Chicago Style Deep Dish Sausage Pizza Real Deep Dish Recipes

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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 DEEP-DISH SAUSAGE PIZZA



Chicago Deep-Dish Sausage Pizza image

Chicago-style deep-dish pizza ready to eat in 45 minutes? You bet! Thanks to a thick Pillsbury™ pizza crust, copious amounts of cheese and classic toppings like Italian sausage, bell peppers, mushrooms and olives, this loaded pizza is over-the-top in every way-save the time it takes to make it.

Provided by Pillsbury Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 9

1 lb bulk Italian pork sausage
1/2 cup chopped green bell pepper
1 cup sliced fresh mushrooms
1 can (8 oz) pizza sauce
1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1 1/2 cups shredded mozzarella cheese (6 oz)
2 medium plum (Roma) tomatoes, chopped
1/4 cup sliced ripe olives, if desired
2 tablespoons chopped green onions (2 medium)

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 longer pink. Stir in mushrooms and pizza sauce. Keep warm over low heat.
  • Unroll dough in pan. Press in bottom and up side of pan, folding edge under to form crust. Sprinkle 1/2 cup of the cheese evenly in bottom of crust. Spoon hot sausage mixture over cheese. Top with remaining 1 cup cheese, the tomatoes and olives.
  • Bake 15 to 20 minutes or until crust is golden brown. Sprinkle with onions. Let stand 5 minutes. To serve, cut pizza into wedges with serrated knife.

Nutrition Facts : Calories 390, Carbohydrate 37 g, Cholesterol 45 mg, Fiber 1 g, Protein 21 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 7 g, TransFat 0 g

CHICAGO STYLE DEEP DISH SAUSAGE PIZZA - REAL DEEP DISH



Chicago Style Deep Dish Sausage Pizza - Real Deep Dish image

READ THIS FIRST: This recipe should help you achieve the best deep-dish pizza you will ever bake at home. Instructions are for making a 12" deep dish pizza. Please take the time to read through the entire recipe before you start. Also, it will help greatly if you have the following baking equipment: 1 round deep-dish pizza/cake pan - 12" diameter by 2" in height, 1 Pizza Stone (optional, but recommended - place on bottom oven rack), Fine mesh Strainer and Bowl (for draining excess liquid from tomatoes), Large Spoon or Ladle (for spreading tomato sauce.), Sturdy mixing spoon, Stainless Steel/Plastic Bowl, and food service gloves (for kneading - optional), a wide roll of heavy duty aluminum foil, Pan Gripper and/or Pot Holders, Serving/Cutting Spatula, Extra bowl, cooking spray, plastic wrap, and a warm place (for rising dough). For a more detailed recipe with conversions for other pan sizes, & info on other styles of Chicago Pizza, Check out RealDeepDish.com

Provided by Edward Heller

Categories     Pork

Time 2h53m

Yield 1 Deep Dish Pizza, 6 serving(s)

Number Of Ingredients 11

3/4 cup water, lukewarm 110 degrees F
1/4 teaspoon granulated sugar
1/4 teaspoon sea salt or 1/4 teaspoon table salt
1/2 teaspoon active dry yeast
1/4 cup corn oil
2 1/4 cups all-purpose flour
nonstick cooking spray (for greasing your pan)
12 ounces mozzarella cheese, sliced (low moisture, approximately 15 slices)
3/4 lb Italian sausage, raw
16 ounces crushed tomatoes, lightly drained
1/8 cup romano cheese, grated or 1/8 cup parmesan cheese

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.

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 ITALIAN SAUSAGE AND PEPPER DEEP DISH PIZZA



Chicago Style Italian Sausage and Pepper Deep Dish Pizza image

Provided by Emeril Lagasse

Categories     main-dish

Time 3h20m

Yield 2 (12-inch) pizzas

Number Of Ingredients 17

1 recipe basic pizza dough, recipe follows
3 tablespoons olive oil
4 cups thinly sliced yellow onions
Salt and freshly ground black pepper
4 cups thinly sliced green bell peppers
1 pound Italian sausage, crumbled
1/2-pound provolone, sliced
2 cups button mushrooms, sliced
2 cups your favorite tomato sauce
1/2-pound mozzarella, sliced
1 package active dry yeast
2 teaspoons sugar
1 cup warm water (110 degrees F)
1/4 cup lard or vegetable shortening
3 to 4 cups all-purpose flour
2 teaspoons salt
Olive oil

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.

DEEP-DISH SAUSAGE PIZZA



Deep-Dish Sausage Pizza image

My grandma made the tastiest snacks for us when we stayed the night at her farm. Her wonderful pizza, hot from the oven, was covered with cheese and had fragrant herbs in the crust. Now this pizza is frequently a meal for my husband and me and our family. -Michele Madden, Washington Court House, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 17

1 package (1/4 ounce) active dry yeast
2/3 cup warm water (110° to 115°)
1-3/4 to 2 cups all-purpose flour
1/4 cup vegetable oil
1 teaspoon each dried oregano, basil and marjoram
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
TOPPINGS:
4 cups shredded part-skim mozzarella cheese, divided
2 medium green peppers, chopped
1 large onion, chopped
1/2 teaspoon each dried oregano, basil and marjoram
1 tablespoon olive oil
1 cup grated Parmesan cheese
1 pound bulk pork sausage, cooked and drained
1 can (28 ounces) diced tomatoes, well drained
2 ounces sliced pepperoni

Steps:

  • In a large bowl, dissolve yeast in warm water. Add 1 cup flour, oil and crust seasonings; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 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; roll out into a 15-in. circle. Transfer to a well-greased 12-in. heavy ovenproof skillet or round baking pan, letting crust drape over edges. Sprinkle with 1 cup mozzarella. , In a skillet, saute the green peppers, onion and topping seasonings in oil until tender; drain. Layer half the mixture over crust. Layer with half the Parmesan, sausage and tomatoes. Sprinkle with 2 cups mozzarella. Repeat layers. Fold crust over to form an edge. , Bake at 400° for 20 minutes. Sprinkle with pepperoni and remaining mozzarella. Bake until crust is browned, 10-15 minutes longer. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 548 calories, Fat 34g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 1135mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 4g fiber), Protein 27g protein.

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.

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

CHICAGO-STYLE DEEP-DISH SAUSAGE PIZZA



Chicago-Style Deep-Dish Sausage Pizza image

Crumbled sausage, chopped onions, diced tomatoes, oregano-this Chicago-style deep-dish pizza's got it all. And you can make it from scratch. Here's how.

Provided by My Food and Family

Categories     Pizza

Time 1h20m

Yield 8 servings

Number Of Ingredients 12

1 pkg. active dry yeast
3/4 cup warm water (108°F)
2 cups flour
1/4 cup oil
1/2 tsp. salt
1/3 cup KRAFT Grated Parmesan Cheese, divided
3/4 lb. Italian sausage, crumbled
1/4 cup chopped onion s
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (6 oz.) tomato paste
2 tsp. dried oregano leaves
1-1/2 pkg. (7 oz. each) KRAFT Slim Cut Mozzarella Cheese Slice s

Steps:

  • Heat oven to 425°F.
  • Dissolve yeast in warm water; let stand 5 min. Add flour, oil and salt; stir until mixture forms ball. Place on lightly floured surface; knead until smooth and no longer sticky. Sprinkle 2 Tbsp. Parmesan onto bottom of 12-inch deep-dish pizza pan sprayed with cooking spray. Press dough onto bottom and 1 inch up side of prepared pan.
  • Brown sausage in large skillet; drain. Add onions; cook and stir 5 min. or until tender. Drain. Stir in tomatoes, tomato paste and oregano; simmer 15 min., stirring occasionally.
  • Place half the mozzarella on bottom of crust; cover with half the meat sauce. Repeat layers. Sprinkle with remaining Parmesan.
  • Bake 30 min. or until crust is golden brown. Let stand 10 min. before cutting to serve.

Nutrition Facts : Calories 430, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 40 mg, Sodium 990 mg, Carbohydrate 34 g, Fiber 3 g, Sugar 4 g, Protein 21 g

DEEP DISH PIZZA WITH SAUSAGE AND MUSHROOMS RECIPE BY TASTY



Deep Dish Pizza With Sausage And Mushrooms Recipe by Tasty image

Katie and her husband recreate the dish they ate on their first date: a Chicago-style deep dish pizza inspired by Masa of Echo Park, a popular LA restaurant. The crispy cornmeal crust is the perfect vessel to hold globs of melty mozzarella cheese, sautéed mushrooms, deliciously garlicky tomato sauce, and fennel-infused sausage.

Provided by Katie Aubin

Categories     Dinner

Time 2h

Yield 6 servings

Number Of Ingredients 22

1 ¼ cups warm water
2 teaspoons sugar
2 ¼ teaspoons active dry yeast
3 ¼ cups all purpose flour, plus more for dusting
¾ cup cornmeal
2 teaspoons kosher salt
¼ cup unsalted butter, melted and cooled
olive oil, for greasing
2 cans whole San Marzano tomatoes
2 teaspoons sugar
¼ teaspoon red pepper flakes
2 teaspoons kosher salt
2 tablespoons olive oil
4 cloves garlic, grated
¼ cup fresh basil, sliced
1 tablespoon unsalted butter
8 oz white mushroom, sliced
kosher salt, to taste
¼ teaspoon whole fennel seeds
4 oz Italian sausage
16 oz shredded low moisture mozzarella cheese
¼ cup shredded parmesan cheese

Steps:

  • Make the dough: Add the warm water and sugar to a large liquid measuring cup. Sprinkle in the yeast and let bloom for 5 minutes, until foamy.
  • In a large bowl, whisk together the flour, cornmeal, and salt. Add the yeast mixture and melted butter, and stir with a rubber spatula until a shaggy dough forms.
  • Turn the dough out onto a floured surface and knead for about 5 minutes, until the dough comes together into a soft ball and bounces back when pressed with a finger. Grease a large bowl with olive oil. Then transfer the dough to the bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, 1-2 hours.
  • Make the sauce: Pour the tomatoes into a fine-mesh sieve set over a bowl. Let the juices drain. Then use your hands to gently crush tomatoes and let any excess liquid drip into a bowl. Discard the juices. Transfer the crushed tomatoes to a medium saucepan and add the sugar, red pepper flakes, salt, olive oil, and garlic. Stir to combine. Bring to low boil over medium heat and cook for 15 minutes, until most of the liquid has evaporated. Remove the pot from the heat and stir in the basil. Set aside to cool while you prepare the rest of the toppings.
  • Melt the butter in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, about 5 minutes. Season with salt and remove the pan from the heat.
  • Add the fennel seeds to a small dry skillet over medium heat. Toast until fragrant and starting to brown, 3-4 minutes. Transfer the fennel seeds to a cutting board and coarsely chop.
  • Add the fennel seeds to a medium bowl with the Italian sausage and mix to incorporate. Transfer the sausage to a large sheet of parchment paper. Top with another sheet of parchment and roll the sausage into a 9-inch patty.
  • Preheat the oven to 425°F (220°C).
  • . Once the dough has risen, turn out onto a lightly floured surface. Cut the dough in half. Wrap one half in plastic wrap, place in a resealable zip-top bag, and freeze for up to 1 month.
  • Generously grease a 10-inch cast iron skillet with olive oil all over the sides and bottom. Transfer the remaining dough to the pan and use your hands to press evenly against the bottom and up the sides.
  • Tear the mozzarella into pieces and evenly scatter over the dough. Top with the sautéed mushrooms, then the tomato sauce. Use the parchment to place the sausage patty on top of the sauce. Sprinkle with the Parmesan.
  • Place the skillet on a baking sheet to catch any drips. Then transfer to the oven and bake for 35-40 minutes, until the crust is lightly browned and the sausage is cooked through.
  • Let cool slightly. Then carefully remove the pizza from the skillet, slice, and serve.
  • Enjoy!

Nutrition Facts : Calories 738 calories, Carbohydrate 78 grams, Fat 33 grams, Fiber 5 grams, Protein 32 grams, Sugar 8 grams

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

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DEEP DISH CHICAGO STYLE PIZZA - DAMN DELICIOUS
deep-dish-chicago-style-pizza-damn-delicious image
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-STYLE ITALIAN SAUSAGE AND PEPPER DEEP DISH PIZZA RECIPE
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2014-04-05 Press the dough into a greased 12-inch deep-dish pizza pan. Sprinkle dough with 6 ounces of the grated cheese. Spoon 1/2 onion and pepper mixture over cheese. Sprinkle 1/2 of the sausage over onion mixture. Spread 1 cup of …
From secretcopycatrestaurantrecipes.com


CHICAGO-STYLE DEEP DISH PIZZA - SALLY'S BAKING ADDICTION
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2014-12-31 Diet food, really. Top with 1/2 of the tomato sauce (about 1 and 1/4 cups– see written out recipe if you want to use less) and then 1/2 of the parmesan cheese (about 1/4 cup per pizza). Repeat these last couple of steps with the …
From sallysbakingaddiction.com


SIMPLY THE BEST CHICAGO DEEP DISH PIZZA - DANG GOOD COOKIN'
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2014-08-25 Preheat the oven to 450F. Divide the dough in half, then pat the dough into two well greased 9" cast iron skillets or two well greased 9" round cake pans, pushing the dough up the sides. The dough should be quite thin! Trim off …
From danggoodcooking.com


CHICAGO STYLE DEEP DISH PIZZA - CARNALDISH
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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 heat…then reduce to a simmer (uncovered so the runny …
From carnaldish.com


CHICAGO-STYLE DEEP-DISH PIZZA WITH SMOKED MOZZARELLA RECIPE
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Directions Step 1 Preheat oven to 425°F with rack in lowest position. Brush bottom and sides of a 10-inch cast-iron skillet with butter; sprinkle with cornmeal. Step 2 Place dough on a lightly floured surface. Flatten dough using fingertips and …
From realsimple.com


CHICAGO-STYLE DEEP DISH PIZZA - READY SET EAT
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Place flour, yeast, sugar and salt in food processor; pulse 10 seconds until combined. Pour in water and melted butter. Pulse until dough forms a ball, about 30 seconds. Spray medium bowl with cooking spray. Place dough in bowl; cover …
From readyseteat.com


MAKE CHICAGO STYLE ITALIAN SAUSAGE FOR PIZZA! - REAL DEEP DISH
2017-11-25 1 lb lean ground Pork 1 tsp Salt 2 tsp of Fennel seed, lightly crushed 1/2 tsp granulated Garlic (or 2 cloves of fresh garlic, crushed/minced ; if lots of garlic isn’t your thing, you can reduce the amount or cut it out entirely – it is quite optional) 1 tsp Black Pepper 1 tsp Sugar (optional, but recommended) 1/2 tsp Oregano (optional)
From realdeepdish.com
Reviews 9
Estimated Reading Time 3 mins


CHICAGO STYLE DEEP DISH PIZZA RECIPE - SHUGARY SWEETS
2022-04-02 STEP 2. Brown the Sausage. Brown hot Italian sausage in a large skillet, breaking up into small chunks. Drain sausage completely. STEP 3. Make the Pizza Sauce. In a large pot, combine tomatoes, salt, pepper, oregano, basil and garlic salt. Simmer on low heat for 1 -2 hours (while the dough rises). STEP 4.
From shugarysweets.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. Sprinkle ¼ cup of Parmesan cheese over the top of each pizza. Place the cake pans on top of a large baking sheet to catch any spills.
From stateofdinner.com


HOW TO MAKE THE BEST CHICAGO DEEP DISH PIZZA - RAMSHACKLE …
2022-03-11 The sauce recipe calls for dried Italian seasoning, but you can also use fresh ingredients. Do not overload with toppings if you are using raw sausage. If you do, make sure that you temp the sausage to a safe 160° Fahrenheit. Make sure that your sausage is evenly spread and only in small clumps.
From ramshacklepantry.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


CHICAGO-STYLE DEEP DISH SAUSAGE PIZZA - TASTY KITCHEN
2011-06-22 Once boiling, lower the heat to a simmer for 20-30 minutes, stirring occasionally. Once thickened, remove from the heat and let cool before using. To assemble the deep dish pizza: Preheat the oven to 475ºF. Use 1 tablespoon of extra virgin olive oil to grease a 14” deep dish pizza pan. Sprinkle with the tablespoon of cornmeal.
From tastykitchen.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


HOW TO MAKE A DEEP DISH PIZZA: THE MALNATI CHICAGO CLASSIC
2017-10-10 Next, slices of mozzarella cheese (a little extra cheese on the Malnati Chicago Classic!) are placed directly on the dough. And now, the good stuff…we layer our exclusive blend of lean sausage on the pizza, completely covering the cheese. The pizza is then topped with vine-ripened tomato sauce, a little chunky and a little saucy, the perfect ...
From loumalnatis.com


CHICAGO STYLE “REAL DEEP DISH” SAUSAGE PIZZA RECIPE
1. MAKING THE DOUGH: In a mixing bowl, dissolve sugar and salt into the lukewarm water. 2. Add yeast, corn oil, and a small amount of the flour. 3. Mix until you have a thick batter, then add the rest of the flour and continue mixing until combined. 4. Knead until the dough comes together into a smooth ball, then STOP. DON’T OVER-KNEAD.
From blog.pizzaovens.com


CHICAGO DEEP-DISH PIZZA RECIPE | MYRECIPES
2 precooked mild Italian chicken sausages (about 6 ounces), casings removed, chopped 1 (28-ounce) can whole tomatoes, drained 1 ½ teaspoons chopped fresh oregano 1 ½ teaspoons chopped fresh basil 2 cups thinly sliced mushrooms (about 6 ounces) ¾ cup chopped green bell pepper ¾ cup chopped red bell pepper Directions Instructions Checklist Step 1
From myrecipes.com


HOW TO MAKE DEEP DISH PIZZA | CHICAGO STYLE PIZZA RECIPE
Preheat oven to 475 degrees — the oven needs to be hot to accommodate the pizza’s depth! 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 circumference so it can be placed in the pan with about 1/2 inch hanging over the edges.
From giordanos.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


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


CHICAGO-STYLE DEEP DISH PIZZA WITH SAUSAGE & PEPPERONI
2020-03-19 Heat a medium nonstick skillet over medium heat and add the sausage to the pan, using a spatula to break it up into small pieces. Sauté until cooked through, stirring occasionally, about 5 minutes. Assemble the deep dish pizza. Start by arranging the slices of mozzarella into the bottom of the crust.
From cookingwithcocktailrings.com


A REAL CHICAGO DEEP DISH PIZZA RECIPE – THE DEEP DISH HOLY GRAIL
For traditional Italian sausage deep dish: 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. If you don’t want your pepperoni to get crispy or charred, add it at this time.
From realdeepdish.com


DEEP DISH PIZZA - CHICAGO STYLE | CHEW OUT LOUD
2013-02-16 Divide the 4 cups mozzarella in half and sprinkle on top of each pizza dough. Follow by browned sausage (plus any other toppings desired.) Next, spread 1 1/4 cups tomato sauce per pizza. Last, sprinkle 2 TB Parmesan cheese per pizza. Bake until crust is golden brown about 20-25 min. Remove and let sit for 10 min. before serving. Notes
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 …
From ooni.com


CAST IRON DEEP DISH PIZZA RECIPE (CHICAGO-STYLE!) - A SPICY …
2021-11-17 Preheat the oven to 425 degrees F and move one rack to the lowest position. Set a separate skillet over medium heat. Add the sausage and break it apart with a wooden spoon as it browns. Once cooked, turn off the heat and set aside. Make the pizza sauce: Set a medium saucepot over medium heat.
From aspicyperspective.com


CHICAGO STYLE DEEP DISH SAUSAGE PIZZA - REAL DEEP DISH RECIPE
Dec 3, 2016 - READ THIS FIRST: This recipe should help you achieve the best deep-dish pizza you will ever bake at home. Instructions are for making a 12 deep dish pizza. Please take the time to read through the entire recipe before you start. Also, it will help greatly if you have the following baking equipment: 1 round deep-dish pi…
From pinterest.ca


LEGIT-AS-I-CAN-GET CHICAGO DEEP DISH PIZZA - HOUSE OF NASH EATS
2020-02-03 Fill each pizza crust with 2 cups of the shredded mozzarella, then add any additional toppings like sausage or vegetables, if you want. Finish each pizza with 1 ¼ cups of the pizza sauce spread over the cheese layer and sprinkle with Parmesan cheese. Bake for 20 to 30 minutes, until the crust is golden brown.
From houseofnasheats.com


GINO'S DEEP DISH CHICAGO STYLE PIZZA COPYCAT RECIPE
2017-11-30 Assembly: Preheat oven to 350. Prepare your deep dish pizza pan (or a round cake pan with straight sides) by coating the inside of it with a very healthy coating of melted butter or oil. Roll the dough out to about 3 inches larger than the bottom of the pan, then place inside the pan and pinch the dough up along the sides.
From favfamilyrecipes.com


MAIL ORDER PIZZA CHICAGO STYLE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.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


CHICAGO-STYLE DEEP DISH PIZZA RECIPE - CHISEL & FORK
2019-06-22 How to Make a Deep Dish Pizza 1. In mixing bowl, combine yeast and warm water. Mix and then let sit for 10 minutes until foamy. (You want water temperature to be between 105°F and 110°F to activate the yeast) 2. Add flour, cornmeal, sugar, salt, melted butter, olive oil …
From chiselandfork.com


DEEP DISH PIZZA (AUTHENTIC CHICAGO STYLE!) | THE RECIPE CRITIC
2020-08-21 How to Make Deep Dish Pizza: Add flour, cornmeal, salt, honey and yeast to a bowl of a stand mixer fitted with a dough hook. Mix on low speed until incorporated. Add in water and 3 tbsp melted butter and mix on low until combined, 1-2 minutes.
From therecipecritic.com


CHICAGO STYLE DEEP DISH SAUSAGE PIZZA - REAL DEEP DISH RECIPE
Aug 3, 2017 - READ THIS FIRST: This recipe should help you achieve the best deep-dish pizza you will ever bake at home. Instructions are for making a 12 deep dish pizza. Please take the time to read through the entire recipe before you start. Also, it will help greatly if you have the following baking equipment: 1 round deep-dish pi…
From pinterest.ca


CHICAGO DEEP DISH SAUSAGE PIZZA - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Chicago Deep Dish Sausage Pizza are provided here for you to discover and enjoy ... Recipes For Beef Soup From Scratch Beef Soup Recipe Easy With Stew Meat Easy Beef Soup Dinner Menu. Hawaiian Christmas Dinner Recipes Five Ingredient Dinners Cookbook Side Dishes For Pork Roast Christmas Dinner ...
From recipeshappy.com


THE BEST DEEP-DISH PIZZA IN CHICAGO - SERIOUS EATS
2022-04-08 While the toppings-to-crust ratio is pretty high, these pizzas never get soggy and retain their original crunch while you’re eating them. They might look small, but don’t be fooled. You’ll be fueled for longer than you think. Beatrix Market, 23 E Jackson Blvd, Chicago, Chicago, IL 60604, 312-583-0598.
From seriouseats.com


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