Uss Chicago-Style Pizza
Submitted by mk
Pile it high! This homemade Chicago-style deep dish pizza features a golden yeast crust loaded with six meats, mushrooms, peppers, and stretchy mozzarella. A true meat lover’s deep dish dream.
YIELD
1 pizzaPREP
10 minCOOK
50 minREADY
60 minIf you think regular pizza is good, wait until you pull this beast out of the oven.
This Chicago-style deep dish starts with a soft, olive oil-enriched yeast dough that bakes up golden and sturdy enough to hold a serious mountain of toppings. We’re talking ground beef, Italian sausage, pepperoni, Canadian bacon, ham, AND regular sausage. Yeah, all six.
Pile on sliced mushrooms, onions, and green bell peppers, then blanket the whole thing in mozzarella and Parmesan. It rises one more time in the pan before hitting a hot oven, so you get that signature thick, bready crust with crispy edges.
Pro Tips
- Let the dough rise the full hour in a warm spot. Rushing this step means a dense, tough crust instead of that pillowy Chicago texture.
- Pre-cook all your meats before assembling. Raw meat on a deep dish won’t cook through properly under all that cheese.
- Let the pizza rest a full 5 minutes after baking. Cutting too early means all that cheese slides right off.
- Use a well-oiled deep dish pan, not a flat baking sheet. The high sides are what give Chicago-style its signature look.
Ingredients
Directions
- For dough, sprinkle yeast and sugar into warm water in small 2. Mix flour, oil and salt in a large bowl; make a well in the center Stir to form a soft dough, adding more flour if necessary. Turn onto a floured board and knead until dough is supple and elastic, 7 to 10 minutes. Transfer to a large bowl, cover and let rise in a warm spot until dough has doubled, about 1 hour. Punch down.
- Roll dough to a 15-inch circle. Transfer to an oiled 14-inch pizza pan, folding the excess over to make a small rim. Spread with pizza sauce; sprinkle with all but a handful of the mozzarella cheese. Sprinkle with meats and vegetables. Top with remaining mozzarella and Parmesan cheese. Let rise in a warm spot about 25 minutes.
- Heat oven to 475 degrees. Bake pizza until crust is golden, about 25 minutes. Let stand 5 minutes before slicing.
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