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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicago-Style Deep Dish Pizza Recipe

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This recipe for Chicago-Style Deep Dish Pizza, by , is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 cups warm water
2 pkg. yeast
1 tbsp. sugar
1/3 cup salad oil
1/3 cup olive oil
3 cups flour
1/2 cup self-rising flour
1/2 cup corn meal
1 1/2 tsp. salt

2 tbsp. olive oil
1 clove garlic, minced
1 cup canned crushed tomatoes
14.5 oz. can diced tomatoes, drained
1 tbsp. oregano
1 tsp. salt

2 tbsp. olive oil to liberally grease the pan
1 lb. mozzarella cheese, thinly sliced
1/2 cup grated Parmesan cheese
assortment of other meats or vegetables you want to add to the pizza toppings

In a medium bowl, dissolve yeast and sugar; set aside for 15 minutes. In a large bowl, add flours, salt and cornmeal; blend well. Add the oils and mix until the flour mixture resembles small peas. Add the yeast mixture and blend with a wooden spoon. Turn out onto a lightly floured surface and knead until smooth. Place in a greased bowl, cover with plastic wrap and let rise until double, punch down and let rise again. (I have made this dough the night before and put it into the refrigerator overnight to rise. They say this is the trick to making great Chicago-style pizza at home.) Topping: In a medium saucepan, sautÚ garlic for one minute. Add the rest of the ingredients and cook sauce, stirring occasionally, until thickened; about 10 minutes. Set aside and cool. To assemble: Coat a 16-inch round pan with olive oil. With your hands, pat the dough into the pan, coming up about 1 1/2 inches on the sides. Place the cheese slices on top, then the cooled sauce, any optional toppings, then sprinkle the Parmesan cheese. Bake in a preheated 450║ oven for 25 to 35 minutes.

Personal Notes:
Personal Notes:
We tested this recipe about 6 times, making ingredient adjustments after each batch. This was the final "wow" recipe that we all agreed was almost identical to Uno's pizza. You can ask my niece Christine, we sent her off with a piece on the way to the airport and she gave it a "perfect pizza 5-star rating!"




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