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Chicago-style Deep Dish Pizzas (Emeril Lagasse) Recipe

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Chicago-style Deep Dish Pizzas (Emeril Lagasse)
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Ingredients
28
Count
Nutrition
3816
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. While the dough is rising, make the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, and black and red peppers, and cook, stirring, for 30 seconds. Add the tomatoes, wine and sugar, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 30 minutes. Remove from the heat and let cool completely before using.
  2. Preheat the oven to 475 degrees F.
  3. Oil 2 seasoned 12-inch round deep-dish pizza pans with the extra-virgin olive oil. Press 1 piece of dough into each pan, pressing to the edge and stretching about 1 1/2 inches up the sides. Let rest for 5 minutes.
  4. Layer the mozzarella cheese all over the bottom of the pies. Top each with half of the pepperoni, mushrooms, bell pepper rings, onions, black olives and sausage. Ladle the sauce evenly over each pizza and top with Parmesan.
  5. Bake until the top is golden and the cheese is bubbly and the crust is golden brown, about 30 minutes. Remove from the oven, slice and serve hot.
  6. Chicago-style Deep Dish Pizza Dough:
  7. In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
  8. Add 1 1/2 cups of the flour, the semolina, 1/2 cup of the oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.
  9. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 2 teaspoons oil.
  10. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
  11. Divide into 2 equal portions and use as directed.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3816.42 Kcal (15979 kJ)
Calories from fat 2140.26 Kcal
% Daily Value*
Total Fat 237.81g 366%
Cholesterol 374.75mg 125%
Sodium 9706.1mg 404%
Potassium 2187.66mg 47%
Total Carbs 233.51g 78%
Sugars 11.47g 46%
Dietary Fiber 23.88g 96%
Protein 187.04g 374%
Vitamin C 72.4mg 121%
Vitamin A 1.5mg 49%
Iron 34.2mg 190%
Calcium 3006.3mg 301%
Amount Per 100 g
Calories 187.83 Kcal (786 kJ)
Calories from fat 105.34 Kcal
% Daily Value*
Total Fat 11.7g 366%
Cholesterol 18.44mg 125%
Sodium 477.7mg 404%
Potassium 107.67mg 47%
Total Carbs 11.49g 78%
Sugars 0.56g 46%
Dietary Fiber 1.18g 96%
Protein 9.21g 374%
Vitamin C 3.6mg 121%
Vitamin A 0.1mg 49%
Iron 1.7mg 190%
Calcium 148mg 301%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 95.3
    Points
  • 102
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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