chicago pizza slice

Sweet Home Chicago-Style Deep Dish Pizza

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

Some of the best pizza on the planet from my old stomping grounds, “Sweet home, Chicago!”  Though nothing can quite compare to the whole experience, you can come pretty darned close with my recipe! Homemade crust, layers and layers of cheese and goodies, and topped with homemade sauce! All baked in a cast iron skillet to perfection! Nothing better! 😉 Don’t miss out on my authentic Chicago-Style Deep Dish Pizza! It’s an experience in itself! If in a hurry today, don’t worry, you can Pin It for later! 😉 Hope you all enjoy! :)

Recipe Rating

  • (10 Rating)

Ingredients

  • For Pizza Dough:
  • 1 (1/4 oz.) packet rapid rising yeast
  • 1 cup warm water
  • 1 Tbl. sugar
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. dried basil
  • 1/2 tsp. garlic powder
  • 2 Tbl. olive oil
  • 1/4 cup vegetable oil
  • 3 Tbl. finely grated parmesan cheese
  • 3 cups all-purpose flour
  • For Pizza sauce:
  • 1 (6 oz.) can Italian Herb tomato paste, Contadina or your favorite
  • 1 (14.5 oz.) can Hunt's Stewed Tomatoes, or your favorite brand
  • 1/4 tsp. garlic powder
  • 1/4 tsp. dried oregano
  • 1/4 tsp. sugar
  • Rest of Pizza Ingredients:
  • 1 lb. mild or hot ground Italian sausage
  • 1 (8 oz.) container fresh sliced mushrooms
  • 1 small green bell pepper, diced or thinly julienned
  • 1 shallot, peeled, halved and sliced very thin
  • 35-40 thin slices hot pepperoni
  • 1 (2.25-3 oz.) can good quality sliced black olives, drained
  • 1 2/3 cups homemade pizza sauce, (above)
  • 3 tsp. finely grated parmesan cheese
  • 2 lbs. good mozzarella cheese for pizza, shredded

Instructions

  • 1. For pizza dough: In large mixer bowl, combine water, yeast, sugar and salt. Let sit til foamy on top. Beat in oils, basil, garlic powder and half of the flour. Beat for 10 minutes. Add remaining flour and cheese. With dough hook, pulse until incorporated. Continue kneading on medium for 10-12 minutes til smooth and no longer sticks to the sides of the bowl. Transfer to large oiled bowl, cover with plastic wrap, and let rise in warm place for 1 hour or til doubled in size. Punch down, rise again. Roll out onto floured board or freeze to store. Makes 2-12″ pizzas or 1 deep dish.
  • 2. For the sauce: In blender or food processor, pulse until combined and coarse chopped.
  • 3. To make pizza: Break up sausage into nickel-sized pieces and sauté until done. Remove to paper towel-lined bowl. In small bowl, place cut up peppers and shallots, sprinkle with water, cover with paper towel and nuke about 1 minute until softened a little. In 9″ wide, 3″ deep oiled cast iron skillet, place thinly rolled out dough. (Across bottom, up sides and overhang an inch.) *Save aside 3/4 lb. mozzarella cheese and 1/3 cup sauce for top. Cover bottom with 1″ deep layer of mozzarella. Sprinkle with 1 tsp. parmesan cheese, then half of pizza topping ingredients of choice sprinkling with a little more mozzarella after each ingredient. Drizzle evenly with about 2/3 cup pizza sauce. Cover with 1″ layer of mozzarella. Press gently. Sprinkle with 1 tsp. parmesan. Repeat ingredients adding in last of cheeses except top amount. Drizzle with 2/3 cup sauce. Top with 3/4 lb. mozzarella. Roll up overhang of dough to inside of skillet around edge. Brush dough with oil. Bake in 400 degree oven for 30 minutes. Remove, top center with last 1/3 cup sauce, bake 5 minutes longer. Let rest before cutting. Best eaten with a knife and fork!

Instructions

  • 1. For pizza dough: In large mixer bowl, combine water, yeast, sugar and salt. Let sit til foamy on top. Beat in oils, basil, garlic powder and half of the flour. Beat for 10 minutes. Add remaining flour and cheese. With dough hook, pulse until incorporated. Continue kneading on medium for 10-12 minutes til smooth and no longer sticks to the sides of the bowl. Transfer to large oiled bowl, cover with plastic wrap, and let rise in warm place for 1 hour or til doubled in size. Punch down, rise again. Roll out onto floured board or freeze to store. Makes 2-12″ pizzas or 1 deep dish.
  • 2. For the sauce: In blender or food processor, pulse until combined and coarse chopped.
  • 3. To make pizza: Break up sausage into nickel-sized pieces and sauté until done. Remove to paper towel-lined bowl. In small bowl, place cut up peppers and shallots, sprinkle with water, cover with paper towel and nuke about 1 minute until softened a little. In 9″ wide, 3″ deep oiled cast iron skillet, place thinly rolled out dough. (Across bottom, up sides and overhang an inch.) *Save aside 3/4 lb. mozzarella cheese and 1/3 cup sauce for top. Cover bottom with 1″ deep layer of mozzarella. Sprinkle with 1 tsp. parmesan cheese, then half of pizza topping ingredients of choice sprinkling with a little more mozzarella after each ingredient. Drizzle evenly with about 2/3 cup pizza sauce. Cover with 1″ layer of mozzarella. Press gently. Sprinkle with 1 tsp. parmesan. Repeat ingredients adding in last of cheeses except top amount. Drizzle with 2/3 cup sauce. Top with 3/4 lb. mozzarella. Roll up overhang of dough to inside of skillet around edge. Brush dough with oil. Bake in 400 degree oven for 30 minutes. Remove, top center with last 1/3 cup sauce, bake 5 minutes longer. Let rest before cutting. Best eaten with a knife and fork!

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chicago pizza slice
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About Chef

peacefulnightdove

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