Double Crust Stuffed Pizza46 Reviews
- Prep: 30 min
- Cook: 1 hr 15 min
- Ready In: 2 hr 45 min
“This is my take on a Chicago style pizza. Don't be afraid of the sausage patty, it makes the pizza!” - by pnutmommy
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 410 cal
- 21.1 g
- 32.5 g
Based on a 2,000 calorie diet
Reviews (46)Rate This Recipe
"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 with a..." See moreluminum foil about halfway through to avoid this. Enjoy!"
"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 sauce..." See more, everything else is done as is. I strongly recommend using a stand mixer with a hook to knead the dough, the smoother it is, the easier it will be to roll out. I always end up adding an additional 1/2 C to 1 C of four, just until it pulls together into a ball and adding an additional teaspoon of salt. For the sausage patty, which is a MUST (don't brown and crumble, for authentic Chicago style pizza, you must use the patty) I fold a sheet of foil into a template the size of my pan, spray with cooking spray, spread out sausage to the edges, invert over pan and peel back. No mess, no fuss. Also, I use a long sheet of foil folded into a strip to crimp around the top of the pan to protect the crust from browning to much, it works very well. It's a labor intensive pizza, true. But this is a $35 dollar pizza at Uno's, I make it once a week for around $8. Call it "sweat equity." Good luck!"
"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 sausage pa..." See moretty added a LOT of grease to the pizza, but then the diet conscious probably aren't going to be indulging in deep dish Chicago style pizza ; ) Certainly need to cover the edges of the pan in foil so the crust doesn't over-brown. I left the sugar out of the tomato sauce, just not a sweet sauce fan. "
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