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Dinner

Chicago Style Stuffed Pizza

Deep-dish and double-layered with thick crust, rich tomato sauce, and gooey mozzarella — this Chicago-style stuffed pizza is a cheese-lover’s dream.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 2 teaspoons white sugar
  • 1 cup warm water (110 degrees
  • f/45 degrees c)
  • 1 teaspoon active dry yeast
  • 3 cups unbleached all-purpose
  • flour, divided
  • 1/2 cup warm water (110 degrees
  • f/45 degrees c)
  • 1/2 cup yellow cornmeal
  • 1 1/2 teaspoons salt
  • 2 tablespoons olive oil
  • 1/4 pound spicy italian sausage -
  • browned, drained and crumbled
  • 9 ounces shredded mozzarella
  • cheese
  • 1/4 cup grated parmesan cheese
  • 1/3 cup diced pepperoni
  • 1/4 cup chopped onion
  • 1/8 cup chopped green bell
  • pepper
  • 1 teaspoon dried oregano
  • 3 cloves garlic, sliced
  • 1/2 cup tomato sauce

Directions

  1. To Make Dough: In a small bowl, dissolve sugar in 1 cup warm
  2. water; in a separate small bowl combine the yeast, 1/2 cup flour,
  3. and 1/2 cup warm water. Mix together and let rest in bowl for about
  4. 20 minutes, until foamy.
  5. Meanwhile, in a medium bowl mix together remaining 2 1/2 cups
  6. flour with cornmeal and salt; remove half of this mixture from bowl
  7. and stir 1 cup sugar water into bowl. When well mixed, return
  8. second half of flour/cornmeal mixture to bowl and mix all together;
  9. then stir in yeast mixture. Knead dough on a lightly floured surface
  10. until smooth and elastic, about 8 to 12 minutes. Place dough in a
  11. lightly oiled bowl and cover with plastic wrap. Let rise until doubled
  12. in volume.
  13. Preheat oven to 450 degrees F (230 degrees C). To Make Stuffing:
  14. In a large bowl combine the sausage, mozzarella cheese, Parmesan
  15. cheese, pepperoni, onion, bell pepper, oregano and garlic. Mix well.
  16. Press half of the dough in the bottom and up the sides of a lightly
  17. greased deep dish pan. Bake crust in preheated oven for 4 minutes,
  18. then add the stuffing mixture to the bottom crust and cover with top
  19. crust; seal edges together with fingers, and trim excess. Slit top
  20. crust to allow steam to vent during baking; top with tomato sauce.
  21. Bake on lower rack at 450 degrees F (230 degrees C) for 45
  22. minutes, or until crust is golden brown. Remove from oven and
  23. allow to cool for 5 minutes, then cut and serve.