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Copycat Godfather's Chicago-Style Deep-Dish Pizza
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- #7547
Chicago has great pizza and baseball. Bring the city's famous deep dish pie right to your table. A crispy crust, melted mozzarella and tangy tomato sauce is guaranteed to knock this one out of the park.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
1 comment
ingredients
1 package (.25 ounce size) rapid-rise active yeast
1 cup warm water, between 105-115 degrees F
1 teaspoon sugar
1 teaspoon salt
2 1/2 cups flour
1/2 cup yellow cornmeal
1/4 cup olive oil
1 pound shredded mozzarella cheese
1 pound cooked Italian sausage, crumbled
1 can (28 ounce size) diced tomatoes, well drained
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 cup grated Parmesan cheese
directions
In the mixing bowl add the warm water, yeast and sugar, stir with a whisk. Add 2 cups of the flour, salt, cornmeal and olive oil. Use the paddle and mix on speed 2 for 2 minutes.
Put on the dough hook and add the remaining flour. Knead on speed 2 until the dough clings to the hook, and then knead on speed 2 for 5 minutes longer. Place the dough in a greased bowl and cover. Let rise for 1 hour.
With oiled fingers press the dough into a deep-dish pizza pan.
Cover the dough with the mozzarella, and then top with the sausage. Place the tomatoes over the sausage. Top with the basil, oregano and Parmesan cheese.
Bake in a 500 degrees F oven for 15 minutes. Reduce the heat to 350 degrees F and bake for 20 minutes, or until the crust is brown.
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nutrition data
862 calories, 50 grams fat, 60 grams carbohydrates, 42 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
This crust is not bad, but it is definitely not the Godfather's recipe. I should have known this by simply reading the recipe. GF's or any other pizza restaurant does not have to half cook a pie then change oven temp to complete it. Also, this recipe goes straight from the proofing stage to the oven. Overnight refrigeration is involved with almost all restaurant bread products and the recipes are designed for such.
September 5, 2009
This is a very good recipe, easy to make, but I tried to use the dough for a different pizza topping style and found that the baking time was too long/too hot, after the initial 15 minutes the pizza was pretty much done already, so you might want to adjust the cooking time accordingly. Thanks for the recipe!!
March 24, 2008
My BF and I really enjoyed this recipe. With definately make it again! =)
January 18, 2004
Outstanding - will definately make again. First time I was able to make a decent pizza! Used bread maker for dough and cast iron skillet in oven for baking - turned out great!