Chicago Pizza Recipe

Name: Chicago Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dough; 2 packages rapid rise dry yeast; 2 cups warm water; 1/2 cup vegetable oil; 4 tablespoons olive oil; 1/2 cup cornmeal; 5 1/2 cups flour; Filling; 1/3 pound sliced mozzarella cheese; 2 cups Italian-style whole peeled tomatoes, drained and squished; 1 teaspoon basil; 1 teaspoon oregano; 2 cloves garlic, minced; Salt to taste; 3 tablespoons grated Parmesan cheese; 3 tablespoons olive oil

Servings: persons

Dough
2 packages rapid rise dry yeast
2 cups warm water
1/2 cup vegetable oil
4 tablespoons olive oil
1/2 cup cornmeal
5 1/2 cups flour
Filling
1/3 pound sliced mozzarella cheese
2 cups Italian-style whole peeled tomatoes, drained and squished
1 teaspoon basil
1 teaspoon oregano
2 cloves garlic, minced
Salt to taste
3 tablespoons grated Parmesan cheese
3 tablespoons olive oil

1
In the bowl of a stand mixer (e.g. KitchenAid), dissolve the yeast in the water. Add the vegetable oil, olive oil, cornmeal, and half of the flour. Beat for 10 minutes. Attach the dough hook and mix in the remaining flour. Knead for several minutes with the mixer. (Note: because the dough is very rich and moist, it would be difficult to do this by hand.)
2
Remove dough and place on a clean countertop. Cover with a very large metal bowl and allow to rise until double in bulk. Punch down and allow to rise again. Punch down a second time and you are ready to make pizza!
3
Oil your deep-dish pizza pan. Depending on the size of your pan, place some dough in the pan and push it out to the edges using your fingers. Put in enough dough so that you can run the crust right up the side of the pan. Make it about 1/8-inch thick throughout the pan.
4
3 tablespoons olive oil
5
Place the cheese in tile-like layers on the bottom of the pie. Next put in the tomatoes and the basil, oregano, garlic, and salt, reserving the Parmesan cheese for the top. Drizzle olive oil over the top of the pie and you are ready to bake.
6
Variations: Before you put on the Parmesan cheese and olive oil drizzle, you might like to add any or all of the following:
7
Italian sausage, hot or mild
8
Yellow onions, peeled and diced
9
Pepperoni, sliced thin
10
Mushrooms, sliced
11
Green sweet bell peppers, cored and sliced thin
12
Bake the pie in a 475u00b0F oven until the top is golden and gooey and the crust a light golden brown, about 35 to 40 minutes.

1305

kcal

Calories

Fat

139

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

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: Dough, 2 packages rapid rise dry yeast, 2 cups warm water, 1/2 cup vegetable oil, and more.

Yes, Chicago Pizza falls under the General 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 Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions