Chicago Stuffed Pizza

Name: Chicago Stuffed Pizza
Prep time: 2 h
Cook time: 45 min
Total time: 2 h 45 min
Yield: 4 portions
Ingredients: 100 g plain flour; 1.75 g dried yeast; 55 ml water; 7.5 ml olive oil; 5 g butter; 0.25 teaspoon caster sugar; 0.25 teaspoon salt; 100 g tomatoes; 0.5 tablespoon olive oil; 0.5 clove garlic; 0.25 teaspoon oregano; 0.125 teaspoon salt; 0.0625 teaspoon black pepper; 1 pinch basil; 0.125 teaspoon caster sugar; 87.5 g mozzarella; 62.5 g pork sausage; 0.0625 teaspoon salt; 0.0625 teaspoon black pepper; 12.5 g parmesan; 12.5 g baby spinach; 0.25 tablespoon olive oil; oil; butter; basil

Jakub SýkoraPastaAmerican Cuisine0 x se líbilo

Chicago stuffed pizza is a hearty, deep-pan pie with a generous layer of cheese, tomato sauce, and juicy sausage baked between thin layers of dough. It’s defined by its deep, pie-like shape and dense cheesy center-perfect for cheese lovers.

Příprava: 2h

Vaření: 45min

CELKOVÝ ČAS: 2h 45min

Step by step process

Preparing the dough

1
In a bowl, combine all-purpose flour, dried yeast, granulated sugar, and salt. Pour in lukewarm water and olive oil.
2
Work into a smooth dough, incorporate the softened butter, and knead for at least 8 minutes until the dough is elastic and smooth.
3
Cover with a cloth and let the dough rise in a warm place for 60-75 minutes until it doubles in size.

Preparing the filling and sauce

4
Heat a little frying oil in a pan and brown the crumbled Italian sausage until golden. Let it cool.
5
In another pan, briefly sauté finely chopped garlic in olive oil. Add crushed tomatoes, dried oregano, basil, salt, pepper, and optionally sugar. Simmer slowly for 10-15 minutes until the sauce thickens.
6
Wash the baby spinach (if using) and briefly wilt it in a pan with a little olive oil. Season with salt and pepper.
7
Mix the grated mozzarella and Parmigiano Reggiano in a bowl.

Assembling and baking the pizza

8
Thoroughly butter a baking pan (diameter about 26 cm, with a high rim).
9
Divide the risen dough into two parts: 2/3 and 1/3. Roll out the larger portion into a circle that exceeds the bottom and sides of the pan, place it in, and shape a higher edge.
10
Spread half of the cheese over the bottom, then layer the sausage, spinach (if used), and the remaining cheese on top.
11
Cover with the smaller sheet of dough, pressing the edges firmly to the top rim. Pour the tomato sauce over the top and spread it evenly.
12
Bake in a preheated oven at 220 °C for about 45 minutes until golden. If the crust is browning too quickly, cover the top with foil.
TIP:
If the top of the pizza browns quickly, cover it with aluminum foil during the last 5-10 minutes of baking, so it stays tender and doesn't dry out, and the crust remains soft and chewy.
13
After baking, let rest for about 10 minutes, then cut into wedges with a sharp knife.

Serving

14
Garnish with fresh basil leaves and serve preferably while still warm.

More tips:

Add a few slices of spicy Italian salami sausage to the filling if you want a bolder flavor.

For ideally moist dough, use water and ingredients at room temperature.

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Nutritional values

4portions

Energy4 326 kcal

Proteins154 g

Fats230 g

Fiber23 g

Cholesterol256 mg

Sodium8 g

Salt21 g

Carbohydrates421 g

Allergens

1Cereals Containing Gluten

7Milk

Allergens listed with recipes are indicative and may vary depending on the ingredients used.

Topic: American Cuisine

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