CHICAGO DEEP DISH PIZZA PAN RECIPES
CHICAGO DEEP-DISH PIZZA | ALLRECIPES
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 Dishes Pizza Recipes
Total Time 2 hours 30 minutes
Prep Time 35 minutes
Cook Time 35 minutes
Yield 1 12-inch cast iron skillet
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, CarbohydrateContent 52.6 g, CholesterolContent 74.5 mg, FatContent 32.4 g, FiberContent 3.4 g, ProteinContent 25.4 g, SaturatedFatContent 14.2 g, SodiumContent 1486.6 mg, SugarContent 4.8 g
CHICAGO-STYLE DEEP DISH PIZZA | RECIPE - RACHAEL RAY SHOW
Learn how to make Chicago-style deep dish pizza at home using a springform pan.
Provided by Grant Melton
Number Of Ingredients 15
Steps:
- Preheat oven to 425 °F
- In a medium skillet over high heat, brown the sausage, crumbling it as it cooks, until it’s brown and all the liquid has been cooked out
- Remove from heat and let cool
- Butter a 14-inch springform pan with a thin layer of butter and set aside
- Throw the cornmeal onto a work surface and, using a rolling pin, roll out the pizza dough until there is a little overlap over the side of the pan when placed into the springform pan
- Using some kitchen shears, cut off the overlap and then press the dough so that it covers the bottom and goes up the sides of the pan
- Place a layer of mozzarella cheese onto the bottom of the dough
- Add the sausage on top and spread it out
- Sprinkle a layer of peppers and onions on top of that then place the tomatoes over the top, crushing them in your hands as you place them
- Sprinkle the tomatoes with oregano and red pepper flakes
- Fold the excess dough down onto itself to make the crust a little shorter
- Place the pan onto a sheet tray and pop it into the oven
- Turn the oven down to 375 °F and bake for 45-50 minutes
- Remove the pizza from the oven and let it rest for 10 minutes (don't worry, it will stay hot!) Remove from the springform pan and sprinkle with parmesan; cut into 8 pieces and serve
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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.
From tasty.co
Reviews 97
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Calories 624 calories per serving
From tasty.co
Reviews 97
Total Time 25 minutes
Cuisine Fusion
Calories 624 calories per serving
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CHICAGO-STYLE DEEP-DISH PIZZA | MIDWEST LIVING
Illinois -- Bake this generous pizza in a pan at least 2 inches deep.
From midwestliving.com
Reviews 3
Total Time 2 hours 35 minutes
Category Food
Calories 666 calories per serving
From midwestliving.com
Reviews 3
Total Time 2 hours 35 minutes
Category Food
Calories 666 calories per serving
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THE REAL CHICAGO DEEP DISH PIZZA DOUGH RECIPE | ALLRECIPES
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.
From allrecipes.com
Reviews 4.5
Total Time 6 hours 25 minutes
Category Bread, Pizza Dough and Crust Recipes
Calories 298.5 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 6 hours 25 minutes
Category Bread, Pizza Dough and Crust Recipes
Calories 298.5 calories per serving
- Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.
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CHICAGO-STYLE DEEP-DISH PIZZA - RECIPES | PAMPERED CHEF US ...
Chicagoans are proud of their deep-dish pizzas, though they never agree as to which restaurant serves the best. Maybe we should have them taste this one.
From pamperedchef.com
Reviews 5.0
From pamperedchef.com
Reviews 5.0
- Preheat oven to 425ºF. For filling, slice mushrooms using Egg Slicer Plus®. Chop onion with Food Chopper. Spray (10-in.) Sauté Pan with olive oil. Cook mushrooms, onion, garlic and oregano over medium heat until onion is tender; stir in spinach and 1/2 cup of the pizza sauce. Remove pan from heat. In Small Batter Bowl, mix remaining 1 cup pizza sauce with drained tomatoes; set aside. Lightly spray bottom of Deep Dish Baker with olive oil using Kitchen Spritzer; sprinkle with 1 tablespoon of the cornmeal. For crust, in Classic Batter Bowl, combine flour, remaining 1/3 cup cornmeal, yeast, sugar and salt. Add water and 1/4 cup oil; stir until mixture forms a ball. Place dough on lightly floured surface; knead until smooth and elastic, about 3 minutes. Place dough in center of Baker. Using Baker's Roller®, roll dough evenly over bottom; press up sides to edge of Baker. Sprinkle 1 cup of the mozzarella cheese over crust; top with spinach mixture, remaining 1 cup mozzarella cheese and tomato mixture. Bake 30 minutes or until crust is deep golden brown. Using Rotary Grater, grate Parmesan cheese over hot pizza. Cut into wedges and serve using Slice ‘N Serve®.
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PIZZERIA UNO CHICAGO DEEP DISH PIZZA RECIPE - FOOD.COM
Make and share this Pizzeria Uno Chicago Deep Dish Pizza recipe from Food.com.
From food.com
Reviews 3.5
Total Time 2 hours 50 minutes
Calories 676.6 per serving
From food.com
Reviews 3.5
Total Time 2 hours 50 minutes
Calories 676.6 per serving
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In the mood for authentic Chicago-style pizza but don't want to leave home? Fire up your oven and try this amazing pizza from @Sherriesavorsthecity.
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- To make the Tomato Sauce: In a deep saucepan over medium heat, add your olive oil.Add in onions & cook until soft & translucent. Add garlic & sauté until fragrant.Add in dried basil, oregano, & chili flakes.Add the tomato paste & cook for 3 minutes.Add whole tomatoes & slowly press on the tomatoes to break it up. Season with salt, pepper, and sugar to taste.In low-medium heat, let the sauce reduce for 30-45 minutes or until very thick. Make sure to stir it once in awhile to prevent scorching at the bottom. Set aside to cool.To make the Pizza Crust: Using a stand mixer fitted with a dough hook, combine together all-purpose flour, cornmeal, salt, and sugar. Mix at low speed until combine.Add the instant yeast & mix again.Add your softened butter & mix until crumbly.Lastly, add your warm water & mix until it forms a dough.Form into a ball & put in an oiled bowl. Cover & let it rise for 1- 2 hours or until double in size. Gently punch down the dough to remove any air bubbles & form into a round ball. Cover w/ plastic wrap.Refrigerate for at least 1 hour before rolling.Roll into a 14-inch (35-cm) round circle. Set aside.To assemble: Preheat oven to 500°F (260°C).Generously grease the 12-inch (30-cm) Cast Iron Skillet with softened butter.Gently press the shredded parmesan cheese at the bottom & sides.Lay your rolled dough on top and using your fingers, press the dough into the cast iron pan. Make sure it’s nice and tight fitting inside the pan.Cover the bottom of the crust with provolone cheese slices. Next, add the mozzarella cheese slices. Then, put tiny dollops of the raw sausage meat & evenly disperse it throughout the top.Cover it completely with the thick tomato sauce. Top with grated parmesan cheese.Drizzle the crust around the edges and top with olive oil. Place inside the hot oven and lower the temperature to 450°F (230°C).Bake for 30-40 minutes or until crust is slightly puffed and golden brown on the sides.Let it cool for at least 20 minutes before cutting into it.
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Dec 23, 2021 · The Mama Cozzi’s deep dish pizzas were sold in cheese or uncured pepperoni and sausage varieties. I bought a pepperoni and sausage pizza to try. Mama Cozzi’s Chicago Recipe Deep Dish Pizza cost $4.99 at the time of publication. The cheese pizza is 26.3 ounces, while the uncured pepperoni and sausage pizza is 26.1 ounces.
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CHICAGO STYLE DEEP DISH PIZZA IN A WOOD-FIRED OVEN ...
Dec 28, 2021 · Coat the inside of a 12 inch deep dish pizza pan with 2 tablespoons of olive oil. Roll the dough ball into a 15 inch round disc on the countertop, roughly 1/4 inch thick.
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CHICAGO-STYLE DEEP-DISH PIZZA - MSN
Jul 01, 2021 · Directions . 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.
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CHICAGO-STYLE DEEP DISH PIZZA
4 tablespoons olive oil. 1/2 cup cornmeal. 5 1/2 cups flour. In the bowl of a stand mixer (e.g. KitchenAid), dissolve the yeast in the water. Add the vegetable oil, olive oil, cornmeal, and half of the flour. Beat for 10 minutes. Attach the dough hook and mix in the remaining flour. Knead for several minutes with the mixer.
From pizzamaking.com
From pizzamaking.com
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RECIPE: CHICAGO DEEP DISH “PAN STYLE” | HOME PIZZA GOURMET
Pre-heat pizza stone on bottom rack to 450, then reduce to 425 (at least 1 hr pre-heat) Grease 14 inch diameter x 2 inch deep pizza pan with melted butter. Lay dough ball in center, let rest for a while, then press out to edges. Tightly crimp up the sides (make side edges thinner than the base)
From copycatgourmet.wordpress.com
From copycatgourmet.wordpress.com
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