DEEP DISH PIZZA CAKE RECIPES
REALLY DEEP DISH PIZZA RECIPE - FOOD.COM
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.
Total Time 44 minutes
Prep Time 24 minutes
Cook Time 20 minutes
Yield 1 9x12, 8 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 634.7, FatContent 34.7, SaturatedFatContent 13.9, CholesterolContent 101, SodiumContent 1230.7, CarbohydrateContent 44.3, FiberContent 3.8, SugarContent 4.4, ProteinContent 35.6
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
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