- 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 Johnsonville® Mild Italian Links, 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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"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."
"An instant family favorite! Definantly worth the work and wait. I modified the recipe by adding lightly sauted green pepper and onion rings. Delicious!!"