sides, cover and allow to rise until doubled in bulk 2 - 3 hours.
  • Punch dough down and place into a well oiled 12" pizza pan.
  • using your hands, move dough around the bottom of the pan and 2/3 the way up the sides.
  • Set aside and let rise 10 minutes.
  • Brush crust lightly with olive oil and add toppings.

Nutrition Facts : Calories 300.8, Fat 6.8, SaturatedFat 1.2, Cholesterol 62, Sodium 26.9, Carbohydrate 49.8, Fiber 2.1, Sugar 1.6, Protein 9.1

HOMEMADE CHICAGO DEEP-DISH PIZZA



Homemade Chicago Deep-Dish Pizza image

Since I live near Chicago, I've managed to sample more than my share of deep-dish pizzas. This recipe lets you re-create the best of my town-right in your town! -Lynn Hamilton, Naperville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 23

2 to 2-1/2 cups all-purpose flour
1/4 cup cornmeal
1 package (1/4 ounce) quick-rise yeast
1-1/2 teaspoons sugar
1/2 teaspoon salt
1 cup water
1/3 cup olive oil
TOPPINGS:
1/2 pound sliced fresh mushrooms
4 teaspoons olive oil, divided
1 can (28 ounces) diced tomatoes, well drained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
2 to 3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon pepper
3 cups shredded part-skim mozzarella cheese, divided
1 pound bulk Italian sausage, cooked and crumbled
24 slices pepperoni, optional
1/2 cup grated Parmesan cheese
Thinly sliced fresh basil leaves, optional

Steps:

  • In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in warm place until doubled, about 30 minutes., In a large skillet, saute the mushrooms in 2 teaspoons oil until tender. In a large bowl, mix the tomatoes, tomato sauce, tomato paste, garlic and seasonings., Generously grease a 13x9-in. baking pan or dish with the remaining 2 teaspoons oil. Punch dough down. Roll out into a 15x11-in. rectangle. Transfer to prepared pan, pressing onto the bottom and halfway up the sides of pan. Sprinkle with 2 cups mozzarella cheese., Spoon half of the sauce over the cheese (save remaining sauce for another use or for dipping). Layer with the sausage, sauteed mushrooms and, if desired, pepperoni; top with the remaining mozzarella cheese and Parmesan cheese. , Cover and bake at 450° for 35 minutes. Uncover; bake about 5 minutes longer or until lightly browned. Sprinkle with basil if desired.

Nutrition Facts : Calories 370 calories, Fat 22g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 761mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.

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2018-04-02 This deep dish pizza recipe makes enough dough and sauce for two 9-inch pizzas. I baked one pizza in a 9-inch cast iron skillet and the other in a 9-inch cake pan. Both came out beautifully but just a little different. The cast …
From recipegirl.com


CHICAGO-STYLE DEEP-DISH PIZZA DOUGH - COOKSTR.COM
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2012-07-22 1 To make the dough by hand: Begin by making a sponge. In a large bowl, dissolve the yeast in ¼ cup of the warm water. Add the sugar and ¼ cup of the flour and stir with a wooden spoon or rubber spatula to combine. …
From cookstr.com


CHICAGO-STYLE DEEP DISH PIZZA - SALLY'S BAKING ADDICTION
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2014-12-31 Remove the pizzas from the oven and allow to cool in the pans placed on a wire rack for 10 minutes. After 10 minutes, slice, serve, and enjoy. Place any leftover pizza in an airtight container and refrigerate for up to 5 …
From sallysbakingaddiction.com


CHICAGO-STYLE PIZZA - WIKIPEDIA
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By the mid-1970s, two Chicago chains, Nancy's Pizza, founded by Rocco Palese, and Giordano's Pizzeria, operated by brothers Efren and Joseph Boglio, began experimenting with deep-dish pizza and created the stuffed pizza. …
From en.wikipedia.org


DEEP DISH PIZZA (AUTHENTIC CHICAGO STYLE!) | THE RECIPE …
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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 …
From therecipecritic.com


DEEP DISH CHICAGO STYLE PIZZA - DAMN DELICIOUS
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2018-05-21 Directions: Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside. Add …
From damndelicious.net


CHICAGO DEEP-DISH SAUSAGE PIZZA RECIPE - PILLSBURY.COM
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2020-04-13 Steps. Heat oven to 400°F. Spray 9-inch square pan with cooking spray. Heat 10-inch nonstick skillet over medium-high heat. Cook sausage and bell pepper in skillet 7 to 9 minutes, stirring frequently, until sausage is no …
From pillsbury.com


CHICAGO-STYLE DEEP DISH PIZZA | KING ARTHUR BAKING
Cover the bottom of the crust with the sliced mozzarella, fanning it into the crust. Add the sausage (or sautéed vegetables), then the tomato mixture. Sprinkle with the grated Parmesan, and drizzle with the olive oil. Bake the pizza for about 25 minutes, or until the filling is bubbly and the topping is golden brown.
From kingarthurbaking.com


CAST IRON DEEP DISH PIZZA RECIPE (CHICAGO-STYLE ... - A SPICY …
2021-11-17 Make the pizza sauce: Set a medium saucepot over medium heat. Add the butter, chopped onion, and garlic. Sauté for 3-4 minutes to soften. Then add in the crushed tomatoes, Italian seasoning, sugar, and salt. Simmer for 5 minutes. Next, spread the shredded cheese in an even layer over the bottom of the pizza crust.
From aspicyperspective.com


CHICAGO-STYLE DEEP-DISH PIZZA RECIPE • THE FRESH COOKY
2021-10-03 Brush the edges of dough with a little olive oil, optional. Spread 2 cups of mozzarella cheese into bottom of pizza in pan, then add desired toppings, sprinkle with Italian seasoning blend, next spoon on about 1 ¼ cups of pizza sauce spreading to cover the toppings. Sprinkle sauce with ¼ cup of parmesan cheese.
From thefreshcooky.com


CHICAGO-STYLE DEEP DISH PIZZA - DEL'S COOKING TWIST
2017-08-16 For the crust: In a small bowl, combine the active dry yeast, sugar, and lukewarm water together and let sit for one minute. In a large mixing bowl, combine the flour, cornmeal, and salt. Add the yeast mixture, melted butter and canola oil …
From delscookingtwist.com


THE BEST CHICAGO PIZZA RECIPE
2019-10-18 Instructions. In a saucepan melt the butter and fry onion over medium heat until translucent, then add the garlic, sugar, salt, pepper, cayenne. Cook for 1-2 minutes and add the tomatoes, basil and oregano, and let it simmer over medium heat for around 30 minutes. You want to reduce the sauce to around half its volume.
From thepizzaheaven.com


THE 4 KEYS TO MAKE PERFECT CHICAGO DEEP DISH PIZZA EVERY TIME
If made properly, deep dish or Chicago-style pizza can be life-changing. While this pie is controversial in the pizza world, here's what I have come to …
From youtube.com


HOW TO MAKE CHICAGO-STYLE DEEP-DISH PIZZA - PEQUOD'S PIZZA
1/3 cup olive oil. In a large bowl, combine 1 1/2 cups flour, the cornmeal, yeast, sugar, and salt. Heat the water and oil in a saucepan to 120 degrees Fahrenheit and add to the dry ingredients, beating until a moistened mass has formed. Add the remaining flour to form a stiff dough and place onto a floured surface.
From pequodspizza.com


CHICAGO DEEP-DISH PIZZA RECIPE | MYRECIPES
Punch dough down; cover and let rest 5 minutes. Roll dough into an 11 x 15–inch rectangle on a lightly floured surface. Place dough in a 13 x 9–inch baking dish coated with cooking spray; press dough up sides of dish. Spread 1 1/2 cups cheese evenly over dough. Arrange chopped sausage evenly over cheese. Step 4.
From myrecipes.com


CHICAGO DEEP-DISH PIZZA RECIPE - HOMEMADE PIZZA PRO
Butter the bottom and sides of a 12 by 2-inch or13- by 2-inch round deep-dish pizza pan or cast-iron pan. Dust your working surface with cornmeal. Transfer the dough to the working surface. Coat both sides of the dough with cornmeal. With a wood rolling pin, roll the dough into a …
From homemadepizzapro.com


THE RDD CHICAGO DEEP DISH PIZZA QUICK DOUGH RECIPE
2019-08-18 Get a mixing bowl. Empty the yeast and sugar into the bowl. Add lukewarm water – around 95° to 105° F. Try not to go over 115° F. Add oil. Drop salt (and any herbs or garlic powder or spices you might want to add) on top of the oil. Add the All Purpose flour. Mix until combined.
From realdeepdish.com


CHICAGO STYLE DEEP DISH PIZZA DOUGH | EMERILS.COM
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.
From emerils.com


CHICAGO DEEP DISH PIZZA DOUGH – CAIRNSPRING MILLS
Remove the dough from the mixing bowl and transfer to a floured countertop. Shape the dough into a ball and place into the prepared oiled bowl. Cover the bowl with a tea towel or plastic wrap and allow the dough rise at room temperature for 1.5-2 hours, or until doubled in size. Once doubled, divide into two equal pieces (about 450g). Allow the ...
From cairnspring.com


HOW TO MAKE CHICAGO DEEP DISH PIZZA | RECIPE & TIPS
Crimp the edges of the dough around the edges of the pan to create a seal, just like a pie. With a knife, trim the edges of the dough at the top of the pan to remove the excess. Top with a 1/4 inch of your favorite pizza or tomato sauce. Pro tip: make sure the consistency of the sauce is not too thick, or it can burn.
From giordanos.com


CHICAGO-STYLE DEEP DISH PIZZA RECIPE - HOME PIZZA WORKS
2020-04-12 After the crust has cooked for 10 minutes, take it out. Fan out 10-12 slices of mozzarella cheese along the bottom the the crust. Spread the cooked sausage evenly over the cheese, place a few slices of pepperoni (optional), then sprinkle diced bell pepper. Pour the Italian seasoning into the sauce and stir well.
From homepizzaworks.com


HOMEMADE CHICAGO STYLE DEEP DISH PIZZA – GRANDMA'S …
2022-07-03 Put some butter in a bowl, spread the batter, and then pour some butter on it. Cover with plastic wrap and ferment for one to two hours. Preheat the oven to 250°C, grease the bottom of the cake pan with oil spray, and sprinkle a little flour. Put the dough in the middle and press it …
From tastyrecipesfood.com


HOMEMADE CHICAGO STYLE DEEP DISH PIZZA – GRANDMA'S …
2022-02-04 Make the Dough: Whisk together the flour, cornmeal, salt, sugar, and yeast in a large bowl. Add water and melted butter and mix on low speed, using a dough hook, until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until the dough is glossy and smooth and pulls away from sides ...
From tastyrecipesfood.com


CHICAGO-STYLE DEEP DISH PIZZA WITH ITALIAN SAUSAGE RECIPE
2022-02-21 In the bowl of a stand mixer fitted with the paddle attachment on low speed, mix the flour, corn meal, salt, yeast and sugar until blended. Add 1/2 cup plus 2 tablespoons room temperature water and mix until combined. If the dough seems dry, add an additional tablespoon or two of water.
From simplyrecipes.com


THE REAL CHICAGO DEEP DISH PIZZA DOUGH RECIPE | ALLRECIPES
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.
From avize.aussievitamin.com


CHICAGO-STYLE SOURDOUGH DEEP DISH PIZZA CRUST - SHE'S ROOTED …
Directions: Mix water, starter, salt and flour the morning of, in a stand mixer. Place in a glass bowl and let it sit for 30 minutes. Stretch & fold 6 times. Let rest until it doubles in size. Oil 2 cast iron pans with 1-2 tbsps each. Take you dough out of the glass jar and split into 2 cast iron pans. Let your dough rise again, approximately 4 ...
From shesrootedhome.com


MY FAVORITE DEEP DISH PIZZA RECIPE | AMBITIOUS KITCHEN
2015-10-16 Instructions. First start by making the crust: In a large bowl of an electric mixer, mix flour, cornmeal, salt, yeast, olive oil, melted butter and water together with a wooden spoon. Once dough begins to form, place dough hook on mixer and …
From ambitiouskitchen.com


CHICAGO DEEP-DISH PIZZA - BROWN EYED BAKER
2021-06-07 Melt butter: In a medium saucepan over medium heat, melt the butter. Cook onion and seasoning: Once melted, add the onion, oregano, and salt; cook, stirring occasionally until liquid has evaporated and the onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
From browneyedbaker.com


A REAL CHICAGO DEEP DISH PIZZA RECIPE – THE DEEP DISH HOLY GRAIL
2022-06-10 Part One: MAKING THE DOUGH. In a mixing bowl, dissolve sugar and salt into the lukewarm water. Add yeast, oil, and a small amount of the flour. Mix until you have a thick batter, then add the rest of the flour and continue mixing until combined. Knead until the dough comes together into a smooth ball, then STOP.
From realdeepdish.com


HOW TO MAKE THE PERFECT CHICAGO-STYLE DEEP-DISH PIZZA - FOOD …
His Chicago-Style Deep-Dish Pizza is the perfect weekend project, as it does take a little time to come together. The homemade dough needs to rest for …
From foodnetwork.com


HOW TO REHEAT DEEP DISH PIZZA RECIPES ALL YOU NEED IS FOOD
Steps: In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt. In a saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened.
From tutdemy.com


CHICAGO DEEP DISH PIZZA RECIPE - SECRET COPYCAT RESTAURANT RECIPES
2013-06-08 Combine the flour, cornmeal, salt, sugar and yeast in the bowl of a stand mixer fitted with the dough hook on low speed. Mix until blended, about 1 minute. Add the water and melted butter. Continue mixing on low speed until fully incorporated, 1 - 2 minutes, scraping the sides and bottom of the bowl occasionally.
From secretcopycatrestaurantrecipes.com


DEEP DISH PIZZA - CHICAGO STYLE | CHEW OUT LOUD
2013-02-16 Add rest of sauce ingredients, except for salt/pepper. Bring sauce to simmer and cook until reduced to 2 1/2 cups, about 25-30 min. Season with salt and pepper to taste, and set aside. Heat oven to 425F with rack on lowes t position. Turn dough out onto large surface. Roll into 15×12 inch rectangle.
From chewoutloud.com


CHICAGO DEEP DISH PIZZA RECIPE — OONI USA
Cover the bowl and leave the dough to rise at room temperature for 2 hours, or until it’s doubled in size. In a pan over a medium heat, add a tablespoon of the olive oil. Sweat the onion with the bell pepper until softened, then add the sausage and sauté until cooked. Set aside. Fire up your Ooni pizza oven.
From ooni.com


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