- Dish type
- Main course
This is a tasty stuffed pizza, great for those who like Chicago-style deep-dish pizzas. It's excellent!
61 people made this
- 2 teaspoons caster sugar
- 250ml warm water (45 degrees C)
- 1 teaspoon dried active baking yeast
- 375g plain flour, divided
- 125ml warm water (45 degrees C)
- 8 tablespoons polenta (cornmeal)
- 1 1/2 teaspoons salt
- 2 tablespoons olive oil
- 110g spicy Italian sausage - browned, drained and chopped
- 250g grated mozzarella cheese
- 4 tablespoons grated Parmesan cheese
- 5 tablespoons diced pepperoni
- 4 tablespoons chopped onion
- 2 tablespoons chopped green pepper
- 1 teaspoon dried oregano
- 3 cloves garlic, sliced
- 125ml passata
MethodPrep:1hr ›Cook:50min ›Extra time:1hr rising › Ready in:2hr50min
- To make dough: In a small bowl, dissolve sugar in 250ml warm water; in a separate small bowl combine the yeast, 60g flour and 125ml warm water. Mix together and let rest in bowl for about 20 minutes, until foamy.
- Meanwhile, in a medium bowl mix together remaining flour with polenta and salt; remove half of this mixture from bowl and stir the sugar-water mixture into bowl. When well mixed, return second half of flour/polenta mixture to bowl and mix all together; then stir in yeast mixture. Knead dough on a lightly floured surface until smooth and elastic, about 8 to 12 minutes. Place dough in a lightly oiled bowl and cover with cling film. Let rise until doubled in volume.
- Preheat oven to 230 C / Gas 8.
- To make stuffing: In a large bowl combine the sausage, mozzarella cheese, Parmesan cheese, pepperoni, onion, pepper, oregano and garlic. Mix well.
- Press half of the dough in the bottom and up the sides of a lightly greased deep baking tin. Bake base in preheated oven for 4 minutes, then add the stuffing mixture to the base and cover with top crust; seal edges together with fingers, and trim excess. Slit top crust to allow steam to vent during baking; top with passata.
- Bake on lower rack at 230 C / Gas 8 for 45 minutes, or until crust is golden brown. Remove from oven and allow to cool for 5 minutes, then cut and serve.
Reviews & ratingsAverage global rating:(67)
Reviews in English (54)
My son goes to college at Northwestern in the Chicago area, so when he was home for a visit, I wanted to make an authentic stuffed pizza like the ones he enjoyed so much there. This was a good recipe but we have some suggestions for improvement. We thought the pizza dough would be better without the cornmeal and prefer our traditional pizza dough recipe. Also, there was a complaint that there was not enough mozzarella cheese. My sister, who lived in Chicago for years, said, "Whatever it is, it's good," which suggested it was not quite like the Chicago stuffed pizzas she'd had. Also, I think it would be better to add the tomato sauce on during the last 5 to ten minutes of cooking so it retains the rich red color and does not look browned and dry, and it could use a sprinkle of parmesan on top. As I made the recipe, my son advised me that sliced tomatoes must be included in the filling, and that was very good. The next night, I tried it again, and this time made a sauteed fresh spinach, onion, and mushroom filling (not forgetting the sliced tomatoes), my usual pizza dough recipe, and a spaghetti sauce topping added during the last 10 minutes, more cheese, and it was given far better reviews. Hope this helps!-19 Aug 2006
I came up with a great idea! Use a springform (aka cheesecake) pan! This recipe is a little big for a 9 inch springform so don't use all of the dough. When the pizza is done all you have to do is take off the side of the pan and slide the pizza on a cutting board. I used onion, red bell pepper, mushrooms and thawed, drained frozen spinich in my pizza. YUM This recipe took me much longer than the estimate given, but I will make it again.-08 Nov 2002
Because I read a previous review stating that there wasn't enough dough for a deep dish pan, I used the recipe that came with my pan for the crust. Everything else was the same and I loved it. My husband who isn't that fond of pizza even liked it. This is great.-12 Feb 2003