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Chicago-Style Deep-Dish Pizza Recipe

Chicago-Style Deep-Dish Pizza Recipe photo by Taste of Home

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"My husband and I tried to duplicate the pizza from a popular Chicago restaurant, and I think our recipe turned out even better," Lynn Hamilton writes from Naperville, Illinois. "The secret is baking it in a cast-iron skillet."

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Chicago-Style Deep-Dish Pizza Recipe

Prep: 20 min. + rising Bake: 40 min.

Yield: 16 Servings

20 40 60

Ingredients

3-1/2 cups all-purpose flour
1/4 cup cornmeal
1 package (1/4 ounce) quick-rise yeast
1-1/2 teaspoons sugar
1/2 teaspoon salt
1 cup water
1/3 cup olive oil
TOPPINGS:
6 cups (24 ounces) shredded part-skim mozzarella cheese, divided
1 can (28 ounces) diced tomatoes, well drained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 teaspoon salt
1/4 teaspoon each garlic powder, dried oregano, dried basil and pepper
48 slices pepperoni
1 pound bulk Johnsonville® Ground Sausage, cooked and crumbled
1/2 pound sliced fresh mushrooms
1/4 cup grated Parmesan cheese

Directions

In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt. In a saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 30 minutes.
Punch dough down; divide in half. Roll each portion into an 11-in. circle. Press dough onto the bottom and up the sides of two greased 10-in. ovenproof skillets. Sprinkle each with 2 cups mozzarella cheese.
In a large bowl, combine the tomatoes, tomato sauce, tomato paste and seasonings. Spoon 1-1/2 cups over each pizza. Layer each with half of the sausage, pepperoni, mushrooms, 1 cup mozzarella and 2 tablespoons Parmesan cheese.
Cover and bake at 450° for 35 minutes. Uncover; bake 5 minutes longer or until lightly browned. Yield: 2 pizzas (8 slices each).

Editor's Note: Two 9-in. springform pans may be used in place of the skillet. Place pans on baking sheets. Run knife around edge of pan to loosen crust before removing sides.

Nutritional Facts 1 serving (1 slice) equals 384 calories, 21 g fat (9 g saturated fat), 50 mg cholesterol, 837 mg sodium, 32 g carbohydrate, 2 g fiber, 17 g protein.

Originally published as Chicago-Style Deep-Dish Pizza in Country Woman January/February 2002, p43

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Chicago-Style Deep-Dish Pizza

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Reviewed on Oct. 22, 2012 by harrells7

I have made this several times now, and it has turned out great every time! I have found using a stone baking dish works wonderfully, and it makes enough for 2 (the dough freezes really well if only making one pizza)

Reviewed on Jul. 17, 2012 by PPENA

I moved out of Chicago 14 years ago and one of the things I missed the most was the deep dish pizza. No more. It is so authenic, I thought I was back home sitting on the lake watching the sun go down. Thank you so much for the wonderful recipe.