CHICAGO-STYLE DEEP DISH PIZZA (KING ARTHUR FLOUR)
Make and share this Chicago-Style Deep Dish Pizza (King Arthur Flour) recipe from Food.com.
Provided by Michelle in KY
Categories < 4 Hours
Time 3h35m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- To make the crust: Mix the dough ingredients, and knead to make a smooth crust. This will take about 7 minutes at medium-low speed in a stand mixer. You can also make the dough in a bread machine set on the dough or manual cycle.
- Place the dough in a lightly oiled bowl, cover, and let rise till very puffy, about 60 minutes.
- While the dough is rising, ready your 14" deep-dish pizza pan. Grease it with non-stick vegetable oil spray, then pour in 3 to 4 tablespoons olive oil, tilting it to cover the bottom of the pan, and partway up the sides.
- Stretch the dough to make as large a circle as you can. You can do this on a lightly oiled baking mat, if you choose; or simply stretch the dough in your hands.
- Lay the dough in the pan, and stretch it towards the edges till it starts to shrink back. Cover, and let it rest for 15 minutes. Start preheating the oven to 425°F while the dough rests.
- Stretch the dough to cover the bottom of the pan, then gently push it up the sides of the pan. The olive oil may ooze over the edge of the crust; that's OK. Let the crust rest for 15 minutes or so, as your oven comes up to 425°F
- Bake the crust for 10 minutes, until it's set and barely beginning to brown. While it's baking, prepare the filling.
- Drain the tomatoes thoroughly. Combine them with herbs, and the garlic and sugar (if you're using them). Add salt to taste.
- Cover the bottom of the crust with the sliced mozzarella, fanning it into the crust. Add the sausage (or sautéed vegetables), then the tomato mixture.
- Sprinkle with the grated Parmesan, and drizzle with the olive oil.
- Bake the pizza for about 25 minutes, or until the filling is bubbly and the topping is golden brown. Remove it from the oven, and carefully lift it out of the pan onto a rack. Allow the pizza to cool for about 15 minutes (or longer, for less oozing) before cutting and serving.
Nutrition Facts : Calories 777.7, Fat 45.5, SaturatedFat 18.4, Cholesterol 92.3, Sodium 1711.6, Carbohydrate 58.2, Fiber 3.5, Sugar 3.8, Protein 33.3
THE REAL CHICAGO DEEP DISH PIZZA DOUGH
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
Time 6h25m
Yield 8
Number Of Ingredients 6
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, Carbohydrate 37 g, Fat 14.3 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 361.5 mg, Sugar 0.9 g
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!
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.
CHICAGO STYLE DEEP DISH PIZZA CRUST
Make and share this Chicago Style Deep Dish Pizza Crust recipe from Food.com.
Provided by tranch
Categories Yeast Breads
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together water, yeast and sugar in a bowl and set aside to proof for 10 minutes.
- In a large bowl sift together flour and salt and sprinkle in thyme. Mix eggs into yeast mixture. Pour liquid into dry ingredients and mix until a soft sticky dough forms.
- remove dough to a lightly floured surface and knead 5 minutes, until dough is no longer sticky.
- Place in a well oiled bowl, turning to coat all sides, cover and allow to rise until doubled in bulk 2 - 3 hours.
- Punch dough down and place into a well oiled 12" pizza pan.
- using your hands, move dough around the bottom of the pan and 2/3 the way up the sides.
- Set aside and let rise 10 minutes.
- Brush crust lightly with olive oil and add toppings.
Nutrition Facts : Calories 300.8, Fat 6.8, SaturatedFat 1.2, Cholesterol 62, Sodium 26.9, Carbohydrate 49.8, Fiber 2.1, Sugar 1.6, Protein 9.1
CHICAGO STYLE DEEP-DISH PIZZA
An easy to fix deep-dish pizza cooked in a cast-iron skillet. To be sure pizza doesn't stick, I give it a shot of non-stick spray. For pizza sauce, I recommend Steve's Recipe #8497 and I haven't used refrigerated store-bought dough since.
Provided by SharleneW
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- Remove skins from sausage and cook in heavy skillet, crumbling as you cook.
- Remove sausage to plate covered with paper towel to drain.
- Remove fat from skillet.
- Sauté sweet pepper and onion in olive oil in the same skillet over medium heat for about 5 minutes, stirring occasionally.
- Add the garlic and cook for another minute.
- Add pepperoni, basil, oregano and black pepper; cook another 2 to 3 minutes, stirring occasionally.
- Unroll pizza dough and place in well-seasoned 10-inch cast-iron skillet.
- You may need to stretch slightly so dough comes up about 1 inch on the sides.
- Spread dough with 2 tablespoons of the pizza sauce.
- Spread half the vegetable filling evenly over and top with half of the sausage.
- Sprinkle with 1 tablespoon Parmesan cheese and dot with 3 tablespoons sauce.
- Top with half of the mozzarella cheese.
- Repeat layering again.
- Bake in preheated oven for 15 to 20 minutes or until cheese is melted and crust is golden brown.
Nutrition Facts : Calories 295.2, Fat 21.7, SaturatedFat 9.3, Cholesterol 53.1, Sodium 756.8, Carbohydrate 7.5, Fiber 1.2, Sugar 2.7, Protein 17.1
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