Chicago-style pizza
Chicago-style pizza is a deep-dish pizza that originated in Chicago, Illinois. It is known for its thick, buttery crust that is baked in a deep pan, filled with layers of cheese, toppings, and chunky tomato sauce. The pizza is typically assembled in reverse order compared to traditional pizzas, with the cheese on the bottom followed by toppings and then sauce on top.
Ingredients
Dough:
- 1 pound all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 packet active dry yeast (2 1/4 teaspoons)
- 3/4 cup warm water
- 1/4 cup cornmeal
- 1/4 cup olive oil
Toppings:
- 1 pound mozzarella cheese shredded
- 1 pound Italian sausage crumbled and cooked
- 1 pound pepperoni slices
- 1 pound green bell peppers sliced
- 1 pound sliced mushrooms
- 1 pound chunky tomato sauce
Instructions
- In a large bowl, mix the flour, salt, and sugar together. Dissolve the yeast in warm water and let it sit for 5 minutes until it becomes frothy.
- Add the yeast mixture to the flour and mix until a dough forms. Knead the dough for 5-7 minutes until smooth, then cover and let it rise for 1-2 hours.
- Preheat your oven to 425°F (220°C). Grease a deep-dish pizza pan and sprinkle with cornmeal.
- Press the dough into the pan, making sure to create a thick crust along the edges. Brush the dough with olive oil.
- Layer the shredded mozzarella cheese on the bottom, followed by the cooked sausage, pepperoni slices, bell peppers, mushrooms, and chunky tomato sauce.
- Bake the pizza in the preheated oven for 25-30 minutes, or until the crust is golden brown and the cheese is bubbly.
- Let the pizza cool for a few minutes before slicing and serving.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 1311kcal (66%)Carbohydrates: 78g (26%)Protein: 55g (110%)Fat: 86g (132%)Saturated Fat: 33g (206%)Polyunsaturated Fat: 9gMonounsaturated Fat: 38gTrans Fat: 1gCholesterol: 191mg (64%)Sodium: 2977mg (129%)Potassium: 1167mg (33%)Fiber: 6g (25%)Sugar: 9g (10%)Vitamin A: 1118IU (22%)Vitamin C: 69mg (84%)Calcium: 443mg (44%)Iron: 7mg (39%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
