Chicago Style Deep Dish Pizza Recipe

A delicious thick crusted pizza that is chewy and crunchy in the perfect combination. Try our meaty topping suggestion, or create your own.


Makes 2 x 10 inch pizzas
3-1/2 cups all-purpose flour
1/4 cup cornmeal
1 package (1/4 ounce) quick-rising yeast
1-1/2 teaspoons sugar
1/2 teaspoon salt
1 cup water
1/3 cup olive oil

6 cups shredded mozzarella cheese, divided
1 can (3 1/2 cups/or 28 ounces) diced tomatoes, well drained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon dried oregano
2 cups pepperoni, cut into skinny chunks
2 cups bulk Italian sausage, cooked and crumbled
1 cups sliced fresh mushrooms
2 cups red bell peppers, diced into chunks
1/4 cup grated Parmesan cheese


In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt.

In a medium saucepan, heat water and oil to just before boiling.

Add to dry ingredients; and mix until just incorporated.

Add remaining flour to form a stiff dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, flipping it once so it is greased on both sides. 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. ovenproof skillets (or in a pinch, you can use deep cake dishes).

Sprinkle 2 cups of mozzarella over each pizza.

In a new bowl mix together the tomatoes, tomato sauce, tomato paste and seasonings.

Spread tomato sauce over cheese layer.

Divide sausage, pepperoni, mushrooms, red bell pepper 1 cup mozzarella and 2 tablespoons Parmesan cheese.

Cover and bake at 450 for 35 minutes.

Uncover; bake 5 minutes longer or until lightly browned.