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Chicago-Style Deep-Dish Pizza

 Chicago-Style Deep-Dish Pizza
"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."
16 ServingsPrep: 20 min. + rising Bake: 40 min.


  • 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 Johnsonville® Mild Ground 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

2 of 2

Chicago-Style Deep-Dish Pizza (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.