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Chicago-Style Deep-Dish Pizza Recipe

Chicago-Style Deep-Dish Pizza Recipe

My husband and I tried to duplicate the pizza from a popular Chicago restaurant, and I think our recipe turned out even better. The secret is baking it in a cast-iron skillet! —Lynn Hamilton, Naperville, Illinois
TOTAL TIME: Prep: 20 min. + rising Bake: 40 min. YIELD:16 servings


  • 3-1/2 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
  • 6 cups shredded part-skim mozzarella cheese, divided
  • 1 can (28 ounces) diced tomatoes, well drained
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon each garlic powder, dried oregano, dried basil and pepper
  • 48 slices pepperoni
  • 1 pound bulk Italian sausage, cooked and crumbled
  • 1/2 pound sliced fresh mushrooms
  • 1/4 cup grated Parmesan cheese


  • 1. In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt. In a saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add remaining flour to form a stiff dough.
  • 2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 30 minutes.
  • 3. Punch dough down; divide in half. Roll each portion into an 11-in. circle. Press dough onto the bottom and up the sides of two greased 10-in. ovenproof skillets. Sprinkle each with 2 cups mozzarella cheese.
  • 4. In a large bowl, combine the tomatoes, tomato sauce, tomato paste and seasonings. Spoon 1-1/2 cups over each pizza. Layer each with half of the sausage, pepperoni and mushrooms; 1 cup mozzarella; and 2 tablespoons Parmesan cheese.
  • 5. Cover and bake at 450° for 35 minutes. Uncover; bake 5 minutes longer or until lightly browned. Yield: 2 pizzas (8 slices each).

Recipe Note

Editor's Note: Two 9-in. springform pans may be used in place of the skillet. Place pans on baking sheets. Run knife around edge of pan to loosen crust before removing sides.

Nutritional Facts

1 slice: 407 calories, 23g fat (9g saturated fat), 49mg cholesterol, 872mg sodium, 32g carbohydrate (4g sugars, 2g fiber), 20g protein.

Reviews for Chicago-Style Deep-Dish Pizza

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justmbeth User ID: 1196484 264606
Reviewed Apr. 12, 2017

"Yummy! I used 1 cast iron skillet and 1 springform pan, both worked well. Pizza goes a long was as it is very filling."

curlylis85 User ID: 3166950 263933
Reviewed Mar. 26, 2017

"Our family loved this pizza! It's really hearty and filling. Using the two skillets worked well."

toolbarsco User ID: 6725667 263663
Reviewed Mar. 19, 2017

"I've been having more fun trying the recipes from the Feb/Mar 2017 TOH issue and this recipe is no exception. Everyone loved it. The spring form pans worked well. Absolutely yummy recipe!"

DJ2Fan User ID: 6713910 243738
Reviewed Feb. 13, 2016

"This is an excellent recipe! I had never made deep dish pizza before (although I love it) so when my husband requested it for his birthday I gave it a try. I used two 9-in spring form pans as suggested in the editors note and they worked well. Also, I substituted ground beef for the sausage and seasoned the beef with the same seasonings as the sauce. It was delicious--this recipe is a keeper!"

frodehvik User ID: 7359982 76275
Reviewed Aug. 5, 2013

"Best deep dish out there? I made it with light adjustments, since all ingredients weren't available in Norway. Fantastic."

harrells7 User ID: 4361698 83528
Reviewed Oct. 22, 2012

"I have made this several times now, and it has turned out great every time! I have found using a stone baking dish works wonderfully, and it makes enough for 2 (the dough freezes really well if only making one pizza)"

PPENA User ID: 5003323 42182
Reviewed Jul. 17, 2012

"I moved out of Chicago 14 years ago and one of the things I missed the most was the deep dish pizza. No more. It is so authenic, I thought I was back home sitting on the lake watching the sun go down. Thank you so much for the wonderful recipe."

munchiequeen User ID: 4529977 34249
Reviewed Feb. 6, 2012

"The crust needs to bake a bit first. Then add ingredients and it's great"

jesshensch User ID: 5578869 204712
Reviewed Jan. 14, 2012

"Amazing! Just the recipe I was looking for!"

dbljdblk User ID: 6197065 91442
Reviewed Sep. 28, 2011

"Next time I would omit the tomatoes and use more of a sauce and paste combo"

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