Chicago Deep-Dish Pizza

Chicago Deep-Dish Pizza
Staff Writer
Taste of Home

"Since I live near Chicago, I've managed to sample more than my share of deep-dish pizzas. This recipe lets you recreate the best of my town — right in your town!"

— Lynn Hamilton, Naperville, Ill.

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12
Servings
385
Calories Per Serving
Deliver Ingredients

Ingredients

For the pizza dough

  • 2-2 1/2 Cups all-purpose flour
  • One .25-ounce package quick-rise yeast
  • 1 1/2 Teaspoon sugar
  • 1 Cup water
  • 1/3 Cup olive oil
  • 1/4 Cup cornmeal

For the pizza toppings

  • 1/2 Pound sliced mushrooms
  • 4 Teaspoons olive oil, divided
  • One 28-ounce can diced tomatoes, well drained
  • One 8-ounce can tomato sauce
  • One 6-ounce can tomato paste
  • 3 cloves garlic, 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 basil leaves (optional)

Directions

For the pizza dough

In a large bowl, combine 1 ½ cups flour, the cornmeal, yeast, sugar, and salt. In a small saucepan, heat water and oil to 120 to 130 degrees. Add the water and olive oil to the dry ingredients and beat until just moistened. Stir in enough remaining flour to form a soft dough. 

Turn onto a floured surface and 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. 

For the pizza toppings

Preheat oven to 450 degrees.

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-by-9-inch baking pan or dish with the remaining 2 teaspoons oil. Uncover and punch dough down the dough on a floured work surface. Roll out into a 15-by-11-inch 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 for 35 minutes. Uncover and bake about 5 minutes longer or until lightly browned. Sprinkle with basil if desired. 

Nutritional Facts

Total Fat
22g
31%
Sugar
9g
10%
Saturated Fat
13g
54%
Cholesterol
40mg
13%
Carbohydrate, by difference
31g
24%
Protein
16g
35%
Vitamin A, RAE
169µg
24%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
486mg
49%
Choline, total
12mg
3%
Fiber, total dietary
3g
12%
Folate, total
37µg
9%
Iron, Fe
2mg
11%
Magnesium, Mg
46mg
14%
Niacin
1mg
7%
Phosphorus, P
407mg
58%
Selenium, Se
20µg
36%
Sodium, Na
661mg
44%
Water
105g
4%
Zinc, Zn
3mg
38%

Pizza Shopping Tip

Pressed for time on a busy weeknight, but don't want to settle for frozen pizza? Start with ready-made pizza crusts. You'll still be able to add your own sauce and fresh ingredients for a homemade taste.

Pizza Cooking Tip

If you're attempting to make your own dough, make sure to keep your work surface lightly dusted with flour, or the dough may stick.

Pizza Wine Pairing

Grenache, gamay, nero d'avola, pinotage, rosé; pinot gris/grigio with seafood pizza; albariño with white pizza.