Food
Jeff Mauro’s Authentic Chicago-Style Stuffed Deep-Dish Pizza 🍕 | The Kitchen | Food Network
As if deep-dish pizza wasn’t indulgent enough, this version has an added layer of cheese stuffed between two layers of dough 🤤 Topped with a simple, no-cook tomato sauce, it can’t be beat.
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
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Authentic Chicago-Style Stuffed Deep-Dish Pizza
Recipe courtesy of Jeff Mauro
Level: Intermediate
Total: 11 hr 40 min (includes rising and resting time)
Active: 40 min
Yield: 6 to 8 servings
Ingredients
Dough:
3 1/2 teaspoons instant dry yeast
2 teaspoons sugar
32 ounces (about 7 1/2 cups) all-purpose flour, plus more for dusting
2 ounces (4 tablespoons) unsalted butter, at room temperature
2 ounces lard or shortening
Pizza Sauce:
One 14-ounce can ground tomatoes
1/4 cup tomato paste
1 teaspoon kosher salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon granulated garlic
1/4 teaspoon freshly ground black pepper
To Assemble:
Unsalted butter, at room temperature, for greasing the pan
One 6-ounce package pepperoni
1 1/2 pounds mozzarella, shredded
1/2 cup giardiniera, drained of liquid and roughly chopped if chunky
Directions
Special equipment: a 14-inch round deep-dish pizza pan with 2-inch side walls or a 9-inch springform pan
For the dough: In the bowl of a stand mixer fitted with the dough hook, add the salt, yeast, sugar and 2 1/2 cups water and whisk until the yeast and sugar are dissolved, about 8 minutes.
Add the flour and turn the mixer on low speed. Allow the dough to mix until it gets a shaggy appearance, then add the butter and lard.
Mix the dough on medium speed until it has a semi-smooth appearance, 8 to 10 minutes. Remove from the bowl and let rest on the counter, covered with a dish towel, for 15 to 20 minutes.
Portion the dough into one 35-ounce ball and one 20-ounce ball, then refrigerate overnight, covered.
Remove the dough from the refrigerator for 2 hours before you are ready to bake.
For the pizza sauce: In a large bowl, add the ground tomatoes, tomato paste, salt, basil, oregano, garlic and black pepper and mix thoroughly. Adjust the seasoning as necessary.
To assemble: Preheat the oven to 350 degrees F. Grease a 14-inch round deep-dish pizza pan with a 2-inch side with a generous coating of butter.
Using a rolling pin, roll out the 35-ounce ball of dough to a 16-inch diameter, then fit into the pan, fitting the edges up the sides. Gently press the dough into the pan, taking care to remove any air bubbles from underneath the dough.
Place the toppings in this order: pepperoni, cheese, giardiniera.
Roll out the 20-ounce piece of dough and place over the top, pinching out holes in the dough to allow steam to vent. Remove excess dough from the edges and press to close and seal the dough. Put 1 1/2 to 2 cups sauce over the dough and bake for 20 to 30 minutes.
Remove from the oven and allow to sit for at least 5 minutes before serving. Enjoy!
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Jeff Mauro’s Authentic Chicago-Style Stuffed Deep-Dish Pizza | The Kitchen | Food Network
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Guy Fieri visits Johnny’s Bar-B-Q in Cullman, AL, where a local BBQ favorite serves up a smoked chicken packed with mouthwatering flavor.
Watch #DDD, Fridays at 9|8c!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Johnny’s Bar-B-Q: https://johnnysbarbq.com
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Guy Fieri Finds Serious BBQ Flavor in Alabama! 🍗🔥 Diners, Drive-Ins and Dives | Food Network
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Tini Younger stopped by Food Network Kitchen to show us how to make Bourbon-Maple Bacon-Wrapped Shrimp from her new cookbook, Today We Are Cooking 🥓🍤
Get the recipe: https://foodtv.com/4hnTWzf
📚 Pre-order her cookbook now: https://foodtv.com/4rkTDc5
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Tini Younger’s Bourbon-Maple Bacon-Wrapped Shrimp
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Molly is more of a cake person, but this pie is an exception because it’s heavy on crust, her favorite part of any pie. This recipe has a blueberry jam-like filling with a barrier of speculoos spread to prevent the crust from sogging — it’s thick and it’s fantastic.
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Get the recipe ▶ https://foodtv.com/4xX2in7
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Molly Yeh’s Blueberry Speculoos Slab Pie 🫐 | Girl Meets Farm | Food Network
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Food
Beat Bobby Flay: The Ultimate Tailgate Throwdown! 🏈🔥 Full Episode Recap | S15 E02 | Food Network
Chef Jack Riebel and Chef Paul Malvone battle it out for the chance to face Bobby Flay in the kitchen. With Food Network’s Eddie Jackson and Jaymee Sire judging the first round, both competitors must make bratwurst the star of the plate. Paul serves up a deconstructed bratwurst sandwich with bourbon onions, apples and bacon, while Jack answers with a bratwurst hoagie topped with spiced peppers and mozzarella. Only one chef will earn the opportunity to challenge Bobby Flay. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Watch Bobby on #TheLine Tuesdays at 9|8c!
To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Beat Bobby Flay: The Ultimate Tailgate Throwdown! 🏈🔥 Full Episode Recap | S15 E02 | Food Network
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What does it really take to survive a dinner rush at a world-class restaurant?
Bobby Flay and his home team of celebrity chefs reveal the high-pressure reality of what it takes to work the line and execute a real restaurant service as they face off against a visiting line from an elite restaurant. The dueling lines deliver dishes to a dining room filled with guests who eat and rate each plate. As the ratings roll in, the lines can choose to pivot on the fly to increase their scores. The home team’s reputation is at stake. If they win, they’ll secure their title as the best chefs in the biz. But, if the visiting team prevails, they’ll walk away with $25,000.
In the first episode, Marcus Samuelsson shows up to work on the Hav & Mar line along with Fariyal Abdullahi, surprising Bobby Flay and his home team chefs, Antonia Lofaso, Michael Jenkins and Claudette Zepeda. Unexpected problems force the chefs to improvise to send out all their dishes in this global seafood battle.
🔥 Watch the premiere full episode of #TheLine and find out who comes out on top. Don’t miss new episodes Tuesdays at 9|8c! 🔥
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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#BobbyFlay #MarcusSamuelsson #TheLine #FoodNetwork #CookingCompetition #RestaurantChallenge #ChefCompetition #SeafoodRecipes #AntoniaLofaso #ClaudetteZepeda #CookingShow #RestaurantLife #FoodTV #FullEpisode #HavAndMar
Full Episode Premiere: Bobby Flay’s The Line 🔪 | S1E1 | Food Network
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