DEEP DISH PIZZA CRUST RECIPES RECIPES

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TRUE CHICAGO-STYLE DEEP-DISH PIZZA RECIPE | JEFF MAURO ...



True Chicago-Style Deep-Dish Pizza Recipe | Jeff Mauro ... image

Provided by Jeff Mauro, host of Sandwich King

Total Time 7 hours 25 minutes

Cook Time 25 minutes

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!

SLOW-COOKER DEEP-DISH PIZZA RECIPE - PILLSBURY.COM



Slow-Cooker Deep-Dish Pizza Recipe - Pillsbury.com image

Your friends and family will be amazed at how good this slow-cooker pizza is!

Provided by Pillsbury Kitchens

Total Time 1 hours 40 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 5

1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
1/3 cup pizza sauce
1/4 lb sausage, cooked, crumbled (3/4 cup)
1/2 cup sliced pepperoni (2 oz)
1 cup shredded mozzarella cheese (4 oz)

Steps:

  • Spray 3 1/2- to 4-quart oval slow cooker with cooking spray. Unroll pizza dough; fold in half crosswise. Place pizza dough in slow cooker; press in bottom and 1 inch up sides.
  • Spread pizza sauce evenly over pizza dough. Top with half each of the sausage, pepperoni and cheese. Repeat with remaining sausage, pepperoni and cheese.
  • Cover; cook on Low heat setting 1 1/2 to 2 hours or until crust edges are deep golden brown and cheese is melted. Remove from slow cooker to cutting board. Cut and serve.

Nutrition Facts : Calories 430 , CarbohydrateContent 39 g, CholesterolContent 40 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 19 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 920 mg, SugarContent 4 g, TransFatContent 0 g

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CHICAGO-STYLE DEEP-DISH PIZZA RECIPE: HOW TO MAKE IT
My husband and I tried to duplicate the deep-dish pizza recipe from a popular restaurant, and I think our Chicago-style deep-dish pizza turned out even better. The secret is baking it in a cast-iron skillet! —Lynn Hamilton, Naperville, Illinois
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