Chicago Style Stuffed Pizza

Chicago Style Stuffed Pizza

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"For this tasty Chicago-style stuffed pizza, a deep-dish pizza is stuffed with cheese, sausage, pepperoni, onions and green pepper. It's excellent!"

Ingredients 1 h 50 m {{adjustedServings}} servings 703 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 703 kcal
  • 35%
  • Fat:
  • 30 g
  • 46%
  • Carbs:
  • 75.8g
  • 24%
  • Protein:
  • 30.5 g
  • 61%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 1646 mg
  • 66%

Based on a 2,000 calorie diet

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  1. To Make Dough: In a small bowl, dissolve sugar in 1 cup warm water; in a separate small bowl combine the yeast, 1/2 cup flour, and 1/2 cup warm water. Mix together and let rest in bowl for about 20 minutes, until foamy.
  2. Meanwhile, in a medium bowl mix together remaining 2 1/2 cups flour with cornmeal and salt; remove half of this mixture from bowl and stir 1 cup sugar water into bowl. When well mixed, return second half of flour/cornmeal mixture to bowl and mix all together; then stir in yeast mixture. Knead dough on a lightly floured surface until smooth and elastic, about 8 to 12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise until doubled in volume.
  3. Preheat oven to 450 degrees F (230 degrees C). To Make Stuffing: In a large bowl combine the sausage, mozzarella cheese, Parmesan cheese, pepperoni, onion, bell pepper, oregano and garlic. Mix well.
  4. Press half of the dough in the bottom and up the sides of a lightly greased deep dish pan. Bake crust in preheated oven for 4 minutes, then add the stuffing mixture to the bottom crust and cover with top crust; seal edges together with fingers, and trim excess. Slit top crust to allow steam to vent during baking; top with tomato sauce.
  5. Bake on lower rack at 450 degrees F (230 degrees C) for 45 minutes, or until crust is golden brown. Remove from oven and allow to cool for 5 minutes, then cut and serve.
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Reviews 49

  1. 61 Ratings


My son goes to college at Northwestern in the Chicago area, so when he was home for a visit, I wanted to make an authentic stuffed pizza like the ones he enjoyed so much there. This was a good recipe but we have some suggestions for improvement. We thought the pizza dough would be better without the cornmeal and prefer our traditional pizza dough recipe. Also, there was a complaint that there was not enough mozzarella cheese. My sister, who lived in Chicago for years, said, "Whatever it is, it's good," which suggested it was not quite like the Chicago stuffed pizzas she'd had. Also, I think it would be better to add the tomato sauce on during the last 5 to ten minutes of cooking so it retains the rich red color and does not look browned and dry, and it could use a sprinkle of parmesan on top. As I made the recipe, my son advised me that sliced tomatoes must be included in the filling, and that was very good. The next night, I tried it again, and this time made a sauteed fresh spinach, onion, and mushroom filling (not forgetting the sliced tomatoes), my usual pizza dough recipe, and a spaghetti sauce topping added during the last 10 minutes, more cheese, and it was given far better reviews. Hope this helps!


I came up with a great idea! Use a springform (aka cheesecake) pan! This recipe is a little big for a 9 inch springform so don't use all of the dough. When the pizza is done all you have to do is take off the side of the pan and slide the pizza on a cutting board. I used onion, red bell pepper, mushrooms and thawed, drained frozen spinich in my pizza. YUM This recipe took me much longer than the estimate given, but I will make it again.


Because I read a previous review stating that there wasn't enough dough for a deep dish pan, I used the recipe that came with my pan for the crust. Everything else was the same and I loved it. My husband who isn't that fond of pizza even liked it. This is great.