Indulge in the ultimate comfort of a hearty and delicious Fully Stuffed deep-dish pizza. This iconic pizza style is all about striking the perfect balance of flavors and textures, and our Fully Stuffed version does just that. With a crunchy crust both on top and bottom, complemented by a delectable combination of fillings and sauce, this pizza is sure to become a family favorite. We carefully layer a variety of meats, sautéed vegetables, and a rich tomato sauce, all enveloped within a deep round pizza. The proportions are thoughtfully crafted, ensuring a filling and satisfying experience that will leave you craving more. Whether you’re a pizza connoisseur or a newcomer to the world of deep-dish delights, Fully Stuffed is a must-try masterpiece that will have your taste buds singing with joy.
INGREDIENTS:
- 1 (27-ounce/765-gram) ball and 1 (14-ounce/400-gram) ball Chicago Stuffed Dough
- Medium-grind cornmeal, for dusting
- 2 teaspoons (9 grams) unsalted butter, at room temperature
- 9 ounces (255 grams) part-skim mozzarella cheese, thinly sliced (13 slices)
- 8 ounces (225 grams) cooked Meatballs, crumbled
- 2 ounces (55 grams) sliced pepperoni, preferably in natural casing
- 8 ounces (225 grams) uncooked Calabrese Honey Sausage
- 8 ounces (225 grams) uncooked Sweet Fennel Sausage
- ½ cup (85 grams) Sautéed Onions
- 1 cup (175 grams) Sautéed Mushrooms
- ¾ cup (110 grams) Sautéed Red Peppers
- Grated Pecorino Romano cheese, for dusting
- 4.5 ounces (120 grams/½ cup) whole-milk ricotta cheese, preferably New York–style Polly-O or Ricotta Cream, at room temperature
- 1 teaspoon (3 grams) finely chopped garlic
- 5 ounces (140 grams) part-skim mozzarella cheese, shredded (1¼ cups)
- 9 ounces (255 grams) provolone cheese, thinly sliced (13 slices)
- Garlic Oil
- 2¼ cups (510 grams) Deep-Dish Tomato Sauce, warm
- Dried oregano, for dusting
PREPARATIONS:
- Remove the dough balls from the refrigerator and leave wrapped at room temperature until the dough warms to 60°F to 65°F.
- Set up the oven with the pizza stone or baking steel on the bottom rack and preheat to 500°F for 1 hour.
- Butter the bottom and sides of a 12 by 2-inch or 13 by 2-inch round deep-dish pizza pan.
- Dust the work surface with a generous amount of cornmeal, then transfer the larger dough to the surface.
- Coat both sides of the dough with the cornmeal and roll out the dough into a 17-inch round.
- Lift the dough and lower it into the center of the prepared pan. Lift the edges of the dough to ease it into the corners. The dough will overhang the rim of the pan.
- Press around the edge of the dough to secure it to the pan rim. Set it aside to rest at room temperature for 30 minutes.
- Arrange the mozzarella slices in the bottom and slightly up the sides of the pan, overlapping the slices as necessary. Distribute the meatball pieces evenly over the cheese, followed by the pepperoni.
- Pinch quarter-size pieces of both sausages and distribute them evenly over the pepperoni. (Adding the sausage last will keep any fat that renders during baking from softening the bottom crust.)
- Scatter the onions, mushrooms, and red peppers evenly over the meats.
- Sprinkle with a light dusting of pecorino and the garlic. Sprinkle with the shredded mozzarella and top with the provolone slices, covering the toppings completely and extending slightly up the sides of the pan.
- Meanwhile, put the ricotta in a pastry bag with a ¼-inch opening or plain tip.
- Coat the remaining dough ball with cornmeal and roll out to a 12-or 13-inch round, depending on the size of your pan. Center the round over the pan. The dough should come right up to the edge of the pan but not overlap it. If it is too wide, trim it with a paring knife.
- To crimp the dough to seal it, hold your left index finger on a slight angle against the edge of the pan and use your right index finger to fold the overhanging dough over it on a diagonal. Move counterclockwise around the edge of the dough, repeating the crimping to form a decorative edge.
- Cut three 2-inch slits outward from the center of the crust to allow steam to escape as the pizza bakes.
- Place the pan on the stone. Bake for 12 minutes, rotate the pan 180 degrees, and continue to bake for another 12 minutes. The crust should be richly browned. If it isn’t, rotate the pan one more time and bake for 2 minutes.
- Take the pizza out of the oven and let rest in the pan for 10 minutes. Run a long metal spatula around the inside of the pan to loosen the pizza from the pan. Then, using the spatula, lift an edge and check the bottom of the crust. It should be browned and crisp. If it needs more time, return the pan to the stone for 1 minute.
- Using the spatula, and being careful not to pierce the bottom of the crust, lift the pizza from the pan and transfer it to a cutting board.
- Brush the edges and outer crust with garlic oil.
- Using a rocking cutter or a serrated knife, cut the pizza into 6 large wedges, leaving them in place. Spoon the sauce over the pizza and spread it to the edges.
- Dust the top with pecorino and oregano. Pipe quarter-size dollops of ricotta over the pizza, then finish with a drizzle of garlic oil.
YIELD:
- Makes one 13-inch deep round pizza; 6 large slices
SPECIAL INSTRUCTIONS:
- Allow the dough to warm up to 60°F to 65°F before rolling it out to ensure a pliable crust.
- Preheat the oven with the pizza stone or baking steel on the bottom rack for even baking and a crispy crust.
TIPS:
- Layer the meats and toppings thoughtfully to prevent the crust from becoming soggy during baking.
- Crimp the top crust to form a decorative edge, creating an impressive presentation.
In the world of deep-dish pizza, Fully Stuffed reigns as the epitome of culinary delight. This masterpiece combines a flavorful variety of meats, sautéed vegetables, and a rich tomato sauce, all enclosed within a crunchy crust that remains perfect both on top and bottom. The balance of flavors and textures within this pizza is an art form, ensuring each bite is a taste sensation that leaves you wanting more.
The key to achieving the perfect Fully Stuffed pizza lies in the careful layering of ingredients. By distributing the meats, such as crumbled meatballs, sliced pepperoni, and Calabrese Honey Sausage, with precision over the mozzarella cheese, we ensure a harmonious blend of flavors throughout the pizza. Adding the sausage last not only enhances the taste but also prevents any rendered fat from affecting the crispness of the crust.
Sautéed onions, mushrooms, and red peppers lend their delightful flavors to the mix, enhancing the richness of the pizza. These vegetables not only provide a delightful burst of taste but also contribute to the visually appealing mosaic of colors atop the pizza.
The combination of whole-milk ricotta cheese, garlic, and shredded mozzarella adds a creamy and gooey element to the dish, while provolone slices complete the topping, enveloping the fillings completely. Each ingredient plays its role, ensuring the Fully Stuffed pizza emerges from the oven as a stunning and delicious masterpiece.
As the pizza bakes to perfection, the aroma that fills the air becomes irresistible. The sight of the richly browned crust, decorated with a delicate crimped edge, only adds to the anticipation of what’s to come. Once out of the oven, the Fully Stuffed pizza delights not only with its taste but also with its stunning presentation.
With every slice, you’ll experience the joy of savoring the perfect blend of flavors and textures that only a Fully Stuffed deep-dish pizza can provide. This is more than a pizza; it’s a gastronomic experience that brings together friends and family to share in the delight of a culinary masterpiece.
In conclusion, Fully Stuffed sets the bar high for deep-dish pizzas, offering a perfect symphony of flavors that keeps you coming back for more. So why wait? Gather your loved ones, preheat the oven, and embark on a culinary adventure that celebrates the magic of a well-crafted pizza.
