Chicago Deep Dish Pizza

Chicago Deep Dish Pizza is made in the pan style using a cast iron skillet with sauce on top or even extra cheese!
Chicago Deep Dish Pizza

Chicago Deep Dish Pizza

By Sue Lau | Palatable Pastime

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Chicago Deep Dish Pizza is my recipe of the day with the blogging group From Our Dinner Table. We group weekly to post new recipes on a variety of common topics. This week we are sharing recipes for pizza.

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Chicago Deep Dish Pizza

I decided to share a recipe for Chicago pizza since it  is one my family loves. It does make a giganticly filling pizza, so have some friends standing by.

We used to go to Pizzeria Uno up in West Chester to get pizza but they went out. I think they were one of the original Chicago pizzerias. So we now have to make our  own. Just as well since last time we were up there I kept smelling something awful and when the  waiter finally got to the table, I realized it was him.

…Reminded me of grade  school when the teachers had “the talk” with teens in puberty not  taking care of hygiene or deodorant.

Not to be gross but. Also not very conducive to enjoying pizza pie. IYKWIM.

So I am actually happy to make mine at home where everyone is freshly showered. rofl!

The only thing you will smell when you and  I make ours is absolute delicious aroma. Is there  anything better  than the smell of  pizza baking? I think not. So let’s get at it, shall we?

Lots of Pizza to Choose From!


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Perfect Pizza Pie!

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Chicago Deep Dish Pizza (with extra cheese)

Oh and you can make pizza tomato topped or  with an extra pound of cheese. However you like. I will always go for extra cheese.

Chicago Deep Dish Pizza

Double cheesy but still very saucy inside!

Don’t you just  want to reach through your screen and grab that? Too bad I don’t deliver, right? LOL!

Yeah. We can’t be letting the pizza get cold. And don’t even get me s tarted on some of  the miscreant door dashers! Last one to deliver here came “walking” up the street. Oh my!

Chicago Deep Dish Pizza

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Chicago Deep Dish Pizza

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Chicago Deep Dish Pizza

Sue Lau
5 from 8 votes
Prep Time 15 minutes
Cook Time 45 minutes
special prep: dough proof 1 hour
Course Main Dish, Pizza
Cuisine American, Italian
Servings 8 slices
Calories 716 kcal


  • seasoned 12" cast iron skillet
  • aluminum foil



  • 1 pound pizza dough
  • olive oil


  • 1 pound bulk Italian sausage
  • 1 teaspoon dried oregano
  • 16 ounces shredded mozzarella cheese
  • 14.5 ounce can petit diced tomatoes
  • 15 ounce can pizza sauce
  • 1/3 cup grated Parmesan cheese
  • Extra Cheese Version nutrition facts are for this version
  • 16 ounces shredded mozzarella cheese


  • Drizzle skillet with oil and add dough ball.
  • Proof and rest the dough in the pan, covered with plastic, at 115F for one hour.
  • Preheat oven to 450F. about half an hour after you start proofing the dough.
  • Brown sausage and oregano; drain fat.
  • When you can poke your finger into the dough and the indentation remains, the dough is ready.
  • Use your fingers to press out the dough across the bottom and sides of the skillet, and a little overhang on the top.
  • Sprinkle the dough with the first pound of cheese.
  • Top this with the crumbled seasoned sausage.
  • Squeeze the tomatoes dry (discard the liquid or save it for soup or something else).
  • Sprinkle dried tomatoes over the meat.
  • Top with the sauce.
  • Bake pizza for 30 minutes, then tent the crust edges with foil to prevent excessive browning.
  • Also sprinkle on the rest of the cheese at this time.
  • Bake about 15 minutes more.
  • You can gently remove the pizza from the pan onto a cutting board or just slice it in the pan.


From the kitchen of


Serving: 1sliceCalories: 716kcalCarbohydrates: 35gProtein: 40gFat: 46gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gCholesterol: 136mgSodium: 1934mgPotassium: 495mgFiber: 2gSugar: 8gVitamin A: 1097IUVitamin C: 10mgCalcium: 647mgIron: 4mg
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chicago deep dish pizza

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