DEEP DISH PIZZA
I got this recipe from Jeff Smith, The Frugal Gourmet back in 1987. He made this recipe and ran it by Pizzeria Uno in Chicago and they smiled and nodded "It's almost as good as ours." This is easy, no roll recipe.
Provided by CindiJ
Categories For Large Groups
Time 2h40m
Yield 2 9inch pies, 16 serving(s)
Number Of Ingredients 13
Steps:
- In the bowl of your electric mixer- KitchenAid is perfect for this- dissolve the yeast in the water.
- Add the oils, cornmeal, and 3 cups of the flour.
- Beat for 10 minutes with the mixer.
- Add the dough hook and mix in the additional 2½ cups flour.
- Knead for several minutes with the machine.
- It is hard to do this by hand since the dough is very rich and moist.
- Pour out the dough on a plastic countertop and cover with a very large metal bowl.
- Allow to rise double in bulk.
- Punch down and allow to rise again.
- Punch down a second time and you are ready to make your pizza.
- Oil round cake pans or deep dish pizza pan.
- Put a bit of dough in each and push it out to the edges, using your fingers.
- Put in enough dough so that you can run the crust right up the side of the pan.
- Try to make it approximately 1/8" thick throughout the pan.
- The filling for 9 or 10 inch pan:.
- Place the cheese in tilelike layers on the bottom of the pie.
- Next put in the tomatoes and the basil, oregano, garlic and salt- reserve the Parmesan cheese for the top.
- Drizzle the olive oil over the top of the pie and bake.
- Additional variations: BEFORE you put on the Parmesan cheese and olive oil drizzle you might like to add any or all of the following:.
- Italian Sausage- hot or mild.
- Yellow Onions- peeled and sliced or diced.
- Pepperoni- sliced thin.
- Mushrooms- sliced.
- Green Sweet Bell Peppers- cored and sliced thin.
- Sliced Black Olives.
- Very Thinly Sliced Ham or Canadian Bacon.
- Put any or all of these on your pie and then top with the Parmesan and the olive oil.
- Bake the pie in 475º oven until the top is golden and gooey and the crust a light golden brown.
- This should take about 35-40 minutes.
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
Authentic Chicago Style Deep Dish Pizza! Thick, crispy and flakey crust topped with an easy homemade marinara sauce and shredded mozzarella cheese! This is a dish the whole family will love!
Provided by Kelley Simmons
Categories Dinner Main Course
Time 1h5m
Number Of Ingredients 20
Steps:
- 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.
- Increase the speed to medium and knead the dough until it is glossy and pulls aways from the sides of the bowl, 5 minutes.
- Coat a large bowl with olive oil and add the dough ball to the bowl turning to coat the dough ball in oil. Cover with plastic wrap and allow the dough to rise until doubled, about 60 minutes or so.
- Preheat oven to 425 degrees. Coat two 9 inch cake pans with olive oil, set aside.
- Roll dough onto a dry work surface and roll into a 15 x 12 inch rectangle. Spread with 4 tbsp softened butter.
- Starting at the shortest end roll up dough into a cylinder. With the seam-side down, flatten the dough into a 18 by 4-inch rectangle. Cut the rectangle in half. Working with one half at a time, fold the dough into thirds like a business letter. Pinch the seams together to form a dough ball. Repeat with the remaining dough ball then transfer both balls of dough to the oiled bowl. Cover and let rise this time in the refrigerator to 45 minutes or until doubled in size.
- Heat oil in a medium saucepan over medium high heat.
- Add in onions and saute until softened, 4-5 minutes. Add in garlic and cook for an additional minute.
- Stir in the crushed tomatoes and spices and simmer for 20 minutes. Season with salt and pepper to taste.
- Transfer 1 dough ball on a dry work surface at a time and roll into a 13 inch disk. Transfer it to the prepared baking pan. Lightly press dough into pan and push dough up the sides about 1 inch.
- Sprinkle each pizza with 2 cups mozzarella cheese, 1 1/4 cup sauce and 2 tbsp parmesan.
- Bake for 25-30 minutes or until the crust is golden brown.
- Allow pizza to rest for 10 minutes before removing from pan and slicing.
Nutrition Facts : Calories 384 kcal, Carbohydrate 39 g, Protein 15 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 49 mg, Sodium 649 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
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
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
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.
DEEP-DISH PIZZA WITH ITALIAN SAUSAGE AND BROCCOLI RABE
Provided by Bobby Flay
Categories main-dish
Time 2h50m
Yield 2 (9 or 10-inch) deep-dish pizzas
Number Of Ingredients 25
Steps:
- Bring a large pot of salted water to a boil, add the broccoli rabe and blanch for 2 minutes. Drain in a colander and run cold water over. Drain well again and squeeze out excess liquid.
- Heat 2 tablespoons of the oil, chili flakes and garlic in a large saute pan over medium heat and cook for 1 minute. Add the broccoli rabe, salt and pepper and cook until slightly tender, about 5 minutes.
- In a separate large saute pan, heat the remaining 2 tablespoons of oil over high heat until the oil begins to shimmer. Add the sausage links and using a wooden spoon, gently break up the meat into coarse pieces. Cook until deep golden brown. (You do not need to cook all the way because it will continue to cook in the oven.) Combine the sausage and the broccoli rabe and let cool slightly.
- Heat the oil in a medium saucepan over high heat. Add the garlic and cook for 30 seconds. Add the tomatoes and oregano, bring to a boil and cook until the mixture thickens, about 15 minutes. Stir in the basil and season with salt and pepper. Let cool slightly.
- Dissolve the yeast and water in the bowl of a mixer fitted with the paddle attachment. Add the oils and mix for 30 seconds. Add the cornmeal, 3 cups of the flour and salt and beat for 5 minutes. Switch to the dough hook and mix in the remaining 2 1/2 cups of flour and knead, using the dough hook for 2 minutes. Add the butter and knead until incorporated. The dough is a very moist dough so do not add more flour unless absolutely needed.
- Place the dough in a large bowl lightly oiled with vegetable oil, cover with plastic wrap or clean kitchen towels and let rise in a warm place until doubled in size, about 45 minutes. Punch down the dough and allow to double in size again.
- Preheat the oven to 450 degrees F. Place 2 pizza stones into the oven to preheat as well. Generously oil 2 (9 or 10-inch) deep dish pie pans with olive oil (about 2 tablespoons for each pan).
- Divide the dough in half and press the dough out slightly on the counter top. Place the dough in the prepared pans and push out to cover the bottom and up the side of the pans. (If using the 9-inch pans, pinch a 2-inch ball off each dough to make a better fit.)
- Combine the cheese in a bowl. Place half of the cheese of the bottom of each pie crust. Divide the sausage filling over the cheese and then top with the remaining cheese, patting the cheese firmly down over the filling. Spoon some of the sauce over the top of the cheese to cover completely. Place the pans into the oven on the pizza stones and bake in the oven until golden brown, about 40 minutes. Remove from the oven and sprinkle the top with Parmesan. Let the pizza rest on a baking sheet for 5 minutes before slicing.
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.
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- First start by making the crust: In a large bowl of an electric mixer, mix flour, cornmeal, salt, yeast, olive oil, melted butter and water together with a wooden spoon. Once dough begins to form, place dough hook on mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky.
- Next place dough in a medium bowl lightly oiled with olive oil. Cover with plastic wrap and a towel and let rise for 1 hour or until dough has doubled.
- After dough has doubled, preheat oven to 425 degrees F. Generously oil a 9-inch cake pan, 9-inch springform pan or a 9-inch skillet. Make sure you coat the sides of the pan with oil too to ensure that dough doesn't stick.
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- Prepare dough according to this cornmeal pizza dough recipe. This can be done ahead of time. If you let dough rise overnight in the refrigerator, be sure to let dough come to room temperature.
- Grease two 9-inch pie pans with olive oil. Divide room temperature dough into halves. Press each half of dough into one pie pan. Spread the dough evenly across the bottom of the pan. Cover with a wet towel or saran wrap and let rest 10 to 15 minutes.
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- Combine first 7 ingredients in a small saucepan; stir well. Cook over low heat until mixture is thoroughly heated. Set aside.
- Coat a large skillet with cooking spray, and place over medium-high heat until hot. Add meat and next 3 ingredients; cook until meat is browned, stirring until it crumbles. Drain and set aside.
- Coat 2 (9-inch) round cakepans with cooking spray, and sprinkle each with 1 1/2 teaspoons cornmeal. Unroll 1 package bread dough; fold each corner in toward center to form a diamond. Pat dough, folded corners up, into a prepared pan. Repeat procedure with remaining bread dough.
DEEP-DISH PIZZA DOUGH RECIPE | MYRECIPES
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- Combine first 3 ingredients in a small bowl, and let stand 5 minutes. Position knife blade in food processor bowl; add flour, 1/2 cup cornmeal, and salt, and pulse 2 times or until blended. With processor running, slowly add yeast mixture and oil through food chute, and process until dough forms a ball. Process 1 additional minute.
- Turn dough out onto a lightly floured surface; knead lightly 4 or 5 times. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
- Punch dough down; cover and let rest 5 minutes. Divide dough in half; roll each half into an 11-inch circle on a lightly floured surface. Coat 2 (9-inch) round cake pans with cooking spray, and sprinkle each with 1 tablespoon cornmeal. Place dough in prepared pans; press dough up sides of pans. Cover and let rise 20 minutes or until puffy. Top and bake according to recipe directions.
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- Remove casings from sausage, and discard. Brown sausage in a small skillet over medium heat, stirring until sausage crumbles and is no longer pink. Drain on paper towels.
CHICAGO DEEP DISH PIZZA CORNMEAL CRUST RECIPE
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- The Filling:Place the 4 tbsp. extra virgin olive oil in a large pot and gently saute/fry the onion and garlic for about 5 min then add in the seasonings except for the sugar and continue to saute/fry till the herbs and seeds are nicely cooked, about 3-4 min. When these are sauteed, pour in the cans of tomato products and add in the sugar. Cook this uncovered allowing it to boil down till it becomes a good thick pizza sauce, not at all runny, it will take 1-2 hrs. Be sure you taste it for saltiness, you want it to be slightly salty, a little sweet, good Italian seasoning flavor and I like it to have just a little bite so I add in red pepper flakes or possibly cayenne but I do not tell people.
- You can get which same sensation if you use Warm pepperoni or possibly warm Italian sausage.
- Crust:Set up your Kitchen Aid with the bowl in place and the dough hook handy. Heat the water to 100 degrees in a Pyrex measuring c.. Pour the yeast with a healthy pinch of sugar and flour into the bottom of the Kitchen Aid bowl. When the water is at the correct temperature pour it into the bowl and cover with a towel. While the yeast is proofing, in another bowl mix the cornmeal, flour, salt and sugar then blend with a whisk. When you see bubbles form in the yeast mix you then pour in the oil. Next pour the dry ingredients into the liquids and mix with the dough hook. Knead it for 4 min. You may have to add in flour to get the correct consistency. Remove it from the bowl and knead it to a ball then flatten it out with your hand to a disk and cover with plastic wrap hot it in the micro and let it rest for 15 min. When the 15 min is up unwrap it and place it in the bottom of the oiled pizza pan and using your fingers work it to the edges and up the edge.
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