Deep Dish Pizza Recipe By Tasty Recipes

DEEP DISH PIZZA WITH SAUSAGE AND MUSHROOMS RECIPE BY TASTY

Steps:

• Make the dough: Add the warm water and sugar to a large liquid measuring cup. Sprinkle in the yeast and let bloom for 5 minutes, until foamy.
• In a large bowl, whisk together the flour, cornmeal, and salt. Add the yeast mixture and melted butter, and stir with a rubber spatula until a shaggy dough forms.
• Turn the dough out onto a floured surface and knead for about 5 minutes, until the dough comes together into a soft ball and bounces back when pressed with a finger. Grease a large bowl with olive oil. Then transfer the dough to the bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, 1-2 hours.
• Make the sauce: Pour the tomatoes into a fine-mesh sieve set over a bowl. Let the juices drain. Then use your hands to gently crush tomatoes and let any excess liquid drip into a bowl. Discard the juices. Transfer the crushed tomatoes to a medium saucepan and add the sugar, red pepper flakes, salt, olive oil, and garlic. Stir to combine. Bring to low boil over medium heat and cook for 15 minutes, until most of the liquid has evaporated. Remove the pot from the heat and stir in the basil. Set aside to cool while you prepare the rest of the toppings.
• Melt the butter in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, about 5 minutes. Season with salt and remove the pan from the heat.
• Add the fennel seeds to a small dry skillet over medium heat. Toast until fragrant and starting to brown, 3-4 minutes. Transfer the fennel seeds to a cutting board and coarsely chop.
• Add the fennel seeds to a medium bowl with the Italian sausage and mix to incorporate. Transfer the sausage to a large sheet of parchment paper. Top with another sheet of parchment and roll the sausage into a 9-inch patty.
• Preheat the oven to 425°F (220°C).
• . Once the dough has risen, turn out onto a lightly floured surface. Cut the dough in half. Wrap one half in plastic wrap, place in a resealable zip-top bag, and freeze for up to 1 month.
• Generously grease a 10-inch cast iron skillet with olive oil all over the sides and bottom. Transfer the remaining dough to the pan and use your hands to press evenly against the bottom and up the sides.
• Tear the mozzarella into pieces and evenly scatter over the dough. Top with the sautéed mushrooms, then the tomato sauce. Use the parchment to place the sausage patty on top of the sauce. Sprinkle with the Parmesan.
• Place the skillet on a baking sheet to catch any drips. Then transfer to the oven and bake for 35-40 minutes, until the crust is lightly browned and the sausage is cooked through.
• Let cool slightly. Then carefully remove the pizza from the skillet, slice, and serve.
• Enjoy!

MUFFIN TIN DEEP DISH PIZZAS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Make the roasted garlic butter: Drizzle the halved head of garlic with the olive oil and wrap tightly in aluminum foil.
• Transfer to the oven to bake for 40-50 minutes, or until the garlic cloves are golden and tender. Set aside to cool completely. Squeeze the garlic cloves into a bowl and mash into a paste using a fork. Add the melted butter and stir to combine. Keep in a warm place until ready to use. If the garlic butter solidifies, microwave for 15-20 seconds before using.
• Make the deep dish pizzas: Lightly grease a 12-cup muffin pan with nonstick spray.
• On a lightly floured surface, unroll the pizza dough and roll out slightly. Cut the dough lengthwise into quarters and crosswise into thirds so you have 12 squares total.
• Gently shape each piece of dough into a circle, then place into a prepared muffin cup, pressing the dough flush against the bottom and sides. Brush each dough cup with the roasted garlic butter.
• To 4 of the dough cups, add 1 tablespoon shredded mozzarella and 2 slices of pepperoni. Top with 1 tablespoon pizza sauce and a sprinkle of grated Parmesan to create mini Chicago-style deep dish pizzas.
• To another 4 dough cups, add 1 tablespoon pizza sauce, 1 tablespoon Italian sausage, ½ tablespoon diced green pepper, and ½ tablespoon diced onion. Finish with 1 tablespoon of shredded mozzarella to create mini Italian sausage and pepper deep dish pizzas.
• To the remaining 4 dough cups, add 4 cherry tomato halves and 1 tablespoon shredded mozzarella to each to create mini caprese deep dish pizzas.
• Transfer the pizzas to the oven to bake for 15-18 minutes, or until the dough is golden brown and the cheese is melted. Let cool in the pan for 5 minutes, then transfer to a serving platter. Drizzle the caprese pizzas with balsamic glaze and garnish with the basil.
• Serve warm.
• Enjoy!

UPSIDE DOWN ONE PAN PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Heat 1 tablespoon of olive oil in a 12-inch (30 cm) cast-iron skillet over medium-high heat. Once the pan is hot, add the onion and cook until softened, about 4 minutes. Remove from the pan and set aside.
• Add the green pepper and cook until softened, about 5 minutes. Remove from the pan and set aside.
• Turn off the heat. Grease the pan with nonstick spray.
• Arrange the pepperoni in an even layer on the bottom of the pan. Top with the green peppers, onions, Parmesan, and mozzarella. Arrange the provolone slices over the shredded cheese in an even layer. Top with the pizza sauce and spread evenly.
• On a lightly floured surface, roll out the pizza dough to a 12-inch (30 cm) round. Gently lay the pizza dough over the pizza sauce, making sure the dough reaches to the edges all around. Brush the dough with the remaining tablespoon of olive oil.
• Bake for 25 minutes, until the dough is golden brown.
• Carefully remove the skillet from the oven. Place a large baking sheet on top, then quickly invert the pizza onto the pan.
• Return to the oven and bake for another 20 minutes, until the pepperoni begins to crisp.
• Slice into 8 wedges, then serve.
• Enjoy!

CHICAGO DEEP-DISH PIZZA

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.

CHICAGO-STYLE DEEP-DISH PIZZA

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.,

DEEP DISH PIZZA RECIPE BY TASTY

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!