DELUXE DEEP-DISH PIZZA
You don't have to be in Chicago to get delicious deep-dish flavor. My recipe makes it easy, using frozen bread dough. Load it with your favorite toppings, and keep a knife and fork handy. -Jenny Leighty, West Salem, Ohio
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll dough into a 14x10-in. rectangle. Transfer to a greased 13x9-in. baking dish. Build up edges slightly. , Spread sauce over crust. Layer with remaining ingredients. , Bake at 400° until crust is golden brown and cheese is melted, 25-30 minutes.
Nutrition Facts : Calories 325 calories, Fat 14g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 830mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g 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
DEEP DISH PIZZA RECIPE BY TASTY
Great news: You don't have to travel to Chicago to eat doughy, cheesy deep dish pizza because now, you can make it right in your kitchen. The most time-consuming part of this recipe is making the dough, but you can prepare it up to a month in advance and freeze it for later. Bake the dough in a deep dish pan covered with homemade tomato sauce, sausage, and cheese until it's golden-brown and bubbling.
Provided by Pierce Abernathy
Categories Dinner
Time 25m
Yield 8 servings
Number Of Ingredients 19
Steps:
- For the pizza sauce, melt the butter in a small saucepan and add the onion, salt, red pepper flakes, and oregano, and sauté until golden brown.
- Add the garlic, sugar, and crushed tomatoes, and simmer for roughly 20 minutes or until sauce thickens.
- For the dough, combine the active dry yeast, sugar, and warm water together and let sit for one minute.
- In a large mixing bowl, combine the flour, cornmeal, and salt.
- Add the yeast mixture and butter into the dry ingredients and stir until dough forms.
- Bring dough to floured surface and knead until dough forms into a ball.
- Move dough to large bowl drizzled with olive oil. Coat dough in oil and cover. Let rest for 1 hour.
- Remove dough and bring onto floured surface.
- Cut dough in half and begin working dough out, ensuring that it is at least 2 inches (5 cm) wider than your deep dish pan.
- Double wrap the remaining dough with plastic wrap and place in a resealable freezer bag. Freeze for up to a month.
- Preheat your oven to 425°F (215°C).
- Bring your dough into your oiled and floured deep dish pan.
- Using your hands press dough into sides of your dish making it as even as possible.
- Lay slices of mozzarella across the dough, covering the entire bottom.
- Add pieces of uncased italian sausage on top of the mozzarella and top with tomato sauce.
- Bake for 20-25 minutes or until crust starts to lightly brown and the cheese is melted.
- Garnish with parmesan, cut and serve.
- Enjoy!
Nutrition Facts : Calories 624 calories, Carbohydrate 64 grams, Fat 28 grams, Fiber 4 grams, Protein 28 grams, Sugar 8 grams
LUCINDA'S DEEP-DISH PIZZA DOUGH
Allowing the dough to rise overnight ensures a perfect crust every time.
Provided by Martha Stewart
Number Of Ingredients 7
Steps:
- In a medium-sized mixing bowl, place water, sugar, and yeast, letting dissolve 3-4 minutes.
- In a separate bowl, combine flour, cornmeal, and salt.
- Slowly add the flour mixture to the water/yeast mixture in thirds. Before the last addition, add 1/4 cup olive oil.
- Sprinkle one tablespoon of flour on a countertop and knead bread until smoother. Transfer the dough to a bowl coated with olive oil. Turn dough to coat in oil. Cover and let rise overnight in the refrigerator.
DEEP DISH (LISA) PIZZA!
Pizza's are so much fun to make - especially when they turn out to be so yummy!! :) I encourage you to take liberties with this recipe. This is a good base and taste's great as-is. But, I'm sure you could improve it with your own ideas! :)
Provided by Lisa Pizza
Categories European
Time 55m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Heat a pizza stone in a 425 F oven for one hour before use.
- Peel and slice all garlic cloves and place in olive oil to perfume it.
- This is the oil you will use for the rest of the recipe.
- Brush rimmed baking sheet with some olive oil to coat.
- After pizza dough has rested 30 minutes, per recipe, punch down and dump into baking sheet.
- With oiled fingers, dimple and stretch/push dough to fill sheet, with edges being a bit higher for crust.
- Brush with olive oil and spread garlic over dough, leaving 3/4 inch crust.
- (you should have a fair amount of oil left) Place baking sheet on pizza stone and bake for 7-10 minutes, until very light tan/brown.
- Remove from oven and spread a layer of crushed/chopped tomatoes.
- Add the rest of the ingredients in any order that appeals to you!
- That's the best part of pizza- you can add to, delete and embelish any way you want.
- I usually drizzle a bit more olive oil over the whole thing again, and brush the crust a bit more.
- Place baking sheet back on pizza stone for another 12-16 minutes, until the crust is a nice golden brown and it smells wonderful!
- Remove from oven, and slide pizza from baking sheet to a cutting board.
- Enjoy!
Nutrition Facts : Calories 1188.9, Fat 104.8, SaturatedFat 35.4, Cholesterol 160.5, Sodium 2052.9, Carbohydrate 34.4, Fiber 4.3, Sugar 10.3, Protein 35.9
DEEP DISH CHEESE PIZZA
Provided by Giada De Laurentiis
Categories main-dish
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine the yeast, water and honey in a small bowl. Set aside until foamy, about 5 minutes.
- Combine the cornmeal, salt and 2 cups flour in a bowl. Add the water mixture and 1/4 cup olive oil. Using your hands, stir together to form a rough dough. Transfer the dough to a lightly floured surface and knead the dough, adding more flour as needed, until it forms a slightly tacky but smooth dough that doesn't stick to your hands or the counter, 5 to 10 minutes. Place the dough in an olive oil-coated bowl, turning to coat the dough in the oil. Cover the bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 hour.
- Position an oven rack in the top third of the oven and another in the bottom third. Preheat the oven to 425 degrees F.
- Grease a 9-inch springform pan with the remaining tablespoon olive oil. Wrap the bottom of the pan in aluminum foil and set aside.
- Gently place the dough in the pan and spread it out to the edges using your fingers. Work the dough about 2 inches up the side of the pan. Shingle the provolone on the bottom of the crust and part of the way up the sides. Spoon the marinara over the cheese and smooth with the back of a spoon. Bake for 30 minutes on the lower rack. Rotate the pizza and move it to the top rack and continue to bake until the crust is deep golden brown and the sauce is slightly darker, another 10 to 15 minutes. Sprinkle with the Parmesan and seasonings, if using, and allow the pizza to rest for 10 minutes before unmolding, slicing and serving.
DEEP DISH PIZZA WITH SAUSAGE AND MUSHROOMS RECIPE BY TASTY
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
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
DEEP-DISH PIZZAS
Invite friends for easy deep-dish pies, sure to top the best pizzeria in town.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Brush bottom and sides of two 13-by-9-inch metal baking pans with oil. On a lightly floured work surface, stretch each ball of dough into a 10-by-14-inch oval (if dough isn't holding its shape, let rest a few minutes).
- Transfer each oval to a prepared pan, pressing to fit into corners, and one inch up sides to form a rim. Dividing evenly, spread sauce over each oval of dough.
- Using 3 cups of cheese per pizza, spread three layers each of cheese and topping, ending with topping (layering with cheese helps to hold each pizza together). Season with salt and pepper. (If making ahead, cover and refrigerate, up to 1 day.)
- Bake pizzas side by side until cheese and crusts are golden brown, 30 to 40 minutes, rotating once (if refrigerated, add 10 minutes). Let rest in pans 10 minutes. To serve, use two wide spatulas to transfer pizzas to cutting boards.
Nutrition Facts : Calories 567 g, Fat 24 g, Fiber 5 g, Protein 35 g
DIRTY YOUR DEEP DISH PAN...PIZZA!
Brought to you for the Zaar World Tour II by the Dirty Pan Gang. If you want EASY...just use a purchased pizza crust, add toppings and heat per directions on crust packaging. But...the crust can make or break a great pizza!! So for something fabulous and different...try a homemade DEEP DISH CRUST. The crust recipe is brought to you from "The Best New Recipes" by the Editors of Cooks Illustrated...(*see end of description for notes). All you need is two 10 inch cake pans and a baking sheet (or a pizza stone). The toppings represent everyone on our team...but we won't be offended if you omit or change a topping. Topping amounts are guesstimates, you may want to add more or less to your taste. The tomato sauce should not be too heavily applied (but not too thin either), the pesto and ricotta (if used) should be kind of placed in dollops on the pizza, not spread over the whole thing. We hope you dirty your deep dish pan and make our pizza!! *If you actually have a deep dish pizza pan, dough will make one 14 inch pizza. Changes fo 14 inch pizza include rolling the dough to 12 inch round and increasing the initial baking time on the lowest rack to 15 minutes. The amount of oil used to grease the pan may seem excessive, but in addition to preventing sticking, the oil helps the crust brown nicely. *The role of the potato - boiled potato in the dough results in a moister, more tender, sweeter, and softer dough than one just made with flour. Potatoes cause less gluten to be formed in the dough, producing a softer, more tender product. and the sugars in the potato lend a bit of sweetness..."
Provided by Mrs Goodall
Categories European
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- CRUST:.
- Bring 1 quart water and the potato to a boil in a small saucepan over medium-high heat; cook until tender 10 - 15 minutes. Drain the potato and and cool until it can be handled.
- Press potato through a potato ricer or grate on the large holes of a box grater.
- Measure 1 1/3 cups lightly packed potato; discard the remaining potato.
- Adjust an oven rack to the highest position and the other rack to the lowest position; heat the oven to 200 degrees. Once the temperature reaches 200 degrees, maintain the heat for 10 minutes then turn off the heat.
- Combine the flour, yeast, and salt in a food processor. With the motor running, add the water and process until the dough comes together in a shaggy ball.
- Add the potato and process for several seconds, then add 2 tablespoons of the oil and process several more seconds, until the dough is smooth and slightly sticky.
- Transfer the dough to a lightly oiled medium bowl, turn to coat with oil and cover the bowl tightly with plastic wrap. Place in the warmed oven until the dough is soft and spongy and doubled in size, 30 - 35 minutes.
- Oil the bottom of two 10-inch cake pans with 2 tablespoons of oil each.
- Turn the dough onto a clean, dry work surface; divide it in half.
- Pat each half into a 9-inch round.
- Transfer the round to the oiled pans, cover with plastic wrap, and let rest until the dough longer resists shaping, about 10 minutes.
- Place a pizza stone or rimless baking sheet on the lowest oven rack and preheat the oven to 500 degrees.
- Uncover the dough and pull it into the edges and up the side of the pans to form a 1 inch high lip. Cover with plastic wrap and let rise in a warm, draft-free spot until doubled in size, about 30 minutes.
- Uncover the dough and prick generously with a fork.
- Reduce the oven temperature to 425 degrees and bake on the heated stone or baking sheet (on the lowest rack) until the crust is dry and lightly browned, about 5 - 10 minutes.
- Add the toppings.
- Bake on the stone or baking sheet until the cheese melts, 10 - 15 minutes.
- Move the pizza to the top rack and bake until the cheese is golden brown in spots about 5 minutes longer.
- To make sure the crust is done, use a spatula to lift up the crust - it should be nicely browned underneath.
- Let cool 5 minutes, then holding the pizza pan at an angle with one hand, use a wide spatula to slide the pizza from the pan to a cutting board. Cut into wedges and serve.
Nutrition Facts : Calories 781.4, Fat 33.3, SaturatedFat 7.8, Cholesterol 27, Sodium 1485, Carbohydrate 99.4, Fiber 5.4, Sugar 4.9, Protein 21.5
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