This is the best Chicago-style pizza that I have ever had. Make sure that you use the Parmesan in hard triangle form. It tastes so much better when you grate it yourself.

Recipe Summary

prep:
30 mins
cook:
35 mins
total:
1 hr 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Press the dough into the bottom and up the sides of a greased 9x13 inch baking dish.

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  • Crumble the sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove the sausage with a slotted spoon, and sprinkle over the dough crust. Sprinkle mozzarella cheese evenly over the sausage.

  • Add mushrooms and onion to the skillet; cook and stir until the onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Spoon over the mozzarella cheese. Sprinkle Parmesan cheese over the top.

  • Bake for 25 to 35 minutes in the preheated oven, or until crust is golden brown.

Nutrition Facts

578 calories; protein 32.3g 65% DV; carbohydrates 46.8g 15% DV; fat 27.4g 42% DV; cholesterol 61.2mg 20% DV; sodium 1815.9mg 73% DV. Full Nutrition

Reviews (344)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/15/2007
I have made this recipe many, many times and my family loves it. I cook the dough/pizza crust first for about 15 minutes, then add all the toppings. I continue baking for about another 20 or so minutes, until the crust is golden brown and toppings are all melted and bubbly, that the crust comes out better to our liking. It works for us and you then don't have to worry about whether the crust is cooked through in the middle of your pizza. We also make this in a deep dish pizza pan. Read More
(908)

Most helpful critical review

Rating: 3 stars
01/20/2009
One very, very critical item on pizza is letting the mozarella cheese dry out in the fridgeopen to air for 5-6 hours before putting it on. This will give the cheese the "stretch" proprerty you see when pulling a wedge from the pie. "Wet" cheese is a no-no on pizza. Read More
(626)
462 Ratings
  • 5 star values: 320
  • 4 star values: 98
  • 3 star values: 23
  • 2 star values: 9
  • 1 star values: 12
Rating: 4 stars
01/15/2007
I have made this recipe many, many times and my family loves it. I cook the dough/pizza crust first for about 15 minutes, then add all the toppings. I continue baking for about another 20 or so minutes, until the crust is golden brown and toppings are all melted and bubbly, that the crust comes out better to our liking. It works for us and you then don't have to worry about whether the crust is cooked through in the middle of your pizza. We also make this in a deep dish pizza pan. Read More
(908)
Rating: 3 stars
01/20/2009
One very, very critical item on pizza is letting the mozarella cheese dry out in the fridgeopen to air for 5-6 hours before putting it on. This will give the cheese the "stretch" proprerty you see when pulling a wedge from the pie. "Wet" cheese is a no-no on pizza. Read More
(626)
Rating: 5 stars
02/03/2008
Recipe is perfect 'as is.' No changes. Be sure to drain the tomatoes well or deglop fresh ones if not using canned. The only tips I have are related to baking. 1) Greasing the pan tends to make the dough slip, so I grease and lightly flour the pan; 2) baking the crust for 15 min before placing everything on top was key, as another reviewer mentioned. For my taste, I add a bit of minced fresh garlic and chili pepper flakes. This is the recipe we use all the time, with Quick and Easy Pizza Crust also from this site; I don't use frozen. Tasty! Read More
(413)
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Rating: 4 stars
01/21/2009
This is a good recipie, but I do the following...after putting the crust into a CAST IRON SKILLET, I brush the crust with olive oil...then add fresh sliced mozzie cheese and then the ingrdients and finishing it up.....makes it so much better! Read More
(224)
Rating: 5 stars
05/26/2006
I don't really ever leave reviews but this one deserved it! This is my favorite recipe and I make it once a week for my husband and myself. It's even better heated up as a leftover! I doubled the fennel seed and I don't use all the tomatoes. Make very sure you drain the tomatoes well or else your pizza will be a little soggy. Yummy thanks! Read More
(224)
Rating: 1 stars
01/28/2006
I am looking for a good deep dish pizza recipe but was very disappointed with this one. It was bread with pizza toppings covering it. I had difficulty getting the bread to cook completely and found it gummy and unappealing. I can see how it would be a great advantage over dough made from yeast but if you really want great pizza you need to take the time to make your own dough. Read More
(165)
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Rating: 5 stars
07/12/2007
I really liked making pizza in a pan and I LOVED the sauce--so good!!!! I used fresh garlic instead of garlic powder and canned mushrooms because that was all I had. Be sure to pre-bake the crust and make sure that it isn't too thick--my crust was so thick that it was still undercooked even though I pre-baked it. Read More
(101)
Rating: 5 stars
07/17/2008
I have made this recipe several times and can not get enough of it. I do not change anything as you should not when trying a recipe. People who alter recipes should just post their own an leave originals alone. This recipe is a definate keeper. Read More
(90)
Rating: 5 stars
11/13/2007
This is a great base recipe that can be easily changed up for whatever ingredients you have on hand! I have made it many times with different fillings and it is wonderful. An example is to use turkey pepperoni instead of sausage..just layer some on the crust. Much more healthy if you are watching calories also have used reduced fat mozzarella. I found 24 oz of diced tomatos is way too much...I halve that and add extra sauted onions bell peppers mushrooms etc. Read More
(62)