Deep dish pizza

[JaCK2U2]

I guess this is where this goes.....

My time in Chicago made me a convert to deep dish style pizza. Since there aren't any good ones around, thought I'd build my own. My wife has been after me for awhile to do it, so, here's what I did....

Used a stoneware 13 x 9 dish, about 1" deep. I cheated and used store bought dough. Unrolled it and put it in the pan and up the edges.
Ingredients:

Provolone cheese - 1 lb (the packaged sliced works great)
Mozzerella cheese - I used WalMart pkg. whole mozzerella, and sliced myself
Italian sausage - 1 pkg.
Pepperoni - sliced - ????? it was a large pkg. Maybe 12 - 16 oz.
One can sliced black olives
8 oz. whole mushrooms
pizza sauce - (I bought a jar - didn't make my own)
Italin seasoning

On dough, add layer of provolone. Spread half of sauce on top of cheese. Brown and crumble the Italian sausage. While sausage browns, put 1/2 pepperoni on top of sauce. Then add 1/2 sausage. Slice mozzerella and layer on top of sausage. Add olives and sliced mushrooms. Put in the rest of the sauce. Add remaining pepperoni, sausage, and sprinkle with some Italian seasoning. More olives and mushrooms. Top with the remainder of the mozzerlla.
Have oven preheated to 450 - I placed on lower rack and cooked for about 50 minutes.

This is all an estimate. Use more or less cheese, or different cheese. It's a pizza - add onions, bell peppers or whatever. My wife accidentally bought turkey sausage, which turned out really well - good flavor, no grease! I wish I had a little more mozzerlla. It turned out extremely good - enough to feed 4 to 6 people, depending on how big of eaters they are.

[nascarchuck]

Throw all of that on a thin crust and I'll tear it up! Just never have been a fan of thick or deep dish pizza.

We bought a stone from Target awhile back and made some pizza's at home. Man, where they goooood! I need to buy the stuff and do it again.

Love it home made with mozzerella, parmesian, pepperoni, canadian bacon, onion, mushrooms, tomatoes, spinach and basil. Then get some melted garlic butter and paint it around the crust after it's done cooking...

[DATsBBQ]

We got a cast iron pizza pan. It's great for thin crust pizza. Better than dine in pizza. The Mrs also makes a Sicilian style pizza which has a much thicker crust. You bake the dough for till it just starts to brown then remove, cool a bit and then add the toppings and back into the oven.

I have a gadget for Einstein on the wish list so I can do pizzas over lump.

[DATsBBQ]

Somehow got a dual post going here so I locked the duplicate.

[HarvestMoon]

Chuck, I believe he used the regular thickness crust. It's just he that lined the edges up with the dough so that you can pile more of the good stuff on.

[nascarchuck]

Chuck, I believe he used the regular thickness crust. It's just he that lined the edges up with the dough so that you can pile more of the good stuff on.

Well then... There aint nuthin wrong with that!!!

[JamesB]

I'm more of a thin crust type too, but I wouldn't mind giving this recipe a try!

[JaCK2U2]

It was a thin crust. Got it out of a can (Pillsbury, I think). Just squeezed it up the sides to hold it all in. Don't like thick crust. I like the crunch....

[Spencer]

Where did you buy the dough? I've heard a person can go to pizza hut and ask for some and they will sale it to ya. Never tried it though.

[JaCK2U2]

Got mine at WalMart - I have heard that you can get some at pizza joints. Never tried, though!