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Chicago Deep Dish Pizza With Ritz Cracker Crust
Serving Size: 2 nine-inch pizza pies
Chicago Deep Dish Pizza With Ritz Cracker Crust #LuvRitzSweepstakes #RecipeContest #ad
Prep
Cook
Total
Yield 2
Ingredients
Crust
- 2 cups all-purpose flour
- 2 cups crushed Ritz crackers
- 1 cup water
- 2 tbsp warm water (to mix with the yeast)
- 1.5 tsp salt
- 2 and ¼ tsp instant yeast
- 4 tbsp extra virgin olive oil
- half stick melted butter
- cooking spray
Toppings
- 1 pound sliced mozzarella
- 1 pound ground Italian sausage
Sauce
- 28 ounce can all purpose crushed tomatoes
- 2 tsp garlic salt
- 2 tsp sugar
- 2 tsp Italian seasoning
- 1 cup parmesan
- 2 tbsp extra virgin olive oil
- ½ tsp kosher salt or regular
Instructions
- In a small bowl mix warm water and yeast and let sit for a few minutes.
- Add all crust ingredients to mixing bowl and use stand mixer with dough hook for 7 min on low speed.
- Put dough in bowl coated with olive oil and cover with plastic wrap and let rise for 1 hour
- Cook ground sausage and put aside
- Mix sauce ingredients and put aside
- Spray cooking spray and drizzle olive oil in cooking pans and preheat oven to 425
- When dough is done remove and cut in half
- Stretch dough to fit each pan, if does not seem ready to stretch all the way let sit for ten minutes and continue. With hands push dough up sides of pans and smooth out to cover whole inside of pan evenly.
- Bake crust for 8 min then remove to add remaining ingredients
- Layer slices of cheese in bottoms of pans about ½ inch thick
- Spread ½ inch layer of sausage over the cheese
- Cover with sauce completely to edge of crust and sprinkle a bit more parmesan on top
- Bake 20-25 min until crust is golden brown then remove and let sit 15 min before cutting
Courses Entree
Cuisine Italian
