- 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
- 6 cups 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 Italian sausage, cooked and crumbled
- 1/2 pound sliced fresh mushrooms
- 1/4 cup grated Parmesan cheese
- 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, 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 and 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).
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
"Our family loved this pizza! It's really hearty and filling. Using the two skillets worked well."
"I've been having more fun trying the recipes from the Feb/Mar 2017 TOH issue and this recipe is no exception. Everyone loved it. The spring form pans worked well. Absolutely yummy recipe!"
"This is an excellent recipe! I had never made deep dish pizza before (although I love it) so when my husband requested it for his birthday I gave it a try. I used two 9-in spring form pans as suggested in the editors note and they worked well. Also, I substituted ground beef for the sausage and seasoned the beef with the same seasonings as the sauce. It was delicious--this recipe is a keeper!"
"Best deep dish out there? I made it with light adjustments, since all ingredients weren't available in Norway. Fantastic."
"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)"
"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."
"The crust needs to bake a bit first. Then add ingredients and it's great"
"Amazing! Just the recipe I was looking for!"
"Next time I would omit the tomatoes and use more of a sauce and paste combo"