The Best Deep Dish Pizza Pie Recipes

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TRUE CHICAGO-STYLE DEEP-DISH PIZZA



True Chicago-Style Deep-Dish Pizza image

Provided by Jeff Mauro, host of Sandwich King

Time 7h25m

Yield 8 slices

Number Of Ingredients 12

1 teaspoon granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
18 ounces all-purpose flour (about 3 1/2 cups)
2 teaspoons fine sea salt
1/8 teaspoon cream of tartar
1/2 cup plus 3 tablespoons corn oil, plus additional for oiling the bowl
1 tablespoon melted unsalted butter
12 ounces deli sliced part skim mozzarella
1 pound bulk Italian sausage
8 ounces thinly sliced pepperoni
One 28-ounce can whole San Marzano tomatoes, crushed by hand
Grated Parmesan, for topping and garnish

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!

DEEP DISH PIZZA PIE



Deep Dish Pizza Pie image

Original Bisquick® mix provides a simple addition to this cheesy pizza baked with pepperoni and veggies - perfect for dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 13

1 lb bulk reduced-fat Italian pork sausage
1 large onion, chopped (1 cup)
1 small green bell pepper, chopped
2 cups Original Bisquick™ mix
1/2 cup stone-ground yellow cornmeal
1/2 cup shredded Parmesan cheese (2 oz)
6 tablespoons cold butter
1/4 cup boiling water
6 slices (3/4 oz each) mozzarella cheese
2/3 cup pizza sauce
1 package (3 oz) sliced pepperoni
2 cups shredded mozzarella cheese (8 oz)
Small fresh basil leaves, if desired

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.

Nutrition Facts : Calories 585, Carbohydrate 34 g, Fat 2, Fiber 2 g, Protein 30 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 506 mg

THE REAL CHICAGO DEEP DISH PIZZA DOUGH



The Real Chicago Deep Dish Pizza Dough image

I have it on good authority that this is the real deep dish pizza dough that's used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest you use 6-in-1® tomatoes which are far superior to other brands. Classico® ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used in the dough by Chicago pizzerias.

Provided by owensjo

Categories     Bread     Pizza Dough and Crust Recipes

Time 6h25m

Yield 8

Number Of Ingredients 6

2 ¼ teaspoons active dry yeast
1 ½ teaspoons white sugar
1 ⅛ cups warm water - 110 to 115 degrees F (43 to 45 degrees C)
3 cups all-purpose flour
½ cup corn oil
1 ½ teaspoons kosher salt

Steps:

  • Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
  • Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
  • Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
  • Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.

Nutrition Facts : Calories 298.5 calories, Carbohydrate 37 g, Fat 14.3 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 361.5 mg, Sugar 0.9 g

DEEP DISH PIZZA RECIPE BY TASTY



Deep Dish Pizza Recipe by Tasty image

Great news: You don't have to travel to Chicago to eat doughy, cheesy deep dish pizza because now, you can make it right in your kitchen. The most time-consuming part of this recipe is making the dough, but you can prepare it up to a month in advance and freeze it for later. Bake the dough in a deep dish pan covered with homemade tomato sauce, sausage, and cheese until it's golden-brown and bubbling.

Provided by Pierce Abernathy

Categories     Dinner

Time 25m

Yield 8 servings

Number Of Ingredients 19

½ lb italian sausage
10 slices mozzarella cheese
½ cup freshly grated parmesan cheese
1 ¼ cups water, warm
2 ¼ teaspoons active dry yeast
2 teaspoons sugar
3 ¼ cups flour
¾ cup cornmeal
2 teaspoons salt
2 tablespoons butter, melted
1 tablespoon olive oil
2 tablespoons butter
1 onion, diced
1 teaspoon salt
1 teaspoon crushed red pepper
1 teaspoon dried oregano
2 cloves garlic, chopped
1 teaspoon sugar
30 oz crushed tomato with basil, 1 can

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!

Nutrition Facts : Calories 624 calories, Carbohydrate 64 grams, Fat 28 grams, Fiber 4 grams, Protein 28 grams, Sugar 8 grams

THE BEST DEEP DISH PIZZA PIE



The Best Deep Dish Pizza Pie image

The history of this pizza goes back to a dr. who perfected the recipe after delivering pizza for several months. I only added a few changes.

Provided by glitter

Categories     Meat

Time 10h50m

Yield 1 14inch pie

Number Of Ingredients 27

2 tablespoons white cornmeal
1 package active dry yeast
1 teaspoon sugar
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
2 tablespoons olive oil
1 lb Italian sausage, mild or hot to your preference
2 medium onions, sliced
1 large green pepper, sliced or diced (or if you like it a little sweet use 1/2 red and 1/2 green)
6 ounces mushrooms, sliced
1 slice black olives
3 tablespoons flour
1 1/2 teaspoons fennel, finely ground (you may want less. Some people prefer the whole fennel to the ground you can use either.) (optional)
1 1/2 teaspoons dried oregano
1 teaspoon dried red pepper flakes
1 1/4 teaspoons salt
1 lb mozzarella cheese
1/2 lb herkimer white cheddar cheese
2 tablespoons olive oil
16 ounces peeled whole tomatoes
1 cup tomato sauce
1/4 cup tomato paste
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 teaspoon sugar
1 teaspoon dried oregano
1 teaspoon dried basil

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.

Nutrition Facts : Calories 6378.6, Fat 362.8, SaturatedFat 159.7, Cholesterol 855.3, Sodium 18283.2, Carbohydrate 470.1, Fiber 36.1, Sugar 67, Protein 311.6

EASY DEEP-DISH PIZZA PIE



Easy Deep-Dish Pizza Pie image

Make and share this Easy Deep-Dish Pizza Pie recipe from Food.com.

Provided by internetnut

Categories     Lunch/Snacks

Time 1h3m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb lean ground beef (at least 80%)
1 small onion, chopped
1 (8 ounce) can pizza sauce
1 (11 ounce) can Pillsbury refrigerated crusty french loaf
2 cups shredded Italian cheese blend (8 oz)
1 (3 ounce) package pepperoni slices
1 egg
1 tablespoon water
pizza sauce, if desired (optional)

Steps:

  • Heat oven to 350°F Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in pizza sauce until well mixed.
  • Carefully unroll dough in pie pan so edges extend over sides. Pat dough in bottom and up sides of pan, leaving dough extended over sides. Spoon beef mixture into crust. Top with half of the cheese, the pepperoni and remaining cheese.
  • In small bowl, slightly beat egg and water. Fold extended edges of dough up and over filling; seal all edges. Brush crust with egg mixture.
  • Bake 38 to 48 minutes or until deep golden brown. Cool 15 minutes. Cut pizza into wedges; serve with additional pizza sauce.

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Category Entree
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Total Time 1 hr 15 mins
  • Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in pizza sauce until well mixed.
  • Carefully unroll dough in pie pan so edges extend over sides. Pat dough in bottom and up sides of pan, leaving dough extended over sides. Spoon beef mixture into crust. Top with half of the cheese, the pepperoni and remaining cheese.
  • In small bowl, slightly beat egg and water. Fold extended edges of dough up and over filling; seal all edges. Brush crust with egg mixture.
  • Bake 38 to 48 minutes or until deep golden brown. Cool 15 minutes. Cut pizza into wedges; serve with additional pizza sauce.


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