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Volume III
February 22, 2013

Weekly Home / Recipe Center

Chicago Style Deep Dish Pizza

Serves 6


For the dough:
1 cup warm water, (110 to 115 degrees)
1/3 cup olive oil (I prefer extra light olive oil for this dough when I have it)
1/2 teaspoon kosher salt
3 cups all purpose flour, (up to 3-1/2)
1 package active dry yeast (2 1/2 teaspoons)

For the tomato (prep while dough is rising)
2 cups "muir glen" fire roasted tomatoes (or chopped fresh roma tomatoes)
2 teaspoons sugar
1 teaspoon dried oregano, crumbled
1/2 teaspoon dried basil leaves
1-2 cloves garlic, smashed into a paste
1 teaspoon kosher salt
1/8 teaspoon crushed red pepper flakes (or a dash red cayenne pepper)

Toppings (prep while dough is rising): shopping list
1/2 pound italian sausage, crumbled, cooked and drained of fat ( my favorite is molinari sicilian sausage, with fennel (hot or sweet)
1/2 pound . fresh mushrooms, cleaned and sliced
1 large green pepper, quartered, seeded, and thinly sliced
1 medium sweet onion, thinly sliced and rinsed
2 cups shredded whole milk mozzarella cheese
freshly grated parmegiano reggiano cheese (as desired)
sliced california black olives (optional)

For bread machine dough: Add all dough ingredients in order to your bread machine and run the dough cycle

For manual dough: In the large bowl of an electric mixer, sprinkle yeast into warm water. Stir till dissolved. Stir in 1 1/2 cups of the flour; the 1/3 cup oil, and salt. With dough hook, beat at low speed 30 seconds, scraping bowl constantly. Beat for 2 minutes at high speed, scraping bowl often. Stir in as much of the remaining flour as you can. Cover, with towel let rise in warm place till double. Punch down. Let rest 5 minutes. After some of the elasticity of the dough has lessened, roll it to about a 12 inch circle. Generously brush a heavy 10 x 2-inch round cake pan or 10-inch spring form pan with olive oil (I also add about 2 tablespoons of melted butter for flavor!) Turn dough into pan. Using hands spread dough evenly over bottom and partially up sides of pan. Cover; let rise till nearly double, about 30 minutes.

For tomatoes: Mix fresh chopped tomatoes with remaining ingredients in bowl. Let marinate in fridge while dough is rising. To assemble the pizza, place the mozzarella in a single layer on top of the pizza dough (reserving 1/4 cup) so the surface is covered. Distribute the browned sausage over the cheese, then the vegetables. Add the chopped tomato mixture, distributing it evenly over the vegetables. Sprinkle on the remaining mozzarella. Sprinkle the top generously with grated Parmigianino Reggiano cheese and olives (if using). Bake in a preheated 450 degree oven about 25 minutes or until the edge of the dough is browned and the cheese is melted. Slice into thick wedges to serve.


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