Chicago-Style Stuffed Pizza Recipe

Ingredients

For the Dough:

• 2 1/4 teaspoons (1 packet) active dry yeast

• 1 1/2 cups warm water (110°F or 43°C)

• 3 1/2 to 4 cups all-purpose flour

• 1 teaspoon sugar

• 1 teaspoon salt

• 1/4 cup olive oil

For the Filling:

• 1 1/2 cups shredded mozzarella cheese

• 1 cup ricotta cheese

• 1/2 cup grated Parmesan cheese

• 1 cup cooked Italian sausage (crumbled) or pepperoni slices

• 1/2 cup chopped bell peppers (optional)

• 1/2 cup sliced mushrooms (optional)

• 1/2 cup chopped onions (optional)

• 1 teaspoon dried oregano

• 1 teaspoon garlic powder

• Salt and pepper to taste

For the Tomato Sauce:

• 1 can (15 oz) crushed tomatoes

• 1 tablespoon olive oil

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1 teaspoon sugar

• Salt and pepper to taste

Instructions

1. Prepare the Dough:

• In a bowl, combine warm water, yeast, and sugar. Let it sit for about 5-10 minutes until frothy.

• In a large mixing bowl, combine 3 1/2 cups of flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.

• Knead the dough on a floured surface for about 5-7 minutes, adding more flour as needed until smooth and elastic.

• Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

2. Make the Tomato Sauce:

• In a saucepan, heat olive oil over medium heat. Add crushed tomatoes, basil, oregano, sugar, salt, and pepper. Simmer for about 15-20 minutes, stirring occasionally. Remove from heat and set aside.

3. Preheat the Oven:

• Preheat your oven to 475°F (245°C). Place a pizza stone or a baking sheet inside to heat.

4. Assemble the Pizza:

• Once the dough has risen, punch it down and divide it into two pieces: one larger for the bottom and one smaller for the top.

• On a floured surface, roll out the larger piece into a circle about 14 inches in diameter.

• Grease a deep-dish pizza pan (about 12 inches) and place the rolled-out dough inside, pressing it up the sides.

• Layer the bottom with mozzarella cheese, followed by ricotta cheese, Italian sausage (or pepperoni), bell peppers, mushrooms, onions, oregano, garlic powder, salt, and pepper.

• Roll out the smaller piece of dough into a circle about 10 inches in diameter and place it over the filling. Pinch the edges to seal.

5. Bake:

• Cut a few slits in the top crust to allow steam to escape.

• Carefully transfer the pizza to the preheated oven (or on the hot baking sheet) and bake for 30-35 minutes, or until the crust is golden brown.

6. Add Sauce:

• Remove the pizza from the oven and let it cool for about 5 minutes. Spoon the prepared tomato sauce over the top of the pizza.

• Optionally, sprinkle with additional Parmesan cheese and let it bake for another 5 minutes.

7. Serve:

• Allow the pizza to cool for a few minutes before slicing. Serve warm and enjoy!

Tips:

• Feel free to customize the filling with your favorite ingredients, such as olives or different cheeses.

• Leftovers can be stored in the refrigerator and reheated in the oven for best results.

Enjoy your delicious Chicago-style stuffed pizza!