DOMINO'S DEEP DISH PIZZA RECIPES

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TOP SECRET RECIPES | DOMINO'S CHEESEBURGER PIZZA



Top Secret Recipes | Domino's Cheeseburger Pizza image

Domino’s new specialty pizza with seasoned ground beef, onions, tomatoes, and three kinds of cheese will shock your mouth. Even though this pie is more cheese than burger, the secret ketchup-mustard sauce hidden beneath it all makes each mouthful taste like you’re biting into a flat cheeseburger. The only thing missing is pickles. Before getting to work on the ketchup-mustard sauce, ground beef, and blend of cheeses I slightly tweaked the Domino’s pizza dough hack from Step-by-Step. The dough here calls for high-gluten flour, which you can find online, to create the same chewiness in the dough as the real thing. But don’t worry if you can’t find high-gluten flour, just increase the bread flour to 25 ounces (4½ cups). The unusual combination of American, provolone, and Cheddar cheese is not what you’d expect on a pizza, but for this particular pie you won’t miss the mozzarella. You’ll need to dice the American and provolone since they usually come sliced and are too soft to shred. Stack everything on your custom dough, bake until the cheese browns, and it’s ready to devour. This recipe makes two large pizzas so there should be more than enough for your crew. You might also like my recipe for Domino's Crispy Bacon & Tomato Specialty Chicken.

Provided by Todd Wilbur

Total Time 1 hours 5 minutes0S

Prep Time 40 minutes0S

Cook Time 25 minutes0S

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!

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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.
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