Chicago-Style Stuffed Pizza

Chicago-Style Stuffed Pizza:

How to make an amazing deep-dish pizza stuffed with three types of meat 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 the 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!

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