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Homemade Chicago Deep-Dish Pizza Recipe

Homemade Chicago Deep-Dish Pizza Recipe

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. YIELD: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

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.

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 Pairings

Medium-Bodied Red Wine

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