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.

Click here to see 10 Iconic Recipes That Define America


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


Calories per serving:

628 calories

Dietary restrictions:

High Fiber Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 33g 50%
  • Carbs 53g 18%
  • Saturated 11g 56%
  • Fiber 19g 76%
  • Sugars 5g
  • Monounsaturated 16g
  • Polyunsaturated 3g
  • Protein 42g 83%
  • Cholesterol 57mg 19%
  • Sodium 878mg 37%
  • Calcium 278mg 28%
  • Magnesium 69mg 17%
  • Potassium 1,106mg 32%
  • Iron 4mg 23%
  • Zinc 7mg 45%
  • Phosphorus 652mg 93%
  • Vitamin A 95µg 11%
  • Vitamin C 14mg 24%
  • Thiamin (B1) 7mg 488%
  • Riboflavin (B2) 3mg 164%
  • Niacin (B3) 28mg 142%
  • Vitamin B6 1mg 59%
  • Folic Acid (B9) 1,449µg 362%
  • Vitamin B12 1µg 11%
  • Vitamin D 0µg 0%
  • Vitamin E 2mg 12%
  • Vitamin K 10µg 13%
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