CHICAGO DEEP-DISH PIZZA
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 Dish Recipes Pizza Recipes
Time 2h30m
Yield 10
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, Carbohydrate 52.6 g, Cholesterol 74.5 mg, Fat 32.4 g, Fiber 3.4 g, Protein 25.4 g, SaturatedFat 14.2 g, Sodium 1486.6 mg, Sugar 4.8 g
DEEP-DISH PIZZA
My family devours this crusty pan pizza with easy-to-swap toppings. Use a combination of green, red and yellow peppers for extra color. -Patricia Howson, Carstairs, Alberta
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and let rest for 20 minutes., On a floured surface, roll into a 13x9-in. rectangle. Transfer to a greased 13x9-in. baking pan. Sprinkle with beef. , In a small bowl, combine soup and seasonings; spoon over beef. Top with the green pepper, mushrooms and cheese., Bake at 425° for 20-25 minutes or until crust and cheese are lightly browned. Freeze option: Cover and freeze unbaked pizza. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Bake pizza as directed, increasing time as necessary.
Nutrition Facts : Calories 364 calories, Fat 14g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 704mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 3g fiber), Protein 20g protein.
DETROIT-STYLE PIZZA
Forget the old Chicago vs. NY debate! America's best pizza could very well be Detroit-style pizza. Even though it's often referred to as 'deep dish,' I don't think that accurately captures the essence of this crispy, crusty, crazy-good slice. It has flavor elements of a slightly charred thin-crust pizza, with the texture of light, airy focaccia. Plus, if you use the properly shaped pan, the edges of your crust get wonderfully crunchy, making for a truly unique experience.
Provided by Chef John
Categories Main Dish Recipes Pizza Recipes
Time 1h35m
Yield 12
Number Of Ingredients 12
Steps:
- Pour warm water into the bowl of stand mixer; mix in yeast and sugar and let dissolve. Add 2 teaspoons olive oil, salt, and bread flour. Knead mixture together with a dough hook attachment until dough is very smooth, soft, and elastic.
- Drizzle remaining olive oil over the bottom of a 10x14-inch Detroit-style pizza pan and spread around with your fingers. Place dough in the center; pull and stretch into a roughly rectangular shape with oiled fingers. Cover and let rise until doubled in volume, about 1 hour. Prepare sauce and cheese in the meantime.
- Combine marinara sauce, oregano, red pepper flakes, and garlic powder in a saucepan over medium-low heat. Simmer to fully hydrate the oregano and garlic, about 15 minutes.
- Preheat the oven to 500 to 550 degrees F (260 to 288 degrees C).
- Dice Monterey Jack and Cheddar cheese into small cubes. Toss lightly to mix together.
- Rub fingertips with some olive oil from the pan. Press out air from the dough while stretching and pushing into a rectangle that goes all the way to the edges of the pan. Stretch up the sides about 1/2 inch or so.
- Lay most of the pepperoni onto the dough. Scatter cheese cubes evenly on top, making sure to fully cover all the edges where dough meets the pan. Ladle sauce on top in 3 long strips. Arrange remaining pepperoni over the sauce.
- Bake in the preheated oven until pizza is somewhere between golden brown and golden black, about 15 minutes. Let cool for 5 minutes.
- Very carefully slide pizza onto a cutting board using a spatula. Cut into individual pieces using the lines of sauce as a guide.
Nutrition Facts : Calories 353.6 calories, Carbohydrate 27 g, Cholesterol 47.1 mg, Fat 20.1 g, Fiber 2.3 g, Protein 15.4 g, SaturatedFat 8.9 g, Sodium 857.7 mg, Sugar 5.6 g
DEEP DISH PIZZA RECIPE BY TASTY
Great news: You don't have to travel to Chicago to eat doughy, cheesy deep dish pizza because now, you can make it right in your kitchen. The most time-consuming part of this recipe is making the dough, but you can prepare it up to a month in advance and freeze it for later. Bake the dough in a deep dish pan covered with homemade tomato sauce, sausage, and cheese until it's golden-brown and bubbling.
Provided by Pierce Abernathy
Categories Dinner
Time 25m
Yield 8 servings
Number Of Ingredients 19
Steps:
- For the pizza sauce, melt the butter in a small saucepan and add the onion, salt, red pepper flakes, and oregano, and sauté until golden brown.
- Add the garlic, sugar, and crushed tomatoes, and simmer for roughly 20 minutes or until sauce thickens.
- For the dough, combine the active dry yeast, sugar, and warm water together and let sit for one minute.
- In a large mixing bowl, combine the flour, cornmeal, and salt.
- Add the yeast mixture and butter into the dry ingredients and stir until dough forms.
- Bring dough to floured surface and knead until dough forms into a ball.
- Move dough to large bowl drizzled with olive oil. Coat dough in oil and cover. Let rest for 1 hour.
- Remove dough and bring onto floured surface.
- Cut dough in half and begin working dough out, ensuring that it is at least 2 inches (5 cm) wider than your deep dish pan.
- Double wrap the remaining dough with plastic wrap and place in a resealable freezer bag. Freeze for up to a month.
- Preheat your oven to 425°F (215°C).
- Bring your dough into your oiled and floured deep dish pan.
- Using your hands press dough into sides of your dish making it as even as possible.
- Lay slices of mozzarella across the dough, covering the entire bottom.
- Add pieces of uncased italian sausage on top of the mozzarella and top with tomato sauce.
- Bake for 20-25 minutes or until crust starts to lightly brown and the cheese is melted.
- Garnish with parmesan, cut and serve.
- Enjoy!
Nutrition Facts : Calories 624 calories, Carbohydrate 64 grams, Fat 28 grams, Fiber 4 grams, Protein 28 grams, Sugar 8 grams
DEEP-DISH PIZZA DOUGH
Butter is a must for Chicago-style deep-dish pizza dough. Use it as the base for Vegetable Lovers' Deep-Dish Pizza, and the skillet variation for Skillet Pizza Diavola.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 15m
Yield Makes enough for 1 pizza
Number Of Ingredients 6
Steps:
- Combine water and yeast in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, sugar, and butter, stirring until a ragged dough forms. Transfer to a lightly floured work surface and knead with floured hands until elastic and tacky but no longer sticky, about 5 minutes. Transfer to a medium bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 1 1/2 to 2 1/2 hours; or refrigerate until doubled in volume, at least 12 hours and up to 3 days (return to room temperature before using, 1 to 2 hours).
DEEP DISH PIZZA BUNDLE
Pizza dough topped with cheese, sauce and pepperoni filling then bundled up and baked. Feel free to use veggies or other meats for filling. This easy to prepare, kid-friendly bundle makes a nice lunch or an easy weeknight dinner. As a main dish, this will feed 4 children or 2 adults. I serve this with a tossed salad on the side. This recipe is courtesy of Pillsbury.
Provided by TheDancingCook
Categories Toddler Friendly
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Spray an 8 inch round cake pan with nonstick cooking spray.
- Unroll the dough and place in the pan; there will be four corners of dough extending over the sides of the pan, pressing the dough lightly against the bottom and up sides of pan.
- Over the dough, sprinkle 1 cup shredded cheese, spread sauce evenly over cheese, sprinkle with Italian seasonings, top with pepperoni slices ending with 1 cup shredded cheese.
- Using kitchen scissors, cut off about 2 inches of dough from each corner; discard.
- Bring all ends of dough upward and together at center, twisting to close at top of pizza.
- Sprinkle with parmesan cheese and bake for 20-25 minutes or until a golden brown.
Nutrition Facts : Calories 517.6, Fat 39.4, SaturatedFat 19.8, Cholesterol 123.4, Sodium 1314, Carbohydrate 6.2, Fiber 0.8, Sugar 1.9, Protein 33.5
DEEP DISH CHEESE PIZZA
Provided by Giada De Laurentiis
Categories main-dish
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine the yeast, water and honey in a small bowl. Set aside until foamy, about 5 minutes.
- Combine the cornmeal, salt and 2 cups flour in a bowl. Add the water mixture and 1/4 cup olive oil. Using your hands, stir together to form a rough dough. Transfer the dough to a lightly floured surface and knead the dough, adding more flour as needed, until it forms a slightly tacky but smooth dough that doesn't stick to your hands or the counter, 5 to 10 minutes. Place the dough in an olive oil-coated bowl, turning to coat the dough in the oil. Cover the bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 hour.
- Position an oven rack in the top third of the oven and another in the bottom third. Preheat the oven to 425 degrees F.
- Grease a 9-inch springform pan with the remaining tablespoon olive oil. Wrap the bottom of the pan in aluminum foil and set aside.
- Gently place the dough in the pan and spread it out to the edges using your fingers. Work the dough about 2 inches up the side of the pan. Shingle the provolone on the bottom of the crust and part of the way up the sides. Spoon the marinara over the cheese and smooth with the back of a spoon. Bake for 30 minutes on the lower rack. Rotate the pizza and move it to the top rack and continue to bake until the crust is deep golden brown and the sauce is slightly darker, another 10 to 15 minutes. Sprinkle with the Parmesan and seasonings, if using, and allow the pizza to rest for 10 minutes before unmolding, slicing and serving.
DEEP DISH PIZZA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h30m
Yield 2 pizzas
Number Of Ingredients 9
Steps:
- For the dough: In a mixer with a dough hook attachment, blend 4 cups (1 quart) ice cold water, the salt, yeast, pepper and sugar and mix well; let rest for 10 minutes. Next, add the flour and oil and mix until smooth, 3 to 4 minutes. Oil a baking sheet. Portion the dough into two rounds and place on the baking sheet. Allow to rest and rise until doubling in size, about 1 hour.
- Working with one ball of dough at a time, spread the dough evenly, forming a crust about 13 inches in diameter. Transfer to a round pan and allow to rise for 30 minutes; repeat with the other dough ball.
- Preheat the oven to 300 degrees F.
- For the pizzas: After rising, "dock" each crust with your fingertip to form small pockets in the dough, 20 to 30 pockets on each. Pour about 2 ounces of sauce over each crust to cover the dough and fill the pockets. Bake for 20 minutes to form the crust and allow the sauce to dry into the dough.
- Raise the oven temperature to 450 degrees F.
- Evenly spread the remaining sauce to cover the cooked crusts, leaving a 1/2-inch border unsauced. Next, spread 2 ounces of cheese over the sauce on each pizza, followed by the toppings. Finish with a sprinkling of more cheese. Bake until the cheese is melted, 12 to 15 minutes.
PIZZA BUNDLES
My family likes panzerotties but I do not like the fat that goes with it so I tried my own and everyone likes mine better!
Provided by Robyn Bakes
Categories Cheese
Time 30m
Yield 5-6 bundles per dough package
Number Of Ingredients 11
Steps:
- Heat Pam sprayed skillet.
- Saute onion, peppers, garlic and mushrooms until browned.
- Remove from skillet.
- Add sliced or diced ham and brown.
- Remove from skillet.
- Dice tomato and set aside.
- Cut pizza dough with scissors into the number of bundles you need (one per family member).
- Roll out each section (one at a time).
- Fill the dough with cheese first and add desired ingredients for your pizza bundle.
- Fold each bundle so that they are sealed.
- Place seal face down on a cookie sheet.
- Place in oven at "High broil" - Keep and eye on them!
- Once browned on one side - flip the bundle and brown the other side.
- Once cooked remove from oven and add pizza sauce to top of bundle and enjoy!
DEEP-DISH PIZZAS
Invite friends for easy deep-dish pies, sure to top the best pizzeria in town.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Brush bottom and sides of two 13-by-9-inch metal baking pans with oil. On a lightly floured work surface, stretch each ball of dough into a 10-by-14-inch oval (if dough isn't holding its shape, let rest a few minutes).
- Transfer each oval to a prepared pan, pressing to fit into corners, and one inch up sides to form a rim. Dividing evenly, spread sauce over each oval of dough.
- Using 3 cups of cheese per pizza, spread three layers each of cheese and topping, ending with topping (layering with cheese helps to hold each pizza together). Season with salt and pepper. (If making ahead, cover and refrigerate, up to 1 day.)
- Bake pizzas side by side until cheese and crusts are golden brown, 30 to 40 minutes, rotating once (if refrigerated, add 10 minutes). Let rest in pans 10 minutes. To serve, use two wide spatulas to transfer pizzas to cutting boards.
Nutrition Facts : Calories 567 g, Fat 24 g, Fiber 5 g, Protein 35 g
DELUXE DEEP-DISH PIZZA
You don't have to be in Chicago to get delicious deep-dish flavor. My recipe makes it easy, using frozen bread dough. Load it with your favorite toppings, and keep a knife and fork handy. -Jenny Leighty, West Salem, Ohio
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll dough into a 14x10-in. rectangle. Transfer to a greased 13x9-in. baking dish. Build up edges slightly. , Spread sauce over crust. Layer with remaining ingredients. , Bake at 400° until crust is golden brown and cheese is melted, 25-30 minutes.
Nutrition Facts : Calories 325 calories, Fat 14g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 830mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.
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