Homemade Chicago Deep-Dish Pizza PT80M https://img3.recipesrun.com/201907/2019/1023/f3/c/373226/300x200x50.jpg 6 servings Ingredients: Thinly sliced fresh basil leaves, optional 1/2 cup grated Parmesan cheese 24 slices pepperoni, optional 1 pound bulk Italian sausage, cooked and crumbled 3 cups shredded part-skim mozzarella cheese, divided 1/4 tsp. pepper 1/4 tsp. dried oregano 1/4 tsp. dried basil 1/2 tsp. salt 2 to 3 garlic cloves, minced 1 can (6 ounces) tomato paste 1 can (8 ounces) tomato sauce 1 can (28 ounces) diced tomatoes, well drained 4 tsp. olive oil, divided 1/2 pound sliced fresh mushrooms 1/3 cup olive oil 1 cup water 1/2 tsp. salt 1-1/2 tsp. sugar 1 package (1/4 ounce) quick-rise yeast 1/4 cup cornmeal 2 to 2-1/2 cups all-purpose flour

Homemade Chicago Deep-Dish Pizza

By Ellie

6 Person
80 Minutes
0 Calories
The surface of the pizza is filled with cheese and a variety of toppings, including sausage, chicken, beef and other meat, as well as black olives, tomatoes, pineapple, and other rich vegetables and fruits. There are two kinds of pizza: meat and fruit. There are many kinds of meat: chicken pizza, beef pizza, salmon pizza, bacon pizza, ham pizza, pineapple, blueberry and so on.

Ingredients

TOPPINGS:

  • Thinly sliced fresh basil leaves, optional

  • 1/2 cup grated Parmesan cheese

  • 24 slices pepperoni, optional

  • 1 pound bulk Italian sausage, cooked and crumbled

  • 3 cups shredded part-skim mozzarella cheese, divided

  • 1/4 tsp. pepper

  • 1/4 tsp. dried oregano

  • 1/4 tsp. dried basil

  • 1/2 tsp. salt

  • 2 to 3 garlic cloves, minced

  • 1 can (6 ounces) tomato paste

  • 1 can (8 ounces) tomato sauce

  • 1 can (28 ounces) diced tomatoes, well drained

  • 4 tsp. olive oil, divided

  • 1/2 pound sliced fresh mushrooms

  • 1/3 cup olive oil

  • 1 cup water

  • 1/2 tsp. salt

  • 1-1/2 tsp. sugar

  • 1 package (1/4 ounce) quick-rise yeast

  • 1/4 cup cornmeal

  • 2 to 2-1/2 cups all-purpose flour

Method

  • 01
    In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar, and salt. In a small saucepan, heat water and oil to 120℉-130℉. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough.
  • 02
    Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in warm place until doubled, about 30 minutes.
  • 03
    In a large skillet, saute the mushrooms in 2 teaspoons oil until tender. In a large bowl, mix the tomatoes, tomato sauce, tomato paste, garlic and seasonings.
  • 04
    Generously grease a 13x9-in. baking pan or dish with the remaining 2 teaspoons oil. Punch dough down. Roll out into a 15x11-in. rectangle. Transfer to prepared pan, pressing onto the bottom and halfway up the sides of the pan. Sprinkle with 2 cups mozzarella cheese.
  • 05
    Spoon half of the sauce over the cheese (save remaining sauce for another use or for dipping). Layer with the sausage, sauteed mushrooms and, if desired, pepperoni; top with the remaining mozzarella cheese and Parmesan cheese.
  • 06
    Cover and bake at 450℉ for 35 minutes. Uncover; bake about 5 minutes longer or until lightly browned. Sprinkle with basil if desired.

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Homemade Chicago Deep-Dish Pizza

The surface of the pizza is filled with cheese and a variety of toppings, including sausage, chicken, beef and other meat, as well as black olives, tomatoes, pineapple, and other rich vegetables and fruits. There are two kinds of pizza: meat and fruit. There are many kinds of meat: chicken pizza, beef pizza, salmon pizza, bacon pizza, ham pizza, pineapple, blueberry and so on.
01 Information
  • Grade easy
  • Serving 6 servings
  • Prep Time 40 Mins
  • Cook Time 40 Mins
  • Total Time 80 Mins
02 Ingredients
TOPPINGS:
Thinly sliced fresh basil leaves, optional
1/2 cup grated Parmesan cheese
24 slices pepperoni, optional
1 pound bulk Italian sausage, cooked and crumbled
3 cups shredded part-skim mozzarella cheese, divided
1/4 tsp. pepper
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/2 tsp. salt
2 to 3 garlic cloves, minced
1 can (6 ounces) tomato paste
1 can (8 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, well drained
4 tsp. olive oil, divided
1/2 pound sliced fresh mushrooms
1/3 cup olive oil
1 cup water
1/2 tsp. salt
1-1/2 tsp. sugar
1 package (1/4 ounce) quick-rise yeast
1/4 cup cornmeal
2 to 2-1/2 cups all-purpose flour
03 Method
Step 1
In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar, and salt. In a small saucepan, heat water and oil to 120℉-130℉. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough.
Step 2
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in warm place until doubled, about 30 minutes.
Step 3
In a large skillet, saute the mushrooms in 2 teaspoons oil until tender. In a large bowl, mix the tomatoes, tomato sauce, tomato paste, garlic and seasonings.
Step 4
Generously grease a 13x9-in. baking pan or dish with the remaining 2 teaspoons oil. Punch dough down. Roll out into a 15x11-in. rectangle. Transfer to prepared pan, pressing onto the bottom and halfway up the sides of the pan. Sprinkle with 2 cups mozzarella cheese.
Step 5
Spoon half of the sauce over the cheese (save remaining sauce for another use or for dipping). Layer with the sausage, sauteed mushrooms and, if desired, pepperoni; top with the remaining mozzarella cheese and Parmesan cheese.
Step 6
Cover and bake at 450℉ for 35 minutes. Uncover; bake about 5 minutes longer or until lightly browned. Sprinkle with basil if desired.
04 Author
Ellie Ellie
1078 Recipes
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