Pizza - Chicago Deep-Dish Pizza recipes
Collection of healthy and good recipes Popularized by places like Pizzaria Uno's and Giordano's, deep dish pizza is not the only kind of pizza in Chicago, but it's certainly the most famous. Adapted from The Great Chicago-Style Pizza Cookbook, by Pasquale Bruno Jr.
Copycat Giordano's Deep-Dish Pizza Recipe
Provided by: Andrea
Total time: 2975 minutes
Cook time: 55 minutes
Prep time: 40 minutes
Yields: 8 servings
Number of ingredients: 18
- non-stick Cooking spray
- 3 tsp active dry yeast
- ¾ cups at room temperature water
- 1 tbsp granulated sugar
- 3 cups and more for dusting all-purpose flour
- 1 tsp salt
- 6 tbsp unsalted and softened butter
- ⅓ cup olive oil
- 2 tbsp olive oil
- 20 oz quartered local tomatoes
- 1 ½ cups crushed canned tomatoes
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- to taste Salt and ground black pepper
- 25 slices can add extra for garnish pepperoni
- 1 cup chopped, can add extra for garnish green bell peppers
- 1 lb grated and at room temperature mozzarella cheese
- grated, for garnish Parmesan cheese
- Calories: 602.00kcal
- Carbohydrate: 47.00g
- Cholesterol: 51.00mg
- Fat: 37.00g
- Fiber: 4.00g
- Protein: 21.00g
- Saturated Fat: 12.00g
- Serving Size: 8.00 serving
- Sodium: 923.00mg
- Sugar: 7.00g
- In a small bowl, dissolve the yeast and sugar in water.
- Let it stand for a few minutes, or until it blooms or bubbles up. Set aside.
- Sift the flour and salt in a mixing bowl. Then, add in the oil, butter, and yeast solution.
- Mix the dough well enough to combine, incorporating as much flour as possible.
- Lightly dust a flat surface with flour, then knead the dough until it forms into a small soft and elastic ball.
- Wrap the ball of dough tightly in a plastic wrap. Store in the refrigerator for about 2 days.
- Heat olive oil in a medium-sized pan.
- Saute the quartered tomatoes. Then, add in crushed tomatoes, Italian seasoning, and garlic powder. Mix well.
- Season with salt and black pepper, and adjust according to your preferred taste.
- Let the sauce simmer for 15 minutes, or until it has been reduced to half.
- Transfer the sauce to a bowl and lightly mash the quartered tomatoes into smaller bits. Don’t crush the tomatoes too much since the sauce should still be chunky for this pizza recipe.
- Set aside and let it cool.
- Take the dough out of the refrigerator and let it cool down to room temperature.
- Preheat the oven to 425 degrees F.
- Slice ⅓ of the pizza dough and set aside the smaller portion.
- Roll the larger portion with a rolling pin into a 14-inch circle.
- Fold the dough in half.
- Grease the cake tin with cooking spray. Lift the dough into the cake tin and unfold it. It’s normal to have excess dough hanging off the outside of the tin.
- Layer the pepperoni in a circular fashion. Add green bell peppers and top with mozzarella cheese until it has filled ¾ of the cake tin.
- Roll the remaining pizza dough into a 10-inch circle. Make sure that it’s thinner than the pizza dough covering the bottom of the cake tin.
- Then, use it to cover the cake tin like a blanket. Gently press the dough down onto the cheese.
- Seal the pizza all the way around by pinching both top and bottom dough together.
- Pinch both pizza doughs together to seal all the way around, then trim the top. Punch a few holes on the top of the pizza dough.
- Spoon pizza sauce on top of the dough, just enough to cover the whole surface. Don’t use up the pizza sauce so you can use it for another pizza.
- Bake the pizza for about 40 minutes or until the top turns golden brown.
- After baking, allow the pizza to slightly cool in a warm area.
- To remove the pizza from the cake tin, gently nudge the pizza out using a flexible spatula, then carefully remove the springform ring.
- Cut the pizza into 8 slices and serve while hot! Enjoy!
Perfect Giordano's Deep Dish Pizza at Home
HOW TO MAKE CHICAGO GIORDANOS DEEP DISH PIZZA AT
Dad's Giordano's Pizza Tutorial!!!
Chicago Deep-Dish Pizza
Total time: 160 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 7
- 3 tablespoons olive oil, divided
- 12 oz. ounces sweet Italian sausages, casing removed
- 1 recipe Pizza Dough or 1 pound store-bought dough
- 8 oz. low-moisture whole-milk mozzarella, grated (about 2 cups)
- 1/3 c. thinly sliced red onion
- 1 1/4 c. Simple Sauce
- 1/2 oz. Parmesan, grated (about 1/2 cup)
- Preheat oven to 500°F with rack in the lowest position. Pour 2 table- spoons oil into a 9-inch cake pan or 10-inch cast-iron skillet.
- Heat remaining tablespoon oil in a medium skillet over medium-high heat. Add sausages and cook, breaking into medium-size pieces with a wooden spoon, until cooked through, 6 to 8 minutes. Transfer to a paper towel-lined plate; let cool.
- Fit dough into bottom and all the way up sides of prepared cake pan or skillet. Layer with mozzarella, cooked sausage, onion, sauce, and Parmesan. Bake until crust is golden brown and cooked through, 25 to 27 minutes. Let rest on a wire rack 5 minutes before serving.
Chicago-Style Stuffed Pizza
Provided by: Andrea Meyers
Total time: 160 minutes
Cook time: 40 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 19
- 3¼ cups bread flour
- 3 teaspoons sugar
- 4 teaspoons instant yeast
- 2 teaspoons salt
- 1¼ cups warm water (not more than 115° F)
- 4 tablespoons olive oil
- 28 ounces crushed tomatoes
- 8 ounces tomato sauce
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 cup grated Parmesan cheese
- 8 ounces grated mozzarella cheese
- 1/2 cup sliced mushrooms
- 1/4 cup sliced black olives
- 1 onion (chopped)
- 10 ounces frozen spinach (thawed and drained really well)
- Calories: 463 kcal
- Carbohydrate: 54 g
- Protein: 20 g
- Fat: 20 g
- Saturated Fat: 6 g
- Cholesterol: 25 mg
- Sodium: 1476 mg
- Fiber: 7 g
- Sugar: 9 g
- Serving Size: 1 serving
- Mix the flour, yeast, sugar, and salt in the large mixing bowl. Make a well in the flour and add the warm water and olive oil. Mix and knead thoroughly until the dough clings together and cleans the sides of the bowl. Turn the dough out onto a floured work surface and knead for about 5 minutes, until the dough is smooth and soft. Dust with additional flour if the dough is sticking to your hands. Spread some olive oil around the other large mixing bowl and lay the dough in the bottom, turning it over so that the entire surface is coated with a light layer of olive oil. Cover the bowl with plastic wrap and a kitchen towel. Set the bowl in a warm place to rise for about 90 minutes, until doubled.
- While the dough is rising, combine all of the sauce ingredients in the 2-quart bowl and stir. Set aside.
- Preheat the oven to 450° F. Punch down the dough and turn it out onto a work surface. Knead for about 1 minute. Divide the dough into two pieces, about 1/3 and 2/3 of the dough. Roll out the larger piece in a large circle until it is about 3 inches larger than the pan and 1/8 inch thick. Oil the bottom and sides of the pan. Place the dough into the pan and push it into the bottom and sides. The dough should overlap the pan by about 1 inch. Trim the excess dough with a knife, and set the pan aside.
- Roll out the second piece until it is about the same size as the pan. Toss the cheese and spinach together in the medium mixing bowl, and then put it into the pizza pan. Sprinkle with mushrooms and olives. Lay the second piece of dough on top, then crimp the two edges of the dough together with your fingers to form a thick border. Press down on the filling with your hand, and cut a 1-inch slit in the center of the top crust to allow steam to escape. Spread the tomato sauce evenly over the top crust and sprinkle with more grated Parmesan cheese.
- Place the pizza pan on the lowest rack for 10 minutes, then move it to the middle rack for 25-30 minutes, until the crust is golden brown. Transfer from the pan to a large wooden cutting board and let it stand for a few minutes before cutting.