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Deep Dish Pizza


i got this recipe from jeff smith, the frugal gourmet back in 1987. he made this recipe and ran it by pizzeria uno in chicago and they smiled and nodded "it's almost as good as ours." this is easy, no roll recipe.

Time: 160 minutes


  • in the bowl of your electric mixer- kitchenaid is perfect for this- dissolve the yeast in the water
  • add the oils , cornmeal , and 3 cups of the flour
  • beat for 10 minutes with the mixer
  • add the dough hook and mix in the additional 2 cups flour
  • knead for several minutes with the machine
  • it is hard to do this by hand since the dough is very rich and moist
  • pour out the dough on a plastic countertop and cover with a very large metal bowl
  • allow to rise double in bulk
  • punch down and allow to rise again
  • punch down a second time and you are ready to make your pizza
  • oil round cake pans or deep dish pizza pan
  • put a bit of dough in each 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
  • try to make it approximately 1 / 8" thick throughout the pan
  • the filling for 9 or 10 inch pan:
  • place the cheese in tilelike layers on the bottom of the pie
  • next put in the tomatoes and the basil , oregano , garlic and salt- reserve the parmesan cheese for the top
  • drizzle the olive oil over the top of the pie and bake
  • additional variations: before you put on the parmesan cheese and olive oil drizzle you might like to add any or all of the following:
  • italian sausage- hot or mild
  • yellow onions- peeled and sliced or diced
  • pepperoni- sliced thin
  • mushrooms- sliced
  • green sweet bell peppers- cored and sliced thin
  • sliced black olives
  • very thinly sliced ham or canadian bacon
  • put any or all of these on your pie and then top with the parmesan and the olive oil
  • bake the pie in 475 oven until the top is golden and gooey and the crust a light golden brown
  • this should take about 35-40 minutes

deep dish pizza image

Number Of Ingredients: 12


  1. quick-rising yeast
  2. water
  3. vegetable oil
  4. olive oil
  5. cornmeal
  6. flour
  7. mozzarella cheese
  8. canned plum tomatoes
  9. basil leaves
  10. oregano
  11. garlic cloves
  12. parmesan cheese


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

Recipe From

Provided by Taste of Home

Time 1h

Yield 2 pizzas (8 slices each).


  • 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 image

Number Of Ingredients: 18


  • 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
  • 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


Home cooks will find deep-dish pizza, with its unique buttery cornmeal crust, more forgiving than its New York counterpart. No need to worry about having the hottest oven or too many toppings - just make sure your sauce is very thick and flavorful! I garnished mine with parsley and more Parmesan cheese.

Recipe From

Provided by Chef John

Time 2h30m

Yield 10


  • Pour water into the bowl of a stand mixer fitted with a paddle attachment. Sprinkle in yeast and let dissolve, about 10 minutes. Add olive oil, melted butter, sugar, salt, cornmeal, and most of the flour. Knead, stopping to scrape down the sides occasionally and adding more flour as needed, until smooth and elastic.
  • Transfer dough to a lightly floured work surface. Knead in extra flour if needed. Roll into a ball and place in a bowl greased with 1/2 teaspoon olive oil. Cover with a plate and let rise in a warm spot until doubled in volume, 1 to 2 hours.
  • Meanwhile, let pizza sauce simmer in a pot over low heat until very thick, 60 to 90 minutes.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Poke dough to deflate and turn out onto your work surface. Press and stretch out dough into a round shape 3 to 4 inches larger than a 12-inch cast iron skillet. Brush skillet with 1 1/2 teaspoons olive oil. Place dough in the skillet; stretch and pull to evenly distribute it over the bottom and sides.
  • Lay provolone cheese over the bottom of the crust. Scatter fresh mozzarella on top. Add Italian sausage and firm mozzarella. Ladle pizza sauce generously on top. Grate Parmesan cheese on top. Fold the edges of the crust in towards the center to seal in the sides. Drizzle crust and center with 1 tablespoon olive oil.
  • Bake in the center of the preheated oven until crust sounds hollow and pizza is beautifully browned, about 35 minutes. Let rest for 10 minutes before slicing.

Chicago Deep-Dish Pizza image

Number Of Ingredients: 16


  • 1 ⅓ cups warm water
  • 2 ¼ teaspoons active dry yeast
  • ¼ cup olive oil
  • ¼ cup melted butter
  • 2 teaspoons white sugar
  • 1 ½ teaspoons fine salt
  • ½ cup cornmeal
  • 3 ¾ cups all-purpose flour
  • 2 teaspoons olive oil, or as needed, divided
  • 4 cups pizza sauce, or to taste
  • 4 ounces sliced provolone cheese
  • 8 ounces fresh mozzarella cheese, cubed
  • 1 pound spicy Italian sausage, casings removed
  • 4 ounces shredded part-skim, low-moisture mozzarella cheese
  • 2 ounces Parmigiano-Reggiano cheese
  • 1 tablespoon olive oil


I was trying to impress my boyfriend with my cooking, so I made this meaty pizza. I think it worked. Here we are 17 years later, and I still make it for our family at least once a month, if not more! -Stacey White, Fuquay-Varina, North Carolina

Recipe From

Provided by Taste of Home

Time 1h

Yield 8 servings.


  • Preheat oven to 425°. In a large skillet, cook beef, pepper and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in pizza sauce and Canadian bacon; remove from heat., Prepare dough for pizza crust according to package directions. Press dough to fit bottom and 1 in. up sides of a greased 13x9-in. baking pan., Spoon meat sauce onto crust. Sprinkle with cheese; top with pepperoni. Bake, covered, 25 minutes. Uncover; bake 5-10 minutes longer or until crust and cheese are golden brown.
    Freeze option: Cool meat sauce before assembling pizza. Securely cover and freeze unbaked pizza. To use, bake frozen pizza, covered with foil, in a preheated 425° oven 25 minutes. Uncover; bake 15-20 minutes longer or until golden brown and heated through.

Quick & Easy Deep Dish Pizza image

Number Of Ingredients: 8


  • 1 pound ground beef
  • 1 medium green pepper, chopped
  • 1 small onion, chopped
  • 1 jar (14 ounces) pizza sauce
  • 10 slices Canadian bacon (about 6 ounces), coarsely chopped
  • 2 packages (6-1/2 ounces each) pizza crust mix
  • 2 cups shredded part-skim mozzarella cheese
  • 4 ounces sliced pepperoni


I have it on good authority that this is the real deep dish pizza dough that's used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest you use 6-in-1® tomatoes which are far superior to other brands. Classico® ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used in the dough by Chicago pizzerias.

Recipe From

Provided by owensjo

Time 6h25m

Yield 8


  • Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
  • Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
  • Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
  • Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.

The Real Chicago Deep Dish Pizza Dough image

Number Of Ingredients: 6


  • 2 ¼ teaspoons active dry yeast
  • 1 ½ teaspoons white sugar
  • 1 ⅛ cups warm water - 110 to 115 degrees F (43 to 45 degrees C)
  • 3 cups all-purpose flour
  • ½ cup corn oil
  • 1 ½ teaspoons kosher salt


Great news: You don't have to travel to Chicago to eat doughy, cheesy deep dish pizza because now, you can make it right in your kitchen. The most time-consuming part of this recipe is making the dough, but you can prepare it up to a month in advance and freeze it for later. Bake the dough in a deep dish pan covered with homemade tomato sauce, sausage, and cheese until it's golden-brown and bubbling.

Recipe From

Provided by Pierce Abernathy

Time 25m

Yield 8 servings


  • For the pizza sauce, melt the butter in a small saucepan and add the onion, salt, red pepper flakes, and oregano, and sauté until golden brown.
  • Add the garlic, sugar, and crushed tomatoes, and simmer for roughly 20 minutes or until sauce thickens.
  • For the dough, combine the active dry yeast, sugar, and warm water together and let sit for one minute.
  • In a large mixing bowl, combine the flour, cornmeal, and salt.
  • Add the yeast mixture and butter into the dry ingredients and stir until dough forms.
  • Bring dough to floured surface and knead until dough forms into a ball.
  • Move dough to large bowl drizzled with olive oil. Coat dough in oil and cover. Let rest for 1 hour.
  • Remove dough and bring onto floured surface.
  • Cut dough in half and begin working dough out, ensuring that it is at least 2 inches (5 cm) wider than your deep dish pan.
  • Double wrap the remaining dough with plastic wrap and place in a resealable freezer bag. Freeze for up to a month.
  • Preheat your oven to 425°F (215°C).
  • Bring your dough into your oiled and floured deep dish pan.
  • Using your hands press dough into sides of your dish making it as even as possible.
  • Lay slices of mozzarella across the dough, covering the entire bottom.
  • Add pieces of uncased italian sausage on top of the mozzarella and top with tomato sauce.
  • Bake for 20-25 minutes or until crust starts to lightly brown and the cheese is melted.
  • Garnish with parmesan, cut and serve.
  • Enjoy!

Deep Dish Pizza Recipe by Tasty image

Number Of Ingredients: 19


  • ½ lb italian sausage
  • 10 slices mozzarella cheese
  • ½ cup freshly grated parmesan cheese
  • 1 ¼ cups water, warm
  • 2 ¼ teaspoons active dry yeast
  • 2 teaspoons sugar
  • 3 ¼ cups flour
  • ¾ cup cornmeal
  • 2 teaspoons salt
  • 2 tablespoons butter, melted
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 onion, diced
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper
  • 1 teaspoon dried oregano
  • 2 cloves garlic, chopped
  • 1 teaspoon sugar
  • 30 oz crushed tomato with basil, 1 can


I got this recipe from Jeff Smith, The Frugal Gourmet back in 1987. He made this recipe and ran it by Pizzeria Uno in Chicago and they smiled and nodded "It's almost as good as ours." This is easy, no roll recipe.

Recipe From

Provided by CindiJ

Time 2h40m

Yield 2 9inch pies, 16 serving(s)


  • In the bowl of your electric mixer- KitchenAid is perfect for this- dissolve the yeast in the water.
  • Add the oils, cornmeal, and 3 cups of the flour.
  • Beat for 10 minutes with the mixer.
  • Add the dough hook and mix in the additional 2½ cups flour.
  • Knead for several minutes with the machine.
  • It is hard to do this by hand since the dough is very rich and moist.
  • Pour out the dough on a plastic countertop and cover with a very large metal bowl.
  • Allow to rise double in bulk.
  • Punch down and allow to rise again.
  • Punch down a second time and you are ready to make your pizza.
  • Oil round cake pans or deep dish pizza pan.
  • Put a bit of dough in each 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.
  • Try to make it approximately 1/8" thick throughout the pan.
  • The filling for 9 or 10 inch pan:.
  • Place the cheese in tilelike layers on the bottom of the pie.
  • Next put in the tomatoes and the basil, oregano, garlic and salt- reserve the Parmesan cheese for the top.
  • Drizzle the olive oil over the top of the pie and bake.
  • Additional variations: BEFORE you put on the Parmesan cheese and olive oil drizzle you might like to add any or all of the following:.
  • Italian Sausage- hot or mild.
  • Yellow Onions- peeled and sliced or diced.
  • Pepperoni- sliced thin.
  • Mushrooms- sliced.
  • Green Sweet Bell Peppers- cored and sliced thin.
  • Sliced Black Olives.
  • Very Thinly Sliced Ham or Canadian Bacon.
  • Put any or all of these on your pie and then top with the Parmesan and the olive oil.
  • Bake the pie in 475º oven until the top is golden and gooey and the crust a light golden brown.
  • This should take about 35-40 minutes.

Deep Dish Pizza image

Number Of Ingredients: 13


  • 2 (1/4 ounce) packages quick-rising yeast
  • 2 cups tepid water (90 degrees)
  • 1/2 cup vegetable oil
  • 4 tablespoons olive oil
  • 1/2 cup cornmeal
  • 5 1/2 cups flour
  • 1/3 lb sliced mozzarella cheese
  • 2 cups canned plum tomatoes, drained and squished
  • 1 teaspoon basil leaves
  • 1 teaspoon oregano
  • 2 garlic cloves, peeled and crushed
  • 3 tablespoons grated parmesan cheese, for topping
  • 3 tablespoons olive oil

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