Chicago-Style Deep-Dish Pizza

Name: Chicago-Style Deep-Dish Pizza
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 16
Cuisine: Mediterranean, Italian, European
Ingredients: 227 grams can tomato sauce; 794 grams can diced tomatoes, well drained; 40 grams cornmeal; 438 grams all-purpose flour; 227 grams sliced fresh mushrooms; 227 grams sliced fresh mushrooms; 0 teaspoons each garlic powder, dried oregano, dried basil and pepper; 454 grams Johnsonville® Mild Ground Italian Sausage, cooked and crumbled; 72 milliliters olive oil; 25 milliliters grated Parmesan cheese; 680 grams cups shredded part-skim mozzarella cheese, divided; 48 slices pepperoni; 1 teaspoons salt; 2 teaspoons sugar; 170 grams can tomato paste; 237 milliliters water; 7 grams package quick-rise yeast

Chicago-Style Deep-Dish Pizzan is From preparation to the plate, this recipe takes about 1 hour. Chicago-Style Deep-Dish Pizza, Chicago-style Deep Dish Pizza, and Deep Dish Chicago Style Pizza are very similar to this recipe.

Instructions

In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt. In a saucepan, heat water and oil to 120°-130°.

Ingredients you will need

Cornmeal

All Purpose Flour

Sugar

Water

Yeast

Salt

Cooking Oil

Equipment you will use

Sauce Pan

Bowl

Add to dry ingredients; beat just until moistened.

Add remaining flour to form a stiff dough.

Ingredients you will need

Dough

All Purpose Flour

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 30 minutes.

Equipment you will use

Bowl

Punch dough down; divide in half.

Ingredients you will need

Dough

Punch

Roll each portion into an 11-in. circle. Press dough onto the bottom and up the sides of two greased 10-in. ovenproof skillets.

Ingredients you will need

Dough

Roll

Sprinkle each with 2 cups mozzarella cheese.

Ingredients you will need

Mozzarella

In a large bowl, combine the tomatoes, tomato sauce, tomato paste and seasonings. Spoon 1-1/2 cups over each pizza.

Ingredients you will need

Tomato Paste

Tomato Sauce

Seasoning

Tomato

Equipment you will use

Bowl

Layer each with half of the sausage, pepperoni, mushrooms, 1 cup mozzarella and 2 tablespoons Parmesan cheese.

Ingredients you will need

Parmesan

Mozzarella

Mushrooms

Pepperoni

Sausage

Cover and bake at 450° for 35 minutes. Uncover; bake 5 minutes longer or until lightly browned.

Equipment you will use

Oven

Equipment

Sauce Pan

Bowl

Oven

Ingredients

Servings:

227grams

can tomato sauce 794grams

can diced tomatoes, well drained 40grams

cornmeal 438grams

all-purpose flour 227grams

sliced fresh mushrooms 227grams

sliced fresh mushrooms 0teaspoons

each garlic powder, dried oregano, dried basil and pepper 454grams

Johnsonville® Mild Ground Italian Sausage, cooked and crumbled 72milliliters

olive oil 25milliliters

grated Parmesan cheese 680grams

cups shredded part-skim mozzarella cheese, divided 48slices

pepperoni 1teaspoons

salt 2teaspoons

sugar 170grams

can tomato paste 237milliliters

water 7grams

package quick-rise yeast

Recommended wine: Sangiovese, Shiraz, Barbera Wine

Sangiovese, Shiraz, and Barbera Wine are my top picks for Deep Dish Pizza. The best wine for pizza depends on the toppings! Red sauce pizza will call for a red wine with some acidity, such as a barberan or sangiovese. Add pepperoni or sausage and you can go bolder with a syrah. One wine you could try is Piccini Chianti Classico. It has 4.6 out of 5 stars and a bottle costs about 10 dollars.

Piccini Chianti Classico

Bright ruby with a hint of purple. Plum, violet notes mix with lush, ripe wild berries. Expansive and alive on the palate, with a lingering, velvety mouth feel. The long finish is buried in fruit.A versatile wine, best served at 64ºF, fantastic with juicy red meats, grilled or roasted.