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Deep-Dish Pizza

Cinnamon Sugar Doughnut Holes

Now don’t roll Ur eyes… Ur mom grew up in Chicago, and yes, this is an involved recipe, but the kind of reach-for-the-stars success you will have with this pizza is well worth Ur initial trepidation. Really!

My husband and I tried to duplicate the pizza from a popular Chicago restaurant, and I think our recipe turned out even better, The secret is baking it in a cast-iron skillet.!

Thin crust, regular crust, stuffed crust… we love ’em all. From Pepperoni to a yummy BBQ Chicken Pizza, the pies don’t last long here. But nothing – nothing – beats a truly great Deep Dish Pizza.

Chicago Style Deep Dish Cheese Pizza
Chicago Style Deep Dish Cheese Pizza

Ingredients

  • 3-1/2 cups all-purpose flour
  • 1/4 cup cornmeal
  • 1 package (1/4 ounce) quick-rise yeast
  • 1-1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/3 cup olive oil

TOPPINGS:

  • 6 cups (24 ounces) shredded part-skim mozzarella cheese, divided
  • 1 can (28 ounces) Hunt’s® Diced Tomatoes, well drained
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon each garlic powder, dried oregano, dried basil and pepper
  • 48 slices pepperoni
  • 1 pound bulk Italian sausage, cooked and crumbled
  • 1/2 pound sliced fresh mushrooms
  • 1/4 cup grated Parmesan cheese

Directions
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°. Add to dry ingredients; beat just until moistened. Add remaining flour to form a stiff dough.
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.
Punch dough down; divide in half. Roll each portion into an 11-in. circle. Press dough onto the bottom and up the sides of two greased 10-in. ovenproof skillets. Sprinkle each with 2 cups mozzarella cheese.
In a large bowl, combine the tomatoes, tomato sauce, tomato paste and seasonings. Spoon 1-1/2 cups over each pizza. Layer each with half of the sausage, pepperoni, mushrooms, 1 cup mozzarella and 2 tablespoons Parmesan cheese.
Cover and bake at 450° for 35 minutes. Uncover; bake 5 minutes longer or until lightly browned. Yield: 2 pizzas (8 slices each).

Note: Two 9-in. springform pans may be used in place of the skillet. Place pans on baking sheets. Run knife around edge of pan to loosen crust before removing sides.

Cinnamon Sugar Doughnut Holes

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