Chicago Pizza Recipe Food Network

CHICAGO STYLE PIZZA

Steps:

• In a mixer combine the water and the yeast and allow the yeast to dissolve. Add the remaining ingredients except for the cornmeal and begin to mix the dough using a dough hook on low speed. Once a ball is formed mix on medium speed for 1 to 2 minutes until the dough becomes elastic and smooth. Remove from the mixer and place in a bowl coated with olive oil. Allow the dough to rest for approximately 4 hours. Once the dough is rested, place on flat surface and dust with some flour.
• Preheat oven to 425 degrees F. In a deep baking dish or deep dish pizza pan, spread the dough using your fingers at the bottom of the pan and make sure to have enough dough to come up the sides of the pan approximately 1/2-inch high.
• Begin by placing a layer of the mozzarella cheese on the bottom of the crust. Add the tomato sauce and all of the toppings. Place in the oven for 30 to 40 minutes until golden and crispy.
• Serve pizza straight from the oven to the table.

CHICAGO-STYLE DEEP-DISH PIZZA BAGEL

Steps:

• Position an oven rack in the lower middle position and set the oven to high broil. Line a sheet pan with foil.
• Brush both sides of the bagel halves with the olive oil and place on the lined sheet pan. "Stuff" the sausage crumbles inside the scooped bagel halves, then top each half with about 3 slices of mozzarella. Next, add a full coating of those crushed tomatoes, making sure there is not too much tomato juice. Broil until everything is bubbly and hot, about 5 minutes. Top with basil and serve warm.

OLD WORLD CHICAGO-STYLE THIN CRUST PIZZA

Steps:

• In a small bowl, combine the milk, water, yeast and sugar. Lightly whisk and let sit until bubbly and the yeast is bloomed, about 5 minutes. Add the oil.
• Mix the all-purpose flour and salt in a stand mixer fitted with a dough hook. Set the mixer to medium-low speed and slowly add the yeast mixture until entirely incorporated, scraping down the sides of the bowl to get everything homogenous. Knead on medium low until the dough is glossy and forms a rough ball, about 5 minutes. Place the dough in a lightly oiled bowl and cover with plastic wrap. Set it in a warm part of the kitchen until doubled in size, about 2 hours.
• Place a pizza stone on the bottom rack of the oven and preheat to 450 degrees F.
• Split the dough into 2 balls. On a lightly floured surface, roll one of the balls of dough as THIN as possible with a rolling pin. To get an even "trimmed" circle, use a large round lid to trim a rim around the dough. Sprinkle some semolina flour on a pizza peel. Carefully transfer the round of dough to the peel. Dock the crust with a fork or docker, poking holes all over the surface to keep it thin and crispy.
• Working quickly, add half of the pizza sauce almost all of the way to the edge of the crust, leaving about a 1-inch border. For the pepperoni side, place an even layer of pepperoni directly on top of the sauce on half of the pizza. Combine the skim- and whole-milk mozzarella in a large bowl and top the entire pizza with half of the cheese. Top the pepperoni side with some more scattered rounds of pepperoni. For the sausage side, spread half of the giardiniera on top of the cheese, then dollop with hunks of the Italian sausage on top. Transfer to the pizza stone in the oven and bake until golden and bubbly, 12 to 15 minutes. Transfer the pizza to a cutting board with the pizza peel. Make another pizza with the remaining ingredients.
• Let the pizza rest for 4 or 5 minutes, then cut into small squares--never triangles. This is called the party cut. Why? Because no matter what's going on, when you're eating Chicago thin crust, it's always a big ol' party.

CHICAGO-STYLE DEEP DISH PIZZAS

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 STYLE ITALIAN SAUSAGE AND PEPPER DEEP DISH PIZZA

Steps:

• Divide the dough in half. Roll each half into a 12-inch circle, about 1/2-inch thick. Press the dough into 2 greased 12-inch deep-dish pizza pans. Cover with a clean dish towel and let rise 30 minutes.
• Preheat the oven to 400 degrees F.
• In a large saute pan, over medium heat, add 2 tablespoons of the olive oil. When the oil is hot, add the onions. Season with salt and pepper and saute for 2 minutes. Add the peppers, season with salt and pepper, and continue to saute for 3 minutes. Remove from the heat. Transfer to a bowl and set aside.
• In the same pan, over medium heat, add the sausage and render for 4 to 6 minutes. Remove and drain on paper towels.
• Lay 1/4-pound of the sliced provolone on the bottom of each pizza. Spoon 1/2 the onion and pepper mixture over each pizza. Sprinkle 1/2 of the sausage over the onion mixture on each pizza. Scatter 1 cup sliced mushrooms over sausage. Spread 1 cup of the tomato sauce over the top of each pizza. Layer 1/4-pound mozzarella slices over top of each pizza. Drizzle with remaining olive oil. Bake the pizzas for 25 to 30 minutes or until golden brown.
• Remove the pizza from the oven and cut into individual servings.
• In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.

TRUE CHICAGO-STYLE DEEP-DISH PIZZA

Steps:

• Mix sugar, yeast and 11 ounces room temperature water (about 80 degrees) in a bowl and let bloom for 15 minutes. Combine flour, salt and cream of tartar in the bowl of a stand mixer. Once yeast has bloomed, add to dry ingredients along with corn oil. Gently combine with a rubber spatula until a rough ball is formed.
• Knead on low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl and proof until doubled in size, about 6 hours. Punch down and let dough settle for 15 more minutes.
• Position an oven rack in the middle of the oven and preheat to 450 degrees F.
• Coat bottom and sides of a 12-inch cake pan or traditional Chicago style pizza pan with melted butter. Using your hands, spread out about three-quarters of the dough across the bottom and up the sides of the pan (save the remainder for another use). Cover entire bottom in mozzarella, all the way up to the edge. Cover half with a thin, even layer of raw sausage. Cover the other half with the pepperoni. Top with a couple handfuls of crushed tomatoes. Spread out with hands to the edge. Sprinkle top evenly with grated Parm.
• Bake, rotating halfway through, until golden around the edge, about 25 minutes. Let rest for about 5 minutes, then either gently lift pizza out of pan or just cut your slice out of the pan like a pie!

THE BEST HOMEMADE CHICAGO PIZZA SAUCE EVER!

Steps:

• Stir all well. I use a whisk. Let sit for "a couple-two-tree" hours. What could be easier? You can use this for pasta sauce too with some meatballs and sausage. I put the raw meat in and gently simmer it for an hour or so. It gives the sauce a hearty flavor. You gotta try this one!

CHICAGO DEEP-DISH PIZZA

Steps:

• Pour water into the bowl of a stand mixer fitted with a paddle attachment. Sprinkle in yeast and let dissolve, about 10 minutes. Add olive oil, melted butter, sugar, salt, cornmeal, and most of the flour. Knead, stopping to scrape down the sides occasionally and adding more flour as needed, until smooth and elastic.
• Transfer dough to a lightly floured work surface. Knead in extra flour if needed. Roll into a ball and place in a bowl greased with 1/2 teaspoon olive oil. Cover with a plate and let rise in a warm spot until doubled in volume, 1 to 2 hours.
• Meanwhile, let pizza sauce simmer in a pot over low heat until very thick, 60 to 90 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Poke dough to deflate and turn out onto your work surface. Press and stretch out dough into a round shape 3 to 4 inches larger than a 12-inch cast iron skillet. Brush skillet with 1 1/2 teaspoons olive oil. Place dough in the skillet; stretch and pull to evenly distribute it over the bottom and sides.
• Lay provolone cheese over the bottom of the crust. Scatter fresh mozzarella on top. Add Italian sausage and firm mozzarella. Ladle pizza sauce generously on top. Grate Parmesan cheese on top. Fold the edges of the crust in towards the center to seal in the sides. Drizzle crust and center with 1 tablespoon olive oil.
• Bake in the center of the preheated oven until crust sounds hollow and pizza is beautifully browned, about 35 minutes. Let rest for 10 minutes before slicing.

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

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.

CHICAGO-STYLE PAN PIZZA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Press the dough into the bottom and up the sides of a greased 9x13 inch baking dish.
• Crumble the sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove the sausage with a slotted spoon, and sprinkle over the dough crust. Sprinkle mozzarella cheese evenly over the sausage.
• Add mushrooms and onion to the skillet; cook and stir until the onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Spoon over the mozzarella cheese. Sprinkle Parmesan cheese over the top.
• Bake for 25 to 35 minutes in the preheated oven, or until crust is golden brown.

CHICAGO STYLE DEEP DISH PIZZA CRUST

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.

CHICAGO STYLE DEEP-DISH PIZZA DOUGH

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.

CHICAGO STYLE DEEP DISH SAUSAGE PIZZA - REAL DEEP DISH

Steps:

• MAKING THE DOUGH: In a mixing bowl, dissolve sugar and salt into the lukewarm water.
• Add yeast, corn 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. DON'T OVER-KNEAD. Total mixing/kneading time should be no more than 2 - 3 minutes (This step can also be done in a mixer with a dough hook in 1 - 2 minutes. If it looks smooth, but doesn't form a ball, just take it off the hook and form into a ball).
• Place the dough in a bowl (or keep it in your mixing bowl), lightly oil/spray the dough ball.
• Cover the bowl with plastic wrap and place in a warm place. Let the dough rise for 1 to 2 hours (or until dough has doubled).
• After the rise, you can use the dough immediately OR punch down the dough and let it rise again until you're ready to use the dough OR place it into a plastic zip-top bag and into the refrigerator for 6 to 24 hours.
• ASSEMBLING YOUR PIZZA AND BAKING: Place a pizza stone in the bottom rack of your oven and place a sheet of heavy duty aluminum foil across the top rack. Preheat your oven to 500 degrees (F). It should take about 40 minutes to an hour to preheat your stone, so you may want to do this while your dough is rising. If you refrigerated your dough, take it out of the fridge while your oven is preheating.
• Using a fine mesh strainer over a bowl, drain any excess liquid from your tomatoes, if necessary.
• Lightly grease the bottom (not the sides) of your pan with oil or high-heat cooking spray.
• Press out the dough in the pan from center to the edge, as flat and even as possible. Pinch up the sides into a paper-thin lip about 1 to 1-1/2 inches high.
• Lightly press sliced mozzarella cheese into the dough, overlapping the slices until the entire bottom is covered (If making an all-cheese pizza, you can add extra cheese if you want, then skip to the part where you add the tomatoes).
• Add the Italian sausage: For traditional patty, add small bits of sausage on top of the cheese, connecting the bits together into a loose web, until the entire bottom is covered.
• Add any other ingredient that you want to protect from burning.
• THE PART WHERE YOU ADD THE TOMATOES: With a large spoon or ladle, top the pizza with the crushed tomatoes, spreading the sauce from the center out to the edge until the other ingredients are completely covered with sauce. You should need between 14 and 16 oz of tomatoes.
• Sprinkle grated Romano (and/or Parmesan) Cheese over the top of the sauce.
• Turn oven down to 450 and place the pizza pan directly on top of the pizza stone on the lower rack.
• Bake for approximately 35 minutes. If your crust or toppings start to char on top, place a loose sheet of aluminum foil over the top of the pizza for the remaining baking time.
• Remove from oven, let pizza rest for 5 minutes, then cut & serve on a real plate with a knife & fork.

RIDICULOUSLY EASY CHICAGO-STYLE PIZZA PIE

Steps:

• Preheat oven to 400°F.
• Bake the pie crust according to your package's directions. I usually prick the bottom and sides of the crust all over with a fork and bake it for 10 minutes, or until it becomes slightly golden. Remove, and set aside.
• Brown the sausage for about 5 minutes in a large pan over medium-high heat. Add the onion and mushrooms and cook for a further 5 minutes, or until the sausage is cooked and the onions are soft and translucent. Drain of any excess fat. (You can add salt & pepper at this point depending on how salty/spicy your sausage is- I usually don't).
• Sprinkle the mozzarella and parmesan on the bottom of your pie crust. Top the cheese with the sausage mixture, and spread it out evenly. Next, spread the pizza sauce over the top, making sure the filling is completely covered. Finally, you can sprinkle the Italian seasoning and grated cheese on top, if you wish.
• Bake for 30 minutes. Let cool for at least 5 minutes before serving.