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Chicago-Style Deep-Dish Pizza

Name: Chicago-Style Deep-Dish Pizza
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2 pizzas (8 slices each).
Cuisine: Europe, Italian
Ingredients: 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; TOPPINGS:; 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; 1 pound bulk Italian sausage, cooked and crumbled; 48 slices pepperoni; 1/2 pound sliced fresh mushrooms; 1/4 cup grated Parmesan cheese

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Test Kitchen Approved

Total Time

Prep: 20 min. + rising Bake: 40 min.

Makes

2 pizzas (8 slices each)

Updated: Dec. 09, 2022

My husband and I tried to duplicate the deep-dish pizza recipe from a popular restaurant, and I think our Chicago-style deep-dish pizza turned out even better. The secret is baking it in a cast-iron skillet! —Lynn Hamilton, Naperville, Illinois

Ingredients

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
TOPPINGS:
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
1 pound bulk Italian sausage, cooked and crumbled
48 slices pepperoni
1/2 pound sliced fresh mushrooms
1/4 cup grated Parmesan cheese

Directions

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.
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.
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. cast-iron or other ovenproof skillets. Sprinkle each with 2 cups mozzarella cheese.
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.
Cover and bake at 450° for 35 minutes. Uncover; bake until lightly browned, about 5 minutes longer.

Chicago-Style Deep-Dish Pizza Tips

Is deep-dish pizza dough different from regular pizza dough?

Deep-dish pizza dough usually contains more fat (olive oil or butter) than regular pizza dough. Deep-dish dough also often calls for cornmeal to give it a unique color, flavor and texture. There are numerous types of pizzas to explore, and many have a specific dough.

What is the best deep-dish pizza pan?

The best deep-dish pizza pan is a cast-iron skillet. For this recipe, you can also use two 9-inch springform pans. To do so, place the pans on a baking sheet. Then run a knife around edges of the pans to loosen the crusts before removing the sides.

How do you layer a Chicago deep-dish pizza?

To prepare a Chicago-style deep-dish pizza, layer the cheese on top of the crust, followed by the sauce. Then layer on the toppings of your choice (and if you'd like, additional cheese).

How do you reheat deep-dish pizza?

The best way to reheat pizza of any kind is to simply warm it in the oven or on the stovetop.

Research contributed by Mark Hagen, Taste of Home Executive Editor

Nutrition Facts

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