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
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 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
Reviews
I have been making this pizza recipe since it first came out in Taste of Home in the June/July 2012 issue. My family loves it, and we make it once every couple of months for a fun family night at home. We use all of the sauce and add extra mozzarella on the top.
This is not a deep dish pizza. Deep dish is cooked in a round pan with sauce and cheese on top and generally needs to be eaten with a knife and fork.
Excellent pizza! Rather than saving half of the sauce for dipping, as the recipe instructs, I made two pizzas.
This was really good, but I felt it took entirely too much time for pizza. Also it had a pretty thick crust. I like the crust recipe, but I might use it for two round thinner crust pizzas in the future. I will also use store bought pizza sauce.
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.
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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.