Regina's Chicago-Style Deep Dish Pizza

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 702.5
  • Total Fat: 42.0 g
  • Cholesterol: 96.0 mg
  • Sodium: 2,033.3 mg
  • Total Carbs: 46.6 g
  • Dietary Fiber: 10.5 g
  • Protein: 31.8 g

View full nutritional breakdown of Regina's Chicago-Style Deep Dish Pizza calories by ingredient
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This is NOT a low-cal recipe. It is, however, excellent to eat and one slice is a meal. This is NOT a low-cal recipe. It is, however, excellent to eat and one slice is a meal.
Number of Servings: 8


    Pizza Sauce:

    29 oz. (large can) tomato purree
    1 t. brown sugar
    1 T. olive oil
    2 T. italian seasoning
    2 large cloves garlic, minced
    1 t. ground red pepper
    .5 t. lemon juice
    salt and pepper to taste


    1 c. whole wheat flour
    2 c. white/bread flour
    1 packet active dry yeast
    2 T. olive oil
    1 c. warm water, 130 degrees
    1 t. sugar
    1 t. salt
    1 T. italian seasoning


    1 package, 4-5 links, italian sausage, casings removed

    2 servings, 34 slices, hormel turkey pepperoni
    6 oz. provolone cheese
    8 oz. shredded mozzarella
    3 slices bacon, cooked crisp


Prepare crust: In food processor, combine wheat flour and yeast. While pulsing, add 2/3 c. water. Stop and add 2 c. flour, olive oil, italian seasoning, salt, and sugar. Pulse until mixture comes to a ball. Turn out to floured surface, knead until smooth and elastic. Place in large oiled bowl, cover, and allow to rise at least 30 mintes.

Meanwhile, in a medium saucepan combine all ingredients for sauce. Allow to simmer on low for about 30 minutes.

Preheat oven to 450.

Punch dough down, roll to about 14" diameter. Use a pie plate or cast-iron skillet. Spray with cooking spray and dust with cornmeal. Lay crust over prepared pan. Start layering toppings by putting cheeses first, sauce, then meat. Continue until near the top of pan, ending with sauce and meat. If cheese is on top, it will burn before pie is cooked through.

Cook approximately 30 minutes, or until sauce is bubbling. Allow to stand at least 10 minutes before cutting. Otherwise everything will fall out!


Number of Servings: 8

Recipe submitted by SparkPeople user REGIMOM88.

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