Chicago Deep Dish Pizza

Call it stuffed, call it Chicago Style, call it deep dish. Just don't call delivery.
Prep Time: 1 hour
Cook Time: 20 minutes
Course: Main Course
Cuisine: American
Keyword: chicago pizza, deep dish pizza, makecaloriesgreatagain, mcga, pizza, stuffed pizza
Cooking Method: Baked, Grilled
Food Category: Pizza
FoodOrDrink: Food


  • 1 ea Pizza Dough See notes for recipe. (ADJUST ALL INGREDIENTS FOR YOUR SIZE OF 'ZA). This recipe was for a large 16" cast iron pan.
  • 56 oz Pizza Sauce See my approach at the bottom of the ingredient list and instruction list. Use your own favorite sauce recipe.
  • 1 lb Sausage I like spicy Italian here.
  • 8 ea Bacon Slices. Cooked & Crumbled. See notes for recipe.
  • 10 oz Pepperoni
  • 32 oz Mozzarella Fresh. Sliced.
  • 10 ea Mozzarella Deli Slices.
  • 4 tbs Butter Melted

Sauce (This was a very garlic centered sauce. I'd encourage you to try making your own personal variation for the sauce unless you love garlic as much as I do).

  • 56 oz Crushed Tomatoes
  • 10 cloves Garlic Minced (yes 10, not a typo). 😉
  • 1 tbs Olive Oil
  • 1 c Parmesan Grated.
  • 2 tsp White Pepper
  • 1 tbs Oregano Dried.
  • 1 tsp Salt
  • 1 tbs Garlic Powder
  • 1 tbs Onion Powder
  • 1 tbs Sugar Granulated, white.


  • Gather your ingredients. We will want your oven / grill at 450, indirect.
  • In your pizza pan (I highly recommend cast iron), spread 2tbs of melted butter. Be sure to get the edges of the pan as well.
  • Stretch your dough across the pan. Don't tear it and don't worry about going all the way of the edges (yet). Let it sit for a while. When you come back, it'll be ready for you to finish stretching it.
  • While waiting for that dough to get rest, cook your sausage.
  • I really like crumbled sausage to maximize the surface area (and hence flavor).
  • Once fully cooked, drain all excess grease and set aside.
  • I also like to crisp up my pepperonis. As with the sausage, get rid of any excess grease and set aside.
  • Combine all your ingredients into your sauce and get it to a simmer. Stir. Taste. Adjust ingredients till you got the perfect pizza sauce.
  • By now your dough should be ready to finish stretching. I like to drape it slightly over the top of the edges while I assemble the core of the pizza.
  • Layer the bottom of the pizza with the fresh sliced mozzarella. Place the slices of deli mozzarella around the sides.
  • Spread all the meet across the top of the cheese.
  • Cover the meat with the sauce.
  • Fold the upper edge of the crust over and seal. Likewise, you could do this in a prior step before putting the meat in. Up to you.
  • Brush the crust with the remaining 2tbs of melted butter.
  • Sprinkle the crust with parmesan, dried garlic, herbs, etc…. whatever you like.
  • Cook until done. About 20-25 minutes…. possibly longer. Ignore the fact this picture shows the pizza being cooked direct. I highly recommend indirect so as to not burn the bottom crust.
  • Serve & Enjoy!!!!


  • Click here to see my recipe for Pizza Dough.
    • Note I used a 2/3 portion in a large (16″) cast iron pan.
    • I used my crispy butter variant you can find in the notes.
  • Click here for my method to make Crispy Bacon Bits.
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