CHICAGO-STYLE DEEP-DISH PIZZA RECIPE | LAND O’LAKES
A delicious homemade version of classic Chicago deep dish pizza with cheese on the bottom and top
Provided by Land O'Lakes
Categories Lunch Pizza Savory Baking Main Course
Total Time 1 hours 1 minutes
Prep Time 1 hours 0 minutes
Yield 16 servings
Number Of Ingredients 22
Steps:
- Heat oven to 170ºF. Turn off oven.
- Combine 1 1/2 cups flour, yeast, cornmeal, sugar and salt in bowl. Melt 6 tablespoons butter in saucepan. Add water; cook until mixture comes to 120-130ºF. Add to flour mixture; mix until just moistened. Add remaining 2 cups flour to form stiff dough.
- Knead dough on lightly floured surface 5-7 minutes or until smooth and elastic. Spray inside of bowl with no-stick cooking spray. Place dough into bowl; turn to coat. Cover with plastic wrap; place in oven. Let rise 30 minutes or until double in size.
- Melt 2 tablespoons butter in saucepan over medium-low heat just until sizzling. Add onions; cook 4-5 minutes or until softened. Add garlic; cook 1-2 minutes. Add all remaining sauce ingredients; cook until bubbles begun to form at surface. Remove from heat; set aside.
- Remove dough from oven. Heat oven to 450ºF.
- Punch down dough; divide in half. Roll each half into 11 inch circle on floured surface. Spray 2 (9-inch) springform pans with no-stick cooking spray. Press dough into bottom and up sides of pans. Sprinkle 1/2 cup mozzarella cheese over bottom of each pan. Layer each with half of sauce (about 1 1/4 cups); 9 to 12 pepperoni slices and half of Italian sausage. Top each with 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese.
- Cover pans with aluminum foil; bake 30-40 minutes or until crust is browned. Uncover; bake 5-7 minutes or until cheese begins to brown. Remove from oven; let stand 5-10 minutes before cutting. Remove sides of pans; cut each pizza into 8 slices.
Nutrition Facts : Calories 290 calories, FatContent 15 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 35 milligrams, SodiumContent 830 milligrams, CarbohydrateContent 28 grams, FiberContent 2 grams, SugarContent grams, ProteinContent 12 grams
CHICAGO STYLE ITALIAN SAUSAGE PIZZA | HY-VEE
Deep-dish pizza means you'll be biting into layers of meaty, cheesy, goodness. You "knead" to try this recipe!
Provided by Hy-Vee Seasons Magazine
Prep Time 15 minutes
Cook Time 2 hours 45 minutes
Yield 24 1 slice each
Number Of Ingredients 12
Steps:
- 1.
Melt 1/4 cup butter; set aside; cool. Whisk together flour, cornmeal, sugar, yeast, and salt in a large mixing bowl. Add melted butter and warm water. Beat with an electric mixer, fitted with a dough hook, on low for 5 to 7 minutes or until smooth and elastic.
- 2.
Divide dough in half and shape each half into a ball. Lightly grease 2 large, clean bowls with olive oil. Place a dough ball in each bowl; turn over to grease surfaces. Cover each loosely with plastic wrap. Let rise in a warm, draft-free place for 1-1/2 to 2 hours or until double in size.
- 3.
Punch dough down. Turn out onto a lightly floured surface; roll each to a 7x6-inch rectangle; spread each with 2 tablespoons softened butter. Starting at a long end, roll each up, jellyroll-style into a log. Place each dough log, in a spiral fashion, back into its oiled bowl. Cover with plastic wrap and refrigerate for 1 hour.
- 4.
Preheat oven to 425 degrees. To assemble 2 pizzas, turn each dough out onto a lightly floured surface; roll into a 12-inch circle. Press each dough circle into the bottom and up the side of an ungreased 9-inch round springform baking pan; trim off any excess dough. Melt remaining 2 tablespoons butter; brush each crush with 1 tablespoon melted butter. Divide and form sausage into two 9-inch patties' place one uncooked patty in each of the pans. Top each crust with 1 (16-oz.) pkg. mozzarella cheese, 1-1/2 cups sauce, and 1/4 cup Parmesan cheese.
- 5.
Bake at 425 degrees for 40 to 45 minutes or until crust is golden and internal temperature is 165 degrees. Let stand for 15 minutes before serving. Cut each pizza into 12 slices.
Nutrition Facts : Calories 380, FatContent 24g, SaturatedFatContent 11g, TransFatContent 0g, CholesterolContent 60mg, SodiumContent 740mg, CarbohydrateContent 19g, FiberContent 1g, SugarContent 3g, ProteinContent 20g
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