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Chicago-Style Deep-Dish Pizza
Chicago-Style Deep-Dish Pizza
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Prep Time:
45 minutes
Total Time:
1 hour 10 minutes
Chicago-style pizza is a thick, pillowy crust piled high with savory sausage, gooey cheese, and tangy tomato sauce.
Ingredients:
  • 2 packages regular or active dry yeast
  • 1 1/2 cups warm water (105°F to 115°F)
  • 6 cups Original Bisquick™ mix
  • 1/4 cup olive or vegetable oil
  • 8 cups shredded mozzarella cheese (32 oz)
  • 1 lb bulk Italian pork sausage, cooked and drained, or 2 packages (3 1/2 oz each) sliced pepperoni
  • Vegetable toppings such as sliced fresh mushrooms, chopped green bell pepper or chopped onion, sliced green onions, sliced ripe olives, sliced pimiento-stuffed olives, if desired
  • 2 cans (28 oz each) Muir Glen™ organic whole peeled tomatoes with basil, well drained
  • 2 to 4 tablespoons chopped fresh or 2 teaspoons dried oregano leaves or Italian seasoning
  • 1/2 to 1 cup grated Parmesan cheese
Instructions:
  • Preheat oven to 425°F with racks in the lowest positions. Grease 2 (15x10x1-inch) pans or 4 (9-inch) round cake pans generously with olive oil. In a large bowl, mix warm water and yeast until dissolved. Add Bisquick mix and oil, then vigorously beat for 20 strokes.
  • Transfer dough onto a generously dusted surface with Bisquick mix and gently roll to coat. Knead around 60 times until smooth and not sticky. Rest dough for 5 minutes (or refrigerate covered for up to 24 hours if desired).
  • Divide the dough in half and press each half into the bottom and up the sides of the pans. Alternatively, divide the dough into fourths and press into the bottom and up the sides of round pans.
  • Set aside 1 cup of mozzarella cheese. Cover the crusts with the remaining mozzarella cheese. Add sausage, preferred vegetables, and tomatoes. Sprinkle with oregano and Parmesan cheese, then top with the reserved mozzarella cheese.
  • Bake for 20 to 25 minutes, switching top and bottom pans halfway through, until the crust is golden brown and the cheese is melted and bubbly. Cut the pizza immediately into pieces and let it stand briefly for easier serving.

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