Scott'S Deep Dish Chicago Pizza Recipe

Name: Scott'S Deep Dish Chicago Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for the sauce (this is enough for 2 pizzas):; 1 28.5 ounce can of diced or crushed tomatoes; 2 T fresh chopped garlic; 1/4 t fennel seeds; 1 t sugar; 2 t dried basil; 1 t dried thyme; 1 t dried oregano; 3 T dry red wine (I use Port wine - very good); 1 T extra virgin olive oil; 6-8 sundried tomatoes, chopped; kosher salt and fresh ground black pepper, to taste; For the gluten free dough (for one pizza):; 1 and 3/4 cup of Bella gluten free flour or equivalent; 1 packet of active dry yeast; 1 t sugar; 1 egg; pinch of salt; 3/4 cup of lukewarm water; For assembling the pizza:; 8 oz. of shredded mozzarella; Toppings of your choice

Servings: persons

for the sauce (this is enough for 2 pizzas):
1 28.5 ounce can of diced or crushed tomatoes
2 T fresh chopped garlic
1/4 t fennel seeds
1 t sugar
2 t dried basil
1 t dried thyme
1 t dried oregano
3 T dry red wine (I use Port wine - very good)
1 T extra virgin olive oil
6-8 sundried tomatoes, chopped
kosher salt and fresh ground black pepper, to taste
For the gluten free dough (for one pizza):
1 and 3/4 cup of Bella gluten free flour or equivalent
1 packet of active dry yeast
1 t sugar
1 egg
pinch of salt
3/4 cup of lukewarm water
For assembling the pizza:
8 oz. of shredded mozzarella
Toppings of your choice

1
Prepare the dough first. Dissolve the yeast and sugar in the water and let proof. Mix in the GF flour and the egg just until the dough is no longer sticky. You may need to add a little more flour. Coat with oil and set aside in a warm place to allow dough to rise.
2
Prepare the sauce by placing all the ingredients in a large saucepan. Simmer and reduce the sauce until nice and thick. If you used diced tomatoes crush them with a potato masher to get a nice, chunky, consistency, about 25-30 minutes. If you use crushed tomatoes be aware that most of these contain basil and other herbs.
3
Allow sauce to cool before assembling pizza.
4
Preheat the oven to 425 degrees.
5
Assembling the pizza:
6
Generously coat a 9 inch cake pan with olive oil. Once the dough has finished rising spread the dough into the pan to about a 1/4 inch thickness on the bottom and up the sides. Trim off the excess dough. You should have a nice uniform pan of dough that completely covers the interior of the cake pan.
7
Very important - the first ingredient after the dough should be the cheese. The cheese will separate the dough from the sauce and other toppings keeping it from getting soggy. After the cheese, put on the toppings of your choice. Finally, cover the toppings with a generous amount of the room temperature sauce (approx. 1&1/2 cups). We like to put on a lot of sauce. Finally, to give it a little crunch sprinkle some Parmigiano-Reggiano (or Parmesan if you must) on top of the sauce.
8
Bake in the 425 degree oven for 25-30 minutes. Enjoy!

909

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: for the sauce (this is enough for 2 pizzas):, 1 28.5 ounce can of diced or crushed tomatoes, 2 T fresh chopped garlic, 1/4 t fennel seeds, and more.

Yes, Scott'S Deep Dish Chicago Pizza falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scott'S Deep Dish Chicago Pizza

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