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Chicago-Style Deep-Dish Pizza Recipe

Chicago-Style Deep-Dish Pizza Recipe

"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. YIELD: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 bulk Italian sausage, cooked and crumbled
  • 1/2 pound sliced fresh mushrooms
  • 1/4 cup grated Parmesan cheese

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).

Nutritional Facts

1 slice: 407 calories, 23g fat (9g saturated fat), 49mg cholesterol, 872mg sodium, 32g carbohydrate (4g sugars, 2g fiber), 20g protein.

Reviews for Chicago-Style Deep-Dish Pizza

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MY REVIEW
DJ2Fan User ID: 6713910 243738
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!"

MY REVIEW
frodehvik User ID: 7359982 76275
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
harrells7 User ID: 4361698 83528
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
PPENA User ID: 5003323 42182
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
munchiequeen User ID: 4529977 34249
Reviewed Feb. 6, 2012

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

MY REVIEW
jesshensch User ID: 5578869 204712
Reviewed Jan. 14, 2012

"Amazing! Just the recipe I was looking for!"

MY REVIEW
dbljdblk User ID: 6197065 91442
Reviewed Sep. 28, 2011

"Next time I would omit the tomatoes and use more of a sauce and paste combo"

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Wine Pairings

Medium-Bodied Red Wine

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