DEEP DISH PIZZA PANS RECIPES

THE REAL CHICAGO DEEP DISH PIZZA DOUGH RECIPE | ALLRECIPES

The Real Chicago Deep Dish Pizza Dough Recipe | Allrecipes image

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.

Provided by owensjo

Categories Bread Pizza Dough and Crust Recipes

Total Time 6 hours 25 minutes

Prep Time 10 minutes

Yield 8 servings

Number Of Ingredients 6

Ingredients

2?¼ teaspoons active dry yeast
1?½ teaspoons white sugar
1?? cups warm water - 110 to 115 degrees F (43 to 45 degrees C)
3 cups all-purpose flour
½ cup corn oil
1?½ teaspoons kosher salt

Steps:

Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.

Nutrition Facts : Calories 298.5 calories, CarbohydrateContent 37 g, FatContent 14.3 g, FiberContent 1.5 g, ProteinContent 5.3 g, SaturatedFatContent 1.9 g, SodiumContent 361.5 mg, SugarContent 0.9 g

CHICAGO-STYLE PAN PIZZA | ALLRECIPES

Chicago-Style Pan Pizza | Allrecipes image

This is the best Chicago-style pizza that I have ever had. Make sure that you use the Parmesan in hard triangle form. It tastes so much better when you grate it yourself.

Provided by JAIME5025

Categories Main Dishes Pizza Recipes

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 (1 pound) loaf frozen bread dough, thawed
1 pound bulk Italian sausage
2 cups shredded mozzarella cheese
8 ounces sliced fresh mushrooms
1 small onion, chopped
2 teaspoons olive oil
1 (28 ounce) can diced tomatoes, drained
¾ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon fennel seed
¼ teaspoon garlic powder
½ cup freshly grated Parmesan cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Press the dough into the bottom and up the sides of a greased 9x13 inch baking dish.
Crumble the sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove the sausage with a slotted spoon, and sprinkle over the dough crust. Sprinkle mozzarella cheese evenly over the sausage.
Add mushrooms and onion to the skillet; cook and stir until the onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Spoon over the mozzarella cheese. Sprinkle Parmesan cheese over the top.
Bake for 25 to 35 minutes in the preheated oven, or until crust is golden brown.

Nutrition Facts : Calories 578.2 calories, CarbohydrateContent 46.8 g, CholesterolContent 61.2 mg, FatContent 27.4 g, FiberContent 4.9 g, ProteinContent 32.3 g, SaturatedFatContent 10.5 g, SodiumContent 1815.9 mg, SugarContent 8.4 g

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CHICAGO-STYLE PAN PIZZA | ALLRECIPES

This is the best Chicago-style pizza that I have ever had. Make sure that you use the Parmesan in hard triangle form. It tastes so much better when you grate it yourself.
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