Chicago Deep-Dish Meat Lover’s Pie

Cuisinart original


Makes 1 deep-dish pizza (1¾ pounds dough), 12 servings



3    cups bread flour

½   cup medium-grind yellow cornmeal, plus more for shaping and resting

2    teaspoons granulated sugar, plus one pinch if using active dry yeast

1½ teaspoons kosher salt

1½ teaspoons instant or active dry yeast*

1½ cups water, room temperature

Pizza Preparation and Filling

¼   cup olive oil

8   ounces shredded mozzarella

4    cups mixture of cooked, crumbled spicy Italian sausage, sliced meatballs, and diced        sautéed bell peppers

1½ cups pizza sauce

 ½ cup grated Parmesan

Nutritional information

No nutrition information available


*If using instant yeast, prepare as written. If using active dry yeast, it must be proofed in warm (105°F-110°F) water first. Sprinkle the yeast with a pinch of sugar into the warm water and once it gets foamy, it is ready to use. Add with the liquid ingredients. All other dry ingredients can be combined as written below.

  1. Prepare the dough. Put the flour, ½ cup of the cornmeal, 2 teaspoons of sugar, salt, and yeast in a large mixing bowl. Whisk to Pour the water over the dry ingredients. Using your hands or a bowl scraper, work the ingredients to form a dough. Knead a few more times, and then cover and let rise at room temperature for 2 to 3 hours.
  2. While the dough is rising, prepare the toppings if they have not been cooked.
  3. Once the dough has risen, sprinkle 2 to 4 tablespoons of cornmeal over the dough and fold over a few times in the bowl.
  4. Coat the interior of the deep dish pan with the olive oil, being sure it is evenly spread to all sides and corners, then transfer the dough to the oiled pan. Turn the dough over a few times so that it is fully coated with the oil.
  5. Using your fingertips, make indentations in the dough without fully pushing through, being sure to cover the entire surface. While making the indentations, gently press the dough toward the sides of the pan (do not force it—it will eventually spread). You want to build up a substantial wall of dough around all four sides of the pan to make the signature crust of deep-dish Chicago pizza.
  6. Cover the pan and rest for 20 minutes. After resting, uncover and repeat the process, focusing on spreading the dough up the edges of the pan. Cover and rest for 20 more Repeat this process until the dough easily covers the bottom of the pan and the dough up the sides makes a high wall. The dough covering the bottom of the pan should be significantly thinner than the sides. This process can take up to 3 rounds (60 minutes total).
  7. When the dough is going through the second rising, preheat the pizza oven to 550°F with the pizza stone on the rack.
  8. Sprinkle the shredded mozzarella over the dough, leaving a ¼- to ½-inch border on the sides. Follow with the 4 cups of meat and peppers, then pour the sauce over the meat. Finish with the Parmesan.
  9. Once the oven is preheated, set the timer for 20 minutes. Slide the pan into the oven. Start the timer and bake until the pizza crust is crispy and dark and the top is bubbling.
  10. Remove from the oven and allow to cool for a few minutes in the pan before transferring to a cutting board. Slice and serve.

NOTE: This recipe can be made in a food processor or stand mixer instead of by hand. See our instruction booklet  with tips on using each appliance.