Deep Dish Pizza

1 9" pizza

This is inspired by Gino's East. Note I also use the pizza dough for the Peach/Bacon/Rosemary pizza from Hot Tomato in Fruita



Sauce / Topping


This recipe assumes a bread machine with a dough cycle

Dough and Assembly

If you can, make the dough 12 to 24 hours ahead of time and let it rise in the refrigerator
In a bowl, combine the flour, corn flour, salt, sugar, yeast. Put the olive oil, water into the bread maker first. Note you can substitute 1/4 cup melted unsalted butter for the olive oil. Add the dry ingredients. Start the dough cycle of the bread maker. Upon completion of the cycle, if making the night before do not let it rise but put in an oiled bowl covered with cling wrap in the refrigerator.
Slice the onion and saute in butter and olive oil. Saute until reduced.
Set aside. Next saute the mushrooms and set aside. Finally saute the sausage.
I roll out the dough with a rolling pin and put in the pan. Pure Chicago chefs will pat the dough in. Brush the dough with melted butter
For each pizza put in 1 lb of the sliced (not grated) Mozzarella cheese.
Next add sausage, onions, mushrooms
Next add sauce (see below)
Finally top with Parmesan or Parmesan, Asiago, Romano
Bake in a 475 oven for 15 minutes, then reduce heat to 400 and bake an additional 10 minutes.


Chop up the basil to a fine consistency. Mix together the basil with the canned tomatoes and tomato paste. This will make enough for two pizzas. If only making one, freeze half of the sauce.

Don Samuels

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