Chicago-Style Stuffed Pizza
I rate this hearty double-crust pizza as excellent. Favorite fillings are tucked inside, and tasty tomato sauce tops the pie. —Edie DeSpain, Logan, Utah
Total TimePrep: 30 min. + rising Bake: 30 min.
- 1 teaspoon active dry yeast
- 1 cup warm water (110° to 115°)
- 2 teaspoons sugar
- 2 tablespoons canola oil
- 1-1/2 teaspoons salt
- 2-1/2 to 3 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1/2 pound bulk Italian sausage
- 1 small green pepper, diced
- 1 small onion, diced
- 3 garlic cloves, peeled and sliced
- 2 cups shredded part-skim mozzarella cheese
- 1/3 cup chopped pepperoni
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/4 cup tomato sauce
- In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add oil and salt. Add 1-1/2 cups flour and cornmeal; beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 4-5 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down; let rest for 5 minutes. Divide into two portions, one slightly larger than the other. On a lightly floured surface, roll out larger portion to a 12-in. circle. Press onto the bottom and up the sides of a greased 10-in. ovenproof skillet.
- Preheat oven to 375°. In a large skillet, cook sausage, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in mozzarella cheese, pepperoni, Parmesan cheese and oregano. Add to prepared crust.
- On a lightly floured surface, roll remaining dough into an 11-in. circle. Place over pizza; seal edges. Cut four slits in top. Bake 30-35 minutes or until crust is golden brown. Spread with tomato sauce.
Nutrition Facts1 slice: 379 calories, 16g fat (6g saturated fat), 35mg cholesterol, 906mg sodium, 41g carbohydrate (4g sugars, 2g fiber), 17g protein.
Originally published as Chicago Style Stuffed Pizza in Taste of Home August/September 2006
Oct 9, 2009
I made 2 thin crustt pizza'a and another deep dish and it came out almost as good as the chicago pizza I grew up with. Way better than anything else we have here in Texas.