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Top Deep Dish Pizza Recipes

Updated on January 14, 2017

Chicago Deep-Dish Pizza

1.5 hrs to make, serves 2

Ingredients

Vegetarian

Baking & Spices

  • 5 1/2 cups All-purpose flour
  • 1/2 cup Cornmeal, yellow
  • 4 tsp Kosher salt
  • 2 packages Quick-rise dry yeast

Oils & Vinegars

  • 1/4 cup Olive oil
  • 1/4 cup Vegetable oil

Dairy

  • 4 tbsp Butter, unsalted

Liquids

  • 2 cups Water

DIRECTIONS

  1. Dissolve the yeast and water in the bowl of a mixer fitted with the paddle attachment. Add the oils and mix for 30 seconds. Add the cornmeal, 3 cups of the flour and salt and
  2. beat for 5 minutes. Switch to the dough hook and mix in the remaining 2 1/2 cups of flour and knead, using the dough hook for 2 minutes. Add the butter and knead until incorporated. The dough is a very moist dough so do not add more flour unless absolutely needed.
  3. Place the dough in a large bowl lightly oiled with vegetable oil, cover with plastic wrap or clean kitchen towels and let rise in a warm place until doubled in size, about 45 minutes. Punch down the dough and allow to double in size again.
  4. Preheat the oven to 450 degrees F. Place 2 pizza stones into the oven to preheat as well. Generously oil 2 (9 or 10-inch) deep dish pie pans with olive oil.
  5. Divide the dough in half and press the dough out slightly on the counter top. Place the dough in the prepared pans and push out to cover the bottom and up the side of the pans.
  6. For assembly:.
  7. Combine the cheese in a bowl. Place half of the cheese of the bottom of each pie crust. Divide the sausage filling over the cheese and then top with the remaining cheese, patting the cheese firmly down over the filling. Spoon some of the sauce over the top of the cheese to cover completely. Place the pans into the oven on the pizza stones and bake in the oven until golden brown, about 40 minutes.

Chicago Deep-Dish Pizza
Chicago Deep-Dish Pizza

Deep Dish Chicago Style Pizza

35 mins to cook, serves 6-8

Ingredients

Meat

  • 4 oz Ham
  • 8 oz Italian sausage

Produce

  • 1 tbsp Basil, dried
  • 1 1/2 cup Button mushrooms
  • 3 cloves Garlic
  • 1 cup Onion
  • 2 tsp Oregano, dried
  • 1 cup Red bell pepper
  • 3/4 cup Tomatoes

Baking & Spices

  • 1 1/8 tsp Active dry yeast
  • 1 cup All purpose flour
  • 3 tbsp Cornmeal
  • 2 tsp Granulated sugar
  • 1/4 tsp Red pepper flakes
  • 3/4 tsp Salt

Oils & Vinegars

  • 3 tbsp Olive oil

Dairy

  • 1 Parmesan
  • 2 cup Whole milk mozzarella

Liquids

  • 1/2 cup Water

Directions:

  1. Prepare pizza dough; begin proofing yeast by dissolving yeast and sugar in warm water. When puffed up and foamy, add olive oil to proofed yeast.
  2. In the bowl of a stand mixer, combine dry dough ingredients. With mixer running on low, slowly add liquid ingredients. Mix until a smooth ball forms and pulls away from the sides of the bowl. Add additional flour as needed. Transfer dough to a lightly greased bowl. Cover and allow to rise in a warm location until doubled or roughly 1 hour.
  3. Begin preparing filling while dough rises. In a medium skillet over medium heat, brown mushrooms with olive oil and salt to taste. Remove to a large bowl. Using the same skillet, saute sausage in 1 Tbsp olive oil. Drain and transfer to the bowl with mushrooms. Saute onion, pepper and garlic with optional red pepper flakes for 10 minutes or until tender. Transfer to large bowl, mix with sausage, mushrooms, 1 cup mozzarella, basil, oregano and 1/2 cup crushed tomatoes. Cover and set aside.
  4. When dough has doubled in size, preheat oven to 450 degrees. Lightly grease a 9" springform pan. Shape dough to fit the bottom of the pan and at least 3/4 up the sides. Lightly fork dough throughout. Bake for 10 minutes at 450 degrees.
  5. Reduce heat to 400 degrees. Lin the crust with ham. Top off with sausage mixture. Cover with additional 1/4 cup crushed tomatoes. Sprinkle with remaining mozzarella and Parmesan cheese. Bake for 35-40 minutes or until cheese is fully melted and crust is golden and crisp.
  6. Allow to cool for 10 minutes prior to removing the sides of the pan and slicing. Slicing on a cutting board with drain grooves is recommend for this pizza.

Chicago Deep-Dish Pizza
Chicago Deep-Dish Pizza

Deep Dish Skillet Sausage Pizza

Serves 10

Ingredients

Gluten free

Meat

  • 12 oz Jones dairy farm sausage roll
  • 2 oz Pepperoni or additional sausage

Produce

  • 2 cloves Garlic
  • 1/2 tsp Garlic powder
  • 1 tsp Oregano, dried

Refrigerated

  • 2 Eggs, large

Canned Goods

  • 3 tbsp Whey protein powder, unflavored

Condiments

  • 1 1/2 cups Marinara or pizza sauce

Baking & Spices

  • 2 cups Almond flour
  • 2 tsp Baking powder
  • 2 tbsp Coconut flour
  • 1/2 tsp Salt
  • 1/2 tsp Xanthan gum

Dairy

  • 1/4 cup Butter
  • 3/4 lb Mozzarella
  • 3/4 cup Parmesan cheese

Instructions

  1. Crust:
  2. Preheat oven to 325F and lightly grease a 12 inch oven-proof skillet.
  3. In a large bowl, whisk together almond flour, whey protein, coconut flour, baking powder, garlic powder, salt and xanthan gum.
  4. Stir in eggs and butter until dough comes together. It will be quite sticky.
  5. Turn out dough onto a large piece of parchment, and then pat into a rough circle.
  6. Top with another piece of parchment and roll out to a large circle about 14 inches in diameter and 1/4 inch thickness.
  7. Carefully flip crust with bottom parchment still attached into prepared skillet. Gently peel parchment off.
  8. Press crust into pan evenly and push down the edges of crust to below the edges of the skillet. Crimp edges of crust a bit.
  9. Bake for 10 minutes, then remove and set aside while preparing the filling.
  10. Filling:
  11. Increase oven temperature to 400F.
  12. In another large skillet over medium heat, brown sausage until cooked through, breaking up clumps with the back of a wooden spoon.
  13. Lay half of the mozzarella slices over the bottom of the crust, making sure to cover it well. Top with cooked sausage.
  14. Spread sauce over sausage, sprinkle with garlic and oregano and layer remaining mozzarella slices over sauce. Top with additional cooked sausage or sliced pepperoni, if desired. Sprinkle with parmesan cheese.

Skillet Deep Dish Pizza
Skillet Deep Dish Pizza

Skillet Deep Dish Pizza

1.5 hrs to make, serves 4

Ingredients

Meat

  • 1/2 lb Sweet italian sausage

Produce

  • 1/2 tsp Garlic powder
  • 1/2 Green pepper, thin
  • 1/2 tsp Parsley, dried
  • 1/4 Sweet onion, thin

Condiments

  • 1 (15 oz.) can Tomato sauce

Baking & Spices

  • 3 1/4 cups All-purpose flour
  • 1 tsp Black pepper
  • 1/2 cup Cornmeal, yellow
  • 2 1/4 tsp Instant yeast
  • 1 tsp Kosher salt
  • 1/2 Red pepper, thin
  • 1/2 tsp Red pepper flakes
  • 1 1/2 tsp Salt
  • 1 Salt and pepper
  • 2 tbsp Sugar

Oils & Vinegars

  • 4 tsp Olive oil

Dairy

  • 1 cup Asiago cheese, grated
  • 7 tbsp Butter, unsalted
  • 3/4 lb Low-moisture mozzarella

Liquids

  • 1 1/4 cups Water

Directions

For dough:
1) Add all dry ingredients to a bowl and mix well, then slowly add water and melted butter until the dough ball comes together.
Knead this for 8 to­10 minutes until the dough is glossy and smooth. Alternatively, in a mixer, beat dough for 5­-6 minutes with the dough hook on medium.
2) Let ball of dough rise in a lightly oiled bowl for about an hour or until it doubles in size.
3) Spread on softened butter leaving about 1/2 inch around the edges of the dough.
4) Roll up the dough like a cigar. Fold dough over itself into thirds. Pinch the seams around the dough to form a ball.
5) Let dough rise a second time in your fridge for 60 minutes.
For Sauce:
Stir together ingredients in a medium bowl and set aside. Feel free to adjust flavors to your liking.
To make the pizza:
1) Preheat oven to 375 degrees F.
2) Roll dough ball into about a 15 inch diameter circle.
3) Add pizza dough to a 12 ­inch cast iron or carbon steel skillet. Work the dough up the sides and make a crust. Mush the dough into all the corners of the pan and crimp it around the edges.
4) Add sliced mozzarella cheese to the bottom, followed by your marinara sauce.
5) Add small chunks of sweet Italian sausage (uncooked), sliced peppers, sliced onions, and grated Asiago cheese. Season the pizza with salt and pepper.

Cast Iron Pizza

50 mins to make, makes 1 pizza

Ingredients

Meat

  • 1/2 lb Sausage

Produce

  • 2 tbsp Basil, fresh
  • 1/2 tsp Garlic powder
  • 1 tsp Marjoram, dried
  • 1/2 tsp Onion powder
  • 1 tsp Parsley, dried
  • 1/4 cup Scallions

Condiments

  • 1 1/2 cups Tomato sauce

Baking & Spices

  • 3/4 tsp Active dry yeast
  • 2 1/2 cups Bread flour
  • 2 tsp Kosher salt
  • 1/2 tsp Red pepper flakes
  • 1 Big pinch Salt and pepper
  • 1 scant tbsp Sugar

Oils & Vinegars

  • 2 1/2 tbsp Olive oil

Dairy

  • 8 oz Mozzarella cheese

Liquids

  • 1 scant cup Water


Directions

1) To make dough, add water, sugar, salt, and yeast to a bowl and stir. Let sit for 5 minutes so yeast dissolves and starts to
foam. Add flour and stir well to combine.
2) Use a hand dipped in water to vigorously work the dough until it forms a ball. Let the dough rest for a few minutes and then
continue to work it until it is really soft and pliable, about 5­6 minutes of mixing.
3) Coat the dough with olive oil and store it in a plastic bag. Let it rise at room temp for an hour, then punch it down, reshape it
into a ball, and store it in the fridge for at least 2 hours. Remove it an hour before you intend to make pizza.
4) Prepare all your ingredients: brown sausage, chop basil and scallions, and grate cheese.
5) Stir together sauce ingredients and adjust to your tastes.

Slow Cooker Deep Dish Pizza
Slow Cooker Deep Dish Pizza

Slow Cooker Deep Dish Pizza (Chicago Style)

15 mins to prepare, makes 4 pieces

Ingredients

Meat

  • 1/2 lb Italian pork sausage, cooked

Produce

  • 2 Garlic cloves
  • 1 Shallot
  • 1 28 ounce can Tomatoes

Baking & Spices

  • 2 tbsp Cornmeal
  • 2 tsp Italian seasoning, dried
  • 1 lb Pizza dough, homemade
  • 1 tsp Salt
  • 1 1/2 tsp Sugar

Dairy

  • 3 tbsp Butter
  • 2 cups Italian blend cheese

Directions:

  1. Roll the pizza dough out onto a large piece of parchment paper. Make sure to roll and stretch to dough into an oval 2 inches longer and 2 inches wider than the crock of the slow cooker. Sprinkle with cornmeal and press into both sides of the crust.
  2. Place the butter and onions in a saute pan. Saute for 1-2 minutes, then add the garlic and saute another 2 minutes. Add the crushed tomatoes, Italian Seasoning, sugar and salt. Simmer for 5 minutes, then remove from heat.
  3. Meanwhile, cook the pork sausage in a separate skillet, breaking apart with a wooden spoon.
  4. Spread the cheese over the bottom of the pizza crust. Lift and stretch the sides of the dough so they stand up past the cheese. Sprinkle the crumbled sausage over the cheese. Then spread the tomato sauce over the sausage. Lift and stretch the sides of the crust again so it is above the edge of the sauce.
  5. Cover the slow cooker with a long piece of paper towel. Then place the lid over the paper towel and pull it tight.
  6. Slow cook the pizza for 2-4 hours on high, or 4-6 hours on low.

 Deep Dish Pizza
Deep Dish Pizza

Deep Dish Pizza

3 hrs to make, makes 1

Ingredients

Meat

  • 1 lb Italian sausage, spicy

Produce

  • 15 oz Cherry tomatoes
  • 1 Garlic clove
  • 1/8 tsp Oregano, dried
  • 1 Oregano, fresh
  • 1 Shallot, small

Canned Goods

  • 2 tbsp Tomato paste

Baking & Spices

  • 1 Crust pizza dough, Thick
  • 1/8 tsp Red pepper flakes

Oils & Vinegars

  • 1 tbsp Olive oil

Dairy

  • 1 tbsp Butter
  • 6 slices Mozzarella, fresh

Preparation

  1. Make the crust:
  2. After dough has risen, punch down. Shape dough into ball and using a pastry cutter or knife, divide into ¾ and ¼ sections.
  3. Lightly flour a work surface, and using a rolling pin, roll out dough into roughly a 9-inch circle.
  4. Transfer circle of dough to a very well buttered cast iron skillet. Gently press and stretch dough with fingertips into shape of skillet. Dough will rise as it bakes, so it only needs to come within an inch of the rim of the skillet.
  5. Preheat oven to 500°F / 260°C.
  6. Make the filling: While the dough is rising, remove sausage from its casing.
  7. Preheat another pan and cook sausage for 5 minutes, until lightly browned. Refrigerate temporarily while you prepare the tomato sauce, especially if you like to simmer your tomato sauce low and slow like I do.
  8. Heat a tablespoon of olive oil in pan over medium heat and sauté minced shallots for 5 minutes, until soft. Add garlic and continue cooking for 45 seconds, until fragrant. Don't over brown the garlic and it will take on a bitter taste with too much direct heat.
  9. Add tomato paste and cook for 30 seconds.

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