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Chicago-Style Stuffed Pizza Recipe

Italian-American · Main course · 90 min total

A deep-dish pizza with a buttery crust, layers of cheese, toppings, and a chunky tomato sauce on top. This recipe recreates the iconic Chicago stuffed pizza at home.

Ingredients

• 3 1/4 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 1 1/4 teaspoons salt
• 1 tablespoon sugar
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 cup warm water (110°F)
• 1/2 cup unsalted butter, melted
• 1/4 cup olive oil
• 1 pound mozzarella cheese, sliced into 1/4-inch thick slices
• 1/2 pound Italian sausage, casings removed and crumbled
• 1/2 cup grated Parmesan cheese
• 1 (28-ounce) can crushed tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes (optional)
• 1 tablespoon olive oil (for sauce)

Instructions

1. In a large bowl, combine 1 cup flour, cornmeal, salt, sugar, and yeast. Add warm water and melted butter; beat until smooth. Stir in remaining flour to form a soft dough.
2. Knead on a floured surface for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 30 minutes.
3. Meanwhile, in a skillet over medium heat, cook sausage until browned, breaking it into small pieces. Drain fat and set aside.
4. For the sauce: In a saucepan, combine crushed tomatoes, tomato paste, oregano, garlic powder, red pepper flakes (if using), and 1 tablespoon olive oil. Simmer for 15 minutes, stirring occasionally. Set aside.
5. Preheat oven to 425°F. Grease a 14-inch deep-dish pizza pan or a 10-inch cast-iron skillet with olive oil.
6. Punch down dough. Press two-thirds of the dough into the bottom and up the sides of the pan, forming a crust about 1/4-inch thick. Layer half of the mozzarella slices over the dough, then top with cooked sausage, Parmesan cheese, and remaining mozzarella.
7. Roll out remaining dough into a 14-inch circle. Place over the filling, pinching edges to seal with the bottom crust. Cut several slits in the top crust to vent steam.
8. Spread the tomato sauce evenly over the top crust, leaving a 1/2-inch border. Bake for 35-45 minutes until crust is golden brown and filling is bubbly.
9. Let cool in pan for 10 minutes before slicing. Serve warm.

Tips

• For a crispier crust, pre-bake the bottom crust for 5 minutes before adding fillings.
• Let the pizza rest for 10 minutes after baking to set the layers.
• Leftover pizza can be reheated in a 350°F oven for 10 minutes.

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