Godfather's Chicago-Style Deep-Dish Pizza


  • 1 package rapid-rise active yeast (1/4 oz.)
  • 1 cup warm water, between 105 to 115° F
  • 1 tsp granulated sugar
  • 2 1/2 cups flour
  • 1/2 cup yellow cornmeal
  • 1/4 cup olive oil
  • 1 lbs shredded mozzarella cheese
  • 1 lbs cooked Italian sausage, crumbled
  • 1 (28 oz.) can diced tomatoes, well drained
  • 1 tsp dried sweet basil
  • 1 tsp dried oregano
  • 1/2 cup grated Parmesan cheese


In the mixing bowl add the warm water, yeast and sugar, stir with a whisk. Add 2 cups of the flour, salt, cornmeal and olive oil. Use the paddle and mix on speed 2 for 2 minutes. Put on the dough hook and add the remaining flour. Knead on speed 2 until the dough clings to the hook, then knead on speed 2 for 5 minutes longer. Place the dough in a greased bowl and cover. Let rise for 1 hour.

With oiled fingers press the dough into a deep-dish pizza pan. Cover the dough with the mozzarella, then top with the sausage. Place the tomatoes over the sausage. Top with the basil, oregano and Parmesan cheese. Bake in a 500° F oven for 15 minutes.

Reduce the heat to 350° F and bake for 20 minutes, or until the crust is brown.

Makes 4

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