Skip to content

Beta This app is in Beta Testing

Deep-Dish Pizza No. 1

No ratings yet
Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 22 ingredients

  1. 1 teaspoon dried basil **or**
  2. Anchovies
  3. 2 teaspoons fresh basil -- chopped
  4. 1/4 cup vegetable oil
  5. salt to taste
  6. 1/4 cup parmesan cheese -- freshly grated
  7. 1/2 cup warm water -- (105-115 deg)
  8. 1 teaspoon oregano
  9. Peppers
  10. 10 ounces mozzarella cheese -- thinly sliced
  11. plum tomatoes -- (see note)
  12. 1 28 ounce can Italian-style
  13. 1 tablespoon sugar
  14. 1 teaspoon salt
  15. 3 1/2 cups unbleached flour
  16. 1/2 cup warm water
  17. ***topping***
  18. 1 1/2 packages active dry yeast
  19. 1/2 pound Italian sausage -- casing removed olive oil
  20. Onion
  21. 1/2 cup yellow cornmeal
  22. ***dough***
Contains GlutenFishMilk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Basil High in vitamin A · High in vitamin K · High in folate · +7

    High in vitamin A · 264 µg per 100 g, 33% of the reference intake per 100 g

    • Vitamin A contributes to normal iron metabolism.
    • Vitamin A contributes to the maintenance of normal mucous membranes.
    • Vitamin A contributes to the maintenance of normal skin.
    3 more authorised claims
    • Vitamin A contributes to the maintenance of normal vision.
    • Vitamin A contributes to the normal function of the immune system.
    • Vitamin A has a role in the process of cell specialisation.

    Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet

    High in vitamin K · 415 µg per 100 g, 553% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    High in folate · 68 µg per 100 g, 34% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    High in copper · 0.4 mg per 100 g, 39% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    High in manganese · 1.1 mg per 100 g, 57% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    High in protein · 3.1 g per 100 g, 55% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin C · 18 mg per 100 g, 23% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of calcium · 177 mg per 100 g, 22% of the reference intake per 100 g

    • Calcium contributes to normal blood clotting.
    • Calcium contributes to normal energy-yielding metabolism.
    • Calcium contributes to normal muscle function.
    5 more authorised claims
    • Calcium contributes to normal neurotransmission.
    • Calcium contributes to the normal function of digestive enzymes.
    • Calcium has a role in the process of cell division and specialisation.
    • Calcium is needed for the maintenance of normal bones.
    • Calcium is needed for the maintenance of normal teeth.

    Calcium is a mineral your body needs to build and maintain strong bones and to carry out many important functions. Calcium is the most abundant mineral in the body. NIH fact sheet

    Source of magnesium · 64 mg per 100 g, 17% of the reference intake per 100 g

    • Magnesium contributes to a reduction of tiredness and fatigue.
    • Magnesium contributes to electrolyte balance.
    • Magnesium contributes to normal energy-yielding metabolism.
    7 more authorised claims
    • Magnesium contributes to normal functioning of the nervous system.
    • Magnesium contributes to normal muscle function.
    • Magnesium contributes to normal protein synthesis.
    • Magnesium contributes to normal psychological function.
    • Magnesium contributes to the maintenance of normal bones.
    • Magnesium contributes to the maintenance of normal teeth.
    • Magnesium has a role in the process of cell division.

    Magnesium is a nutrient that the body needs to stay healthy. Magnesium is important for many processes in the body, including regulating muscle and nerve function, blood sugar levels, and blood pressure and making protein, bone, and DNA. NIH fact sheet

    Source of iron · 3.2 mg per 100 g, 23% of the reference intake per 100 g

    • Iron contributes to normal cognitive function.
    • Iron contributes to normal energy-yielding metabolism.
    • Iron contributes to normal formation of red blood cells and haemoglobin.
    4 more authorised claims
    • Iron contributes to normal oxygen transport in the body.
    • Iron contributes to the normal function of the immune system.
    • Iron contributes to the reduction of tiredness and fatigue.
    • Iron has a role in the process of cell division.

    Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

    Nutrients per 100 g of “Basil, fresh”, USDA FoodData Central.

  2. Bell pepper High in vitamin C · High in protein · Source of vitamin B6

    High in vitamin C · 83 mg per 100 g, 103% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in protein · 1.7 g per 100 g, 25% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin B6 · 0.4 mg per 100 g, 26% of the reference intake per 100 g

    • Vitamin B6 contributes to normal cysteine synthesis.
    • Vitamin B6 contributes to normal energy-yielding metabolism.
    • Vitamin B6 contributes to normal functioning of the nervous system.
    7 more authorised claims
    • Vitamin B6 contributes to normal homocysteine metabolism.
    • Vitamin B6 contributes to normal protein and glycogen metabolism.
    • Vitamin B6 contributes to normal psychological function.
    • Vitamin B6 contributes to normal red blood cell formation.
    • Vitamin B6 contributes to the normal function of the immune system.
    • Vitamin B6 contributes to the reduction of tiredness and fatigue.
    • Vitamin B6 contributes to the regulation of hormonal activity.

    Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet

    Nutrients per 100 g of “Pepper, banana, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. DOUGH: Dissolve the yeast in the 1/2 cup of warm water. Add the sugar and stir well. Set aside. In a large mixing bowl, combine 3-1/2 cups of flour, salt, and cornmeal. Make a well in the center of the flour. Add the yeast mixture, the vegetable oil, and the 1/2 cup of water. Stir and mix thoroughly until the dough cleans the sides of the bowl and a rough mass is formed. Turn the dough out of the bowl onto a well-floured work surface. Knead and pound the dough (dust with flour if the dough sticks to your hands) for 5-6 minutes until it is smooth and soft. Dust the dough and a large mixing bowl with flour.
  2. Place the dough in the bowl and cover the bowl with plastic wrap and a kitchen towel. Let rise in a warm place until double in bulk, about 1-1/2 hours. After the dough has doubled in bulk, turn it out of the bowl and knead it for about 2 minutes . Oil the bottom and sides of the pizza pan. Spread the dough in the pan with your fingers and palm. Work the dough until it covers the bottom of the pan. Pull the edges of the dough up to form a lip all around the pan. Preheat oven to 475F. Prick the dough bottom with a fork at 1/2 inch intervals and pre-bake the crust for exactly 4 minutes.
  3. Brush with olive oil. Combine the tomatoes, basil, oregano and salt. Set aside Lay the slice of mozzarella cheese evenly over the crust (not border). Spoon tomatoes over the cheese. Sprinkle the Parmesan over tomatoes. Add the Italian sausage--flatten the sausage pieces(half-dollar size) between your thumb and forefinger and spread over tomatoes. Drizzle about 1 tablespoon olive oil on top. Bake at 475 oven on bottom rack for 5 min; move the pizza to an oven rack 2 slots above lower rack; bake 30 min.
  4. NOTES: If using the canned plum tomatoes, drain off all the liquid, put the tomatoes into a mixing bowl, crush them with your hand, and add the seasonings. In pizza restaurants the raw sausage is put on top of the cheese, not the tomatoes. They can get away with this due to the high heat in their ovens. Baking the pizza for 4 minutes on the lowest oven rack assures a better crust bottom. Pre-baking the crust is necessary to give the dough its initial spring; otherwise, the weight of the cheese and tomatoes will compact the dough and cause it to be heavy. Needless to say, other toppings of your choice--onion, peppers, anchovies, mushrooms and so forth can be added.

Plating

Cookware for this recipe

  • Mixing bowl
  • Mortar and pestle
  • Chef's knife
  • Cutting board
  • Grater
  • Wooden spoon
  • Spatula
  • Colander
  • Pastry brush
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Source: The Great Chicago Style Pizza Cookbook Pasquale Bruno, Jr.. Saved from www.grassrootsrecipes.com (http://www.grassrootsrecipes.com/BillWight/Pizza/Pizza.mxp), file Recipes/www.grassrootsrecipes.com/BillWight/Pizza/Pizza.mxp in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.