- 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
- 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 bulk Italian sausage, cooked and crumbled
- 24 slices pepperoni, optional
- 1/2 cup grated Parmesan cheese
- Thinly sliced fresh basil leaves, optional
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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
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"This was a total disaster. The crust was overcooked and dark brown, also oily. If I were to do this recipe again (doubtful) I would double the crust but put in only 1/2 the oil and then spread it on a 12 x 15" rimmed cookie sheet. The recipe makes twice the amount of sauce needed so you will have the right amount of sauce if you follow the recipe but use the larger pan. Also, way too much sausage. One pound will be enough for the larger cookie sheet but overwhelmed the 9 x 13" pan. Also, turn down the oven temp., maybe 375 and cook on the top shelf of the oven to prevent over cooking of crust. I would take the cover off sooner also. All in all, I would completely redo the recipe."
"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!"
"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."
"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."
"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."