Recipe courtesy of Jeff Mauro
Authentic Chicago-Style Stuffed Deep-Dish Pizza
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- Level: Intermediate
- Total: 11 hr 40 min (includes rising and resting time)
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 943
- Total Fat
- 46 g
- Saturated Fat
- 24 g
- Carbohydrates
- 94 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 36 g
- Cholesterol
- 118 mg
- Sodium
- 876 mg
As if deep-dish pizza wasn't indulgent enough, this version has an added layer of cheese stuffed between two layers of dough. Topped with a simple, no-cook tomato sauce, it can't be beat.
- Level: Intermediate
- Total: 11 hr 40 min (includes rising and resting time)
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 943
- Total Fat
- 46 g
- Saturated Fat
- 24 g
- Carbohydrates
- 94 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 36 g
- Cholesterol
- 118 mg
- Sodium
- 876 mg
Ingredients
Dough:
Pizza Sauce:
To Assemble:
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Directions
Special equipment:
a 14-inch round deep-dish pizza pan with 2-inch side walls or a 9-inch springform pan- For the dough: In the bowl of a stand mixer fitted with the dough hook, add the salt, yeast, sugar and 2 1/2 cups water and whisk until the yeast and sugar are dissolved, about 8 minutes.
- Add the flour and turn the mixer on low speed. Allow the dough to mix until it gets a shaggy appearance, then add the butter and lard.
- Mix the dough on medium speed until it has a semi-smooth appearance, 8 to 10 minutes. Remove from the bowl and let rest on the counter, covered with a dish towel, for 15 to 20 minutes.
- Portion the dough into one 35-ounce ball and one 20-ounce ball, then refrigerate overnight, covered.
- Remove the dough from the refrigerator for 2 hours before you are ready to bake.
- For the pizza sauce: In a large bowl, add the ground tomatoes, tomato paste, salt, basil, oregano, garlic and black pepper and mix thoroughly. Adjust the seasoning as necessary.
- To assemble: Preheat the oven to 350 degrees F. Grease a 14-inch round deep-dish pizza pan with a 2-inch side with a generous coating of butter.
- Using a rolling pin, roll out the 35-ounce ball of dough to a 16-inch diameter, then fit into the pan, fitting the edges up the sides. Gently press the dough into the pan, taking care to remove any air bubbles from underneath the dough.
- Place the toppings in this order: pepperoni, cheese, giardiniera.
- Roll out the 20-ounce piece of dough and place over the top, pinching out holes in the dough to allow steam to vent. Remove excess dough from the edges and press to close and seal the dough. Put 1 1/2 to 2 cups sauce over the dough and bake for 20 to 30 minutes.
- Remove from the oven and allow to sit for at least 5 minutes before serving. Enjoy!
