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

Chicago-Style Deep-Dish Pizza Recipe

Read Reviews
4.5 7 9
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
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. + rising Bake: 40 min.
MAKES: 16 servings


  • 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 (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 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.


  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

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

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Feb. 13, 2016

"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!"

Reviewed Aug. 5, 2013

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

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)"

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."

Reviewed Feb. 6, 2012

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

Loading Image