CHICAGO-STYLE STUFFED PIZZA
I rate this hearty double-crust pizza as excellent. Favorite fillings are tucked inside, and tasty tomato sauce tops the pie. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 slices.
Number Of Ingredients 16
Steps:
- In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add oil and salt. Add 1-1/2 cups flour and cornmeal; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 4-5 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; let rest for 5 minutes. Divide into two portions, one slightly larger than the other. On a lightly floured surface, roll out larger portion to a 12-in. circle. Press onto the bottom and up the sides of a greased 10-in. ovenproof skillet., Preheat oven to 375°. In a large skillet, cook sausage, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in mozzarella cheese, pepperoni, Parmesan cheese and oregano. Add to prepared crust. , On a lightly floured surface, roll remaining dough into an 11-in. circle. Place over pizza; seal edges. Cut four slits in top. Bake 30-35 minutes or until crust is golden brown. Spread with tomato sauce.
Nutrition Facts : Calories 379 calories, Fat 16g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 906mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.
TRUE CHICAGO-STYLE DEEP-DISH PIZZA
Provided by Jeff Mauro, host of Sandwich King
Time 7h25m
Yield 8 slices
Number Of Ingredients 12
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!
THE BEST HOMEMADE CHICAGO PIZZA SAUCE EVER!
Being from Chicago, I've tasted a lot of different pizza sauces. (Pizza capital of the world!) Everyone that's had my pizza says they love my sauce. Try it once. You'll be hooked!! The best thing about this sauce is that you don't have to cook it!
Provided by rothiii
Categories Sauces
Time 2m
Yield 2 Large or One deep dish, 2 serving(s)
Number Of Ingredients 9
Steps:
- Stir all well. I use a whisk. Let sit for "a couple-two-tree" hours. What could be easier? You can use this for pasta sauce too with some meatballs and sausage. I put the raw meat in and gently simmer it for an hour or so. It gives the sauce a hearty flavor. You gotta try this one!
CHICAGO-STYLE DEEP-DISH PIZZA
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
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 pizzas (8 slices each).
Number Of Ingredients 18
Steps:
- In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt. In a saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 30 minutes., Punch dough down; divide in half. Roll each portion into an 11-in. circle. Press dough onto the bottom and up the sides of two greased 10-in. cast-iron or other ovenproof skillets. Sprinkle each with 2 cups mozzarella cheese., In a large bowl, combine the tomatoes, tomato sauce, tomato paste and seasonings. Spoon 1-1/2 cups over each pizza. Layer each with half of the sausage, pepperoni and mushrooms; 1 cup mozzarella; and 2 tablespoons Parmesan cheese. , Cover and bake at 450° for 35 minutes. Uncover; bake until lightly browned, about 5 minutes longer.,
Nutrition Facts : Calories 407 calories, Fat 23g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 872mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
DOUBLE CRUST STUFFED PIZZA
This is my take on a Chicago style pizza. Don't be afraid of the sausage patty, it makes the pizza!
Provided by pnutmommy
Categories Bread Pizza Dough and Crust Recipes
Time 2h45m
Yield 8
Number Of Ingredients 17
Steps:
- Combine the white sugar and the warm water in a large bowl or in the work bowl of a stand mixer. Sprinkle the yeast over the warm sugar water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir 1 tablespoon olive oil into the yeast mixture.
- Stir 1/2 teaspoon salt into the flour. Mix half of the flour mixture into the yeast water, and stir until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes (or mix with dough hook in stand mixer).
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a light cloth, and let rise in a warm place until doubled in volume, about 1 hour.
- Combine the crushed tomatoes, brown sugar, garlic powder, 1 teaspoon olive oil, and salt in small saucepan. Cover pan, and cook over low heat until tomatoes start to break down, about 30 minutes.
- Preheat an oven to 450 degrees F (230 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Cut the dough into 2 equal pieces. Roll one piece into a 12 inch thin circle. Roll the other half into a thicker, 9 inch circle.
- Place the 12 inch dough round into an ungreased 9 inch springform pan. Sprinkle dough with 1 cup of cheese. Shape sausage into a 9 inch patty and place in pan on top of the cheese. Layer pepperoni, mushrooms, green pepper, red pepper, and remaining cheese on top of sausage patty. Top with the 9 inch dough round and pinch edges to seal. Cut several 1/2 inch vent holes in the top crust. Spread sauce evenly on the top crust, leaving a 1/2 inch border at the edges.
- Bake pizza in the preheated oven until the crust is set, the cheese is melted, and the sausage is cooked through, 40 to 45 minutes. Let hot pizza rest for 15 minutes before cutting into wedges and serving.
Nutrition Facts : Calories 409.6 calories, Carbohydrate 32.5 g, Cholesterol 53.1 mg, Fat 21.1 g, Fiber 2.1 g, Protein 22.2 g, SaturatedFat 8.6 g, Sodium 1063.2 mg, Sugar 4.1 g
CHICAGO-STYLE STUFFED SPINACH PIZZA
This is my favorite pizza. It's a little work but, to me, it's worth every minute. Another recipe that I clipped years ago from the Chicago Trib. The prep time includes the dough rising time, though it may be less if you're using quick-rise yeast, which works fine with this recipe.
Provided by Hey Jude
Categories Lunch/Snacks
Time 2h1m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Crust: dissolve yeast and sugar in water in a large bowl; let stand until bubbly; stir in oil then stir in 4 cups of the flour until smooth; add additional flour as needed to form a stiff dough.
- Lightly flour the work surface; knead dough until smooth and elastic, about 7 to 10 minutes; put into a greased bowl; turn to coat top then let rise, covered, in a warm place until doubled, about 1 hour.
- Sauce: heat oil in a large saucepan over medium-high heat; add garlic, cook 2 minutes; stir in tomatoes, oregano, basil, salt and pepper; simmer until very thick, about 30 minutes or so.
- Filling: mix spinach, mozzarella, mushrooms, parmesan, romano, garlic, olive oil, basil, salt and pepper in a large bowl.
- Heat oven to 450°.
- Punch down dough; let rest 10 minutes.
- Lightly oil a 12-inch pizza pan that is at least 2" deep.
- Roll two-thirds of dough into a 16-inch circle; let sides overhang the pan.
- Put the spinach mixture into center of dough; smooth evenly over the surface.
- Roll the remaining dough on a lightly floured surface to a 12-inch circle; place over the spinach filling then pinch the edges together and cut excess dough at the edges so that the bottom dough is level with the top crust.
- Pour sauce over the dough to cover.
- Bake until crust is golden, 20-40 minutes.
- Let stand 10 minutes before slicing into wedges for serving.
- Ice cold beer or root beer is great with this pizza.
Nutrition Facts : Calories 797, Fat 38, SaturatedFat 11.9, Cholesterol 51.6, Sodium 984.8, Carbohydrate 84.9, Fiber 9.9, Sugar 3.9, Protein 32.9
CHICAGO STYLE STUFFED PIZZA
For this tasty Chicago-style stuffed pizza, a deep-dish pizza is stuffed with cheese, sausage, pepperoni, onions and green pepper. It's excellent!
Provided by Mark
Categories Main Dish Recipes Pizza Recipes
Time 1h50m
Yield 5
Number Of Ingredients 17
Steps:
- To Make Dough: In a small bowl, dissolve sugar in 1 cup warm water; in a separate small bowl combine the yeast, 1/2 cup flour, and 1/2 cup warm water. Mix together and let rest in bowl for about 20 minutes, until foamy.
- Meanwhile, in a medium bowl mix together remaining 2 1/2 cups flour with cornmeal and salt; remove half of this mixture from bowl and stir 1 cup sugar water into bowl. When well mixed, return second half of flour/cornmeal mixture to bowl and mix all together; then stir in yeast mixture. Knead dough on a lightly floured surface until smooth and elastic, about 8 to 12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise until doubled in volume.
- Preheat oven to 450 degrees F (230 degrees C). To Make Stuffing: In a large bowl combine the sausage, mozzarella cheese, Parmesan cheese, pepperoni, onion, bell pepper, oregano and garlic. Mix well.
- Press half of the dough in the bottom and up the sides of a lightly greased deep dish pan. Bake crust in preheated oven for 4 minutes, then add the stuffing mixture to the bottom crust and cover with top crust; seal edges together with fingers, and trim excess. Slit top crust to allow steam to vent during baking; top with tomato sauce.
- Bake on lower rack at 450 degrees F (230 degrees C) for 45 minutes, or until crust is golden brown. Remove from oven and allow to cool for 5 minutes, then cut and serve.
Nutrition Facts : Calories 702.9 calories, Carbohydrate 75.8 g, Cholesterol 70.2 mg, Fat 30 g, Fiber 3.4 g, Protein 30.5 g, SaturatedFat 11.8 g, Sodium 1646.2 mg, Sugar 5 g
More about "chicago style stuffed pizza recipes"
STUFFED PIZZA | TRADITIONAL PIZZA FROM CHICAGO | TASTEATLAS
From tasteatlas.com
GIORDANO'S FAMOUS STUFFED DEEP DISH PIZZA | THE FOOD …
From topsecretrecipes.com
CHICAGO-STYLE STUFFED PIZZA - ANDREA MEYERS
From andreasrecipes.com
CHICAGO-STYLE STUFFED PIZZA - YOUTUBE
From youtube.com
CHICAGO-STYLE STUFFED PIZZA RECIPE - SECRET COPYCAT …
From secretcopycatrestaurantrecipes.com
CHICAGO-STYLE PIZZA - WIKIPEDIA
From en.wikipedia.org
CHICAGO-STYLE STUFFED PIZZA RECIPE: HOW TO MAKE IT
DELECIOUS FOOD IMAGE INSPIRATION | CHICAGO STYLE STUFFED PIZZA RECIPE
From foodfeast.netlify.app
CHICAGO-STYLE STUFFED PIZZA - COUNTRY AT HEART RECIPES
From countryatheartrecipes.com
HOW TO MAKE CHICAGO DEEP DISH PIZZA | RECIPE & TIPS
From giordanos.com
STUFFED PIZZA | LODGE CAST IRON
From lodgecastiron.com
CARNIVORE DIET RECIPE - STUFFED CRUST PIZZA - ITALIAN FOOD
From cfood.org
CHICAGO STUFFED PIZZA SAUCE - STANISLAUS FOODS
From stanislaus.com
RECIPE: CHICAGO-STYLE STUFFED PIZZA - RECIPELINK.COM
From recipelink.com
CHICAGO STYLE STUFFED PIZZA - MEDITERRANEAN RECIPES
From fooddiez.com
BEST CHICAGO DEEP DISH STYLE PIZZA RECIPES
From countertoppizzaoven.com
STUFFED PIZZA AT CHICAGO PIZZA HAMILTON ONT - CHICAGO STYLE PIZZA …
From tripadvisor.com.ph
HOW TO MAKE AUTHENTIC STUFFED PIZZA - AMYCASEYCOOKS
From amycaseycooks.com
STUFFED PIZZA, CHICAGO STYLE | RECIPES | PIZZA TODAY
From pizzatoday.com
CHICAGO STYLE STUFFED PIZZA | RECIPESTY
From recipesty.com
8LB CHICAGO-STYLE STUFFED MEAT LOVERS PIZZA CHALLENGE!! - ITALIAN …
From cfood.org
CHICAGO-STYLE STUFFED PIZZA - VISUALIZATION WOMAN
From vizw.org
STUFFED PIZZA CHICAGO RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHICAGO STUFFED PIZZA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHICAGO STYLE STUFFED PIZZA RECIPE - FOOD NEWS
From foodnewsnews.com
STUFFED PIZZA | KING ARTHUR BAKING
From kingarthurbaking.com
CHICAGO STYLE STUFFED PIZZA ARCHIVES - ITALIAN FOOD
From cfood.org
CHICAGO STYLE PIZZA: EVERYTHING YOU NEED TO KNOW - PIZZAWARE
From pizzaware.com
[I ATE] CHICAGO STYLE PIZZA : FOOD - REDDIT
From reddit.com
STUFFED PIZZA | KING ARTHUR BAKING
From kingarthurbaking.com
HOMEMADE CHICAGO DEEP DISH (STUFFED) PIZZA RECIPE
From makecaloriesgreatagain.com
CHICAGO STUFFED PIZZA - KLAVON'S
From klavons.com
[HOMEMADE] CHICAGO STYLE STUFFED PIZZA : FOOD
From reddit.com
CHICAGO-STYLE STUFFED PIZZA IN GTA? - REDFLAGDEALS.COM FORUMS
From forums.redflagdeals.com
You'll also love