Chicago Style Stuffed Pizza

Chicago Style Stuffed Pizza

50

"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 servings 703 cals
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Original recipe yields 5 servings

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Nutrition

  • 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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Directions

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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

50
  1. 62 Ratings

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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 ...

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 i...

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. ...

I was born and raised 20 min. outside of chicago and stuffed pizza is my absolute fav. this recipe is really good. those who are comparing their results to a restaurant aren't really being fai...

My children LOVED this pizza! I am however wondering when to use the 2 tbsp of oil...as it's not stated in the directions. I am from a suburb of Chicago (born & raised) and frequent the city qu...

Too bad there is no stars! The dough is over raised and gummy and the filling isn't very creative and sort of gloppy. I've been making deep dish using Uno's and Lou Malnetti's recipe for years a...

The pizza I made using the filler from this recipe (though tweaked just a bit) turned out great! I did use the "Jay's Signature Pizza Crust" recipe for my pizza crust, and I used the "Easy Pizz...

i am from chicago and this is a good recipe just about as good as geodarnos they have the best stuffed pizza. a good pan to use is a basic cake pan my deepdish pizza pan was way too big for this...

Fantastic! Instead of using the crust recipe included, I used Jay's Signature Pizza crust in my 10 inch springform pan (it makes serving a snap.)My only change was to garnish the top with anoth...