BRIAN IN THE KITCHEN brought to you by Stitsworth Meats
June 11 2009
Chicago Meat-Lovers Deep Dish Pizza
8 2.5 oz - Italian, onion or herbed meatballs, browned
1 lb - Sweet Italian sausage, cut into 8 links, browned
8 slices - Genoa Salami
8 slices - Prosciutto or Capacola
8 slices - Bacon, cooked
8 slices - Pepperoni, large
1 medium - Red or yellow onion, sliced into 1/4 inch rings, raw
1 to 1 1/2 cups - White mushrooms, sliced or quartered, butter saute optional
1/2 cup - Colossal black olives, pitted, whole or halved
1 1/2 to 2 tbsp - Fresh garlic, minced
1 tbsp - Italian seasonings
1/4 cup - Parmesan cheese, fine freshly grated
2 cups - Mozzarella cheese, grated
2 1/2 to 3 cups - Your favorite marinara, pizza or spaghetti sauce, or, try ours at Pizzeria Pizza Sauce Recipes.
28 oz. - Pizza Dough Ball. Find a terrific pizza dough recipe just perfect for this pizza in our Pizzeria Pizza Dough Recipes.
Form the dough:
Roll out a 28 oz. ball of pizza dough into an 18 inch round and 3/8 inch thick circle.
Form into a deep-dish pizza pan, allowing the edges of the dough circle to droop
over the top cutting edge of the baking pan.
(Important: Fill the dough shell with the ingredients before trimming the crust edge so that
the dough does not slip down into the vertical pan wall and become bunched and uneven!)
Assembling the Deep-Dish Pizza:
Pour half of the sauce into the dough shell and spread evenly over the bottom.
Arrange the meats uniformly around the bottom of the pan.
Lace the vegetables over the meats.
Sprinkle over with garlic and seasonings.
Layer the Mozzarella cheese evenly over the filling.
Top by dribbling the remaining sauce over the cheese layer, then sprinkle with the Parmesan.
Now, trim away the excess dough drooping from the pan edge, leaving enough dough around the circumference to flute with thumbs or a fork, or, fold and tuck a curled, uniform crust edge around the pizza.
Baking and serving:
Bake pizza in a pre-heated oven at 300 - 325 on the middle rack until mixture bubbles and dough crust is medium brown, (45 to 55 minutes).
When done, let cool to set up a little while then slip from pan onto a large cutting board.
The pizza can be cut into slices, (once removed from the pan), or served whole in the pan as is often done.
Serves 4-8 hungry meat-lovers.