Chicago Style Deep-Dish Pizza

Total Time
Prep 20 mins
Cook 20 mins

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.

Ingredients Nutrition


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


Most Helpful

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!

Amber Dawn January 28, 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.

BarbaraK March 24, 2002

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!

Saremca March 09, 2003

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