Chicago-Style Stuffed Pizza Recipe

As mentioned in the video, it is best to source a deep dish pizza pan at a local restaurant supply house that sells to the public. You can also find them online.

• 2 1/4 cups All-Purpose Flour
• 2/3 cup Warm Water
• 1 1/2 teaspoons Active Dry Yeast
• 1 teaspoon Salt
• 1/4 cup Olive Oil

Sauce (See Note 1 Below)

• 1 15-ounce can Crushed Tomatoes
• 1/4 cup minced Onion
• 1 clove Garlic, minced
• 1 teaspoon Basil
• 1/2 teaspoon Salt

Pizza

• 1 pound Italian Sausage, cooked and drained
• 3 ounces Pepperoni
• 3 ounces Canadian Bacon
• 12 ounces Mozzarella Cheese
• 1/4 cup Parmesan Cheese
• 1 tablespoon Butter

Directions

1. Combine yeast and water. Let sit for 5 minutes to dissolve and proof.
2. In a large bowl, combine flour and salt.
3. Add in olive oil. Stir cut the oil into the flour mixture.
4. Add in water and yeast mixture. Mix until a dough is formed.
5. Knead for 1 – 2 minutes. Place dough ball into an oiled bowl. Coat all sides of dough with oil. Cover and let rise in the refrigerator for 6 – 8 hours or overnight.

Sauce

6. In a medium saucepan, sauté onion and garlic in olive oil.
7. Add in tomatoes, basil and salt.
8. Cook over medium heat for 10 minutes, covered.
9. Remove from heat and set aside.

Pizza

10. Butter a 10-inch, deep-dish pizza pan. Set aside.
11. Reserve 1/3 of the dough for the top crust.
12. Roll out remaining dough until it is large enough to fit into the pan, allowing dough to rise over the top.
13. Place in pan and work the dough into the corners so no air bubbles are trapped.
14. Layer in meat and cheese, starting with the Italian sausage, then pepperoni, then Canadian bacon, finishing with the mozzarella. (See Note 2 Below)
15. Roll reserved dough out until it can cover the top of the pizza. Place onto the pizza and press the edges into the sides of the bottom dough, making sure a lip remains to contain the sauce.
16. Tear or cut several steam openings in the top crust.
17. Top with the sauce.
18. Place onto the bottom rack of your oven, preheated to 450°F.
19. Bake, covered, for 20 minutes.
20. Remove cover and sprinkle Parmesan on top.
21. Bake an additional 7 – 10 minutes, until crust is golden brown.
22. Let the pizza rest for 5 – 10 minutes before slicing and serving.

Note 1 – The sauce freezes well.

Note 2 – You can use any combination of ingredients you wish. Onions, green peppers, olives, mushrooms, anchovies, pineapple, eggs, cereal, you get the point. Just be sure to keep the meat on the bottom and the cheese on top, under the top crust.

Chicago Metallic Professional 14-Inch Non-Stick Deep Dish Pizza Pan

The Chicago Metallic Deep Dish Pizza Pan makes it easy to create your very own, perfect ‘Chicago-Style’ Deep Dish Pizza, Stuffed Pizza or even a Dessert Cookie Pie at home in your own oven.

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This non-stick deep dish pizza pan features heavy duty, carbon steel construction for durability and strength.

It is designed with a non-stick, easy release for ease in baking and cleaning and is dishwasher safe.

Oven safe to 450°F / 232°C.

“The Perfect Chicago-Style Deep Dish Pizza Pan”

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