Giadas Deep Dish Pizza Recipes

PIZZA WITH BUZZ

Steps:

• For the dough: dissolve the yeast in 1 cup of warm water; after 5 minutes, it should look creamy and have bubbles forming on the surface. In the bowl of a stand mixer fitted with a dough hook attachment, combine the flour and salt. Add the yeast-water mixture and mix until well combined. Continue mixing for another 3 minutes. (The dough will be very soft and loose.) Pour the dough onto a heavily floured board and begin to knead, adding flour as necessary. The dough should take an additional 1/4 cup flour and the kneading should take about 5 minutes. Form the dough into a ball and place it in a bowl with the olive oil brushed on the inside. Cover the bowl with plastic wrap and set it aside in a warm dry place for 1 hour.
• Gently punch down the dough and fold it over on itself three or four times. It will again be soft and a little sticky; coat your hands with flour if they stick. Divide the dough into two balls and return to the bowl. Cover with plastic wrap and allow to rise again for an additional 30 minutes.
• Preheat the oven to 475 degrees F. Set an oven rack in the lower third of the oven.
• Place one of the dough balls on a well-floured work surface (The dough should still be quite soft and sticky, so sprinkle some flour on the top of the dough to make it easier to work with.) Gently roll out the dough into a 10-inch circle and transfer it to a round, perforated pizza pan. Repeat with the other dough ball.
• For the tomato sauce: Using a potato masher, mash the tomatoes in a medium bowl until smooth. Add the salt and the torn basil leaves. Spoon the sauce evenly over one of the rolled out pizza crusts. Sprinkle the mozzarella over the sauce, arrange the whole basil leaves on top, and drizzle with olive oil. Bake for 10 to 12 minutes.
• For the bianca: Drizzle the second rolled out crust with olive oil. Sprinkle the rosemary, red pepper flakes and some salt over the top. Bake for 8 to 10 minutes, or until golden brown.

TRUE CHICAGO-STYLE DEEP-DISH PIZZA

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!

GIADA'S DEEP DISH PIZZA

Steps:

• Combine the yeast, water and honey in a small bowl. Set aside for 5 minutes or until foamy. Combine 2 cups of the flour, the cornmeal and salt in a bowl. Add the water mixture and the olive oil. Using your hands, stir together to form a rough dough. Transfer the dough to a lightly floured surface and knead the dough for about 5 to 10 minutes or until if forms a dough and is smooth, adding more flour as needed. The dough should still be a bit tacky but not sticking to you your hands or the counter. 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 for about 1 hour or until doubled in size.
• Preheat the oven to 425 degrees F. Position one rack on the top third and one on bottom third of the oven. Grease a 9-inch spring form pan with the olive oil. Wrap the bottom of the pan in aluminum foil and set aside.
• Gently place the dough in the pan and using your fingers spread it out to the edges. Work the dough about 2inches 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 marinera over the cheese and smooth with the back of a spoon. Bake for 30 minutes on the lower rack. After 30 minutes rotate the pizza to the top rack and continue to cook for another 10 to 15 minutes or until the crust is deep golden brown and the sauce slightly darker. Sprinkle with the parmesan cheese and seasonings if using and allow the pizza to rest for 10 minutes before unmolding, slicing and serving.

PIZZA DOUGH

Steps:

• Stir the honey and yeast into the warm water in a small bowl and let sit 3 minutes to make sure the yeast is alive (it should foam and start to bubble).
• Place the flour and salt in the bowl of an electric mixer fitted with a dough hook. Add the yeast mixture and mix on low speed until the mixture starts to come together. Turn the speed up to medium and mix until the dough starts to pull away from the sides of the bowl but still remains soft and slightly sticky at the bottom of the bowl, about 10 minutes. Add an extra tablespoon of flour at a time if needed. Coat your hands in a bit of olive oil and form the dough into a ball. Place the dough in a bowl that is coated in olive oil. Cover with a towel and allow to sit in a warm place until doubled in size, about 1 hour.
• Knock down the dough. Cut into 2 equal pieces if making small pizzas or simply reform into a ball if making one large; allow the dough to proof for 1 additional hour. The dough is now ready to use.

DEEP DISH CHEESE PIZZA

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.

PIZZA DOUGH

Steps:

• Put the water in a small bowl. Add the yeast and stir until dissolved.
• In a large bowl, whisk the flour and salt together. Add the yeast mixture and stir until a soft dough forms. If the dough is too dry, add a little extra water, 1 tablespoon at a time. If the dough is too sticky, add extra flour, 1 tablespoon at a time. Transfer the dough to a floured work surface. With floured hands, knead the dough until it becomes smooth and elastic, about 10 to 12 minutes. Drizzle the inside of a clean bowl with olive oil. Put the dough in the bowl and cover loosely with plastic wrap or a damp kitchen towel. Set the bowl in a warm, draft-free place, until the dough has doubled in size, about 2 hours.
• Using a fist, deflate the dough in the center and cut it into 3 equal-sized pieces. Form the dough pieces into 3 balls and put into 3 oiled bowls. Cover each bowl loosely with plastic wrap or a damp kitchen towel and let rest for 1 hour. Remove the dough and wrap in plastic. Refrigerate for up to 1 day.

PIZZA DOUGH

Steps:

• Add the honey and yeast to 1 cup warm water. Stir to dissolve. Let the mixture to sit for 3 minutes to make sure the yeast is alive; it should foam and start to bubble.
• Place the flour and salt in the bowl of a stand mixer fitted with a dough hook. Add the yeast mixture and mix on low speed until the mixture starts to come together. Turn the speed up to medium and mix for 8 minutes. The dough should start to pull away from the sides but still remain soft and slightly sticky at the bottom of the bowl. Add 1 extra tablespoon of flour if needed. Coat your hands in a bit of olive oil and form the dough into a ball. Place the dough in a bowl that is coated in olive oil. Cover with a towel and proof the dough in a warm place until it doubles in size, 1 hour.
• Knock down the dough and cut into 4 equal pieces if making small pizzas or simply reform into a ball if making one larger pizza and proof the dough for an additional 1 hour.
• The dough is now ready to use.