Chicago-Style Deep-Dish Pizza

Chicago-Style Deep-Dish Pizza

Ready in 45 minutes

Pizzeria Uno and Pizzeria Due

"Very good. This was our first time for making or even having a Chicago-style deep-dish pizza. I was somewhat worried about putting raw sausage in the pizza but to my surprise it cooked up fine and added a really nice flavor to the pizza. I am glad I used a good quality butcher shop sausage. I think that is the secret to this style of pizza."

- ellistucker

Top-ranked recipe named "Chicago-Style Deep-Dish Pizza"

4.5 avg, 5 review(s) 100% would make again

Ingredients

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Olive oil; or cooking spray
1 package Active dry yeast
1 cup Warm water; (110 to 115 deg F)
3 cups All purpose flour
1/3 cup Olive oil; or cooking spray
12 oz Mozzarella cheese; sliced
1/2 lb Italian sausage;
1 (14.5-oz) can whole tomatoes
1 teaspoon Dried oregano; crushed
1 teaspoon Dried basil; crushed
1/4 cup Parmesan cheese; grated

Original recipe makes 6 Servings

Servings  

Preparation

1. Generously brush a heavy 10 x 2-inch round cake pan or 10-inch springform pan with olive oil or cooking oil. (I use the same dark round (almost black) baking pan as they use in the restaurants, it gives a much better crust.) 2. In large mixer bowl, sprinkle yeast into warm water.Stir till dissolved. Stir in 1 1/2 cups of the flour; the 1/3 cup oil, and 1/2 teaspoon salt. Beat at low speed 30 seconds, scraping bowl constantly. Beat for 2 minutes at high speed, scraping bowl often. Stir in as much of the remaining flour as you can. 3. Cover, let rise in warm place till double. Punch down. Let rest 5 minutes. 4. Turn dough into pan. Using oiled hands, spread dough evenly over bottom and partially up sides of pan. Cover; let rise till nearly double, about 30 minutes. 5. Arrange cheese slices in 1/4-inch thick layer on dough. Gently press sausage on cheese. Using hands, gently crush tomatoes into small pieces atop sausage. Sprinkle with herbs and Parmesan (I use Pecorino Romano). 6. Bake in a 500(F) degree oven for about 25 to 30 minutes or till edges of the crust are crisp and golden brown. If desired, sprinkle the pizza with sliced mushrooms or chopped green pepper during the last few minutes of baking time. let the pizza stand 5 to 10 minutes before cutting.

Notes

Makes 4 to 6 servings. The pizza yeast is great from Williams-Sonoma. It makes a great crust. I use only Bertolli Extra-Light Olive oil, because it doesnt have a real heavy olive oil taste. If you can, use a good Italian Parmesan or Pecorino Romano Cheese. I had no trouble finding one in Philadelphia, but here in Texas I can only find it at Whole Foods. Its called Locatelli Romano. It s the same one I used in Chicago and Philli. Buy it in a wedge, and grate it fresh everytime you use it. Posted to recipelu-digest Volume 01 Number 551 by QueenBerta on Jan 18, 1998

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photo by neilryan neilryan

photo by Tunwin22 Tunwin22

photo by morel1 morel1

Calories Per Serving: 536 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Really liked the crust!
ohanaof5 1 month ago
mlesher1 1 year ago
Very good. This was our first time for making or even having a Chicago-style deep-dish pizza. I was somewhat worried about putting raw sausage in the pizza but to my surprise it cooked up fine and added a really nice flavor to the pizza. I am glad I used a good quality butcher shop sausage. I think that is the secret to this style of pizza.
ellistucker 2 years ago
My family loved it... thanks!!!
MsJones2012 2 years ago
This is not the correct recipe - THE MOST important ingredient was left off the dough CORNMEAL!!!!! The original Unos used to have the recipe posted. This sets their crust apart.
marymmohr 4 years ago
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