Chicago Style Pizza

  • Prep Time: 35 minutes
  • Cook Time: 35 minutes
  • Ready Time: 1 Hour, 10 Min
  • Servings: 8 servings
All the toppings (vegetables and sausage) on this pizza are optional. You don't need all of them to make a great pizza.


  • 1 package yeast
  • 1 cup water
  • 2 1/2 cup flour
  • 1/4 cup oil
  • 1/8 cup olive oil
  • 1/4 cup corn meal
  • 1 medium onion
  • 1 count bell pepper
  • 12 count mushrooms
  • 1/2 cup black olives
  • 1 tablespoon basil
  • 1 teaspoon oregano
  • 2 clove garlic
  • 1/4 teaspoon salt
  • 10 slice mozzarella cheese
  • 1/2 cup Parmesan cheese
  • 1/2 cup sausage
  • 1 teaspoon fennel seeds
  • 2 can tomatoes petite diced


    1. Dissolve yeast in warm water according to package instructions. Grease two 9" round pans or one large (16") pan.
    2. Combine flour, oil, olive oil, and corn meal. Mix well; knead with dough hook for about 3 minutes.
    3. Remove dough to clean surface and let rise until double. This doesn't take long. I usually cut vegetables and prep the filling while waiting for dough to rise.
    4. Drain the tomatoes. Squeeze the liquid out or the pizza will be wet. Combine tomatoes, spices, 2 T. olive oil, and 2 T. Parmesan cheese. Set aside and allow flavors to ripen.
    5. Check the dough, punch it down and let it rise again. Cut the vegetable in thin strips or slices.
    6. Brown the sausage with 1 t. fennel seeds. Be sure to drain the fat off the sausage.
    7. Check dough, punch down and roll out into 12" rounds. Place in greased 9" deep dish pizza pans, you can use 9" layer pans. For a crisper crust use olive oil to grease the pans and sprinkle about a tablespoon of corn meal on the bottom of the pan. Let dough hang over the side of the pan.
    8. Begin to layer the prepared ingredients. First lay the slices of cheese on the bottom in a single layer. Next add the tomato mixture. Add vegetables and sausage. Sprinkle with remaining Parmesan cheese. Bring the crust up to the top of the pizza and crimp edges or cut around rim.
    9. Bake for about 35 minutes at 475 degrees until top is golden and crust is golden brown. Be sure that center of pizza is done before removing from oven. If crust browns before pizza is fully cooked set a piece of foil on top, do not seal the foil.
Nutritional Information
Chicago Style Pizza

Servings Per Recipe: 8 servings

Amount Per Serving

Calories: 699

  • Total Fat: 51g
  • Cholesterol: 100mg
  • Sodium: 960mg
  • Total Carbs: 39g
  •     Dietary Fiber: 3g
  • Protein: 21g


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