Deep Dish Double Crust Pizza Recipe

Deep dish pizza is made with a tender, flaky crust that is topped with gooey cheese, Italian sausage, and lots of thick, flavorful sauce. Grab a fork and get ready to dig into something special!

The ongoing debate on whether Chicago-style deep dish pizza or New York-style pan pizza is best may never be settled, but one thing we can all agree on is that Americans love pizza! Both deep dish and pan pizzas are undeniably delicious, and despite being made with similar ingredients, they are two totally different things.

The crust: The crust for a deep dish pizza is made with a much higher fat content than traditional pizza . It's also thicker and more tender and flaky. Kind of similar to a pie crust. Because it's baked in a deep pan it has plenty of room for lots of toppings and plenty of sauce.

Deep Dish Pizza Recipe

Toppings: The toppings are added in an order different from pan-style pizza. The cheese, typically low-moisture mozzarella, is spread over the bottom right on top of the dough and then gets covered with the toppings, followed by the sauce. Italian sausage is the most popular topping for Chicago-style deep dish pizza, but feel free to use any toppings you prefer.

Sauce: There's a lot more of it and it's also chunkier than regular pizza sauce. You can use store-bought if you prefer, but my homemade sauce is pretty dang good and always gets rave reviews!

Laminated dough: Another key difference in deep dish pizza is that the dough is laminated. Laminating dough creates lots of flaky layers, just like with croissants or biscuits. Fortunately, unlike making croissants which can take days(!!!), for pizza, the laminating process is extremely easy and takes like 5 seconds.

Stuffed Meat Lovers Pizza

Note: This recipe makes enough dough for 2 - 9 deep dish pizzas. If you're making both then you will need to double the sauce and topping ingredients, or if you're only making one, wrap the second portion of dough in plastic wrap and place in a large plastic bag. Keep in the fridge for up to 3 days or in the freezer for up to 3 months. Thaw overnight in the fridge when ready to use.

Deep dish pizza is made with a tender, flaky crust that is topped with gooey cheese, Italian sausage, and lots of thick, flavorful sauce.

*Wrap the second portion of dough with plastic wrap, place it in a plastic bag, and save it for a later use.

Chicago Style Stuffed Pizza Recipe: How To Make It

If you're making 2 - 9 pizzas, you will need to double the sauce and topping ingredients. If you're just making the 1, save the wrapped portion of dough in the fridge for 3 days or in the freezer for 3 months. 

Calories: 381 kcal | Carbohydrates: 26.9 g | Protein: 17.1 g | Fat: 22.8 g | Saturated Fat: 9.4 g | Cholesterol: 50 mg | Sodium: 1047 mg | Potassium: 166 mg | Fiber: 1.4 g | Sugar: 2.3 g | Calcium: 35 mg | Iron: 2 mgNo discussion of iconic Chicago foods would be complete without talking about deep dish pizza and quibbling over who makes it best. Is it Pizzeria Uno, the originator of deep dish pizza? Or maybe it's Gino's East, with their signature yellow crust? Or perhaps it's Giordano's, and their double-decker stuffed deep dish? Each pizza is unique in its own way and all of them have a devoted fanbase, but with extra cheese, an additional layer of dough—and some aggressive franchising—many are now calling Giordano's Famous Stuffed Deep Dish Pizza the best Chicago deep dish in America.

Deep dish pizza is traditional flat pizza’s heftier cousin. The crucial elements are still there—crust, sauce, cheese, toppings—but there’s more of it, and the ingredients are stacked in a different order in a deep pan, and baked for a long time, like a pie.

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Chicago-style deep dish pizza had already been popular for 31 years when Giordano’s arrived in town in 1974. Italian immigrants Efren and Joseph Boglio adapted their mother’s Italian Easter Pie and created a deep dish pizza with lots of melted mozzarella baked between two layers of flakey dough. Through decades of hard work, the brothers made Mama Giordano’s secret recipe a Chicago favorite, and Giordano’s restaurants multiplied to over 70 stores in Illinois and around the U.S.

With so many fans of the pizza, I knew it was crucial to get two specific things very right in this famous pizza knock-off: the dough and the sauce. Proper construction of the deep dish is also an important step, but without top-notch good dough and sauce, the rest of it wouldn’t matter.

To make a home version you’ll need to plan ahead a little bit because this dough needs to hang out in your fridge for a while to get right.

Deep Dish Pizza Dough Recipe

The dough is tricky because it’s not traditional pizza dough. It’s flakier, like pie crust, which means we’ll need a good amount of fat in the mix.

You make it by dissolving the sugar and yeast in the water, and that goes into the flour with margarine and oil and salt. Easy so far, right?

Form the dough into a ball, then cover it with plastic wrap and get it into your refrigerator for 1 to 2 days. Wait, what?

Double Crust Stuffed Pizza Recipe

Why can’t we just cover the dough and place it in a warm spot in the kitchen for about an hour like most of the other pizza dough recipes?

Sure, we could do that, but we’d get a different type of pizza crust—one that’s chewier and yeastier. And we don’t want that here.

By allowing the dough to rise slowly in the refrigerator we’ll slow down fermentation to get a mellower, more tender deep dish pizza crust. Just like the crust of the real thing.

Chicago Style Stuffed Pizza Recipe

Ideally, you want the dough to proof (rise) covered in your refrigerator for at least 24 hours and no more than 48 hours.

You’ll have plenty of time to make the sauce. Make it at some point while you’re waiting for your dough to rise, and then you can chill it until you need it.

Keep in mind that the sauce will only be as good as the canned tomatoes you choose, so be sure to get a quality product. San Marzano-style tomatoes work great here.

Double Down On Deep Dish Pizza!

Add the whole can, heat up the tomatoes until they’re soft, then crush the attitude out of ’em with a potato masher. (San Marzano tomatoes are notoriously cocky.)

When your tomatoes are nicely crushed, add the diced tomato, oil, garlic powder, dry basil, salt, and black pepper. Cook that for 10 minutes, then add the fresh basil.

You may have noticed that the only herb in this sauce is basil which comes in two forms: dry and fresh. The combination adds more complexity since dry and fresh basil taste slightly different, and have different functions. The fresh basil adds color to the sauce along with a light basil flavor, while the dried herb contributes a more intense basil taste.

Chicago Style Deep Dish Pizza Recipe

A couple of hours before it’s time to make pizza, take the dough out of the refrigerator so that it can warm up closer to room temperature.

Why a pizza stone? The direct heat from the hot stone will help brown the crust on the bottom of the pizza, giving it a crispier texture. If you’ve got a pizza stone, definitely use it here.

Before you add the dough, rub the pan with a coating of soft margarine. This will keep the pizza from sticking while adding flavor and a tender crunch to the outside of the crust.

Vegan Deep Dish Pizza

Unlike traditional pizza, the toppings in a deep dish are baked into the middle of the pizza, underneath the cheese and sauce.

Because the cheese is such a big star in this pizza, don’t skimp. Get the best mozzarella you can find and don’t get it pre-shredded.

Pre-shredded cheese is dusted with cornstarch so that the shreds don’t stick together in the bag. That might make the cheese look better and sell better, but it also keeps pre-shredded cheese from melting as smoothly as freshly shredded block cheese.

Stuffed Crust Loaded Deep Dish Pizza (papa Murphy's Style) Recipe By Raven

Get a block of the best mozzarella you can find and shred it yourself. Then make sure the cheese comes to room temperature before you load it into the pizza, or it may not get as warm and gooey as you want it.

But at Giordano’s all the pizzas look the same, and with a lot of them in the oven at once, it gets very confusing.

And that’s why they add one piece of each of the fillings to the top of the pizza. Everybody always knows which pizza is which.

Double Crust Deep Dish Pizza Recipe By Grill Master

Place the pan on the pizza stone in the hot oven for 40 minutes or until the top of the sauce begins to brown in spots.

Let the pizza cool for 5 minutes, then slip a large spatula under the pizza as you tip the pan to remove the pizza.

Once the pizza is out of the pan, use a large sharp knife to slice across it three times, making six slices.

Chicago Style Stuffed Pizza

Chicago-style deep dish pizza had already been popular for 31 years when Giordano’s arrived in town in 1974. Italian

Posted by bankkong639

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