Super Cheesy Homemade Deep Dish Pizza
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Is Chicago style deep dish pizza actually pizza? I don't think so... it's more of a casserole but regardless this recipe is delicious! From the copious amounts of sauce to its super cheesiness, you will not walk away from eating this thiccc pizza (if you can even it call it that) disappointed.
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How to Make Deep Dish Cheese Pizza with Giada De Laurentiis | Giada at Home | Food Network
Newsflash: You can make Chicago-style cheesy deep dish pizza at HOME!
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Deep Dish Cheese Pizza
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 2 hr 35 min (includes resting time)
Active: 35 min
Yield: 4 to 6 servings
Ingredients
1 teaspoon active dry yeast
3/4 cup warm water
1 teaspoon honey
2 tablespoons cornmeal, such as Arrowhead Mills, plus more for dusting
1 teaspoon kosher salt
2 to 2 1/4 cups all-purpose flour, plus more for dusting
1/4 cup plus 1 tablespoon olive oil, plus more for the bowl
6 ounces sliced provolone
1 cup jarred marinara sauce
1/2 cup grated Parmesan
Dried oregano and red pepper flakes, optional
Directions
Special equipment: a 9-inch springform pan
Combine the yeast, water and honey in a small bowl. Set aside until foamy, about 5 minutes.
Combine the cornmeal, salt and 2 cups flour in a bowl. Add the water mixture and 1/4 cup olive oil.
Using your hands, stir together to form a rough dough. Transfer the dough to a lightly floured surface and knead the dough, adding more flour as needed, until it forms a slightly tacky but smooth dough that doesn't stick to your hands or the counter, 5 to 10 minutes. Place the dough in an olive oil-coated bowl, turning to coat the dough in the oil. Cover the bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 hour.
Position an oven rack in the top third of the oven and another in the bottom third. Preheat the oven to 425 degrees F.
Grease a 9-inch springform pan with the remaining tablespoon olive oil. Wrap the bottom of the pan in aluminum foil and set aside.
Gently place the dough in the pan and spread it out to the edges using your fingers. Work the dough about 2 inches up the side of the pan. Shingle the provolone on the bottom of the crust and part of the way up the sides. Spoon the marinara over the cheese and smooth with the back of a spoon. Bake for 30 minutes on the lower rack. Rotate the pizza and move it to the top rack and continue to bake until the crust is deep golden brown and the sauce is slightly darker, another 10 to 15 minutes.
Sprinkle with the Parmesan and seasonings, if using, and allow the pizza to rest for 10 minutes before unmolding, slicing and serving.
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How to Make Deep Dish Cheese Pizza with Giada De Laurentiis | Giada at Home | Food Network
How to make a Chicago deep dish pizza
Homemade Deep Dish Pizza
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Here's what you'll need!
DEEP DISH PIZZA
Servings: 8
INGREDIENTS:
Dough
1¼ cup warm water
2¼ teaspoon active dry yeast
2 teaspoons sugar
3¼ cups flour
¾ cup cornmeal
2 teaspoons salt
2 tablespoons butter, melted
1 tablespoon olive oil
Sauce
2 tablespoons butter
1 onion, diced
1 teaspoon salt
1 teaspoon crushed red pepper
1 teaspoon oregano
2 cloves of garlic, chopped
1 teaspoon sugar
1 28-ounce can of crushed tomatoes with basil
10 slices mozzarella
½ pound Italian sausage
Fresh grated Parmesan
PREPARATION
1. For the pizza sauce, melt the butter in a small saucepan and add the onion, salt, red pepper flakes, and oregano, and sauté until golden brown.
2. Add the garlic, sugar, and crushed tomatoes, and simmer for roughly 20 minutes or until sauce thickens.
3. For the dough, combine the active dry yeast, sugar, and warm water together and let sit for one minute.
4. In a large mixing bowl, combine the flour, cornmeal, and salt.
5. Add the yeast mixture and butter into the dry ingredients and stir until dough forms.
6. Bring dough to floured surface and knead until dough forms into a ball.
7. Move dough to large bowl drizzled with olive oil. Coat dough in oil and cover and let rest for 1 hour.
8. Remove dough and bring onto floured surface.
9. Cut dough in half and begin working dough out ensuring that it is at least 2 inches wider than your deep dish pan. Double wrap the remaining dough with plastic wrap and place in a resealable freezer bag. Freeze for up to a month.
10. Preheat your oven to 425°F/215°C.
11. Bring your dough into your oiled and floured deep dish pan.
12. Using your hands press dough into sides of your dish making it as even as possible.
13. Lay slices of mozzarella across the dough, covering the entire bottom.
14. Add pieces of uncased Italian sausage on top of the mozzarella and top with tomato sauce.
15. Bake for 20-25 minutes or until crust starts to lightly brown and the cheese is melted.
16. Garnish with Parmesan.
17. Enjoy!
Credits:
Adapted from:
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MUSIC
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Easy HOMEMADE PIZZA - CHICAGO STYLE DEEP DISH | Recipes.net
We've got the how-to on making this delicious Chicago-style pizza. You'll get your hands on this local delicacy in no time!
???? Check the full recipe on how to make Copycat Giordano’s Deep Dish Pizza:
We all know how Giordano's prides itself with its world-famous Chicago-style pizza. And for this special recipe, we'll be making their deep-dish pizza. Wait until you see the cheese start to ooze out of the pie. It's going to be mouth-watering!
Ingredients:
Cooking spray non-stick
For Pizza Crust:
3 tsp active dry yeast
¾ cups water at room temperature
1 tbsp granulated sugar
3 cups all-purpose flour and more for dusting
1 tsp salt ????
6 tbsp butter unsalted and softened ????
⅓ cup olive oil
For Pizza Sauce:
2 tbsp olive oil
20 oz local tomatoes quartered ????
1 ½ cups canned tomatoes crushed ????
2 tsp Italian seasoning
1 tsp garlic powder
Salt and ground black pepper to taste
For Deep Dish Pizza:
25 slices pepperoni can add extra for garnish
1 cup green bell peppers chopped, can add extra for garnish
1 lb mozzarella cheese grated and at room temperature ????
Parmesan cheese grated, for garnish ????
⬇️ How to make Copycat Giordano’s Deep Dish Pizza ⬇️
0:25 In a small bowl dissolve yeast and sugar in water. Let it stand until it blooms. Set aside.
0:42 In a mixing bowl sift flour and salt together.
0:47 Add in the oil, butter, and yeast solution. Mix the ingredient to combine into a dough.
0:57 Dust working area with flour and knead the dough until it forms a smooth ball
1:09 Wrap the dough tightly with a plastic wrap and store in the chiller for 2 days.
1:24 To make the pizza sauce, heat up a medium-sized pan and saute the tomatoes in olive oil.
1:34 Add in the crushed tomatoes and Italian seasoning and garlic powder. Mix well
1:41 Season with salt and pepper to your preferred taste.
1:55 Simmer for 15 minutes until the sauce has reduced to half.
2:04 Transfer pizza sauce to a bowl and lightly mash into smaller bits. Set the sauce aside.
2:19 Take the dough out of the fridge and bring it to room temperature.
2:25 Preheat the oven to 425 degrees F.
2:30 Slice 1/3 of your pizza dough and set aside.
2:36 Roll the larger portion of your pizza dough into a circle 14-inches across.
2:44 Fold the pizza dough in half to make it easier to put in the cake tin.
2:50 Grease cake tin with a non-stick cooking spray.
2:56 Lift dough unto the cake tin and unfold it.
3:09 Add the pepperoni, green bell peppers and top it with mozzarella cheese
3:33 Bring out the remaining 1/3 of your dough and. roll it into a 10-inch circle.
3:52 Place it on top of the cheese like a blanket. Gently press it down and pitch both pizza doughs together to seal all the way around.
4:07 Punch a few holes around the pizza dough.
4:19 Spoon the pizza sauce over the dough.
4:35 Bake the pizza for about 40 minutes or until the top turns golden brown.
4:46 Let the pizza cool down slightly.
4:54 Use a flexible spatula to nudge out the pizza before carefully removing the spring-form ring.
5:04 Slice the pizza into 8 pieces and serve while it's hot.
???? For more recipes:
???? For more pizza recipes:
Chicago-Style Deep Dish Pizza | Cookin' Somethin' w/ Matty Matheson
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CHICAGOLAND I LOVE YOU THIS IS FOR YOU DEEP DISH FREAKS A LOTTA SAUCE A LOTTA CHEESE IT’S NOT FOR EVERYONE BUT IT IS FOR ME DEEP DISH PIZZA CHICAGO STYLE LET’S GO
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INGREDIENTS
DOUGH INGREDIENTS
2 (¼ ounce) packets active dry yeast
2 ½ cups lukewarm water
2 teaspoons sugar
7 cups flour (936 g)
4 teaspoons kosher salt
¼ teaspoon cream of tartar
1 cup neutral oil, plus more for greasing
SAUCE INGREDIENTS
2 tablespoons olive oil
1 small onion, diced
1 (28 ounce) can crushed tomatoes
1 (14 ounce) can tomato sauce
½ teaspoon crushed red pepper flakes
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
Sugar, to taste
FILLING INGREDIENTS
1 pound hot italian sausage, casings removed
1 jalapeno, sliced into rings
3 Italian peppers, sliced into rings
1 red onion, sliced into rings
1 pound whole milk mozzarella
½ pound provolone cheese
Powdered Parmesan cheese
COOKING METHOD
DOUGH METHOD
1. In the bowl of a stand mixer, add 1 ¼ cups lukewarm water, followed by yeast and sugar. Lightly whisk, then cover with a tea towel and leave in a warm place for 5 minutes, or until yeast has proofed.
2. Once yeast has proofed, attach dough hook to stand mixer and fix bowl to stand mixer. Add dry ingredients to yeast and combine on low speed.
3. Once flour is 75% mixed in, slowly stream in oil and increase speed to medium. Allow to knead for 3-5 minutes, or until a soft, malleable dough forms. It will be softer and more fluid than traditional pizza dough.
4. Add to a lightly oiled bowl, cover with plastic wrap, and refrigerate for at least 12 hours, and up to 2 days.
5. Once dough has risen, punch it down and allow it to rest for 15 minutes.
SAUCE METHOD
1. In a medium saucepan over medium heat, add oil and onion. Cook until the onion is soft and translucent, about 5 minutes.
2. Add all other ingredients and bring to a simmer. Taste and season with additional sugar and salt, if needed. Cook for 20 minutes, or until flavors have married and sauce has slightly reduced. 3. Remove from heat, then cover with lid until ready to assemble.
SAUSAGE AND PEPPERS METHOD
1. In a large skillet over medium high heat, add sausage and break up with a wooden spoon. Cook until golden brown, then add peppers and onions. Add a pinch of salt and stir to combine.
2. Cook until peppers and onions are golden brown and soft. Remove from the heat and set aside.
ASSEMBLY
1. Preheat oven to 425°F. Lightly oil 2 (9 inch) springform pans and set aside.
2. Divide the dough into two equal pieces and roll out each dough ball into an 11 inch circle. 3. Quickly transfer it into prepared pans and lightly pull dough up the sides of the spring form by 1 inch , refrigerating it for 15 minutes if it becomes too difficult to work with.
4. Layer slices of mozzarella over the bottom and up the sides, then top with sausage mix, and 1 ½ cups of sauce. Top with Parmesan cheese and place springform on a sheet tray.
5. Repeat the same for the cheese pizza, but simply topping the cheese with additional sauce.
6. Bake for 35-40 minutes, or until the crust is golden brown around the edges.
7. Remove from oven and allow to cool for 20 minutes. Slice and serve with additional pizza sauce.