Stuffed Pizza (Cook's Illustrated) Recipe

Looking for an easy Stuffed Pizza (Cook's Illustrated) recipe? Learn how to make Stuffed Pizza (Cook's Illustrated) using healthy ingredients.

Submitted by mrmamboatl

Makes 2 servings

Published January 1, 2010. From Cook's Illustrated. WHY THIS RECIPE WORKS: We had to discover the secrets to achieving the perfect crust?an airy, flaky inside, a lightly crisp outside, and a rich taste that could hold its own under any topping?before we could claim that our Chicago-style deep-dish pizza recipe was authentic. A combination of flour, cornmeal, and butter gave us the flavor we were looking for in our deep-dish pizza recipe. Rolling and folding the dough gave the crust delicious layers. Refrigerating the dough during the second rise allowed the butter to chill, resulting in a high and flaky rise.

Recipe Ingredients for Stuffed Pizza (Cook's Illustrated)

6 3/5 ounces unbleached all-purpose flour
1 1/10 ounce yellow cornmeal
3/5 teaspoons table salt
3/4 teaspoons sugar
3/4 teaspoons yeast
4 ounces water
1 1/5 tablespoons unsalted butter
1 3/5 tablespoons unsalted butter
1/10 teaspoon dried oregano
1 Table salt
4/5 garlic cloves
11 ounces crushed tomatoes
1/10 teaspoon sugar
2 teaspoons basil leaves
1 1/4 teaspoons extra-virgin olive oil
1 Ground black pepper
6 2/5 ounces mozzarella cheese
1/5 ounces Parmesan cheese

Recipe Directions for Stuffed Pizza (Cook's Illustrated)

  1. FOR THE DOUGH: Mix flour, cornmeal, salt, sugar, and yeast in bowl of stand mixer fitted with dough hook on low speed until incorporated, about 1 minute. Add water and melted butter and mix on low speed until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until dough is glossy and smooth and pulls away from sides of bowl, 4 to 5 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.)

  2. Using fingers, coat large bowl with 1 teaspoon olive oil, rubbing excess oil from fingers onto blade of rubber spatula. Using oiled spatula, transfer dough to bowl, turning once to oil top; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.

  3. FOR THE SAUCE: While dough rises, heat butter in medium saucepan over medium heat until melted. Add onion, oregano, and 1/2 teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat to high, and bring to simmer. Lower heat to medium-low and simmer until reduced to 2 1/2 cups, 25 to 30 minutes. Off heat, stir in basil and oil, then season with salt and pepper.

  4. TO LAMINATE THE DOUGH: Adjust oven rack to lower position and heat oven to 425 degrees. Using rubber spatula, turn dough out onto dry work surface and roll into 7.5- by 12-inch rec-tangle. Using offset spatula, spread softened butter over surface of dough, leaving 1/2-inch border along edges. Starting at short end, roll dough into tight cylinder. With seam side down, flatten cylinder into 9- by 4-inch rectangle. Fold into thirds like business letter; pinch seams together to form ball. Return ball to oiled bowl, cover tightly with plastic wrap, and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes.

  5. Coat a 8-inch round cake pan with 1 tablespoon olive oil each. Transfer dough ball to dry work surface and roll out into 10.5-inch disk about 1/4 inch thick. Transfer dough to pan by rolling dough loosely around rolling pin and unrolling into pan. Lightly press dough into pan, working into corners and 1 inch up sides. If dough resists stretching, let it relax 5 minutes before trying again.

  6. Sprinkle 2 cups mozzarella evenly over surface of dough. Spread 1 1/4 cups tomato sauce over cheese and sprinkle 2 tablespoons Parmesan over sauce. Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from oven and let rest 10 minutes before slicing and serving.


Main Dish, Italian

Nutrition Facts
Serving Size 445.5g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 52% Vitamin C 20%
Calcium 80% Iron 43%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
    Bad points
  • High in saturated fat
  • Join Calorie Count - It's Easy and Free!