Mamma Mia!! It's finally time to learn How to Make Deep Dish Pizza aka Chicago-Style pizza! These simple steps can be followed by a home-cook that wants to expand his/her Italian recipes. What better, or more cultural, than an infamous and delicious deep dish pizza? With the correct ingredients and cookware, you will have the perfect "pizza pie" as tasty as one from a pizzeria with your choice of toppings!

This recipe can be done in the comfort of your own kitchen on any day of the week you get that appetizing craving for a tasty homespun pizza. It should only take about 60-90 minutes including prep and baking time.

To begin the procedure you will need:

1. A baking oven
2. Sauce ingredients (which includes 2 tablespoons of olive oil and garlic, 1 28 oz can of plum tomatoes, 3 Tablespoons of tomato paste, ½ cup of minced onion, 1 ½ teaspoons of basil, 1 teaspoon of oregano and sugar, ½ teaspoon of salt, and 2 teaspoons of red wine)
3. 1 package of pizza dough
4. Filling ingredients (consisting of 1 lb of cooked Italian sausage, 1 package of pepperonis,1 can of sliced mushrooms, 1 sliced onion and green pepper, 1/3 cup of parmesan cheese, 1 ½ lbs of mozzarella cheese, and 1 tablespoon of cornmeal)
5. Cooking pan
6. Wooden spoon
7. Cast iron pan
8. Rolling pin
9. 1 Large and medium bowl
10. All-purpose flour for dusting
11. A pair of clean hands ready for work

Setting up the Filling:

In the medium bowl, mix the mozzarella and parmesan cheese. In the large bowl, mix the rest of the filling ingredients (all of these are not necessary to use so use the toppings you desire to have in your pizza).

Mixing the Sauce:

Pour the olive oil, tomato paste and can of plum tomatoes into the cooking pan and bring it to a simmer on a low heat and mix with the wooden spoon. Add the minced onions, garlic, sugar, and salt and allow to simmer for a while. Add the splash of red wine and continue simmering. Finally, add the herbs (oregano and basil) to the sauce and allow to simmer for a good 15 minutes.http://www.culinarysavant.com/recipes/simple-pizza-sauce<ref>

Using the all-purpose flour, dust the counter area you plan on using as well as your hands and the rolling pin to avoid the dough from sticking to the counter or rolling pin.

Once the work surface is bond free, remove the dough from the package and place it in the center of the floured area. With your hands, pat down the dough into a circular shape. Then, place the rolling pin in the center of the dough and roll it away from you.

Place the rolling pin in the center of the dough again but this time roll it towards you to roll out the other half of the dough. Repeat these steps along with dusting the rolling pin as needed until the dough reaches the thickness you desire it to have.http://lifestyle.iloveindia.com/lounge/how-to-roll-out-pizza-dough-3467.html

Next, place the dough onto a cast iron pan. Once your dough is ready, lightly grease your pan. Place the dough onto the bottom of the cast iron pan running it up the side about 1 ½ inches.

Layer the crust with your filling ingredients and then your sauce. You can add more cheese onto the top if desired. Once your oven if preheated to 400 degrees, place the pan into the oven and bake for 30 minutes or until crust is golden-brown If you see that the pizza is not done baking but the dough is browning too much, you can place some foil over the pizza for the last few minutes of cooking. . After removing the fully baked pizza from the oven, allow is to cool for 10 minutes before serving. I would suggest cutting and serving onto plates right from the cast iron pan rather than dealing with the hassle of trying to remove it onto a serving dish. This way, none of the filling gets left behind and ever little bit is consumed! Enjoy! http://video.about.com/americanfood/Chicago-Deep-Dish-Pizza.htm

If you would like to remove the pizza from the pan for better presentation to your consumers, you can use a long, wide spatula that easily supports a 10" deep dish. You could also use two of these spatulas using one on each side while transferring the pizza to a more presentable serving dish.http://www.pizzamaking.com/forum/index.php?action=printpage;topic=1575.0<ref>