We lived in Chicago for a few years while attending undergraduate school. Chicago is an amazing city to be in for food, education, culture, and vibe! They have incredible museums, a really cool paved path all along Lake Michigan, and really cool historic architecture. Walking Michigan The city goes all out for holidays and Michigan Mile during Christmastime will transport you back to the wonderment of your childhood! One of our favorite spots to hit was Giordano’s. If you love pizza, this is a must visit for you! It’s such a popular eatery that you will be waiting a good long time for a table if you go at supper time or any time on a weekend. Once you have ordered one of these delights, please keep in mind that it takes an hour to bake, so be patient with them. If you love more sauce on you pizza than a normal pizza pie, then this is a must for you!
Making this pizza at home is totally doable! You don’t even have to make your own crust (though I do because I find the effort and taste worth it). You can also use whatever tall-sided pan you already have at home. Use a pie tin, a springform pan, or if you own a cast iron skillet that’s the best.
You can also use store bought pizza sauce, marinara, or make your own. Use whatever toppings you love on pizza and layer it as shown below.
If you love making food from scratch, I have the how-to video for this pizza available on my YouTube channel and have posted it below the recipe.
Chicago Stuffed Deep Dish Pizza
Equipment
Ingredients
- 1 pizza crust can use store bought or make your own
- pizza toppings of choice
- 2-4 cups mozzarella, shredded
- 1 jar pizza sauce, or homemade marinara
- black olives, sliced tomatoes
Instructions
- Preheat oven to 375*
- If making your own crust, do that, or thaw out store bought pizza crust according to instructions on package.
- Divide crust dough just over half, 60/40 split, and roll out the larger portion of dough to cover your pan with a little hanging over. Carefully transfer crust to the baking dish and push the dough down into the corners of the pan. Leave the overhand for now.
- Starting with your protein, layer the 'toppings' onto the bottom crust. Then cover them with a very heavy layer of shredded mozzarella
- Roll out the smaller portion of dough to cover the cheese layer. Push this crust down onto the cheese so that no space is left and dough is snug against cheese. Cut steam slits into this crust. Cut the excess dough off the sides of the pan. Wet fingers with water and press crusts together on the side of the pan.
- Pour pizza sauce or marinara onto the top crust, spread evenly. Top with garnish if desired and place into preheated oven. Cook for one hour.
- Allow pizza to cool for 10m before cutting and serving
Notes
Nutrition
