Thursday , November 16 2017
Home / American / Chicago-Style Stuffed Pizza

Chicago-Style Stuffed Pizza



How to make an amazing deep-dish pizza stuffed with three meats and loads of mozzarella under a top crust and topped with sauce and Parmesan. Similar to Giordano’s, a Chicago legend.

As I mentioned in the video, it is best to source a deep dish pizza pan at a local restaurant supply house that sells to the public. You can also find them online.

For the crust:
2-1/4 cups all-purpose flour
2/3 cup warm water
1-1/2 tsp active dry yeast
1 tsp salt
1/4 cup olive oil

Combine the yeast and water and let sit for 5 minutes to dissolve and proof. In a large bowl or KitchenAid (preferred), combine flour and salt. Add in the olive oil and stir cut the oil into the flour mixture. Add in water and yeast. Mix until a dough is formed. Knead for 1-2 minutes and put into an oiled bowl. Coat all sides of dough with oil, cover and let rise in the refrigerator for 6-8 hours or overnight.

For the sauce*:
1 (15oz) can crushed tomatoes
1/4 cup minced onion
1 clove garlic, minced
1 tsp basil
1/2 tsp salt

In a medium saucepan, saute onion and garlic in olive oil. Add in tomatoes, basil and salt. Cook over medium heat for 10 minutes, covered.
*I doubled the recipe for the sauce as I could not find quality crushed tomatoes in any can smaller than 28 ounces. The sauce freezes well if you are in the same predicament.

For the pizza**:
1 lb Italian sausage, cooked and drained
3 oz pepperoni
3 oz Canadian bacon
12 oz mozzarella cheese
1/4 cup Parmesan cheese
1 Tbsp butter

To assemble: Butter a 10″ deep dish pizza pan and set aside. Reserve 1/3 of the dough for the top crust. Roll out the remaining dough until it is large enough to fit into the pan, allowing dough to rise over the top. Place in pan and work the dough into the corners so no air bubbles are trapped. Layer in the meat and cheese, starting with the Italian sausage, then pepperoni, then Canadian bacon, finishing with the mozzarella.
Roll the reserved dough out until it can cover the top of the pizza. Place onto the pizza and press the edges into the sides of the bottom dough, making sure a lip remains to contain the sauce. Tear or cut several steam openings in the top crust. Top with the sauce.
Place onto the bottom rack of your oven, preheated to 450*. Bake covered for 20 minutes. Remove cover and sprinkle Parmesan on top. Bake an additional 7-10 minutes until crust is golden brown. Let the pizza rest for 5-10 minutes before slicing and serving. Serves 3-4 people. Enjoy!

**You can use any combination of ingredients you wish. Onions, green peppers, olives, mushrooms, anchovies, pineapple, eggs, cereal, you get the point. Just be sure to keep the meat on the bottom and the cheese on top, under the top crust.

source

About Administrator

Check Also

Osmania Biscuit Recipe – Indian Bakery Style Perfect Tea Salt Biscuits | CookingShooking

Today we’re going to make Osmania Biscuits, which are basically Hyderabadi Salt Biscuits famous to …

Cheese Burst Pizza Recipe | Homemade Domino’s Restaurant Style – CookingShooking

Pizza is something everyone loves, be it as a quick bite or as a meal. …

34 comments

  1. How you gonna spend all that time and labor making that beauty then put cheap ol' Wal-mart cheese on it?!? lol

  2. This is absolutely BEAUTIFUL… I so hope that I get the chance to make this one day, hopefully in the summer.

  3. That's no pizza. A pizza crust must be nearly as thin as a sheet of paper, but you made it a focaccia base.

  4. I don't care if I get diabeetus I WOULD LIVE ON THIS EVERYDAY OF MY LIFE

  5. Damn, when can I come over and EAT that pizza? Sure looks good. Love the fact it is a "meat lovers." Your dog came running when it smelled the pizza….

  6. Пальчики оближешь мммммм вкуснятина !!!!!

  7. Can you just buy dough and skip all the first step?

  8. Mozzarella aprox 890 kcal
    Italian sausage aprox 1560 kcal
    Canadian bacon aprox 130kcal
    Pepperoni aprox 415 kcal
    Parmesan aprox 130 kcal
    Just the toppings are aprox 3125kcal
    and the amount of flour in here, its over 1000kcal in itself.
    So this pizza is surely close to 4500-5000 kcal with all of the other ingredients.

  9. very detailed instructions and video, your chicago pizza looks good!

  10. anyone notice the dog feet? nice dog feet.

  11. I'm touching myself to this video.

  12. I have never had pizza made like that with the meat on bottom with toppings and cheese then another row of bread then sauce. That looks so good. I could eat that entire pizza right now.

  13. Nothing wrong with that! Yum

  14. does this man want a heart attack

  15. does this man want a heart attack

  16. Thank you Chef. Looks delicious. I'll make this for my family on movie night at home. Blessings to all.

  17. This Calorie bomb can destroy half of the humanity !!

  18. i cant believe that you were able to lift that slice out without falling apart.
    I would like to know when, and basement or top story you could add more exotic ingredients
    Subscribed..

  19. On all the pizza recipe videos i've seen, people use this dry, powdered yeast. I remember my mother using these yeast cubes, that weren't exactly dry i guess, but they would dissolve in the water and the end result was the same, i think. If anybody knows what i'm talking about, can you tell me the pros/cons on these yeast types?`

  20. what's a good alternative to Italian sausage if you live in England?

  21. Im from europe, never have been in usa so im interested in this chicago recepie. Can it really be made at home, and what are the differences between homemade and reaustaurants made deep dish? can i really make it at home to be close the one made in restaurant, cause there is no strong owen at home to made this one in 450 degreese?

  22. This is pretty much a shepherd's pie in a pizza crust.

    Not to say there's anything wrong with that.

  23. what a pizza, man this is doubledecker pizza

  24. Did anyone notice the dog at 12:03??

  25. Great recipe,video and presentation. Thank you so much for sharing.

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: