-
-
My review
Double Crust Stuffed Pizza
pnutmommy
"This is my take on a Chicago style pizza. Don't be afraid of the sausage patty, it makes the pizza!"
Added to shopping list.
Go to shopping list.
Ingredients
2 h 45 m servings 410 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Combine the white sugar and the warm water in a large bowl or in the work bowl of a stand mixer. Sprinkle the yeast over the warm sugar water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir 1 tablespoon olive oil into the yeast mixture.
- Stir 1/2 teaspoon salt into the flour. Mix half of the flour mixture into the yeast water, and stir until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes (or mix with dough hook in stand mixer).
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a light cloth, and let rise in a warm place until doubled in volume, about 1 hour.
- Combine the crushed tomatoes, brown sugar, garlic powder, 1 teaspoon olive oil, and salt in small saucepan. Cover pan, and cook over low heat until tomatoes start to break down, about 30 minutes.
- Preheat an oven to 450 degrees F (230 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Cut the dough into 2 equal pieces. Roll one piece into a 12 inch thin circle. Roll the other half into a thicker, 9 inch circle.
- Place the 12 inch dough round into an ungreased 9 inch springform pan. Sprinkle dough with 1 cup of cheese. Shape sausage into a 9 inch patty and place in pan on top of the cheese. Layer pepperoni, mushrooms, green pepper, red pepper, and remaining cheese on top of sausage patty. Top with the 9 inch dough round and pinch edges to seal. Cut several 1/2 inch vent holes in the top crust. Spread sauce evenly on the top crust, leaving a 1/2 inch border at the edges.
- Bake pizza in the preheated oven until the crust is set, the cheese is melted, and the sausage is cooked through, 40 to 45 minutes. Let hot pizza rest for 15 minutes before cutting into wedges and serving.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 410 calories; 21.1 g fat; 32.5 g carbohydrates; 22.2 g protein; 53 mg cholesterol; 1063 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 6176 Ratings
-
-
-
-
-
Most helpful positive review
2/8/2009
I am the one that submitted this recipe, but allrecipes left out an important detail. With the cooking time and temperature being what it is, the crust will tend to overbrown. I cover the edges ...
Most helpful critical review
12/6/2010
My family did not like this pizza. For the amount of work that goes into this, it is VERY disappointing. I followed the recipe exactly. The crust was good though, so I may make a different stuff...
Most helpful
Most positive
Least positive
Newest
2/8/2009
I am the one that submitted this recipe, but allrecipes left out an important detail. With the cooking time and temperature being what it is, the crust will tend to overbrown. I cover the edges ...
12/3/2009
Its not often that I am compelled to review something but this recipe is incredible! I've made it once a week for 4 weeks now. The only thing I do different is make it in a 9X13 and double the...
10/3/2009
Very labor intensive, but the results were very good. The dough can be made in the bread machine on dough cycle, but I found I needed to add 1/2 c. flour. The crust was great though! The saus...
12/5/2010
This pizza is AMAZING!! You can fill it with just about anything you want. We used two chicken breasts that we had left over from last night and pepperoni. A few things I did differently: I t...
11/27/2010
This was really good, but next time I'll use a larger pizza dough recipe because I found that half the dough was not quite enough to bring it up the sides of the springform pan. I waited until...
9/8/2009
This recipe is fantastic! I love that this is a great base recipe that can be improvised based on taste and ingredients on hand. I add some dried herbs and garlic salt to the dough while mixing,...
12/1/2011
Can't believe I never got around to reviewing this great recipe! I've made it twice, once exactly as written and the second time with my own sauce, which for our palates improved things tremendo...
12/30/2010
This was wonderful. I can't rate the pizza sauce however, I used my own that I had in the freezer. Only difference is I don't use the brown sugar and do add oregano to mine. The filling is f...
11/6/2011
This is a terrific, *authentic* Chicago stuffed pizza recipe. I moved away from Chicago in 1993 and, apart from a couple of visits over the years, I'd never found a way to buy or make a good ver...