Show Subscription Form




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

Homemade Chicago Deep-Dish Pizza Recipe

Publisher Photo
Since I live near Chicago, I've managed to sample more than my share of deep-dish pizzas. This recipe lets you re-create the best of my town—right in your town! —Lynn Hamilton, Naperville, Illinois
TOTAL TIME: Prep: 40 min. + rising Bake: 40 min.
MAKES:12 servings
TOTAL TIME: Prep: 40 min. + rising Bake: 40 min.
MAKES: 12 servings

Ingredients

  • 2 to 2-1/2 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:
  • 1/2 pound sliced fresh mushrooms
  • 4 teaspoons olive oil, divided
  • 1 can (28 ounces) diced tomatoes, well drained
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 2 to 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
  • 1 pound Johnsonville® Mild Ground Italian Sausage, cooked and crumbled
  • 24 slices pepperoni, optional
  • 1/2 cup grated Parmesan cheese
  • Thinly sliced fresh basil leaves, optional

Nutritional Facts

1 piece equals 370 calories, 22 g fat (8 g saturated fat), 44 mg cholesterol, 761 mg sodium, 25 g carbohydrate, 2 g fiber, 18 g protein.

Directions

  1. In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft 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 the top. Cover and let rise in warm place until doubled, about 30 minutes.
  3. In a large skillet, cook and stir mushrooms in 2 teaspoons oil over medium-high heat until tender. In a small bowl, mix the tomatoes, tomato sauce, tomato paste, garlic and seasonings.
  4. Generously grease a 13-in. x 9-in. baking pan or dish with the remaining 2 teaspoons oil. Punch dough down. Roll out into a 15-in. x 11-in. rectangle. Transfer to prepared pan, pressing onto the bottom and halfway up the sides of pan. Sprinkle with 2 cups mozzarella cheese.
  5. Spoon half of the sauce over the cheese (save remaining sauce for other use or use for dipping). Layer with the sausage, sauteed mushrooms and, if desired, pepperoni; top with the remaining mozzarella cheese and Parmesan cheese.
  6. Cover and bake at 450° for 35 minutes. Uncover; bake about 5 minutes longer or until lightly browned. Sprinkle with basil if desired. Yield: 12 servings.
Originally published as Chicago Deep-Dish Pizza in Taste of Home June/July 2012, p33

Nutritional Facts

1 piece equals 370 calories, 22 g fat (8 g saturated fat), 44 mg cholesterol, 761 mg sodium, 25 g carbohydrate, 2 g fiber, 18 g protein.

Medium-Bodied Red Wine

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

Reviews for Homemade Chicago Deep-Dish Pizza

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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 :
MY REVIEW
Reviewed May. 18, 2014

Great pizza! I have made it twice. The first time I made it as-is. Second time I used Italian turkey sausage and petite diced tomatoes. Helps to read ahead and realize you only need half the sauce!

MY REVIEW
Reviewed Jan. 19, 2014

For a quick, homemade pizza this is a great recipe. The dough is easy to work with and has a soft inside, crunchy outside after baking. I have made this twice and I would make it again. It beats store bought any day! I give it 4 stars because it is good, not amazing. There is probably a better recipe out there, but for now- this one suits me just fine.

MY REVIEW
Reviewed Dec. 19, 2013

This has become my go to pizza recipe. It is easy to do and the crust is wonderful. In fact, I often use the crust recipe when I need a pizza type dough for breadsticks or stromboli.

MY REVIEW
Reviewed Sep. 8, 2012

Overall I liked this recipe though I feel like it's missing something, I don't know what. I think the sauce needs more garlic and more herbs. Next time I would puree the sauce (personal preference) as I didn't love the chunks of tomato. I think I'd add more cheese than called for too. The crust was great though I'd like to see a higher ratio of cornmeal. I will probably make this again but tweak it a little.

MY REVIEW
Reviewed Jul. 19, 2012

An instant family favorite! Definantly worth the work and wait. I modified the recipe by adding lightly sauted green pepper and onion rings. Delicious!!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT