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Chicago Style Stuffed Pizza

SUBMITTED BY: Mark PHOTO BY: Cathey

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

RECIPE RATING:

Read Reviews (33)

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PREP TIME	1 Hr
COOK TIME	50 Min
READY IN	1 Hr 50 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

2 teaspoons white sugar
1 cup warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
3 cups unbleached all-purpose flour, divided
1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup yellow cornmeal
1 1/2 teaspoons salt
2 tablespoons olive oil
1/4 pound spicy Italian sausage - browned, drained and crumbled
9 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/3 cup diced pepperoni
1/4 cup chopped onion
1/8 cup chopped green bell pepper
1 teaspoon dried oregano
3 cloves garlic, sliced
1/2 cup tomato sauce

DIRECTIONS

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.
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.
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.
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.
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

Reviewed on Nov. 7, 2003 by Navy_Mommy

Because I read a previous review stating that there wasn't enough dough for a deep dish pan, I... MORE

Reviewed on Dec. 21, 2003 by KSKEMP

I came up with a great idea! Use a springform (aka cheesecake) pan! This recipe is a little... MORE

Reviewed on Nov. 7, 2003 by MEMIAN

Hi there. I live right by Chicago, and I just wanted to say that we don't put tomato sauce on... MORE

Reviewed on Aug. 19, 2006 by Avocat

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

Avocat
Aug. 19, 2006

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!

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8 users found this review helpful

My son goes to college at Northwestern in the Chicago area, so when he was home for a visit, I... MORE

Reviewed on Nov. 7, 2003 by I'm nuts too...

My children LOVED this pizza! I am from a suburb of Chicago (born & raised) and frequent the... MORE

Reviewed on Nov. 7, 2003 by SPOUNG45

i am from chicago and this is a good recipe just about as good as geodarnos they have the best... MORE

Reviewed on Mar. 20, 2003 by NANCYPRIBEK

I was born and raised in chicago,and I will say this is a very good recipe. Even in Chicago... MORE

Reviewed on Nov. 25, 2007 by stevel6

If you follow this recipe, you will make bread topped with tomato sauce and cheese. It is NOT... MORE

Reviewed on Jun. 8, 2007 by Donnie

The pizza I made using the filler from this recipe (though tweaked just a bit) turned out... MORE

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