Chicago Deep Dish Pizza | Recipes | Premio Foods

Chicago Deep Dish Pizza

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Pan Pizza Dough:
4 cups all-purpose flour
3 tablespoons yellow cornmeal
1 3/4 teaspoon salt
2 3/4 teaspoons instant yeast
2 tablespoons olive oil
4 tablespoons butter, melted
2 tablespoons vegetable oil or salad oil
1 cup + 2 tablespoons lukewarm water
1 1/2 cups Premio Premio’s Sweet Italian Sausage
3 cups canned San Marzano tomatoes
2 cups mozzarella cheese, shredded
1/2 cup grated Romano cheese
1/2 cup grated Parmesan cheese
Dried oregano, to taste
Grated Parmesan
Dried oregano
Red pepper flakes

  • Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
  • Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
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How to make Chicago Deep Dish Pizza:

Pizza Crust:

1. Mix together dough ingredients and knead- by hand, mixer or bread machine, to make a smooth crust (this will take approximately 7 minutes at medium-low speed in a stand mixer).

2. Place dough in a lightly-oiled bowl or 8-cup measure (which makes it easy to track its rise), cover and let rise until very puffy, about 60 minutes.


1. Bring 1-quart water and the potato to a boil in a small saucepan over medium-high heat. Cook until tender, about 10-15 minutes. Drain and cool until potato can be handled comfortably; press through the fine disk on a potato ricer or grate through the large holes on a box grater. Measure 1 1/3 cups lightly packed potato; discard remaining potato.

2. Adjust one oven rack to the highest position and the other rack to the lowest position. Preheat the oven to 200 degrees (F). Once temperature reaches 200 (F), maintain heat for 10 minutes , then turn off heat.

3. Combine flour, yeast and salt in the work bowl of a food processor fitted with the steel blade. With the motor running, add the water and process until dough comes together in a shaggy ball. Add the potato and process for several seconds, until dough is smooth and slightly sticky.

4. Transfer dough to a lightly-oiled medium bowl, turn to coat with oil and cover tightly with plastic wrap. Place in the warmed oven until dough is soft and spongy, and doubled in size, approximately 30-35 minutes.

5. Oil the bottom of 2 (10-inch) cake pans with remaining 4 tablespoons olive oil (or additional to coat well). Remove the dough from the oven and gently punch down; turn the dough into a clean, dry work surface and pat into 2 (9-inch) rounds. Transfer the rounds to the oiled pans, cover with plastic wrap and let rest until dough no longer resists shaping, about 10 minutes.

6. Place a pizza stone or rimmed baking sheet on lowest oven rack and heat oven to 500 degrees (F). Uncover the dough and pull up into the edges and up the sides of the pan, to form a 1-inch high lip. Cover with plastic wrap; let rise in a warm draft-free spot until doubled in size, about 30 minutes. Uncover dough and prick generously with a fork. Reduce oven temperature to 425 degrees (F) and bake on preheated stone or sheet until dry and lightly browned, about 10 minutes.

7. Layer pizza with mozzarella; add partially cooked sausage. Squish the tomatoes with your hands to remove excess moisture. Season with some dried oregano and black pepper, to taste. Finish with grated Pecorino or Parmesan.

8. Bake on the stone or baking sheet until cheese melts, about 10 minutes. Move pizzas to top oven rack and bake until cheese is spotty golden-brown, about 5-10 minutes longer. Let cool for 5 minutes, then, holding the pizza pan at an angle with one hand, use a wide spatula to slide the pizza from the pan to a cutting board. Cut into wedges and serve with additional grated Parmesan, dried oregano and red pepper flakes.

Recipe Courtesy of the Institute of Culinary Eduction (ICE).


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