Deep Dish Pizza Recipe Food Network

facebook share image   twitter share image   pinterest share image   E-Mail share image

DEEP-DISH PEPPERONI PIZZA



Deep-Dish Pepperoni Pizza image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
1 pound refrigerated pizza dough, at room temperature
1 1/2 cups tomato sauce
1 clove garlic, grated
1/4 teaspoon dried oregano
Kosher salt and freshly ground pepper
1/4 onion, thinly sliced
1 1/2 cups shredded mozzarella cheese (about 6 ounces)
1/2 cup chopped pepperoncini, plus 2 tablespoons brine from the jar
1/2 cup sliced pepperoni (about 3 ounces)
8 fresh basil leaves, thinly sliced
1 5-ounce package mixed salad greens (about 6 cups)

Steps:

  • Put an inverted baking sheet or pizza stone on the bottom oven rack; preheat to 475 degrees F. Brush the bottom and side of a 10-inch deep-dish pizza pan or a 9-inch-round cake pan (preferably dark metal) with 2 tablespoons olive oil. Press the dough into the pan.
  • Combine the tomato sauce, garlic, oregano, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Spread 1 cup of the sauce over the dough; scatter the onion on top. Transfer the pan to the hot baking sheet; bake until the crust puffs up slightly and starts browning, about 10 minutes.
  • Remove the pizza from the oven; top with the cheese, pepperoncini and pepperoni, then top with the remaining sauce. Return to the hot baking sheet and bake until golden and crisp around the edge, about 12 minutes. Let cool 5 minutes. Top with the basil before slicing.
  • Toss the greens with the remaining 2 tablespoons olive oil and the pepperoncini brine; season with salt and pepper. Serve with the pizza.

Nutrition Facts : Calories 711 calorie, Fat 40 grams, SaturatedFat 11 grams, Cholesterol 45 milligrams, Sodium 1858 milligrams, Carbohydrate 72 grams, Fiber 5 grams, Protein 27 grams

DEEP DISH CHEESE PIZZA



Deep Dish Cheese Pizza image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 11

1 teaspoon active dry yeast
3/4 cup warm water
1 teaspoon honey
2 tablespoons cornmeal, such as Arrowhead Mills, plus more for dusting
1 teaspoon kosher salt
2 to 2 1/4 cups all-purpose flour, plus more for dusting
1/4 cup plus 1 tablespoon olive oil, plus more for the bowl
6 ounces sliced provolone
1 cup jarred marinara sauce
1/2 cup grated Parmesan
Dried oregano and red pepper flakes, optional

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 RECIPE BY TASTY



Deep Dish Pizza Recipe by Tasty image

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

½ lb italian sausage
10 slices mozzarella cheese
½ cup freshly grated parmesan cheese
1 ¼ cups water, warm
2 ¼ teaspoons active dry yeast
2 teaspoons sugar
3 ¼ cups flour
¾ cup cornmeal
2 teaspoons salt
2 tablespoons butter, melted
1 tablespoon olive oil
2 tablespoons butter
1 onion, diced
1 teaspoon salt
1 teaspoon crushed red pepper
1 teaspoon dried oregano
2 cloves garlic, chopped
1 teaspoon sugar
30 oz crushed tomato with basil, 1 can

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 PIZZAS



Chicago-style Deep Dish Pizzas image

Provided by Food Network

Categories     main-dish

Time 1h21m

Yield 2 (12-inch) deep dish pizzas

Number Of Ingredients 28

8 ounces mushrooms, wiped clean and thinly sliced
Chicago Style Deep Dish Pizza Dough, recipe follows
1 green bell pepper, cored and cut into thin rings
2 tablespoons olive oil
1 tablespoon chopped fresh garlic
1 yellow onion, cut into thin rings
1 cup thinly sliced black olives
2 teaspoons chopped fresh basil
1 pound crumbled hot Italian sausage
1 teaspoon chopped fresh oregano
1 cup grated Parmesan
1/4 teaspoon fennel seeds
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1 (28-ounce) can plum tomatoes, coarsely crushed
1 tablespoon dry red wine
1 teaspoon sugar
1 tablespoon extra-virgin olive oil
1 pound mozzarella cheese, sliced
8 ounces pepperoni, thinly sliced
1 1/2 cups warm water (about 110 degrees F)
1 (1/4-ounce) packages active dry yeast
1 teaspoon sugar
3 1/2 cups all-purpose flour
1/2 cup semolina flour
1/2 cup vegetable oil, plus 2 teaspoons to grease bowl
1 teaspoon salt

Steps:

  • While the dough is rising, make the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, and black and red peppers, and cook, stirring, for 30 seconds. Add the tomatoes, wine and sugar, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 30 minutes. Remove from the heat and let cool completely before using.
  • Preheat the oven to 475 degrees F.
  • Oil 2 seasoned 12-inch round deep-dish pizza pans with the extra-virgin olive oil. Press 1 piece of dough into each pan, pressing to the edge and stretching about 1 1/2 inches up the sides. Let rest for 5 minutes.
  • Layer the mozzarella cheese all over the bottom of the pies. Top each with half of the pepperoni, mushrooms, bell pepper rings, onions, black olives and sausage. Ladle the sauce evenly over each pizza and top with Parmesan.
  • Bake until the top is golden and the cheese is bubbly and the crust is golden brown, about 30 minutes. Remove from the oven, slice and serve hot.
  • In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
  • Add 1 1/2 cups of the flour, the semolina, 1/2 cup of the oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.
  • Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 2 teaspoons oil.
  • Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
  • Divide into 2 equal portions and use as directed.

SKILLET DEEP DISH PIZZA



Skillet Deep Dish Pizza image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 9

4 tablespoons extra-virgin olive oil
1 pound sweet or hot Italian sausage, sliced into thin rounds (about 8 links)
2 tablespoons unsalted butter, softened
1 pound fresh pizza dough, at room temperature
10 ounces whole milk low-moisture mozzarella, thinly sliced
1 cup your favorite marinara sauce or 1 1/2 cups crushed and strained San Marzano tomatoes
3 cloves garlic, minced
1 tablespoon dried oregano
1/2 cup grated Parmesan

Steps:

  • Preheat the oven to 400 degrees F. Heat a skillet over medium-high heat with 2 tablespoons olive oil. Cook the sausage rounds until they turn brown on each side, 8 to 10 minutes.
  • Grease the inside of a 12-inch cast-iron skillet with the butter. Place the pizza dough in the center and spread evenly towards the bottom edge and 1 1/2 inches up the sides.
  • The order of topping layers is very important to achieving a crisp bottom pizza crust. Begin with the sausage. Evenly lay the sausage on the dough, followed by the mozzarella and marinara. Sprinkle the garlic and oregano on top. Finish with the Parmesan and drizzle with the remaining 2 tablespoons olive oil.
  • Place the skillet pizza on the bottom rack of the oven and cook until the edge of the crust is golden brown and crusty, 30 to 35 minutes. Remove and let rest for 5 minutes before serving.

DEEP-DISH SAUSAGE PIZZA



Deep-Dish Sausage Pizza image

Provided by Valerie Bertinelli

Categories     main-dish

Time 3h15m

Yield one 10-inch deep-dish pizza

Number Of Ingredients 23

1 cup lukewarm water (about 110 degrees F; see Cook's Note)
1 packet active dry yeast
2 tablespoons sugar
3 1/4 cups all-purpose flour, plus more as needed (see Cook's Note)
1 tablespoon kosher salt
4 tablespoons unsalted butter, melted
1 teaspoon extra-virgin olive oil
1 teaspoon extra-virgin olive oil
2 tablespoons finely diced yellow onion (about 1/4 small onion)
1 teaspoon minced garlic (about 1 large garlic clove)
1 tablespoon tomato paste
1/4 teaspoon dried oregano
Pinch crushed red pepper
1/2 teaspoon kosher salt
One 14.5-ounce can stewed tomatoes
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
12 ounces sweet Italian sausage, casings removed
12 ounces hot Italian sausage, casings removed
2 cups freshly shredded low-moisture mozzarella (about 8 ounces)
1 cup freshly shredded soft Asiago cheese (about 4 ounces)
All-purpose flour, for dusting
6 large basil leaves, torn, for garnish

Steps:

  • For the pizza dough: Whisk together the lukewarm water, yeast and sugar in a small bowl. Let sit for 5 minutes, until the yeast begins to bubble and foam.
  • Add the flour and kosher salt to a stand mixer fitted with the dough hook and mix until just combined. With the mixer off, add the yeast mixture. Turn the mixer back on and knead, gradually increasing the speed from low to medium, until the flour and yeast are combined and the dough looks shaggy. Turn the mixer off again and add the melted butter. Mix, slowly increasing the speed to medium, until the dough holds together and the butter is completely incorporated, about 30 seconds. With the mixer on the lowest speed, knead the dough for 3 minutes. If the dough moves too high up the hook and is no longer being kneaded, turn the mixer off and push the dough back down.
  • Coat a large bowl with the olive oil. Remove the dough from the stand mixer, form into a ball and place in the greased bowl. (The dough will feel tacky when it comes out of the mixer but should come out in one piece. If necessary, knead additional flour into the dough, 1 tablespoon at a time, until the desired consistency is reached.) Cover with a towel and let rise in a warm place for 1 hour or until doubled in size.
  • For the marinara sauce: Heat the olive oil over medium heat in a medium saucepot. Add the onions and saute until softened, 2 minutes. Add the garlic and cook an additional 30 seconds, until fragrant but not browned. Stir in the tomato paste, oregano, crushed red pepper and salt; cook for 30 seconds. Pour in the stewed tomatoes, breaking up any large pieces. Bring the sauce to a boil, then reduce the heat to medium low and simmer for 10 minutes, stirring often. Remove from the heat and stir in the butter. Adjust the seasoning with salt to taste. Let cool. (Makes 1 1/4 cups.)
  • For the sausage pizza: Adjust an oven rack to the middle position and preheat the oven to 400 degrees F.
  • Heat the olive oil in a large skillet over medium-high heat. When hot, add the sweet Italian sausage and hot Italian sausage and cook until browned, breaking up the sausage into small pieces. Remove to a paper-towel-lined baking sheet to drain.
  • Combine the mozzarella and Asiago in a bowl and reserve in the refrigerator.
  • Place the proofed pizza dough on a lightly-floured work surface. Dust the top of the dough with flour and roll into a 14-inch round, about 1/4-inch thick. Roll the dough onto the rolling pin and transfer to a 10-inch nonstick springform pan. As evenly as possible, unroll the dough over the springform pan and guide the dough into the pan, pressing it evenly into the bottom and working it gently all the way into the edges. Next, lift the sides of the dough up and press against the sides of the pan, making sure the dough doesn't fold over itself at any point. The dough should come 2 inches up the sides of the pan.
  • Add half of the cheese to the bottom of the crust, top with half of the sausage and then cover the sausage with the marinara sauce. Add the remaining cheese, followed by the rest of the sausage. Fold the top of the pizza dough over so that it sits evenly on top of the filling.
  • Place the pizza on a baking sheet and bake for 20 minutes. Rotate, cover with foil, and bake an additional 20 minutes. Remove the pizza from the oven when the crust is a deep golden brown and the cheese is melted. Let rest for 15 minutes before removing the sides of the springform pan. Serve with torn basil scattered over the top.

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!

DEEP-DISH PIZZAS



Deep-Dish Pizzas image

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

Olive oil, for pans
All-purpose flour, for work surface
2 balls (1 pound each) store-bought pizza dough, thawed if frozen
1 1/2 cups jarred tomato sauce
6 cups shredded part-skim mozzarella (1 1/2 pounds)
Coarse salt and ground pepper
4 ounces thinly sliced pepperoni
1 medium onion, halved and thinly sliced
1 pound thinly sliced button mushrooms, sauteed (optional)
1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
1 can (14 ounces) artichoke hearts in water, drained, quartered, and squeezed dry

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

BOBBY FLAY'S CHICAGO DEEP-DISH PIZZA DOUGH; THROWDOWN RECIPE



Bobby Flay's Chicago Deep-Dish Pizza Dough; Throwdown Recipe image

This throwdown was with Lou Malnotti and can be found on foodnetwork.com. I didn't include his entire recipe as it would have appeared long and intimidating. This crust is more buttery than normal pizza dough and looked very authentic. Unusual assembly of toppings: the cheese goes UNDER the ingredients and the sauce goes on last.

Provided by Gianni 23

Categories     Breads

Time 1h40m

Yield 2 pies, 4-6 serving(s)

Number Of Ingredients 8

2 packages quick-rise dry yeast
2 cups warm water (90 degrees F)
1/4 cup vegetable oil
1/4 cup olive oil, plus more to oil the pans
1/2 cup yellow cornmeal
5 1/2 cups all-purpose flour
4 teaspoons kosher salt
4 tablespoons unsalted butter, slightly softened

Steps:

  • 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.).
  • For assembly:.
  • 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 PIZZA



Deep-Dish Pizza image

This pizza is loaded with pepperoni, cheese and other favorite pizza toppings. The pizza is baked in an oven-proof skillet. It is great for Super Bowl time! Prep time includes rising time. Cooking time includes standing time.

Provided by CookingONTheSide

Categories     Cheese

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 22

1 (1/4 ounce) package active dry yeast
2/3 cup warm water
1 cup all-purpose flour
1/4 cup vegetable oil
1 cup whole wheat flour
1 tablespoon fresh basil, minced
1 tablespoon fresh oregano, minced
1 tablespoon fresh marjoram, minced
1 teaspoon garlic powder
1 teaspoon salt
2 cups mozzarella cheese, shredded
1 cup swiss cheese, shredded
1 cup cheddar cheese, shredded
2 large green peppers, chopped
1 1/2 cups onions, chopped
1 tablespoon fresh basil, minced
1 tablespoon fresh oregano, minced
1 tablespoon fresh marjoram, minced
1 tablespoon vegetable oil
1 cup parmesan cheese, shredded
8 plum tomatoes, seeded and chopped
1 (3 ounce) package pepperoni, sliced

Steps:

  • In large mixing bowl, dissolve yeast in warm water.
  • Add all-purpose flour and oil; beat until smooth.
  • Add whole wheat flour, herbs, garlic powder and salt.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
  • Place in a greased bowl; turn once to grease top.
  • Cover and let rise in a warm place until doubled, about 45 minutes.
  • Punch dough down; roll into a 14-inch circle.
  • Transfer to a well-greased 10-inch ovenproof skillet, letting dough drape over the side.
  • Combine the mozzerella, Swiss and cheddar cheeses; sprinkle 1 cup over dough.
  • Set remaining cheese mixture aside.
  • In large skillet, saute green peppers, onions and herbs in oil until tender.
  • Spoon half of vegetables over cheese.
  • Layer with half of the Parmesan cheese and tomatoes.
  • Sprinkle with 2 cups of the reserved cheese mixture.
  • Layer with the remaining vegetables, Parmesan cheese and tomatoes.
  • Fold crust over filling toward center of skillet to form an edge.
  • Bake at 400 degrees for 30 minutes.
  • Sprinkle with pepperoni and remaining cheese mixture.
  • Bake 5 minutes longer or until crust is golden brown.
  • Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 343.1, Fat 21.2, SaturatedFat 9.4, Cholesterol 48.5, Sodium 644, Carbohydrate 22.3, Fiber 3.1, Sugar 3.2, Protein 17.1

REALLY DEEP DISH PIZZA



Really Deep Dish Pizza image

Bit like a pizza casserole but this has a crust so theoretically you could pick it up and eat it like regular pizza, but half of the toppings would probably slide off. The toppings listed are mostly suggestions try it this way or using your favorite toppings instead.

Provided by littleturtle

Categories     One Dish Meal

Time 44m

Yield 1 9x12, 8 serving(s)

Number Of Ingredients 18

1 cup warm water or 1 cup milk
1 (1/4 ounce) package active dry yeast
1 tablespoon sugar
2 3/4 cups flour
1 ounce parmesan cheese
1 teaspoon salt
1 tablespoon olive oil, plus
1 teaspoon olive oil
2 tablespoons olive oil
1 lb lean ground beef
1 onion, thinly sliced
1 garlic clove, minced
1 1/2 teaspoons chili powder
1 (14 ounce) jar pizza sauce
8 ounces mushrooms, sliced (fresh or canned)
1 (4 ounce) package sliced pepperoni
2 (8 ounce) packages mozzarella cheese, grated
1 (6 ounce) can sliced black olives

Steps:

  • In a measuring cup or small bowl, dissolve sugar and yeast in water.
  • Combine flour, parmesan and salt in a large bowl and make a well in the center.
  • Pour yeast mixture and oil in well and stir into dry ingredients until dough forms; let rise 5 minutes.
  • Preheat oven to 350°F.
  • Heat olive oil over medium heat, add hamburger, onions and garlic, season with chili powder and sauté until onions are tender and meat is browned, about 10 minutes.
  • Grease a 9x12-inch cake pan, and press dough into pan.
  • Pour 1/2 of sauce onto dough, layer 1/2 of all remaining ingredients, top with remaining sauce, then layer on all remaining ingredients (the cake pan will be full at this point).
  • Bake at 350°F for 20-25 minutes until the cheese is lightly browned.

THE BEST DEEP DISH PIZZA PIE



The Best Deep Dish Pizza Pie image

The history of this pizza goes back to a dr. who perfected the recipe after delivering pizza for several months. I only added a few changes.

Provided by glitter

Categories     Meat

Time 10h50m

Yield 1 14inch pie

Number Of Ingredients 27

2 tablespoons white cornmeal
1 package active dry yeast
1 teaspoon sugar
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
2 tablespoons olive oil
1 lb Italian sausage, mild or hot to your preference
2 medium onions, sliced
1 large green pepper, sliced or diced (or if you like it a little sweet use 1/2 red and 1/2 green)
6 ounces mushrooms, sliced
1 slice black olives
3 tablespoons flour
1 1/2 teaspoons fennel, finely ground (you may want less. Some people prefer the whole fennel to the ground you can use either.) (optional)
1 1/2 teaspoons dried oregano
1 teaspoon dried red pepper flakes
1 1/4 teaspoons salt
1 lb mozzarella cheese
1/2 lb herkimer white cheddar cheese
2 tablespoons olive oil
16 ounces peeled whole tomatoes
1 cup tomato sauce
1/4 cup tomato paste
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 teaspoon sugar
1 teaspoon dried oregano
1 teaspoon dried basil

Steps:

  • Grease a 14" deep dish pie pan and sprinkle with cornmeal.
  • Mix your yeast, sugar and warm water.
  • Let stand 10 min.
  • until it becomes bubbly.
  • Add flour, salt, and oil.
  • Knead until it is smooth.
  • A food processor can be used for this using the metal blade.
  • If the dough is too sticky add more flour, but only 1 tblsp.
  • at a time until it is the right consistency.
  • Place the dough into an oiled bowl with a plastic covering it.
  • Refrigerate it at this point for 1 to 10 hours.
  • To make the Filling: Remove all the meat from the casing and brown, breaking it up into pieces.
  • Drain.
  • Saute the onion, peppers, and mushrooms.
  • Add to the sausage.
  • Add the rest of the ingredients except the cheeses.
  • Mix.
  • grate the cheese.
  • A food processor can be used for coarse chop.
  • Topping: Mix all the topping ingredints in a bowl.
  • Put aside.
  • To Put the Pizza Together: Roll out the dough on a floured board until it is elastic.
  • Place in a greased pan with cornmeal.
  • Leave a high rim all around.
  • Place cheese directly on dough, next filling, sauce on top.
  • Carefully place this pan into a pre-heated 425* oven for 45-50 min.
  • NOTE:A Vegetarian Pizza can be made easily without the meat.

Nutrition Facts : Calories 6378.6, Fat 362.8, SaturatedFat 159.7, Cholesterol 855.3, Sodium 18283.2, Carbohydrate 470.1, Fiber 36.1, Sugar 67, Protein 311.6

DEEP DISH PIZZA



Deep Dish Pizza image

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

2 (1/4 ounce) packages quick-rising yeast
2 cups tepid water (90 degrees)
1/2 cup vegetable oil
4 tablespoons olive oil
1/2 cup cornmeal
5 1/2 cups flour
1/3 lb sliced mozzarella cheese
2 cups canned plum tomatoes, drained and squished
1 teaspoon basil leaves
1 teaspoon oregano
2 garlic cloves, peeled and crushed
3 tablespoons grated parmesan cheese, for topping
3 tablespoons olive oil

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.

More about "deep dish pizza recipe food network"

DISCOVER NEW RECIPES ABOUT DISH
True Chicago-Style Deep-Dish Pizza Recipe - Food Network hot www.foodnetwork.com. Mix sugar, yeast and 11 ounces room temperature water (about 80 degrees) in a bowl and let …
From recipeschoice.com


DEEP-DISH PIZZA | PUNCHFORK
2 cloves garlic, grated; 1 28-ounce can tomato puree (preferably San Marzano); 4 cups unbleached all-purpose flour; 3 tablespoons fine yellow cornmeal; 2 1/2 teaspoons instant …
From punchfork.com


DEEP DISH PIZZA RECIPE - FOOD.COM
2005-01-26 I love to make this simple dish. Last night I made a deep dish pizza that was inspired by a recent episode of "The Frugal Gourmet". It t. I love to make this simple dish. ... It …
From food.com


TRUE CHICAGO-STYLE DEEP-DISH PIZZA | RECIPE | FOOD NETWORK …
Feb 23, 2019 - Get True Chicago-Style Deep-Dish Pizza Recipe from Food Network. Feb 23, 2019 - Get True Chicago-Style Deep-Dish Pizza Recipe from Food Network. Pinterest. …
From pinterest.com


BEST DEEP-DISH SAUSAGE PIZZA RECIPES | FOOD NETWORK …
2017-07-18 Heat the olive oil over medium heat in a medium saucepot. Add the onions and saute until softened, 2 minutes. Add the garlic and cook an additional 30 seconds, until …
From foodnetwork.ca


TRUE CHICAGO-STYLE DEEP-DISH PIZZA | RECIPE | FOOD NETWORK …
Feb 23, 2019 - Get True Chicago-Style Deep-Dish Pizza Recipe from Food Network. Feb 23, 2019 - Get True Chicago-Style Deep-Dish Pizza Recipe from Food Network. Pinterest. …
From pinterest.ca


DEEP-DISH PIZZA | RECIPE | DEEP DISH PIZZA, DEEP DISH PIZZA RECIPE ...
Mar 12, 2017 - Get Deep-Dish Pizza Recipe from Food Network. Mar 12, 2017 - Get Deep-Dish Pizza Recipe from Food Network. Mar 12, 2017 - Get Deep-Dish Pizza Recipe from Food …
From pinterest.com


Related Search