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Chicago-Style Deep-Dish Pizza

Name: Chicago-Style Deep-Dish Pizza
Prep time: 45 min
Total time: 1 h 10 min
Yield: 12
Ingredients: 2 packages regular or active dry yeast; 1 1/2 cups warm water (105°F to 115°F); 6 cups Original Bisquick™ mix; 1/4 cup olive or vegetable oil; 8 cups shredded mozzarella cheese (32 oz); 1 lb bulk Italian pork sausage, cooked and drained, or 2 packages (3 1/2 oz each) sliced pepperoni; Vegetable toppings such as sliced fresh mushrooms, chopped green bell pepper or chopped onion, sliced green onions, sliced ripe olives, sliced pimiento-stuffed olives, if desired; 2 cans (28 oz each) Muir Glen™ organic whole peeled tomatoes with basil, well drained; 2 to 4 tablespoons chopped fresh or 2 teaspoons dried oregano leaves or Italian seasoning; 1/2 to 1 cup grated Parmesan cheese

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Prep 45 min
Total 1 hr 10 min
Servings 12

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What is Chicago-style pizza? It’s a lofty yeast dough topped lightly with tomato and generous portions of sausage and cheese.

By Betty Crocker Kitchens

Updated May 5, 2010

Ingredients

2 packages regular or active dry yeast
1 1/2 cups warm water (105°F to 115°F)
6 cups Original Bisquick™ mix
1/4 cup olive or vegetable oil
8 cups shredded mozzarella cheese (32 oz)
1 lb bulk Italian pork sausage, cooked and drained, or 2 packages (3 1/2 oz each) sliced pepperoni
Vegetable toppings such as sliced fresh mushrooms, chopped green bell pepper or chopped onion, sliced green onions, sliced ripe olives, sliced pimiento-stuffed olives, if desired
2 cans (28 oz each) Muir Glen™ organic whole peeled tomatoes with basil, well drained
2 to 4 tablespoons chopped fresh or 2 teaspoons dried oregano leaves or Italian seasoning
1/2 to 1 cup grated Parmesan cheese

Make With

Bisquick

Steps

1

Move oven racks to lowest positions. Heat oven to 425°F. Grease 2 (15x10x1-inch) pans or 4 (9-inch) round cake pans with olive oil. In large bowl, dissolve yeast in warm water. Stir in Bisquick mix and oil; beat vigorously 20 strokes.
2

Turn dough onto surface generously dusted with Bisquick mix; gently roll in Bisquick to coat. Knead about 60 times or until smooth and no longer sticky. Let dough rest 5 minutes. (At this point, dough can be covered and refrigerated for up to 24 hours.)
3

Divide dough in half. Pat each half of dough in bottom and up sides of pans. Or divide dough into fourths and press in bottom and up sides of round pans.
4

Reserve 1 cup of the mozzarella cheese. Sprinkle remaining mozzarella cheese over crusts. Top with sausage, desired vegetable toppings and tomatoes. Sprinkle with oregano and Parmesan cheese. Sprinkle with the reserved mozzarella cheese.
5

Bake 20 to 25 minutes (switching top and bottom pans halfway through bake time) or until crust is brown and cheese is melted and bubbly. Immediately cut pizza into pieces. Let pizzas stand a few minutes for easier serving.

Tips from the Betty Crocker Kitchens

tip 1
Pass the grated Parmesan cheese and crushed red pepper—no Chicago-style pizza is complete without them!
tip 2
Dough ahead! Place dough in a lightly greased bowl, and turn dough over to grease all sides. Cover tightly with plastic wrap and refrigerate up to 24 hours. For easier shaping, let dough stand at room temperature at least 20 minutes.

Nutrition

615 Calories, 34 g Total Fat, 33 g Protein, 46 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving

Calories: 615

Calories from Fat: 305

Total Fat: 34 g

Saturated Fat: 14 g

Cholesterol: 65 mg

Sodium: 1760 mg

Potassium: 550 mg

Total Carbohydrate: 46 g

Dietary Fiber: 2 g

Protein: 33 g

% Daily Value*:

Vitamin A: 26%; 26%

Vitamin C: 16%; 16%

Calcium: 74%; 74%

Iron: 18%; 18%

Exchanges:

2 1/2 Starch; 1 Vegetable; 3 High-Fat Meat; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.