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.
- 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
- 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
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.
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