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.
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
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
PIZZA HUT ORIGINAL PAN PIZZA
An easy recipe from a copycat site posted in response to a recipe request. Cooking time is approximate.
Provided by Molly53
Categories Savory Pies
Time 2h10m
Yield 3 Personal Pizzas, 3-6 serving(s)
Number Of Ingredients 16
Steps:
- Combine sauce ingredients and let sit for 1 hour.
- Put yeast, sugar, salt, and dry milk in a large bowl.
- Add water and stir to mix well.
- Let rest for two minutes.
- Add oil and stir again.
- Add flour and stir until dough forms and flour is absorbed.
- Turn out on to a flat floured surface and knead for about 10 minutes, adding more flour as needed, until elastic and no longer sticky.
- Divide dough into three balls.
- Put 3 ounces of oil in each of three 9-inch cake pans, making sure it is spread evenly.
- Using a rolling pin, roll out each dough ball to about a 9-inch circle.
- Place in cake pans.
- Spray the outer edge of dough with Pam and cover with a plate.
- Place in warm area and allow to rise for 1 to 1 1/2 hours.
- Preheat oven to 475°F.
- For each 9" pizza, spoon 1/3 cup sauce on dough and spread to within 1-inch of edge.
- Distribute 1 1/2 ounces shredded mozzarella cheese on sauce.
- Place toppings of your choice in this order: Pepperoni or ham, vegetables, meats (cooked ground sausage or beef) Top with 3 ounces mozzarella cheese.
- Cook until cheese is bubbling and outer crust is brown.
- Serve hot.
HOMEMADE PIZZA HUT ORIGINAL DEEP DISH PIZZA RECIPE
Pizza is our go-to recipe on the weekend, and this homemade Pizza Hut deep dish pizza hits the spot every time!
Provided by Kristen Hills
Categories Main Course
Time 1h45m
Number Of Ingredients 14
Steps:
- Put yeast, sugar, salt, and dry milk in a large bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed.
- Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, put 3 Tbl. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans.
- Spray the outer edge of dough with cooking spray. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.
- Combine tomato sauce, oregano, marjoram, basil and garlic salt.
- Preheat oven to 475 degrees F.
- Spoon 1/3 cup sauce on dough and spread to within 1" of edge. Distribute 1/4 c. shredded mozzarella cheese on sauce. Place toppings of your choice in this order: pepperoni or ham, vegetables, meats (cooked ground sausage or beef). Top with 1/2 c. mozzarella cheese (or as much as you prefer). Cook until cheese is bubbling and outer crust is brown (between 10-15 minutes).
Nutrition Facts : Calories 384 kcal, Carbohydrate 54 g, Protein 18 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 34 mg, Sodium 726 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving
PIZZA HUT STYLE PIZZA DOUGH (BREAD MACHINE)
I came across the recipe from a copy cat recipe source. The 2 hours includes dough cycle time. This is one of the best pizza dough recipes I have found.
Provided by Cullinaryjudge
Categories Breads
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Add ingredients (except for cornmeal) to machine bread pan in order as per manufacturer's instructions.
- Set to "Dough" cycle.
- Lightly grease one 9 x 13-inch pan and sprinkle with cornmeal.
- When the dough cycle is complete, roll out dough and place in pan.
- Let rest in pans for 10-15 minutes.
- Add toppings of your choice.
- Bake at 350°F until done (approximately 20 minutes, depending on the thickness of toppings).
- I make the pizza in 9x13 rectangular pans rather than the round pizza pans, because the squares pieces are easier to reheat and pack in school lunches.
Nutrition Facts : Calories 286.3, Fat 5.3, SaturatedFat 0.7, Sodium 549.5, Carbohydrate 51.8, Fiber 2.2, Sugar 1.6, Protein 7.1
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.
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