Ingredients

How to make it

  • Make the dough. Dissolve the yeast in half the warm water. Mix flour, salt, sugar, and cornmeal, then add yeast mixture, oil, and remaining water. Mix until it cleans the sides of the bowl, then knead 5-6 minutes, until smooth. Brush the bowl with olive oil, or spray with Pam. Put the ball of dough in the bowl, then turn it over (so the top is oiled). Cover with a towel and let sit in a warm place until doubled in bulk, about an hour and a half.
  • Preheat the oven to 475.
  • Brush the pan generously with olive oil. Turn the dough out, knead for a couple of minutes, then place in the middle of the pan. Let it rest there for about ten minutes (it's easier to handle that way), then push it out to fill the bottom and raise a large lip on the sides. Prick all over with a fork (sides too), and bake for 4 minutes. Remove from oven and brush generously with olive oil.
  • Because this is a deep-dish pizza, the cheese can't go on the top where it would create an insulating layer. The cheese goes on first, right on top of the dough. Cover the dough with the cheese. Mix the tomatoes, basil, and oregano, and salt to taste, then pile on top of the cheese. If you add other ingredients, keep this in mind. Those that require little cooking go on bottom. Those that must be cooked go on top. So if you wanted to add, say, mushrooms, on top of the tomatoes would be great.
  • Cover with pepperoni slices (cooked). Now, make small meatballs out of the sausage. Flatten each one, like a coin, pressing pretty thin (so it will cook), and lay on top of the pepperoni. Sprinkle the grated cheese on top, then drizzle with olive oil.
  • Bake on the bottom rack for 5 minutes, then move to the middle of the oven, lower heat to 425, and bake for 30-35 minutes, until the crust is brown and the sausage is done. Let sit 15 minutes before cutting.

Reviews & Comments 7

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    " It was not good "
    pointsevenout ate it and said...
    This dough needs more water. I added an extra 1/4 cup and it still could use a couple tablespoons more. I think the cornmeal is adsorbing the water. Think I'll pass on making this crust again.
    See Basic Chicago Style Pizza for more info.
    Was this review helpful? Yes Flag
    " It was not good "
    pointsevenout ate it and said...
    Boy did I mess this pizza up! Too many mistakes to mention. Will have to give it another go another time.
    Was this review helpful? Yes Flag
    " It was excellent "
    tilgidh ate it and said...
    I miss Chicago Style Pizza too. And Italian Beef Sandwiches and Chicogo Style Dogs and Wrigley Stadium Tamales. I will try this one to see if it takes me home. Oh by the way, Cubs took the Marlines today. Lauigh!
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  • bondc 5 years ago
    At least a 12-inch springform, though if you want to make it Papa Del's style (that's in Champaign-Urbana), make it in a big cast iron skillet.
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    " It was excellent "
    clbacon ate it and said...
    Wow! Sounds wonderful!
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    " It was excellent "
    wynnebaer ate it and said...
    I have got to make this.....Sounds outstanding to me...Thanks...:)
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    " It was excellent "
    linebb956 ate it and said...
    OMG.. I am in heaven here! U have no idea of how bad the pizza is here in South Texas... Thank you.. thank you... thank you!
    What size spring form should I use? I will go buy one if needed! I only have a 9 inch..That is how desperate we are! How bout a 10 inch glass pie plate?
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    " It was excellent "
    cherylannxo ate it and said...
    I love Chicago-style. I went out for pizza yesterday, and wished I hadn't. I even wanted to boycot their pizza. Should have known better when I saw only 1 person in the restaurant. Thanks for sharing. You have my 5. Have a wonderful day... Cheryl
    Was this review helpful? Yes Flag

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