{{ :recipes:frugal_gourmet_stuffed_pizza.jpg?direct&200|}} ====== Frugal Gourmet Stuffed Pizza ====== /* Description */ [[http://www.pizzamaking.com/deepdish.php | pizzamaking.com]] "In Chicago...eating pizza is a dining experience, not just a snack as in most places. But it wasn't always that way. Ike Seawell changed things back in 1943 when he created deep dish pizza. (Some folks call it Chicago Pizza.) This recipe was adapted from the book The Frugal Gourmet Cooks American by Jeff Smith. Jeff wrote that 'I have tried to figure out how it's done at Pizzeria Uno and I think that I'm very close. I ran my recipe by Mama, a gorgeous black woman who has been cooking pizzas there for thirty years, and she smiled and nodded. You can't get much better than that!'" {(rater>id=100|name=Frugal Gourmet Stuffed Pizza|type=rate|headline=off)} |**Preheat:** 475°|**Yield:** servings|| |**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:40| ====== Ingredients ====== **Dough** * 2 packages rapid rise dry yeast * 2 cups warm water * 1/2 cup vegetable oil * 4 tablespoons olive oil * 1/2 cup cornmeal * 5 1/2 cups flour **Filling for a 9- or 10-inch Pan** * 1/3 pound sliced mozzarella cheese * 2 cups Italian-style whole peeled tomatoes, drained and squished * 1 teaspoon basil * 1 teaspoon oregano * 2 cloves garlic, minced * Salt to taste * 3 tablespoons grated Parmesan cheese * 3 tablespoons olive oil ====== Directions ====== - **Dough:** In the bowl of a stand mixer (e.g. KitchenAid), dissolve the yeast in the water. Add the vegetable oil, olive oil, cornmeal, and half of the flour. Beat for 10 minutes. Attach the dough hook and mix in the remaining flour. Knead for several minutes with the mixer. (Note: because the dough is very rich and moist, it would be difficult to do this by hand.) - Remove dough and place on a clean countertop. Cover with a very large metal bowl and allow to rise until double in bulk. Punch down and allow to rise again. Punch down a second time and you are ready to make pizza! - Oil your deep-dish pizza pan. Depending on the size of your pan, place some dough in the pan and push it out to the edges using your fingers. Put in enough dough so that you can run the crust right up the side of the pan. Make it about 1/8-inch thick throughout the pan. - **Assembly:** Place the cheese in tile-like layers on the bottom of the pie. Next put in the tomatoes and the basil, oregano, garlic, and salt, reserving the Parmesan cheese for the top. Drizzle olive oil over the top of the pie and you are ready to bake. - Bake the pie in a 475F oven until the top is golden and gooey and the crust a light golden brown, about 35 to 40 minutes. ====== Notes ====== * **Variations:** Before you put on the Parmesan cheese and olive oil drizzle, you might like to add any or all of the following: * Italian sausage, hot or mild * Yellow onions, peeled and diced * Pepperoni, sliced thin * Mushrooms, sliced * Green sweet bell peppers, cored and sliced thin /* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */ /* ====== Nutrition ====== |Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] | |Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): | |Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): | */ {{tag>Recipes Pizza}} /* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line, replacing the "TagsNeeded" tag and separated by spaces. */ /* ---Recipe Types--- Appetizer Beverage Beverage/Cocktail Bread Bread/Biscuit-Roll Bread/Muffin Bread/Quickbread Brines-Marinades-Rubs Breakfast Casserole Canning-Freezing Condiment CrockPot Dessert Dessert/Bar-Brownie Dessert/Cake Dessert/Cake/Frosting Dessert/Candy-Chocolate Dessert/Crisp-Buckle Dessert/Cookie Dessert/Custard-Curd Dessert/IceCream Dessert/Pie Dessert/Pie/Crust Dessert/Topping Dip-Spread Entertaining Fondue Grilling-BBQ Holiday Kid-Friendly MainDish MainDish/Beef MainDish/Poultry MainDish/Pork MainDish/Seafood Pasta-Rice Pizza Roast Salad Salad/Dressing Sandwich Sauce-Gravy Seasoning Side Snack Soup Stew-Braise Stir-Fry Vegetarian ---Recipe Cuisines--- American American/Cajun-Creole American/Southern American/TexMex Asian Asian/Chinese Asian/Indian Asian/Japanese Asian/Korean Asian/Thai Asian/Vietnamese European European/Belgian European/Czech European/Dutch European/English European/French European/German European/Greek European/Polish European/Irish European/Italian European/Portuguese European/Russian European/Scandinavian European/Spanish European/Swiss Latin Latin/Brazilian Latin/Mexican MiddleEastern MiddleEastern/Ethiopian MiddleEastern/Jewish MiddleEastern/Lebanese ---Recipe Sources--- 365Recipes 365Recipes/Grilling 365Recipes/Chicken 365Recipes/Pasta AmericasTestKitchen AmericasTestKitchen/CooksCountry AmericasTestKitchen/CooksIllustrated BetterHomesGarden Bon Appetit Chowhound FineCooking FoodWine GoodEats Gourmet Jennivines HDawson AMarcos DMarcos JMarcos KMarcos JPhalen ---Recipe Ratings--- 5★ 4★ 3★ 2★ 1★ No★ ---Recipe Alerts--- RecipeNeeded RecipeIncomplete RecipeWrong RecipeFails TagsNeeded */ ~~DISCUSSION~~