Chicago Deep-Dish Pizza Recipe

Name: Chicago Deep-Dish Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons sugar; 1 package dry yeast (about 2 1/4 teaspoons); 1 cup warm water (100u00b0 to 110u00b0); 1 tablespoon extra-virgin olive oil; 12.38 ounces all-purpose flour (about 2 3/4 cups), divided; 1/4 cup yellow cornmeal; 1/2 teaspoon salt; Cooking spray; 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided; 2 precooked mild Italian chicken sausages (about 6 ounces), casings removed, chopped; 1 (28-ounce) can whole tomatoes, drained; 1 1/2 teaspoons chopped fresh oregano; 1 1/2 teaspoons chopped fresh basil; 2 cups thinly sliced mushrooms (about 6 ounces); 3/4 cup chopped green bell pepper; 3/4 cup chopped red bell pepper

Servings: persons

2 teaspoons sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100u00b0 to 110u00b0)
1 tablespoon extra-virgin olive oil
12.38 ounces all-purpose flour (about 2 3/4 cups), divided
1/4 cup yellow cornmeal
1/2 teaspoon salt
Cooking spray
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
2 precooked mild Italian chicken sausages (about 6 ounces), casings removed, chopped
1 (28-ounce) can whole tomatoes, drained
1 1/2 teaspoons chopped fresh oregano
1 1/2 teaspoons chopped fresh basil
2 cups thinly sliced mushrooms (about 6 ounces)
3/4 cup chopped green bell pepper
3/4 cup chopped red bell pepper

1
Dissolve sugar and yeast in warm water in a large bowl; let stand for 5 minutes. Stir in olive oil.
2
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 25 ounces (about 2 1/2 cups) flour, cornmeal, and salt in a bowl. Stir flour mixture into yeast mixture until dough forms a ball. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
3
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u00b0), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Roll dough into an 11 x 15-inch rectangle on a lightly floured surface. Place dough in a 13 x 9-inch baking dish coated with cooking spray; press dough up sides of dish. Spread 1 1/2 cups cheese evenly over dough. Arrange chopped sausage evenly over cheese.
4
Preheat oven to 400u00b0.
5
Chop tomatoes; place in a sieve. Stir in oregano and basil; drain tomato mixture 10 minutes.
6
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add mushrooms to pan; cook 5 minutes, stirring occasionally. Stir in bell peppers; cook for 8 minutes or until tender, stirring occasionally. Arrange vegetables over sausage; spoon tomato mixture evenly over vegetables and sausage. Sprinkle evenly with remaining 1/2 cup cheese. Bake at 400u00b0 for 25 minutes or until crust browns and cheese bubbles. Cool 5 minutes before cutting.
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680

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 teaspoons sugar, 1 package dry yeast (about 2 1/4 teaspoons), 1 cup warm water (100u00b0 to 110u00b0), 1 tablespoon extra-virgin olive oil, and more.

Yes, Chicago Deep-Dish Pizza falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicago Deep-Dish Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions