For a quick and easy version of this, I used 2 packages of "just add water" pizza crusts and a spring form pan. I followed the filling or stuffing recipe as listed. press one crust to the bottom and a little up the sides of the lightly greased spring form pan and toss in the 450 oven's middle rack for 4 minutes. Roll out the second crust so that it will be large enough to blanket the stuffing and reach the edges of the pan and apply it to the top of the 1st crust over the filling. I dipped the handle end of a wooden spoon in flour and used it to firmly press the top crust down to meet the bottom crust all around the edges. Cut 3, 2 inch slits in the top for ventilation. Bake on the near top rack of the oven for 15 mins. or until top crust is very slightly browned in spots. Open a an 8oz. can of pizza sauce and add 1 1/2 tablespoons sugar. Pull pizza from the oven reinforce the 3 ventilation slits and put 1/2 the sauce on top. Place pizza back in oven on middle rack for 5-7 minutes. Pull the pizza out and apply the remaining sauce to the top and sprinkle with grated parmesan cheese. Cool for a few minutes and devour. I don't know if I'd call this Chicago style, but I live here and if I want delicious pizza I don't cook, I go to Pequod's.

If you follow this recipe, you will make bread topped with tomato sauce and cheese. It is NOT the recipe for authentic Chicago deep dish pizza. True Chicago deep dish depends on two factors: lots of oil and a short kneading time (to achieve the biscuit-like texture). The correct ratio of flour to oil is: 1 cup flour/3 TBS (not tsp) oil. The dough should be kneaded for 2 minutes. Also, there never has been any cornmeal in Chicago deep dish. The golden color instead comes from food coloring.

For me this recipe was a total disaster. The crust was soggy underneath, (Even though I baked it first for 4 minutes.) and burnt and black on top. The pizza was very oily, and I had to constantly interupt the baking in order to pour the grease out of the sides as if it were meat loaf. I didn't cut the garlic fine enough so there were several 'hot' spots in the pizza. At the end I had to toss the whole thing out. But I love Chicago Style Pizza, so I refuse to give up. I'll definitely try this recipe again, and I'll post if I get better results. EDIT: I just wanted to add, that I do not blame the recipe for my hishap at all. I'm a beginner cook and still learning. I will definitely try this recipe again, hopefully with better results.

I used Jay's Signature Crust also per reviews. I used 8x8 pan, too small. Next time 13x9. My 8x8 was packed with all these ingredients. Very yummy! I'll have to adjust the amounts to fit a 13x9. I love pizza.

We really enjoyed this recipe, as I love to make unusual pizzas for my family. I used a combination of ground beef and hot italian sausage for a little kick!

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 Pizza Sauce III" recipe for my pizza sauce (though I tweaked the sauce a little by only using 2 teaspoons of oregano, adding 2 teaspoons of basil, and adding 1/2 teaspoon of white sugar). I also used about 14 to 15 ounces of mozzarella cheese instead of the 9 ounces this recipe called for. And I put a layer of ricotta cheese down on the pizza crust before adding the rest of the filler. Finally, I only made a pepperoni pizza, instead of using all of the vegetables this recipe called for. The combination of these three recipes, with the few minor tweaks I made, made for an EXCELLENT pizza!!! Very, very tasty!!

i was born and raised on the South Side of chicago.... our pizza is all about the dough - and this dough was bad! this is NOT chicago pizza!

The sauce was good, but I had issues with the crust. It rose too much while baking...I don't know what I did wrong?

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 made this twice using a 9 x 13 pan. The first time, the bottom crust burned. The second time, I reduced the baking time to 35 minutes and dropped the heat a bit and it came out great. I substitute crushed tomatoes w/basil for the topping and put some in the filling as well. This does seem to take a long time to prep, though. Next time, I'm going to try this same idea with a different dough recipe.

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 another cup of cheese, a few green onions and peppers.

AMAZING! Guests always request it!

i love giordano's pizza, so i was excited to try the stuffed pizza at home. i used a 9-in round cake pan, since others said they had success with that, but i was disappointed with the crust. it was even thicker than chicago-style, and sort of hard to chew. i'm not an expert at breads, so it may have been my fault, but i will try the stuffed pizza with another dough recipe next time. i loved the filling- how can you go wrong with cheese, sausage, pepperoni, garlic, and onions?

I made this for my husband and "picky eater" 9 year old. They loved it, it has become a requested now a family favorite. Thank you!!!

Pizza was very very delicous. But I have a tip because I like my veggies throughly cooked. I sauteed the veggies a little bit first before baking the pizza. But otherwise, it was verrrrrrrrry good!!!

Very good! Simple to make and very tasty. Except for the veggies (heaven forbid!) even the World's Pickiest Eater liked it. Will definitely use again, sans veggies to please him. Thanks!

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.

A little time consuming but worth the wait. My Husband loved it, and so did my kids.

This wasn't really that good. It had a weird flavor and was too messy.

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 and i also used a differnt sauce i used the "easy pizza sauce" recipe by Frank Sweterlitsch found on this site it makes a little more then needed but you can save the rest for your next pizza. also in the stuffed pizza you can change the stuffing and take the meat out and make it vegi or justall meat or just all chease i have had it may ways from the restraunts. vegi is my favorte. (even though i dont like vegis that much) you can put the onins green pepres and other vegis. its basicly just a pizza so put what you want in it.