Chicago Style Deep-Dish Pizza

Chicago Style Deep-Dish Pizza

  • Prep Time: 20 mins
  • Total Time: 40 mins
  • Servings: 6

    • About This Recipe

    “An easy to fix deep-dish pizza cooked in a cast-iron skillet. To be sure pizza doesn’t stick, I give it a shot of non-stick spray.For pizza sauce, I recommend Steve’s Pizza Dough and I haven’t used refrigerated store-bought dough since.”

    Ingredients

  • 1/2 lbmild Italian sausage
  • 1 red bell peppers or 1green bell pepper, cut into strips
  • 1thinly sliced onion
  • 1tablespoonolive oil
  • 1garlic clove, finely chopped
  • 2tablespoonspepperoni, thinly sliced and cut into strips
  • 1teaspoonbasil
  • 1teaspoonoregano
  • 1/4 teaspoonblack pepper
  • 1 (10ounce) packages refrigerated pizza dough
  • 1/2 cuppizza sauce
  • 2tablespoonsparmesan cheese
  • 2cupsshredded mozzarella cheese

    • Directions

  • Preheat oven to 425 degrees.
  • Remove skins from sausage and cook in heavy skillet, crumbling as you cook.
  • Remove sausage to plate covered with paper towel to drain.
  • Remove fat from skillet.
  • Sauté sweet pepper and onion in olive oil in the same skillet over medium heat for about 5 minutes, stirring occasionally.
  • Add the garlic and cook for another minute.
  • Add pepperoni, basil, oregano and black pepper; cook another 2 to 3 minutes, stirring occasionally.
  • Unroll pizza dough and place in well-seasoned 10-inch cast-iron skillet.
  • You may need to stretch slightly so dough comes up about 1 inch on the sides.
  • Spread dough with 2 tablespoons of the pizza sauce.
  • Spread half the vegetable filling evenly over and top with half of the sausage.
  • Sprinkle with 1 tablespoon Parmesan cheese and dot with 3 tablespoons sauce.
  • Top with half of the mozzarella cheese.
  • Repeat layering again.
  • Bake in preheated oven for 15 to 20 minutes or until cheese is melted and crust is golden brown.

    • Reviews

  • “Made it on a regular cookie sheet with everything except the Italian sausage.Next time I might use two cans of pizza crust because it was a little thinner than I like.One of the best pizzas I’ve tasted from here to Chicago!”

  • “This was pretty good although I used Italian Spice rather than the basil and oregano. I also made Steve Sickenberger’s pizza dough (a whole lot of it) #8497. I diced up a tomato as well as some black olives. And added a little garlic. Like I said, it was pretty good.”

  • “Good recipe, but the pan needs quite a bit of oil to make a proper deep-dish crust.It’s almost as if the outside of the crust is fried in the oil, but you need that texture for authenticity.Otherwise, this recipe is great!”

  • “Superb! This recipe’s versatility is equally matched with its deliciousness. I used Steve’s Dough recipe as recommended and it worked perfectly. I just sauteed all the meats with the spicesand didn’t include the veggies.Also, the bake time was increased to ensure the bottom was browned. For the last 5 minutes of baking, I took the pizza out briefly and coated the top in a think layer of sauce, just like Giordano’s or Gino’s East in Chicago ;)Wonderful overall! It brings out my nostalgia for Chicago like no other recipe can. Bravo.”

  • “I followed the recipe for the topping, but I assembled the pizza differently because the method described in the recipe isnt’ how a TRUE deep dish pizza is made.Anyone who has ever had a real Chicago deep-dish pizza knows that the first thing you put down is the cheese, and then any toppings – in this case the mixture outlined in the recipe – and then you top it off with crushed tomatoes instead of regular pizza sauce.If you make those changes, then you will have a real deep-dish Chicago-style pizza on your hands.”

  • “What a great pie! I had to go out and buy the ingredients for it as soon as I read the recipe! I used two each of Johnsonville’s bratwurst and hot sausages. I also used the whole jar of pizza sauce, which was a little more than asked for. It turned out great! Thanks Sharlene for my GOTO Chicago style pizza. I can’t wait to make it for a party!”

  • “We have made this over 4 times and have loved it every time.I too add more sauce. And while this is not an “authentic” Chicago-style pizza as one reviewer suggested – I went to college right outside of Chicago – I think this recipe is less filling and a little more healthier the way I make it and still delicious.We will continue to enjoy this fabulous recipe. Thanks Sharlene.”

  • “The ingredients made a wonderful pizza.We used it along with another dough recipe https://www.recipezaar.com/Chicago-Style-Deep-Dish-Pizza-Dough-171225 and it turned out fantastic.”

  • “This is amazing! Easy to make and fantastic tasting. Love that you saute the toppings. It makes the flavors blend and it truly comes together well. We have already made it twice and are planning a white pizza next time. YUM!!!”

  • “You just made our night Sharlene!I used a recipe for deep dish pizza dough here on Zaar but the mixture of ingredients you suggested were perfect!I really like the addition of the pepperoni…when you heat it before putting it in the pizza it releases some of it’s oil and flavors the rest of the mixture.Just perfect- thanks!”

  • “Very good and very easy!Thanks!”

  • “This was such a great recipe!!Thank you!This is how I’m gonna make pizza from now on.I’ll try the homemade dough sometime too, but the fridge dough was super easy to work with.I made mine in a glass 9 by 13 pan.Worked great.”

  • “This was so YUMMY!! I made this actually a few weeks ago.I also had a hard time with the dough, it came out to thick for me, but that was probably my fault.The tase is incredible and my whole family, Husband and 4 kids LOVED IT!! Thank You for the great recipe.I hope you like my photo’s.”

  • “Forgot to rate – great pizza!Never tried a pizza like this b4 – had some trouble getting the dough to stretch up the sides – but awesome none-the-less.Will work harder with the dough next time!!”

  • “This was very good.I added some mushrooms and some candian bacon as well.I do not have a cast iron skillet so I used a deep dish pie stone and it worked out very nicely.”

  • “I made this for Superbowl 2009 and used 1 1/2 cans of refrigerated dough and added mushrooms and olives to the mix.I don’t have a cast iron skillet so i used a deep dish glass pie dish, it worked out well.I thought this tasted pretty good, although my hubby and brother didn’t enjoy it very much!”

  • “This was fabulous.We all loved it and it tastes great the next day too!Next time I’d like to follow Saremca’s advice and use more oil in the pan so the crust gets a fried crisp outer layer.Yummm.”

  • “This was very good, the whole family loved it.I made it over superbowl weekend for the 1st time and was asked to make it the following week.The only thing that I noticed is the crust on the bottom needs to be a little thicker”

  • “I made this over the weekend for the Super Bowl and it was tremendous.This is a keeper!!Fantastic”

  • “This was really, really good. I, too, added alot of extra sauce to it but, other than that, did not change a thing. It is PERFECT!!”

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