YES, DARN YOU! I will get a Stuffed Pizza Recipe up here eventually.

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OK, FINE!
YES, I WILL WORK ON A STUFFED PIZZA RECIPE.

It is one of the more complicated styles and my least favorite, so it could take a while until I get the instructions perfected.
In the meantime, here’s a basic template for you intermediate pizza bakers out there who want to play around with the style:

Make a double batch of thin crust dough (recipe on the site).

Split dough into 2/3 and 1/3, then fold over and roll each batch several times to get some layers and then roll them out into thin discs to about the same diameter as your pizza pan.
Then roll the larger dough out a few inches more so you’ll be able to bring up the sides, and drape into the deep dish pan without pressing.
Gently bring up the sides of the dough over the top pan edge.
Fill the pizza with lots of cheese (you can use shredded this time if you want) and whatever toppings you want. Stuffed pizza gets sausage pieces, not patty.
Do NOT put the sauce in yet.
Top with the second dough.
Crimp the top and bottom dough edges together all the way around.
Tear or cut a few vent holes in the top center of the pizza dough so steam can escape.
Ladle on a thin layer of sauce over the top dough to cover.

Bake in a preheated oven at a time and temp TBD – I’m thinking 450-460 F for about 45 minutes,
but you should probably check after 40.
If the outside looks done, but you want to be sure, for safety, I’d stick a thermometer into the center of the pie (don’t hit the bottom of the pan with the thermometer – you’ll get a false reading) and make sure the pizza’s internal temp is at least 165 degrees F.

2015620-RDD-Stuffed-Test1-027

** UPDATE – Here’s some more pictures of the assembly **
2015620-RDD-Stuffed-Test1-001 2015620-RDD-Stuffed-Test1-002 2015620-RDD-Stuffed-Test1-003 2015620-RDD-Stuffed-Test1-004 2015620-RDD-Stuffed-Test1-005 2015620-RDD-Stuffed-Test1-006 2015620-RDD-Stuffed-Test1-007 2015620-RDD-Stuffed-Test1-008 2015620-RDD-Stuffed-Test1-009 2015620-RDD-Stuffed-Test1-010 2015620-RDD-Stuffed-Test1-011 2015620-RDD-Stuffed-Test1-012 2015620-RDD-Stuffed-Test1-013 2015620-RDD-Stuffed-Test1-014 2015620-RDD-Stuffed-Test1-015 2015620-RDD-Stuffed-Test1-016 2015620-RDD-Stuffed-Test1-017 2015620-RDD-Stuffed-Test1-018 2015620-RDD-Stuffed-Test1-019 2015620-RDD-Stuffed-Test1-020 2015620-RDD-Stuffed-Test1-021 2015620-RDD-Stuffed-Test1-022 2015620-RDD-Stuffed-Test1-0232015620-RDD-Stuffed-Test1-024 2015620-RDD-Stuffed-Test1-025 2015620-RDD-Stuffed-Test1-026 2015620-RDD-Stuffed-Test1-028



American Metalcraft Hard Coat
12 Inch Deep Dish Pizza Pan

$24.50

from

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Posted in chicago pizza, dd101, deep dish, deep dish 101, deep dish pizza, pizza, pizza dough, recipe, stuffed, stuffed pizza

9 comments on “YES, DARN YOU! I will get a Stuffed Pizza Recipe up here eventually.
  1. Rocco G says:

    I would like to add….tuck in the dough really good on the bottom inside corners of the pan. If the dough doesn’t make contact with the pan in that bottom corner curve you’ll get a soft area.

    • realdeep realdeep says:

      I haven’t really had a problem with that, but I haven’t made many stuffed pizzas.
      I prefer not to tuck too hard because so you get that rounded edge that is typical of the style.
      The important thing, though, is to tuck – do not press. 🙂

  2. Mark says:

    Made the deep dish for the second time last night and just as good as the first time, though I couldn’t find Muir Glen this time but didn’t notice any difference. Just curious if you’re close to perfecting the Giordano’s/stuffed one yet? Pics above love fantastic and pretty close to perfection. No rush! 🙂

    • realdeep realdeep says:

      Stuffed pizza tests are on the “back burner” until I can get more $ for R&D (Thanks to everyone buying deep dish equipment).
      Until then, the general guidelines on this article should get you close.
      If you want to tinker with the dough for stuffed pizza, I’d consider increasing the oil and/or folding and rolling the dough several times to build up layers.

  3. AK says:

    Can you give an estimate about when the recipe will be ready? Will it be so different from the chicago thin crust one?

    • realdeep realdeep says:

      I have to research and do testing, so it’s not going to be any time soon.
      Some restaurants use the same dough for thin and stuffed, so you can probably make a decent pie with the thin crust dough and sauce recipes, though you may want to thin out the sauce just a bit with some more tomato puree due to the longer baking time.

  4. Nate E. says:

    Still waiting on that stuffed recipe….

    Pythonic

  5. South sider says:

    Arrenellos makes one of the most unique and best stuffed pies in Chicago. It features a sweet, zesty sauce that’s nearly a paste. You’ll either love or hate it. My favorite stuffed pie!

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