Chicago Deep Dish Pizza Recipe Recipe For Stuffed

facebook share image   twitter share image   pinterest share image   E-Mail share image

GIORDANO'S FAMOUS STUFFED DEEP DISH PIZZA



Giordano's Famous Stuffed Deep Dish Pizza image

Chicago-style deep dish pizza had already been popular for 31 years when Giordano's arrived in town in 1974. Italian immigrants Efren and Joseph Boglio adapted their mother's Italian Easter Pie and created a deep dish pizza with lots of melted mozzarella baked between two layers of flakey dough. Through decades of hard work, the brothers made Mama Giordano's secret recipe a Chicago favorite, and Giordano's restaurants multiplied to over 70 stores in Illinois and around the U.S. To make a home version you'll need to plan ahead a little bit. The dough must rise for 1 to 2 days in your refrigerator to make the best clone of the tender, flakey crust.

Provided by Todd Wilbur

Time P1DT1h15m

Number Of Ingredients 26

¾ cup water (room temperature)
1/2 teaspoon active dry yeast
1 tablespoon granulated sugar
16 ounces (3 cups) all-purpose flour
¾ teaspoon salt
1/3 cup vegetable oil
6 tablespoons margarine, softened
28- ounce can whole peeled tomatoes
½ cup canned petite diced tomatoes
2 tablespoons vegetable oil
1 teaspoon garlic powder
1 teaspoon dry basil
¾ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon fresh basil
24 ounces (about 6 cups) freshly shredded mozzarella cheese (room temperature)
1 tablespoon margarine, softened (for greasing the pan)
1 tablespoon grated Romano cheese
1 tablespoon grated Parmesan cheese
Italian sausage, cooked
Pepperoni
Onions
Mushrooms
Green peppers
A pizza stone
A 10-inch deep dish pizza pan

Steps:

  • Make the dough for the pizza one to two days before you plan to build the pizza. You can make the dough in a standing mixer or stir it by hand. Start by dissolving the yeast and sugar in the water in a small bowl.
  • Combine the flour and salt in a large bowl. Add the oil, margarine and yeast solution, then mix well until the dough forms a ball. Don't knead the dough too much. Place the dough into a covered container and store it in your refrigerator for 1 to 2 days.
  • Make the sauce by dumping the canned tomatoes into a medium saucepan and cook over medium heat until simmering for 5 minutes, then use a potato masher to smash the tomatoes into smaller bits. The sauce should still be a little chunky. Add the remaining sauce ingredients, except the basil, and cook for 10 more minutes, stirring occasionally. Add the fresh basil and cook for another 5 minutes. Cover and cool. You can make this sauce when you make the dough and keep it stored in your refrigerator until pizza time.
  • A couple hours before you plan to make the pizza, take the dough out of the refrigerator and let it warm up to room temperature. When you are ready to make the pizza, place a pizza stone into your oven and preheat the oven to 425 degrees F.
  • Slice off one-third of the dough and set it aside, then roll the larger portion of dough into a circle that is 16 inches across. Place this dough into a 10-inch deep dish pizza pan or cake pan with a 2-inch high edge that has been rubbed with 1 tablespoon of softened margarine. Arrange a single layer of each of the fillings you choose onto the dough. Fill the dough with the cheese and use your hands to make it even all the way around.
  • Roll the smaller portion of dough out to a 12-inch circle. The dough should be thinner than the bottom dough. Place this dough onto the pizza and press it down onto the cheese in the corner all the way around. Press the edges of the two doughs together then use a knife to trim the dough even with the top of the pan. Slice a few holes in the center of the dough so that it doesn't puff up as it bakes.
  • Use a spoon to spread about 1¼ cups of the sauce over the dough. Spread the sauce to the edge of the dough. At the restaurant, to indicate what's inside the pizza, they'll add one piece of each of the fillings onto the top of the pizza, in the middle. That's handy when lots of pizzas are in the oven and they all look the same.
  • Bake the pizza for 35 to 40 minutes until it begins to brown on top. Spin the pizza around about halfway through the baking so that it browns evenly.
  • Combine the Romano and Parmesan cheeses in a small bowl. When you take the pizza out of the oven sprinkle it with the cheese blend.
  • Run a flexible spatula around the edge of the pizza to make sure it's loose, then get the spatula under the pizza while holding the pan (using a mitt) with the other hand and scoop the pizza out onto a pizza pan or cutting board for slicing. Slice the pizza 3 times through the middle with a large sharp knife, making 6 slices.

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 STUFFED PIZZA



Chicago Style Stuffed Pizza image

For this tasty Chicago-style stuffed pizza, a deep-dish pizza is stuffed with cheese, sausage, pepperoni, onions and green pepper. It's excellent!

Provided by Mark

Categories     Main Dish Recipes     Pizza Recipes

Time 1h50m

Yield 5

Number Of Ingredients 17

2 teaspoons white sugar
1 cup warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
3 cups unbleached all-purpose flour, divided
½ cup warm water (110 degrees F/45 degrees C)
½ cup yellow cornmeal
1 ½ teaspoons salt
2 tablespoons olive oil
¼ pound spicy Italian sausage - browned, drained and crumbled
9 ounces shredded mozzarella cheese
¼ cup grated Parmesan cheese
⅓ cup diced pepperoni
¼ cup chopped onion
⅛ cup chopped green bell pepper
1 teaspoon dried oregano
3 cloves garlic, sliced
½ cup tomato sauce

Steps:

  • To Make Dough: In a small bowl, dissolve sugar in 1 cup warm water; in a separate small bowl combine the yeast, 1/2 cup flour, and 1/2 cup warm water. Mix together and let rest in bowl for about 20 minutes, until foamy.
  • Meanwhile, in a medium bowl mix together remaining 2 1/2 cups flour with cornmeal and salt; remove half of this mixture from bowl and stir 1 cup sugar water into bowl. When well mixed, return second half of flour/cornmeal mixture to bowl and mix all together; then stir in yeast mixture. Knead dough on a lightly floured surface until smooth and elastic, about 8 to 12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise until doubled in volume.
  • Preheat oven to 450 degrees F (230 degrees C). To Make Stuffing: In a large bowl combine the sausage, mozzarella cheese, Parmesan cheese, pepperoni, onion, bell pepper, oregano and garlic. Mix well.
  • Press half of the dough in the bottom and up the sides of a lightly greased deep dish pan. Bake crust in preheated oven for 4 minutes, then add the stuffing mixture to the bottom crust and cover with top crust; seal edges together with fingers, and trim excess. Slit top crust to allow steam to vent during baking; top with tomato sauce.
  • Bake on lower rack at 450 degrees F (230 degrees C) for 45 minutes, or until crust is golden brown. Remove from oven and allow to cool for 5 minutes, then cut and serve.

Nutrition Facts : Calories 702.9 calories, Carbohydrate 75.8 g, Cholesterol 70.2 mg, Fat 30 g, Fiber 3.4 g, Protein 30.5 g, SaturatedFat 11.8 g, Sodium 1646.2 mg, Sugar 5 g

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.

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 STUFFED SPINACH PIZZA



Chicago-Style Stuffed Spinach Pizza image

This is my favorite pizza. It's a little work but, to me, it's worth every minute. Another recipe that I clipped years ago from the Chicago Trib. The prep time includes the dough rising time, though it may be less if you're using quick-rise yeast, which works fine with this recipe.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 2h1m

Yield 6 serving(s)

Number Of Ingredients 22

2 packages active dry yeast
1 tablespoon sugar
2 cups warm water
1/3 cup vegetable oil
4 -6 cups flour
2 tablespoons olive oil
1 clove garlic, minced
1 (28 ounce) can crushed tomatoes in puree
2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 (10 ounce) packages frozen chopped spinach, thawed and well drained (squeeze water out with your hands)
2 1/2 cups shredded mozzarella cheese
8 ounces fresh mushrooms, sliced (optional)
1/2 cup freshly grated parmesan cheese
1/2 cup freshly grated romano cheese
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Crust: dissolve yeast and sugar in water in a large bowl; let stand until bubbly; stir in oil then stir in 4 cups of the flour until smooth; add additional flour as needed to form a stiff dough.
  • Lightly flour the work surface; knead dough until smooth and elastic, about 7 to 10 minutes; put into a greased bowl; turn to coat top then let rise, covered, in a warm place until doubled, about 1 hour.
  • Sauce: heat oil in a large saucepan over medium-high heat; add garlic, cook 2 minutes; stir in tomatoes, oregano, basil, salt and pepper; simmer until very thick, about 30 minutes or so.
  • Filling: mix spinach, mozzarella, mushrooms, parmesan, romano, garlic, olive oil, basil, salt and pepper in a large bowl.
  • Heat oven to 450°.
  • Punch down dough; let rest 10 minutes.
  • Lightly oil a 12-inch pizza pan that is at least 2" deep.
  • Roll two-thirds of dough into a 16-inch circle; let sides overhang the pan.
  • Put the spinach mixture into center of dough; smooth evenly over the surface.
  • Roll the remaining dough on a lightly floured surface to a 12-inch circle; place over the spinach filling then pinch the edges together and cut excess dough at the edges so that the bottom dough is level with the top crust.
  • Pour sauce over the dough to cover.
  • Bake until crust is golden, 20-40 minutes.
  • Let stand 10 minutes before slicing into wedges for serving.
  • Ice cold beer or root beer is great with this pizza.

Nutrition Facts : Calories 797, Fat 38, SaturatedFat 11.9, Cholesterol 51.6, Sodium 984.8, Carbohydrate 84.9, Fiber 9.9, Sugar 3.9, Protein 32.9

PERFECT CHICAGO-STYLE DEEP DISH PIZZA



PERFECT Chicago-Style Deep Dish Pizza image

This is an excellent Chicago Deep Dish pizza recipe. It uses a cold-fermentation method, rather than letting the dough rise at room temperature, so you need to prepare the dough at least 1 day in advance. It can stay in the fridge for up to 3 days, or it can be frozen after 1 day and kept for months.

Provided by AZFoodie

Categories     Low Cholesterol

Time P1DT25m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 7

3 1/2 cups all-purpose flour
1 1/2 cups water
1/2 cup yellow cornmeal
1/2 cup canola oil
1 teaspoon sugar
1 teaspoon salt
2 1/4 teaspoons active dry yeast (1 standard packet)

Steps:

  • 24 Hours Prior to Baking: In a mixing bowl, add the water, sugar, yeast, flour, cornmeal, and salt.
  • Mix on low speed for a few minutes until the dough comes together, then slowly add the oil. Continue to mix dough for 7 more minutes.
  • The dough should be somewhat moist and smooth, but not sticky. Form the dough into a ball and place into a bowl twice the size of the ball. Cover tightly with plastic wrap and then put a dish towel over it and place in the refrigerator for 24hrs.
  • Remove the bowl from the refrigerator about one hour prior to making the pizza. Set the bottom oven rack to its lowest position and preheat the oven to 450° F for at least 30 minutes prior to baking.
  • After letting the dough rest for one hour, coat the bottom of a well seasoned 15" × 2" deep cast iron skillet with a light layer of canola/vegetable oil (do not use olive oil).
  • Place the dough ball in the center of the pan and press it out until it covers the entire bottom. Then, using you fingers, work the dough up the sides of the pan about 1 1/2 inches.
  • The top of the edges should be pinched up against the side of the pan. If the dough resists holding shape, cover with a towel and allow to rest for 15-20 minutes before trying again.
  • Using sliced mozzarella (NOT fresh, only low-moisture), or a blend of sliced mozzarella and provolone, cover the bottom of the dough with cheese.
  • Add your desired toppings (Italian sausage is very popular). If you are going to use pepperonis, it is recommended to chop them into 1/4's before layering them in the pizza.
  • Top with 1 LARGE can of crushed tomatoes, no seasoning added. Use your hands if necessary to spread out the tomatoes. **Note that 6 IN 1 brand tomatoes are very fresh tasting, as are Bianco DiNapoli if you can find then at a store near you**.
  • Finish topping with Italian herbs/seasonings (chopped fresh basil and dried oregano flakes are favorites) and finally with freshly grated parmesan cheese.
  • Place the pan in the center of the bottom oven rack and bake for 20 to 25 minutes, turning once half way through, until the crust is golden brown.
  • Remove the pizza from the oven and allow to cool for about 3 minutes.
  • Remove the pizza from the baking pan and place on a cutting board or serving pan. Slice and serve.

Nutrition Facts : Calories 352.8, Fat 14.5, SaturatedFat 1.1, Sodium 296.4, Carbohydrate 48.6, Fiber 2.3, Sugar 0.7, Protein 6.7

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-STYLE STUFFED PIZZA



Chicago-Style Stuffed Pizza image

I rate this hearty double-crust pizza as excellent. Favorite fillings are tucked inside, and tasty tomato sauce tops the pie. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 slices.

Number Of Ingredients 16

1 teaspoon active dry yeast
1 cup warm water (110° to 115°)
2 teaspoons sugar
2 tablespoons canola oil
1-1/2 teaspoons salt
2-1/2 to 3 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 pound bulk Italian sausage
1 small green pepper, diced
1 small onion, diced
3 garlic cloves, peeled and sliced
2 cups shredded part-skim mozzarella cheese
1/3 cup chopped pepperoni
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano
1/4 cup tomato sauce

Steps:

  • In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add oil and salt. Add 1-1/2 cups flour and cornmeal; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 4-5 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; let rest for 5 minutes. Divide into two portions, one slightly larger than the other. On a lightly floured surface, roll out larger portion to a 12-in. circle. Press onto the bottom and up the sides of a greased 10-in. ovenproof skillet., Preheat oven to 375°. In a large skillet, cook sausage, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in mozzarella cheese, pepperoni, Parmesan cheese and oregano. Add to prepared crust. , On a lightly floured surface, roll remaining dough into an 11-in. circle. Place over pizza; seal edges. Cut four slits in top. Bake 30-35 minutes or until crust is golden brown. Spread with tomato sauce.

Nutrition Facts : Calories 379 calories, Fat 16g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 906mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

CHICAGO-STYLE DEEP-DISH PIZZA



Chicago-Style Deep-Dish Pizza image

What is Chicago-style pizza? It's a lofty yeast dough topped lightly with tomato and generous portions of sausage and cheese.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 12

Number Of Ingredients 10

2 packages regular or active dry yeast
1 1/2 cups warm water (105°F to 115°F)
6 cups Original Bisquick™ mix
1/4 cup olive or vegetable oil
8 cups shredded mozzarella cheese (32 oz)
1 lb bulk Italian pork sausage, cooked and drained, or 2 packages (3 1/2 oz each) sliced pepperoni
Vegetable toppings such as sliced fresh mushrooms, chopped green bell pepper or chopped onion, sliced green onions, sliced ripe olives, sliced pimiento-stuffed olives, if desired
2 cans (28 oz each) Muir Glen™ organic whole peeled tomatoes with basil, well drained
2 to 4 tablespoons chopped fresh or 2 teaspoons dried oregano leaves or Italian seasoning
1/2 to 1 cup grated Parmesan cheese

Steps:

  • Move oven racks to lowest positions. Heat oven to 425°F. Grease 2 (15x10x1-inch) pans or 4 (9-inch) round cake pans with olive oil. In large bowl, dissolve yeast in warm water. Stir in Bisquick mix and oil; beat vigorously 20 strokes.
  • Turn dough onto surface generously dusted with Bisquick mix; gently roll in Bisquick to coat. Knead about 60 times or until smooth and no longer sticky. Let dough rest 5 minutes. (At this point, dough can be covered and refrigerated for up to 24 hours.)
  • Divide dough in half. Pat each half of dough in bottom and up sides of pans. Or divide dough into fourths and press in bottom and up sides of round pans.
  • Reserve 1 cup of the mozzarella cheese. Sprinkle remaining mozzarella cheese over crusts. Top with sausage, desired vegetable toppings and tomatoes. Sprinkle with oregano and Parmesan cheese. Sprinkle with the reserved mozzarella cheese.
  • Bake 20 to 25 minutes (switching top and bottom pans halfway through bake time) or until crust is brown and cheese is melted and bubbly. Immediately cut pizza into pieces. Let pizzas stand a few minutes for easier serving.

Nutrition Facts : Calories 615, Carbohydrate 46 g, Cholesterol 65 mg, Fat 2, Fiber 2 g, Protein 33 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1760 mg

More about "chicago deep dish pizza recipe recipe for stuffed"

HOW TO MAKE DEEP DISH PIZZA | CHICAGO STYLE PIZZA RECIPE
how-to-make-deep-dish-pizza-chicago-style-pizza image
Use a solid metal pan, preferably a deep-sided iron skillet, and melt a thin layer of butter in the pan. Roll the dough to about 1/3-inch thick and large enough in …
From giordanos.com
Estimated Reading Time 7 mins


HOMEMADE CHICAGO DEEP DISH (STUFFED) PIZZA RECIPE
Instructions. Gather your ingredients. We will want your oven / grill at 450, indirect. In your pizza pan (I highly recommend cast iron), spread 2tbs of melted butter. Be sure to get the edges of …
From makecaloriesgreatagain.com
Cuisine American
Estimated Reading Time 3 mins
Category Main Course
  • In your pizza pan (I highly recommend cast iron), spread 2tbs of melted butter. Be sure to get the edges of the pan as well.
  • Stretch your dough across the pan. Don't tear it and don't worry about going all the way of the edges (yet). Let it sit for a while. When you come back, it'll be ready for you to finish stretching it.


DEEP DISH VS. STUFFED PIZZA: WHAT'S THE DIFFERENCE? - BELLA BACINOS
The deep-dish pizza cooks for about 25-35 minutes under a high temperature of 420°F – 430°F. This however is lower and shorter than most people’s expectations because of the pizza …
From bacinos.com


ALL ABOUT CHICAGO-STYLE DEEP-DISH PIZZA - THE SPRUCE EATS
2019-05-22 Chicago-style pizza usually refers to deep-dish pizza, which is a thick pizza baked in a pan and layered with cheese, fillings like meat and vegetables, and sauce–in that order. …
From thespruceeats.com


CHICAGO STYLE DEEP DISH PIZZA - CARNALDISH
2012-01-20 After the onions develop a golden-brown hue, add the garlic and cook for about 30 seconds. open a can of crushed tomatoes.. add the tomato sauce and bring to a boil on high …
From carnaldish.com


DEEP DISH 101 – LESSON 3 : STYLES OF CHICAGO PIZZA AND MAYBE A …
2022-04-05 Stuffed Pizza – (two crusts with a “ton” of cheese, sausage, etc. between the crusts, and tomato sauce on top); invented in 1971 at Nancy’s Pizza.. A variant of deep dish …
From realdeepdish.com


CHICAGO STYLE STUFFED PIZZA | RECIPE | DEEP DISH PIZZA ... - PINTEREST
Oct 29, 2015 - For this tasty Chicago-style stuffed pizza, a deep-dish pizza is stuffed with cheese, sausage, pepperoni, onions and green pepper. It's excellent! Oct 29, 2015 - For this …
From pinterest.com


HOW TO MAKE DEEP DISH CHICAGO-STYLE STUFFED PIZZA « PIZZA
2010-03-03 Want to master Microsoft Excel and take your work-from-home job prospects to the next level? Jump-start your career with our Premium A-to-Z Microsoft Excel Training Bundle …
From pizza-recipes.wonderhowto.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, …
From aspicyperspective.com


DEEP DISH PIZZA (AUTHENTIC CHICAGO STYLE!) | THE RECIPE CRITIC
2020-08-21 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 until it is glossy and pulls aways from the …
From therecipecritic.com


GIORDANO'S PIZZA CHICAGO - STUFFED DEEP PIZZA - TINY URBAN KITCHEN
The pizzas range in price from $16-$23.75 for a small (serves 2-3), $20.75 – $31.50 for a medium (serves 3-4), and $25.50 – $37.25 for a large (serves 4-6). You can order two different halves, …
From tinyurbankitchen.com


CHICAGO DEEP DISH PIZZA RECIPE - SECRET COPYCAT …
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 …
From secretcopycatrestaurantrecipes.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 …
From ooni.com


HOW TO MAKE THE PERFECT CHICAGO-STYLE DEEP-DISH PIZZA - FOOD …
Jeff’s Chicago-style pizza starts not with sauce, but with a base of cheese. Yes, before adding any sauce, you’ll want to create a complete “duvet cover of cheese” on the bottom of the pie ...
From foodnetwork.com


CHICAGO-STYLE DEEP DISH PIZZA RECIPE - STATE OF DINNER
2020-08-17 Brush the top edges with olive oil. Layer mozzarella cheese slices over dough, using half for each pizza. Top with cooked sausage. Pour 1 ¼ cups of sauce over each pizza. …
From stateofdinner.com


A REAL CHICAGO DEEP DISH PIZZA RECIPE – THE DEEP DISH HOLY GRAIL
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 …
From realdeepdish.com


HOMEMADE PIZZA: CHICAGO-STYLE DEEP DISH - KITCHN
2009-04-14 The crust is topped with cheese, then meat and/or vegetables, and finally a sauce of crushed or pureed tomatoes (usually uncooked) and a sprinkling of Parmesan cheese and …
From thekitchn.com


STUFFED PIZZA | KING ARTHUR BAKING
2010-04-26 When the onion is starting to brown, add 2 garlic cloves, peeled and crushed. Cook for about 30 seconds, and remove the pan from the stove. Add the following: 1 teaspoon dried …
From kingarthurbaking.com


CHICAGO STYLE DEEP DISH PIZZA RECIPE - SHUGARY SWEETS
2022-04-02 Easy Instructions. STEP 1. Make the Pizza Dough. In a large mixing bowl, combine, flours, yeast, salt and sugar. Slowly add water and olive oil. Mix with a paddle attachment for 2 …
From shugarysweets.com


CHICAGO-STYLE STUFFED PIZZA - COUNTRY AT HEART RECIPES
Here’s my take on Chicago-Style Stuffed pizza, a wonderful dish we ate at a family-owned pizzeria in Gunnison, Colorado called Mario’s Pizza. The trick here is lots of layers, and lots of …
From countryatheartrecipes.com


STUFFED PIZZA | CHICAGO STYLE DEEP DISH PIZZA, DEEP DISH ... - PINTEREST
Mar 31, 2019 - Last time I left New England and ventured into the Midwest (virtually speaking), I found myself in a heap o’ trouble. Blogging a recipe for Chicago deep-dish pizza, I implied – …
From pinterest.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 …
From simplyrecipes.com


CHICAGO DEEP-DISH PIZZA RECIPE | MYRECIPES
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two …
From myrecipes.com


CHICAGO STYLE DEEP DISH STUFFED PIZZA - BOSSKITCHEN.COM
The perfect chicago style deep dish stuffed pizza recipe with a picture and simple step-by-step instructions. More... Category . Breakfast Recipes Appetizers & Snacks Baking Dessert …
From bosskitchen.com


CHICAGO STYLE DEEP DISH PIZZA - FEAST AND FARM
2017-02-01 To make the marinara. Melt the butter in a saucepan and add the onions. Cook on medium heat until the onions soften and turn slightly brown. About 8 minutes or so. Add the …
From feastandfarm.com


HOMEMADE CHICAGO STYLE DEEP DISH PIZZA - THIS SILLY GIRL'S KITCHEN
2022-03-23 Pizza assembly and cooking: Preheat oven to 400 degrees. Taking a large deep dish pizza pan and coat the bottom and all sides with 2 Tbls of olive oil. Place the dough in …
From thissillygirlskitchen.com


CHICAGO STYLE DEEP DISH PIZZA | DUDE THAT COOKZ
2018-01-21 Cook your beef at medium heat until browned breaking the meat into smaller pieces as it cooks. Set it to the side once done. Lightly coat the cast iron skillet (paid link) with olive oil …
From dudethatcookz.com


CHICAGO DEEP-DISH PIZZA RECIPE | MYRECIPES
Weigh or lightly spoon 4 ounces flour (about 2 3/4 cups) into dry measuring cups; level with a knife. Combine 9 ounces flour (about 2 cups), cornmeal, and salt in a bowl.
From myrecipes.com


STUFFED PIZZA | KING ARTHUR BAKING
Meanwhile place one oven rack at the bottom of the oven and one rack towards the top. Preheat the oven to 425°F. Just before baking, top the pizzas with the sauce, and sprinkle with the …
From kingarthurbaking.com


HOW TO MAKE AUTHENTIC STUFFED PIZZA - AMYCASEYCOOKS
2020-01-13 Add the whole egg, egg yolks, melted butter, minced onions, and Parmesan cheese and mix to combine. After the dough is combined, mix/knead on low for 8 minutes. Alternately, …
From amycaseycooks.com


CHICAGO STYLE DEEP DISH PIZZAS - EMERILS.COM
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 …
From emerils.com


STUFFED DEEP DISH PIZZA - FAMILYSTYLE FOOD
2018-04-01 Preheat oven to 425 (220 C) degrees for at least 30 minutes. Coat a 12-inch cast iron skillet lightly with olive oil. Punch the dough down and form into 2 equal balls. Let the balls …
From familystylefood.com


DEEP DISH PIZZA RECIPE - CHICAGO STYLE : RECIPE GIRL
2018-04-02 In a medium saucepan over medium heat, combine the 1 tablespoon of olive oil and 1 tablespoon butter. Add the minced onion crushed red pepper, Italian seasoning, salt and …
From recipegirl.com


CHICAGO-STYLE DEEP DISH PIZZA - A DUCK'S OVEN
2014-10-24 While the dough is rising, prepare all the filling ingredients. To make the sauce, combine all ingredients in a small saucepan and let cook covered over low heat for 10-15 …
From aducksoven.com


DEEP DISH/STUFFED PIZZA RECIPE - CHICAGO STYLE - PIZZAMAKING.COM
2019-01-17 Deep Dish/Stuffed Pizza recipe « on: October 30, 2018, 03:06:32 PM » So while waiting 3-7 days for my Pizzeria Regina clone doughs to ferment, I had a craving for a deep …
From pizzamaking.com


DEEP DISH PIZZA VS STUFFED PIZZA - HERE ARE THE DIFFERENCES
Deep-dish pizzas have a crust that rises up to the sides of the pan. On the other hand, stuffed pizzas are even deeper than deep-dish pizzas. An additional layer of dough is used for …
From doreenspizzeria.com


CHICAGO STYLE DEEP DISH PIZZA: AN EASY AND DELICIOUS RECIPE - COOKIST
Place the dough in a greased bowl, cover the bowl tightly, and let it rise at least for 2 hours. Transfer the dough on to a lightly floured surface and knead it once again to punch out the air …
From cookist.com


DEEP DISH CHICAGO STYLE PIZZA - DAMN DELICIOUS
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 …
From damndelicious.net


Related Search