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Homemade Chicago Deep-Dish Pizza

 Homemade Chicago Deep-Dish Pizza
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
12 ServingsPrep: 40 min. + rising Bake: 40 min.

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

2 of 2

Homemade Chicago Deep-Dish Pizza (continued)

Ingredients (continued)

  • 24 slices pepperoni, optional
  • 1/2 cup grated Parmesan cheese
  • Thinly sliced fresh basil leaves, optional

Directions

  • 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.
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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.