mjd
Veteran
Chicago-style deep dish pizza
No yeast dough
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup water
2 tablespoons olive oil
Directions
Place in bowl
1 1/2 cups all-purpose flour,
1 tablespoon baking powder
1/2 teaspoon salt
Make a well in the center and add
1/2 cup water
2 tablespoons olive oil.
Combine by gradually incorporating the flour into the olive oil and water, adding a little extra water if necessary. (Alternatively, combine the mixture in a food processor.)
Transfer the dough to a floured board and knead until smooth and elastic, 5-7 minutes.
Transfer to baking dish/skillet/cake pan.
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Yeast Dough (Source: Chicago-Style Deep-Dish Pizza)
I've never made yeast dough for this pizza but here is one I would probably try if I felt more comfortable using yeast.
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Toppings
1 pound bulk Italian sausage
2 cups shredded mozzarella cheese
8 ounces sliced fresh mushrooms
1 green bell pepper
1 small onion, chopped
2 teaspoons olive oil
1 (28 ounce) can diced tomatoes, drained
¾ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon fennel seed
¼ teaspoon garlic powder
½ cup freshly grated Parmesan cheese
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Press the dough into the bottom and up the sides of baking dish or cast iron skillet.
Step 2
Crumble the sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove the sausage with a slotted spoon, and sprinkle over the dough crust. Sprinkle mozzarella cheese evenly over the sausage.
Step 3
Add mushrooms, bell pepper and onion to the skillet; cook and stir until the onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Simmer for about 5-10 minutes. With slotted spoon, spoon over the mozzarella cheese. Sprinkle Parmesan cheese over the top.
Step 4
Bake for 25 to 35 minutes in the preheated oven or until crust is golden brown.
NOTE:
You can use or omit whatever vegetables you want.
Some copycat recipes call for crushed tomatoes to be more authentic. I prefer diced, but either will work.
I prefer fresh garlic in place of garlic powder.
No yeast dough
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup water
2 tablespoons olive oil
Directions
Place in bowl
1 1/2 cups all-purpose flour,
1 tablespoon baking powder
1/2 teaspoon salt
Make a well in the center and add
1/2 cup water
2 tablespoons olive oil.
Combine by gradually incorporating the flour into the olive oil and water, adding a little extra water if necessary. (Alternatively, combine the mixture in a food processor.)
Transfer the dough to a floured board and knead until smooth and elastic, 5-7 minutes.
Transfer to baking dish/skillet/cake pan.
---------------------
Yeast Dough (Source: Chicago-Style Deep-Dish Pizza)
I've never made yeast dough for this pizza but here is one I would probably try if I felt more comfortable using yeast.
---------------------
Toppings
1 pound bulk Italian sausage
2 cups shredded mozzarella cheese
8 ounces sliced fresh mushrooms
1 green bell pepper
1 small onion, chopped
2 teaspoons olive oil
1 (28 ounce) can diced tomatoes, drained
¾ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon fennel seed
¼ teaspoon garlic powder
½ cup freshly grated Parmesan cheese
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Press the dough into the bottom and up the sides of baking dish or cast iron skillet.
Step 2
Crumble the sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove the sausage with a slotted spoon, and sprinkle over the dough crust. Sprinkle mozzarella cheese evenly over the sausage.
Step 3
Add mushrooms, bell pepper and onion to the skillet; cook and stir until the onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Simmer for about 5-10 minutes. With slotted spoon, spoon over the mozzarella cheese. Sprinkle Parmesan cheese over the top.
Step 4
Bake for 25 to 35 minutes in the preheated oven or until crust is golden brown.
NOTE:
You can use or omit whatever vegetables you want.
Some copycat recipes call for crushed tomatoes to be more authentic. I prefer diced, but either will work.
I prefer fresh garlic in place of garlic powder.
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