Chicago Style Deep Dish Stuffed Pizza Crust Recipes

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THE REAL CHICAGO DEEP DISH PIZZA DOUGH



The Real Chicago Deep Dish Pizza Dough image

I have it on good authority that this is the real deep dish pizza dough that's used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest you use 6-in-1® tomatoes which are far superior to other brands. Classico® ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used in the dough by Chicago pizzerias.

Provided by owensjo

Categories     Bread     Pizza Dough and Crust Recipes

Time 6h25m

Yield 8

Number Of Ingredients 6

2 ¼ teaspoons active dry yeast
1 ½ teaspoons white sugar
1 ⅛ cups warm water - 110 to 115 degrees F (43 to 45 degrees C)
3 cups all-purpose flour
½ cup corn oil
1 ½ teaspoons kosher salt

Steps:

  • Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
  • Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
  • Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
  • Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.

Nutrition Facts : Calories 298.5 calories, Carbohydrate 37 g, Fat 14.3 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 361.5 mg, Sugar 0.9 g

TRUE CHICAGO-STYLE DEEP-DISH PIZZA



True Chicago-Style Deep-Dish Pizza image

Provided by Jeff Mauro, host of Sandwich King

Time 7h25m

Yield 8 slices

Number Of Ingredients 12

1 teaspoon granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
18 ounces all-purpose flour (about 3 1/2 cups)
2 teaspoons fine sea salt
1/8 teaspoon cream of tartar
1/2 cup plus 3 tablespoons corn oil, plus additional for oiling the bowl
1 tablespoon melted unsalted butter
12 ounces deli sliced part skim mozzarella
1 pound bulk Italian sausage
8 ounces thinly sliced pepperoni
One 28-ounce can whole San Marzano tomatoes, crushed by hand
Grated Parmesan, for topping and garnish

Steps:

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

CHICAGO-STYLE 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 DOUGH



Chicago Style Deep-Dish Pizza Dough image

This recipe comes from the book "Pizza" and is just wonderful. It can be hard to press the pizza up the sides of the pan, but just let the dough rest for a bit first and it should be easier.

Provided by lucid501

Categories     Yeast Breads

Time 3h

Yield 1 14, 8 serving(s)

Number Of Ingredients 8

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

Steps:

  • In a large bowl, dissolve the yeast in1/4 cup of the warm water. Add the sugar and 1/4 cup of the flour and stir with a wooden spoon or rubber spatula to combine.
  • Cover with plastic wrap and let rise in a warm place for 20 minutes.
  • Add the remaining 1 cup warm water and 3 cups flour, the cornmeal, salt, and 1/2 cup olive oil.
  • Using a wooden spoon, mix the dough, incorporating as much of the flour as possible.
  • Turn the dough out on a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes. It will be a little sticky, but shouldn't stick to your hands.
  • Add only a minimum amount of flour to the work surface to keep the dough from sticking.
  • Lightly oil a large bowl. Add the dough and turn to coat on all sides.
  • Cover the bowl with plastic wrap and place a clean, damp, kitchen towel over the top.
  • Set the bowl in a warm spot and let rise until doubled in volume, 1 1/2 to 2 hours. (For a slow rise, place the covered bowl in the refrigerator and let rise for 10 to 12 hours, returning dough to room temperature before using).
  • When the dough has doubled in volume, punch it down and knead it for 2 to 3 minutes. Press the dough evenly into the bottom of an oiled 14-inch round deep-dish pizza pan.
  • Let the dough rise in the pan for 15 to 20 minutes.
  • Press the dough until it comes 2 inches up the sides and is even on the bottom and at the corners of the pan.
  • Proceed with any deep-dish pizza recipe.

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

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 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

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From thespruceeats.com


GIORDANO'S FAMOUS STUFFED DEEP DISH PIZZA - THERESCIPES.INFO
Giordano's Famous Stuffed Deep Dish Pizza. Italian Born Chicago Rai... new www.bizapedia.com. GIORDANO'S FAMOUS STUFFED DEEP DISH PIZZA. ITALIAN BORN CHICAGO RAISED: Last Applicant/Owner: Vpc Pizza Ip, LLC Suite 3900 227 West Monroe Street Chicago, IL 60606 : Serial Number: 87054564: Filing Date: May 31, 2016: Registration …
From therecipes.info


BEST CHICAGO DEEP DISH STYLE PIZZA RECIPES
2020-05-14 Then, pick up the large patty of sausage and then fry it in a different pan until it is halfway cooked. You should also start your oven and preheat it to 400 degrees Fahrenheit. Once you have cooked the patty, start assembling the pizza in your cast-iron skillet, or in this case, a cheesecake springform pan will do. 1.
From countertoppizzaoven.com


A REAL CHICAGO DEEP DISH PIZZA RECIPE – THE DEEP DISH HOLY GRAIL
2022-06-10 Pizza Ingredients. 16-20 oz Mozzarella Cheese, Sliced Low Moisture, Part-Skim or Whole Milk; you will need enough cheese to cover the bottom of the pizza.; 12-16 oz Italian Sausage (optional) raw, mild or hot; some traditional deep dish restaurants use sausage without fennel, but either is good.; 30-40 slices Pepperoni, sliced (optional) If you're covering a whole …
From realdeepdish.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 oregano; or 1 teaspoon Pizza Seasoning. 4 teaspoons sugar, or …
From kingarthurbaking.com


CHICAGO DEEP DISH STUFFED PIZZA - ALL INFORMATION ABOUT HEALTHY …
Chicago's Famous Stuffed Deep Dish Pizza | Giordano's trend giordanos.com. Giordano's has been serving Chicago's famous deep dish pizza since 1974 with more than 50 locations nationwide! Stop by, call, or order online today!Locations‧Ship a Pizza‧Catering‧Join The G Club‧About‧Opening Soon
From therecipes.info


CHICAGO STYLE PIZZA - PIZZA RECIPE
Turn onto a floured board and knead until dough is supple and elastic, 7 to 10 minutes. Transfer to a large bowl, cover and let rise in a warm spot until dough has doubled, about 1 hour. Punch down dough. On a lightly floured surface, roll dough to a 13-inch circle. Transfer to an oiled 12−inch pizza pan, folding the excess over to make a ...
From recipepizza.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 AN AUTHENTIC CHICAGO-STYLE DEEP DISH PIZZA
2019-12-20 Now your homemade deep-dish pizza crust dough is ready to be placed in the oven along with your toppings, cheese, and sauce! Deep Dish Pizza Crust Recipe. Photo Description: For a pizza dough crust that is rich with bread and texture, make your own authentic Chicago-style deep-dish pizza. This pizza has no limits when it comes to adding cheese ...
From greatpizzarecipes.com


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