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Homemade Chicago Style Deep Dish Pizza

Homemade Chicago Style Deep Dish Pizza

Chicago-style deep dish pizza one of my best fast food. Pizza is so easy to make in a few minutes.


Homemade Chicago Style Deep Dish Pizza


Homemade Chicago Style Deep Dish Pizza
Chicago style deep dish pizza


Chicago Style Deep Dish Pizza Recipe

Chicago style deep dish pizza Is Complete with the buttery crust, slightly sweet tomato sauce, and a thick layer of cheese. This recipe makes two deep dish 9-inch pizzas.

If you like these Pizza, you may be interested in some of our other delicious Pizza recipes:
You can make Chicago Style Deep Dish Pizza recipe at home!  Try this Pizza its easy, detailed deep dish pizza with step-by-step directions and a how-to video for a thick and buttery, flaky crust and a rich, chunky tomato sauce, with plenty of gooey cheese.

How To Make Chicago-Style Deep Dish Pizza

To make this 'Chicago style deep dish pizza' recipe you'll need the following ingredients:

Ingredients: 

  • ⅓ cup diced pepperoni
  • ⅓ cup diced pepperoni
  • 3 cloves garlic, sliced
  • 1 teaspoon dried oregano
  • ¼ cup grated Parmesan cheese
  • ½ cup yellow cornmeal
  • ½ cup tomato sauce
  • 2 teaspoons white sugar
  • ⅛ cup chopped green bell pepper
  • 1 teaspoon active dry yeast
  • 2 tablespoons olive oil
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 1 ½ teaspoons salt
  • ¼ cup chopped onion
  • 3 cups unbleached all-purpose flour, divided
  • 9 ounces shredded mozzarella cheese
  • ¼ pound spicy Italian sausage – browned, drained, and crumbled

Instructions:

To make the dough: In a small bowl, dissolve sugar in 1 cup warm water; In a separate small bowl, mix yeast, 1/2 cup flour, and 1/2 cup warm water. Mix together and let rest in the bowl for about 20 minutes, until frothy.

Meanwhile, in a medium bowl, mix the remaining 2 1/2 cups flour with cornmeal and salt; Remove half of this mixture from the bowl and stir 1 cup sugar water into the bowl. 

When well mixed, put the second half of the flour/cornmeal mixture back into the bowl and mix everything together; then stir in the yeast mixture. 

On a lightly floured surface, knead the dough 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 the filling: In a large bowl, combine the sausage, mozzarella, Parmesan, pepperoni, onion, bell pepper, oregano, and garlic. Mix well.

Press half the dough into the bottom and along the sides of a lightly greased deep dish. Bake crust for 4 minutes in the preheated oven, then add the filling mixture to bottom crust and cover with top crust; seal edges together with fingers, trimming off excess. 

Cut top crust open to allow steam to escape during baking; top with tomato sauce.

Bake for 45 minutes on the bottom rack at 230 degrees C (450 degrees F), or until crust is golden brown. Remove from oven and let cool 5 minutes, then slice and serve.
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