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Deep-Dish Pizza with Italian Sausage and Broccoli Rabe Recipe

Deep-Dish Pizza with Italian Sausage and Broccoli Rabe

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Average Rating:

Total Reviews: 12

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  • on March 16, 2012

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    Dough is great! Tender and very tasty. Next time i would use a little less dough in the pan because it does rise alot and was a bit too thick for my taste.

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  • on September 02, 2011

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    The dough was absolutely amazing!! However, I used spinach instead of broccoli raab and substituted portobello mushrooms for the sausage, it added a great meaty flavor without the meat! I also found that if you cook the pizza the full 45 minutes, the crust begins to burn.

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  • on March 14, 2011

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    Great!!!!!!

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  • on August 10, 2010

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    this taste wonderful my whole family loved it

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  • on June 15, 2010

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    I gained five pounds after this meal. It is not for the calorie conscious.

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  • on November 25, 2009

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    I loved how in the episode, Marc Malnati grabbed a large chunk of Bobby's dough ball and removed it to help him out a bit. Malnati knew that dough ball was massive and look how the thing still blew up. Ed is right that this is a rich dough and doughs that are high in oil content will not have the oven spring of one with less oil/more water. A Malnati's style dough will have nearly 1/4 the weight of flour in oil. (ie. if using 1 lb. flour for a 14" DD pie, you will use nearly 4 oz. by weight of oil in the formulation. I use no salt in my Malnati's type of deep dish...and if you you look at their ingredient listing, they don't use any either. And unless you're really looking for that grit, don't use any cornmeal. Semolina is doable but you'd replace no more than 25% of the flour with it. Good luck pizza makers.

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  • on May 09, 2009

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    Traditional Chicago style deep dish dough is not the same as thin crust or new york style dough. It has more oil, less water, little or no salt and absolutely ZERO cornmeal. There is a much shorter mix/knead time.

    It's not a surprise that Bobby Flay lost this throwdown, regardless of the "impartial" judges..

    Also, I'm not so sure I'd ever put broccoli on a pizza.

    Next time, Bobby... please spend more than 10 minutes doing research for a throwdown.

    I have several rants about deep dish pizza on my blog: http://virtualcheeseburger.blogspot.com/

    ...and     you can also get a treasure-trove of pizza information on the pizzmaking.com forums.

    Good luck to all you aspiring pizza chefs!

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  • on April 28, 2009

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    This was one of the best doughs I've tried. I also adjusted the salt more to my taste. Very tasty and wow does it rise! Not a broccoli fan, so used the sauce and cheese with more traditional toppings (pepperoni, sausage and green peppers and it turned out great.

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  • on March 26, 2009

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    No way the original called for 3 teaspoons of salt or one tablespoon. I'd use a scant tablespoon at the most and a teaspoon at the least.

    One tablespoon contains 3 teaspoons of salt. No wonder it was salty.

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  • on December 28, 2008

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    i adjusted the salt (three tbsp because of the first posters review and the judge mentioned the same thing. it was plenty salty for me, so i'm glad i did.

    it tastes good, but i'd take off more than just 2'' of dough. make it as thin as possible because it will rise a lot

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