Deep Dish Sausage Pizza Pie Recipe 455

DEEP-DISH SAUSAGE PIZZA

Steps:

• In a large bowl, dissolve yeast in warm water. Add 1 cup flour, oil and crust seasonings; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; roll out into a 15-in. circle. Transfer to a well-greased 12-in. heavy ovenproof skillet or round baking pan, letting crust drape over edges. Sprinkle with 1 cup mozzarella. , In a skillet, saute the green peppers, onion and topping seasonings in oil until tender; drain. Layer half the mixture over crust. Layer with half the Parmesan, sausage and tomatoes. Sprinkle with 2 cups mozzarella. Repeat layers. Fold crust over to form an edge. , Bake at 400° for 20 minutes. Sprinkle with pepperoni and remaining mozzarella. Bake until crust is browned, 10-15 minutes longer. Let stand for 10 minutes before slicing.

DEEP DISH PIZZA PIE

Steps:

• Heat oven to 350°F. In 12-inch nonstick skillet, cook sausage over medium heat until no longer pink. Remove sausage to paper towels, reserving drippings. Cook onion and bell pepper in drippings until crisp-tender.
• In medium bowl, stir Bisquick mix, cornmeal and Parmesan cheese. Cut in butter, using pastry blender, until crumbly. Add boiling water; stir vigorously until dough forms. Spray 10-inch ovenproof skillet with cooking spray. Press dough on bottom and up side of skillet. Arrange cheese slices over crust; spread with 1/3 cup of the pizza sauce. Top with sausage and onion mixture. Arrange two-thirds of the pepperoni over onion mixture. Spread remaining 1/3 cup pizza sauce over pepperoni; top with shredded mozzarella cheese and remaining pepperoni.
• Bake 30 to 35 minutes or until crust is golden brown. Let stand 5 minutes. Garnish with basil. Cut into 8 wedges; serve with additional pizza sauce, heated, if desired.

DEEP-DISH SAUSAGE PIZZA PIE RECIPE - (4.5/5)

Steps:

• Press dough into the bottom and up the sides of a greased 13"x9" baking pan; set aside. In a large skillet, crumble sausage and cook until no longer pink; drain. Sprinkle sausage over dough; top with mozzarella cheese. In the same skillet, sauté peppers until slightly tender. Stir in tomatoes and seasonings; spoon over pizza. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 25 to 35 minutes, until crust is golden. Makes 8 servings.

THE BEST DEEP DISH PIZZA PIE

Steps:

• Grease a 14" deep dish pie pan and sprinkle with cornmeal.
• Mix your yeast, sugar and warm water.
• Let stand 10 min.
• until it becomes bubbly.
• Add flour, salt, and oil.
• Knead until it is smooth.
• A food processor can be used for this using the metal blade.
• If the dough is too sticky add more flour, but only 1 tblsp.
• at a time until it is the right consistency.
• Place the dough into an oiled bowl with a plastic covering it.
• Refrigerate it at this point for 1 to 10 hours.
• To make the Filling: Remove all the meat from the casing and brown, breaking it up into pieces.
• Drain.
• Saute the onion, peppers, and mushrooms.
• Add to the sausage.
• Add the rest of the ingredients except the cheeses.
• Mix.
• grate the cheese.
• A food processor can be used for coarse chop.
• Topping: Mix all the topping ingredints in a bowl.
• Put aside.
• To Put the Pizza Together: Roll out the dough on a floured board until it is elastic.
• Place in a greased pan with cornmeal.
• Leave a high rim all around.
• Place cheese directly on dough, next filling, sauce on top.
• Carefully place this pan into a pre-heated 425* oven for 45-50 min.
• NOTE:A Vegetarian Pizza can be made easily without the meat.

CHICAGO STYLE DEEP DISH SAUSAGE PIZZA - REAL DEEP DISH

Steps:

• MAKING THE DOUGH: In a mixing bowl, dissolve sugar and salt into the lukewarm water.
• Add yeast, corn oil, and a small amount of the flour.
• Mix until you have a thick batter, then add the rest of the flour and continue mixing until combined.
• Knead until the dough comes together into a smooth ball, then STOP. DON'T OVER-KNEAD. Total mixing/kneading time should be no more than 2 - 3 minutes (This step can also be done in a mixer with a dough hook in 1 - 2 minutes. If it looks smooth, but doesn't form a ball, just take it off the hook and form into a ball).
• Place the dough in a bowl (or keep it in your mixing bowl), lightly oil/spray the dough ball.
• Cover the bowl with plastic wrap and place in a warm place. Let the dough rise for 1 to 2 hours (or until dough has doubled).
• After the rise, you can use the dough immediately OR punch down the dough and let it rise again until you're ready to use the dough OR place it into a plastic zip-top bag and into the refrigerator for 6 to 24 hours.
• ASSEMBLING YOUR PIZZA AND BAKING: Place a pizza stone in the bottom rack of your oven and place a sheet of heavy duty aluminum foil across the top rack. Preheat your oven to 500 degrees (F). It should take about 40 minutes to an hour to preheat your stone, so you may want to do this while your dough is rising. If you refrigerated your dough, take it out of the fridge while your oven is preheating.
• Using a fine mesh strainer over a bowl, drain any excess liquid from your tomatoes, if necessary.
• Lightly grease the bottom (not the sides) of your pan with oil or high-heat cooking spray.
• Press out the dough in the pan from center to the edge, as flat and even as possible. Pinch up the sides into a paper-thin lip about 1 to 1-1/2 inches high.
• Lightly press sliced mozzarella cheese into the dough, overlapping the slices until the entire bottom is covered (If making an all-cheese pizza, you can add extra cheese if you want, then skip to the part where you add the tomatoes).
• Add the Italian sausage: For traditional patty, add small bits of sausage on top of the cheese, connecting the bits together into a loose web, until the entire bottom is covered.
• Add any other ingredient that you want to protect from burning.
• THE PART WHERE YOU ADD THE TOMATOES: With a large spoon or ladle, top the pizza with the crushed tomatoes, spreading the sauce from the center out to the edge until the other ingredients are completely covered with sauce. You should need between 14 and 16 oz of tomatoes.
• Sprinkle grated Romano (and/or Parmesan) Cheese over the top of the sauce.
• Turn oven down to 450 and place the pizza pan directly on top of the pizza stone on the lower rack.
• Bake for approximately 35 minutes. If your crust or toppings start to char on top, place a loose sheet of aluminum foil over the top of the pizza for the remaining baking time.
• Remove from oven, let pizza rest for 5 minutes, then cut & serve on a real plate with a knife & fork.