Chicago-Style Stuffed Pizza Recipe
Chicago-Style Stuffed Pizza Recipe photo by Taste of Home
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Chicago-Style Stuffed Pizza Recipe

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I rate this hearty double-crust pizza as excellent. Favorite fillings are tucked inside, and tasty tomato sauce tops the pie. —Edie DeSpain, Logan, Utah
TOTAL TIME: Prep: 30 min. + rising Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 30 min.
MAKES: 8 servings


  • 1 teaspoon active dry yeast
  • 1 cup warm water (110° to 115°)
  • 2 teaspoons sugar
  • 2 tablespoons canola oil
  • 1-1/2 teaspoons salt
  • 2-1/2 to 3 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/2 pound bulk Italian sausage
  • 1 small green pepper, diced
  • 1 small onion, diced
  • 3 garlic cloves, peeled and sliced
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1/3 cup chopped pepperoni
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/4 cup tomato sauce

Nutritional Facts

1 slice: 379 calories, 16g fat (6g saturated fat), 35mg cholesterol, 906mg sodium, 41g carbohydrate (4g sugars, 2g fiber), 17g protein.


  1. In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add oil and salt. Add 1-1/2 cups flour and cornmeal; beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 4-5 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down; let rest for 5 minutes. Divide into two portions, one slightly larger than the other. On a lightly floured surface, roll out larger portion to a 12-in. circle. Press onto the bottom and up the sides of a greased 10-in. ovenproof skillet.
  4. Preheat oven to 375°. In a large skillet, cook sausage, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in mozzarella cheese, pepperoni, Parmesan cheese and oregano. Add to prepared crust.
  5. On a lightly floured surface, roll remaining dough into an 11-in. circle. Place over pizza; seal edges. Cut four slits in top. Bake 30-35 minutes or until crust is golden brown. Spread with tomato sauce. Yield: 8 slices.
Originally published as Chicago-Style Stuffed Pizza in Taste of Home August/September 2006, p8

Medium-Bodied Red Wine

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

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chefjoe08 User ID: 4430209 92689
Reviewed Oct. 9, 2009

"I made 2 thin crustt pizza'a and another deep dish and it came out almost as good as the chicago pizza I grew up with. Way better than anything else we have here in Texas."

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