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Last Update: May 11, 2022
Created: Apr 14, 2021

Chicago-Style Deep Dish Pizza with Italian Sausage
Chicago-Style Deep Dish Pizza with Italian Sausage
Chicago-Style Deep Dish Pizza with Italian Sausage
Chicago-Style Deep Dish Pizza with Italian Sausage
Chicago-Style Deep Dish Pizza with Italian Sausage
Chicago-Style Deep Dish Pizza with Italian Sausage
Chicago-Style Deep Dish Pizza with Italian Sausage
Chicago-Style Deep Dish Pizza with Italian Sausage
Chicago-Style Deep Dish Pizza with Italian Sausage
Chicago-Style Deep Dish Pizza with Italian Sausage
Chicago-Style Deep Dish Pizza with Italian Sausage
Chicago-Style Deep Dish Pizza with Italian Sausage
Chicago-Style Deep Dish Pizza with Italian Sausage
Chicago-Style Deep Dish Pizza with Italian Sausage
Chicago-Style Deep Dish Pizza with Italian Sausage
Serves:
4 People
Prepare Time:
45
Cooking Time:
25
Difficulty:
Hard

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Person
Total Amount
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andy-score
24

Andy Score

Andy score above 40 is suitable for health and slimming

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Description

Make the best Chicago Style Deep Dish Pizza at home! If the thick, buttery crust doesn’t win you over the layers of gooey cheese, sausage and a sweet and spicy red sauce will surely have you craving seconds!
Source: Simply recipe

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Ingredients

Directions

  1. In the bowl of a stand mixer fitted with the paddle attachment on low speed, mix the flour, cornmeal, salt, yeast, and sugar until blended. Add 1/2 cup plus 2 tablespoons of room temperature water and mix until combined. If the dough seems dry, add an additional tablespoon or two of water. The dough should feel soft and very slightly sticky, not stiff or dry.
  2. Switch to the dough hook and knead the dough on low speed for 5 to 7 minutes, or until it is smooth and elastic. Drizzle 1 teaspoon olive oil in a clean bowl. Form the dough into a ball and place it in the bowl, turning to coat all over with oil. Cover with plastic wrap and let rise for 1 hour, or until puffy.
  3. On a lightly floured surface, roll the dough into a 9x12-inch rectangle. Spread 2 tablespoons of butter over the surface of the dough. Starting at the long side, roll the dough into a cylinder.
  4. Place the cylinder with the seam side up, press it flat, and fold the dough into thirds like a business letter. Shape into a ball and return it to the bowl. Cover with plastic and refrigerate for 45 minutes.
  5. In a large skillet set over medium heat, cook the sausage until no longer pink, breaking it up with a fork or rubber spatula to crumble it. Transfer to a plate lined with paper towels.
  6. In the same skillet you used to cook the sausage, melt the butter over medium heat. Add the onions, garlic, rosemary, thyme, and red pepper flakes. Cook, stirring, for 4 to 5 minutes or until the onions soften. Add the tomatoes, salt, and sugar to the pan, and continue to cook and stir for 3 to 4 minutes, or until the flavors blend together and the sauce thickens. Set aside to cool.
  7. Set the oven at 425°F. Generously spray a 9x2-inch cake pan with vegetable oil.
  8. On a lightly floured surface, roll the dough into a 12-inch circle. Fit it into the cake pan, pressing it into the corners and up the sides of the pan. Let rest for 10 minutes.
  9. Once the dough has relaxed, press it again into the sides of the pan to keep it from shrinking when it is baked. Layer the cheese slices on the bottom, top with the cooked and crumbled sausage, and spread the sauce over the top of the pie. Sprinkle with Parmesan cheese.
  10. Bake for about 25 minutes, or until the crust browns and the filling is bubbly. Remove from the oven and let rest for 10 minutes to allow the sauce to settle before gently removing it from the pan in one piece, or slice and serve it from the pan. To remove in one piece, run a knife around the circumference of the pan. Carefully slide a wide, thin spatula under the dough and lift it out of the pan. Transfer it to a large plate.

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