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    You are in: Home / Recipes / Chicago Style Deep-Dish Pizza Recipe
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    Chicago Style Deep-Dish Pizza

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Sharlene~W's Note:

    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.

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    Units: US | Metric


    1. 1
      Preheat oven to 425 degrees.
    2. 2
      Remove skins from sausage and cook in heavy skillet, crumbling as you cook.
    3. 3
      Remove sausage to plate covered with paper towel to drain.
    4. 4
      Remove fat from skillet.
    5. 5
      Sauté sweet pepper and onion in olive oil in the same skillet over medium heat for about 5 minutes, stirring occasionally.
    6. 6
      Add the garlic and cook for another minute.
    7. 7
      Add pepperoni, basil, oregano and black pepper; cook another 2 to 3 minutes, stirring occasionally.
    8. 8
      Unroll pizza dough and place in well-seasoned 10-inch cast-iron skillet.
    9. 9
      You may need to stretch slightly so dough comes up about 1 inch on the sides.
    10. 10
      Spread dough with 2 tablespoons of the pizza sauce.
    11. 11
      Spread half the vegetable filling evenly over and top with half of the sausage.
    12. 12
      Sprinkle with 1 tablespoon Parmesan cheese and dot with 3 tablespoons sauce.
    13. 13
      Top with half of the mozzarella cheese.
    14. 14
      Repeat layering again.
    15. 15
      Bake in preheated oven for 15 to 20 minutes or until cheese is melted and crust is golden brown.

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    Ratings & Reviews:

    • on January 28, 2002


      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!

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    • on March 24, 2002


      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.

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    • on March 09, 2003


      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!

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    Read All Reviews (30)


    Nutritional Facts for Chicago Style Deep-Dish Pizza

    Serving Size: 1 (139 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 295.2
    Calories from Fat 195
    Total Fat 21.7 g
    Saturated Fat 9.2 g
    Cholesterol 53.1 mg
    Sodium 756.7 mg
    Total Carbohydrate 7.5 g
    Dietary Fiber 1.2 g
    Sugars 2.7 g
    Protein 17.0 g

    The following items or measurements are not included:


    pizza dough

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