Chicago-style Pan Pizza
I developed a love for Chicagos deep-dish pizzas while attending college in the Windy City. This simple recipe relies on frozen bread dough, so I can indulge in the mouthwatering sensation without leaving home.
I developed a love for Chicagos deep-dish pizzas while attending college in the Windy City. This simple recipe relies on frozen bread dough, so I can indulge in the mouthwatering sensation without leaving home.
- 1/2 teaspoon salt
- 1 small onion chopped
- 1/2 cup grated parmesan cheese
- 1/4 teaspoon garlic powder
- 1 pound italian sausage
- 2 teaspoons olive oil
- 3/4 teaspoon dried oregano
- 1 each bread loaf (1 pound) frozen bread dough, thawed
- 2 cups mozarella cheese
- 1 12-oz can mushrooms
- 1 20-oz can diced tomatoes drained
- 1/2 teaspoon fennel seed crushed
- Carbohydrate 47.6406729166667 g
- Cholesterol 108.797333333333 mg
- Fat 41.1753708309333 g
- Fiber 4.19663758651415 g
- Protein 39.979485 g
- Saturated Fat 17.6920400413353 g
- Serving Size 1 1 Serving (399g)
- Sodium 1522.05199999995 mg
- Sugar 43.4440353301525 g
- Trans Fat 2.484505249935 g
- Calories 722 calories
Step-by-step
- Press dough onto the bottom and up the sides of a greased 13-in. x 9-in. baking dish.
- In a large skillet, cook sausage over medium heat until no longer pink; drain.
- Sprinkle over dough.
- Top with mozzarella cheese.
- In a large skillet, saute mushrooms and onion in oil until onion is tender.
- Stir in the tomatoes, oregano, salt, fennel seed and garlic powder.
- Spoon over mozzarella cheese.
- Sprinkle with Parmesan cheese.
- Bake at 350? for 25-35 minutes or until crust is golden brown.
Unlike thin-crust tavern styles that bake in minutes, authentic deep-dish relies on a substantial dough barrier and inverted layering to prevent the crust from becoming soggy. Thawed commercial bread dough works well here because the commercial fermentation yields high extensibility, allowing the mass to stretch across a 13x9-inch baking dish without tearing.
- Brown the Italian sausage over medium heat until fully cooked, then drain the rendered fat thoroughly to prevent grease pooling on top of the mozzarella.
- Crush whole fennel seeds with the flat side of a chef's knife before adding them to the tomato mixture to release trapped aromatic essential oils.
- Bake at 350 degrees Fahrenheit for 25 to 35 minutes, watching for a deeply golden-brown crust edge.
- Scale portions down individually by dividing the dough into smaller greased tart pans while maintaining the same ratio of cheese and drained tomatoes.
Unbaked assembled pies tolerate freezing for up to two weeks if wrapped tightly in plastic film. Thaw completely in the refrigerator before baking.
