We frequently consume these packed dates to break our fast during Ramadan. They are delectable treats that are simple to make.
| Prep Time: | 1 hr |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 5 |
| Yield: | 4 to 6 servings |
Ingredients
- 2 teaspoons white sugar
- 1 cup warm water (110 degrees F/45 degrees C)
- 1 teaspoon active dry yeast
- 3 cups unbleached all-purpose flour, divided
- ½ cup warm water (110 degrees F/45 degrees C)
- ½ cup yellow cornmeal
- 1 ½ teaspoons salt
- 2 tablespoons olive oil
- ¼ pound spicy Italian sausage – browned, drained and crumbled
- 9 ounces shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ⅓ cup diced pepperoni
- ¼ cup chopped onion
- ⅛ cup chopped green bell pepper
- 1 teaspoon dried oregano
- 3 cloves garlic, sliced
- ½ cup tomato sauce
Instructions
- To Make Dough: In a small bowl, dissolve sugar in 1 cup warm water; in a separate small bowl combine the yeast, 1/2 cup flour, and 1/2 cup warm water. Mix together and let rest in bowl for about 20 minutes, until foamy.
- Meanwhile, in a medium bowl mix together remaining 2 1/2 cups flour with cornmeal and salt; remove half of this mixture from bowl and stir 1 cup sugar water into bowl. When well mixed, return second half of flour/cornmeal mixture to bowl and mix all together; then stir in yeast mixture. Knead dough on a lightly floured surface until smooth and elastic, about 8 to 12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise until doubled in volume.
- Preheat oven to 450 degrees F (230 degrees C). To Make Stuffing: In a large bowl combine the sausage, mozzarella cheese, Parmesan cheese, pepperoni, onion, bell pepper, oregano and garlic. Mix well.
- Press half of the dough in the bottom and up the sides of a lightly greased deep dish pan. Bake crust in preheated oven for 4 minutes, then add the stuffing mixture to the bottom crust and cover with top crust; seal edges together with fingers, and trim excess. Slit top crust to allow steam to vent during baking; top with tomato sauce.
- Bake on lower rack at 450 degrees F (230 degrees C) for 45 minutes, or until crust is golden brown. Remove from oven and allow to cool for 5 minutes, then cut and serve.
Nutrition Facts
| Calories | 703 kcal |
| Carbohydrate | 76 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 3 g |
| Protein | 31 g |
| Saturated Fat | 12 g |
| Sodium | 1646 mg |
| Sugars | 5 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Dough was a little flavorless.
I found if you bake at400 for 45 to55 minutes you don’t have to pre bake the dough and I use my own sauce recipe and it came out good
This was ooey gooey delicious! As far as ‘traditional’ Chicago-style pizza—I’d say it’s a pretty good fit. I made my own crust and stuffed it with what I thought would be a good flavor profile. As a recipe, it’s a decent start if you’d like to try a deep dish pizza. I’d recommend brightening the flavor with some sort of acid, such as tomatoes. Either way, whoever you take the time to make this for will be grateful!
This was recipe was “OK,” generously. Taking the advice of others, I used the springform pan to make getting the pizza out of the pan that much easier. To keep it more traditionally, I also used slab cheese instead of the pre-shredded mozzarella. It also found it a bit strange that the recipe just called for you to slap “tomato sauce” on top (no spices or anything else added?), so I used a San Marzano sauce recipe used with the Chicago Deep Dish recipe created by Binging with Babish instead, what with having had good experience with that. All that aside, I followed the recipe as is, and noticed several strange and unappealing things when all was said and done. Firstly, there is waaaaay too much crust to fillings with this recipe. I personally like my deep dish to have a mountain of cheese inside, but for the amount of cheese used, along with the other ingredients, it was mostly drowned out by the taste of the crust. The recipe calls for you to divide the dough in half for the top and bottom crust, which initially struck me as weird, since the bottom crust naturally is going to have to cover more surface area than the top crust, between filling the bottom of the pan and covering most of the sides. I followed that advice as is, though, and, as I expected, I ended up with a disproportionately huge, puffy top crust compared to a stretched-thin bottom. Overall, again, it was ok — but it tasted more like a focaccia with sauce slapped on it rather than a deep dish, for the tiny am
yes
This was pretty good! I’ll make it again with some adjustments. Not enough sauce for me. Next time I’ll use pizza sauce, not tomato sauce. I added sauce for last 5 mins. and that was enough. Also, my crust got a bit darker than I’d like, and I took 5 min. off baking time. I didn’t brown the sausage and it was fully cooked when the pizza was done. The crust was easy and I was satisfied with how it turned out. A modest success this time, will likely be really good next time.
The recipe is confusingly laid out. I mixed everything in step 1, then realized in step 2 that one part was supposed to be set aside. Not sure what size deep dish pan this is made for.
This was my first time making Chicago style pizza. I used the Jays crust recipe and then followed this one. I saved the sauce for the last 10 minutes. The whole family enjoyed it. Made it in a 7” spring form pan. It’s a keeper!! I did use my own sauce recipe instead of just tomato sauce.
Delicious! We made it just cheese since my son doesn’t eat meat. His little brothers called it his pizza bday cake.
I made my own pizza dough and I would add more seasoning. Still very easy to make and it was enjoyed by all.
Excellent! Added more cheese and some other odds and ends to suit our preference. Will be making his again and again!
It was a good to eat delicious recipe. I followed everything as mentioned. For some reason my crust became a little too hard.. if anyone can help me about what needs to be added ?
I tried this recipe today. I wasn’t all that impressed. It was satisfying as a meal, but it wasn’t great.
This recipe is very poorly written. The directions in paragraph one seem to indicate that you should mix both bowls together then, but then it shifts course in the second paragraph. It never tells you what to do with the olive oil, and when I cooked it for the suggested time, the bottom was burned, the stuffing was lukewarm. DO NOT USE THIS RECIPE!
It was awesome and tasted just like the restaurants I visit in Chicago. However, it only needs about 25-30 minutes cooking time so the crust isn’t too hard but is still cooked through.
Best crust ever!
I am a big Chicago deep dish lover, even to the point of having it shipped to my home overnight, so I was delighted to find this recipe! I made some of the changes suggested in other reviews, such as adding diced tomatoes to the sausage mix and using a springform pan. I didn’t top the dough with the sauce until it ad baked 15 minutes. You need to put it on before the “5-10 time left” suggested by some reviewers because you’ll burn the crust. Right before I took it out of the oven I put grated parm on top. As for omitting the cornmeal, I would not suggest it, because it is a staple ingredient in traditional Chicago deep dish! Chicago greats and originals use it in their dough!
When I came home from Chicago, I couldn’t get their famous pizza out of my head. This recipe fit the bill perfectly!
this pizza dough is a great thin cracker crust and a good stuffed pizza
This was easy and good. My kids loved it.
So good! Can’t wait to have it again!