CHICAGO-STYLE DEEP-DISH PIZZA
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
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
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
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
TRUE CHICAGO-STYLE DEEP-DISH PIZZA
Provided by Jeff Mauro, host of Sandwich King
Time 7h25m
Yield 8 slices
Number Of Ingredients 12
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
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
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
THE REAL CHICAGO DEEP DISH PIZZA DOUGH
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
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
CHICAGO STYLE DEEP-DISH PIZZA
An easy to fix deep-dish pizza cooked in a cast-iron skillet. To be sure pizza doesn't stick, I give it a shot of non-stick spray. For pizza sauce, I recommend Steve's Recipe #8497 and I haven't used refrigerated store-bought dough since.
Provided by SharleneW
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- Remove skins from sausage and cook in heavy skillet, crumbling as you cook.
- Remove sausage to plate covered with paper towel to drain.
- Remove fat from skillet.
- Sauté sweet pepper and onion in olive oil in the same skillet over medium heat for about 5 minutes, stirring occasionally.
- Add the garlic and cook for another minute.
- Add pepperoni, basil, oregano and black pepper; cook another 2 to 3 minutes, stirring occasionally.
- Unroll pizza dough and place in well-seasoned 10-inch cast-iron skillet.
- You may need to stretch slightly so dough comes up about 1 inch on the sides.
- Spread dough with 2 tablespoons of the pizza sauce.
- Spread half the vegetable filling evenly over and top with half of the sausage.
- Sprinkle with 1 tablespoon Parmesan cheese and dot with 3 tablespoons sauce.
- Top with half of the mozzarella cheese.
- Repeat layering again.
- Bake in preheated oven for 15 to 20 minutes or until cheese is melted and crust is golden brown.
Nutrition Facts : Calories 295.2, Fat 21.7, SaturatedFat 9.3, Cholesterol 53.1, Sodium 756.8, Carbohydrate 7.5, Fiber 1.2, Sugar 2.7, Protein 17.1
CHICAGO DEEP DISH PIZZA
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
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.
CHICAGO STYLE DEEP-DISH PIZZA DOUGH
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
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.
More about "chicago style deep dish pizza bagel recipes"
HOW TO MAKE DEEP DISH PIZZA | CHICAGO STYLE PIZZA RECIPE
From giordanos.com
Estimated Reading Time 7 mins
GINO'S DEEP DISH CHICAGO STYLE PIZZA COPYCAT RECIPE
From favfamilyrecipes.com
CHICAGO DEEP-DISH PIZZA RECIPE | MYRECIPES
From myrecipes.com
CHICAGO STYLE DEEP DISH PIZZA - FOODIECITYNETWORK.COM
From foodiecitynetwork.com
CHICAGO STYLE DEEP DISH PIZZA - DUDE THAT COOKZ
From dudethatcookz.com
HOW TO MAKE A CHICAGO STYLE DEEP DISH PIZZA BY BETTYE BURNETT
From bettyeburnett.com
DEEP DISH CHICAGO STYLE PIZZA - DAMN DELICIOUS
From damndelicious.net
CHICAGO-STYLE DEEP DISH PIZZA - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHICAGO STYLE DEEP DISH PIZZA RECIPE
From recipegirl.com
CHICAGO STYLE DEEP DISH PIZZA - THE EFFORTLESS KITCHEN
From effortless-kitchen.com
DEEP DISH PIZZA (AUTHENTIC CHICAGO STYLE!) | THE RECIPE …
From therecipecritic.com
CHICAGO STYLE PIZZA ORANGE COUNTY - THERESCIPES.INFO
From therecipes.info
CHICAGO-STYLE DEEP DISH PIZZA - A DUCK'S OVEN
From aducksoven.com
CHICAGO STYLE DEEP DISH PIZZA RECIPE - RECIPES.NET
From recipes.net
CHICAGO-STYLE DEEP DISH PIZZA - KING ARTHUR BAKING
From kingarthurbaking.com
DEEP DISH CHICAGO STYLE PIZZA - BIG GREEN EGG
From biggreenegg.com
DEEP DISH PIZZA - CHICAGO STYLE | CHEW OUT LOUD
From chewoutloud.com
CHICAGO DEEP DISH RECIPE PIZZA - THERESCIPES.INFO
From therecipes.info
CHICAGO STYLE DEEP DISH PIZZAS | EMERILS.COM
From emerils.com
CHICAGO DEEP-DISH PIZZA RECIPE | MYRECIPES
From myrecipes.com
CHICAGO-STYLE DEEP DISH PIZZA RECIPE - HOME PIZZA WORKS
From homepizzaworks.com
DEEP DISH PIZZA AND SOME OTHER STUFF! - MOLLY YEH
From mynameisyeh.com
CHICAGO-STYLE DEEP-DISH PIZZA BAGEL | RECIPE IN 2022 | FOOD …
From pinterest.com
CHICAGO STYLE DEEP DISH PIZZA - FEAST AND FARM
From feastandfarm.com
CHICAGO-STYLE DEEP-DISH PIZZA - BROWN EYED BAKER
From browneyedbaker.com
CHICAGO DEEP DISH PIZZA DOUGH RECIPE - CREATE THE MOST …
From recipeshappy.com
CHICAGO-STYLE DEEP DISH PIZZA RECIPE - STATE OF DINNER
From stateofdinner.com
CHICAGO-STYLE PIZZA - FARM BELL RECIPES
From farmbellrecipes.com
HOMEMADE CHICAGO STYLE DEEP DISH PIZZA RECIPE
From afeastfortheeyes.net
CHICAGO-STYLE DEEP-DISH PIZZA RECIPE | LAND O’LAKES
From landolakes.com
ULTIMATE CHICAGO STYLE DEEP DISH PIZZA RECIPE - PEAR TREE KITCHEN
From peartreekitchen.com
PIZZA PLUS IN DEEP RUN - THERESCIPES.INFO
From therecipes.info
CHICAGO-STYLE DEEP DISH PIZZA - DEL'S COOKING TWIST
From delscookingtwist.com
CHICAGO DEEP DISH STYLE PIZZA : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CHICAGO STYLE DEEP DISH PIZZA - CARNALDISH
From carnaldish.com
HOMEMADE PIZZA: CHICAGO-STYLE DEEP DISH - KITCHN
From thekitchn.com
DEEP-DISH PIZZA RECIPE - CHICAGO-STYLE! - SAVING ROOM FOR DESSERT
From savingdessert.com
CHICAGO STYLE DEEP DISH PIZZA - BUNS IN MY OVEN
From bunsinmyoven.com
CHICAGO-STYLE SOURDOUGH DEEP DISH PIZZA CRUST - SHE ... - SHE'S …
From shesrootedhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love