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

Chicago-Style Deep-Dish Pizza Recipe

Publisher Photo
"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."
TOTAL TIME: Prep: 20 min. + rising Bake: 40 min.
MAKES:16 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 40 min.
MAKES: 16 servings

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 Johnsonville® Mild Ground Italian Sausage, cooked and crumbled
  • 1/2 pound sliced fresh mushrooms
  • 1/4 cup grated Parmesan cheese

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Chicago-Style Deep-Dish Pizza in Country Woman January/February 2002, p43

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.

Medium-Bodied Red Wine

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

Reviews for Chicago-Style Deep-Dish Pizza

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Aug. 5, 2013

Best deep dish out there? I made it with light adjustments, since all ingredients weren't available in Norway. Fantastic.

MY REVIEW
Reviewed Oct. 22, 2012

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)

MY REVIEW
Reviewed Jul. 17, 2012

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.

MY REVIEW
Reviewed Feb. 6, 2012

The crust needs to bake a bit first. Then add ingredients and it's great

MY REVIEW
Reviewed Jan. 14, 2012

Amazing! Just the recipe I was looking for!

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