A unique Stuffed Pizza recipe packed with mozzarella and Italian sausage, finished with an irresistibly cheesy, buttery crust — a true Chicago classic.
Recipe review
Chicago is famous for a handful of iconic foods — Chicago-style hot dogs, pizza, and Italian beef sandwiches top my list. Pizza, in particular, holds a special place in my heart. From deep dish to thin crust, each style has its charm. For a quick fix at home I sometimes make tortilla pizzas, but when I crave something indulgent, this stuffed pizza is my go-to.
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Why you’ll love stuffed pizza
Stuffed pizza features two buttery, cheesy crusts that encase a generous layer of shredded mozzarella and your choice of fillings. My favorite combination is Italian sausage and mushrooms tucked between the two crusts, topped with a thin layer of bright tomato sauce and a little extra mozzarella for a beautiful finish.
Ingredients for Chicago style stuffed pizza
- Rapid-rise dry yeast (1/4 ounce)
- Sugar (1 tablespoon)
- Warm water, 110–115°F (2/3 cup)
- Kosher salt (1 tablespoon)
- All-purpose flour (4 1/2 cups)
- Large egg (1) and large egg yolks (3)
- Salted butter, melted (1/2 cup)
- Dried minced onions (1/4 cup) — adds great flavor to the crust
- Grated Parmesan cheese (1/3 cup)
- Cornmeal for the pan
- Block mozzarella cheese, shredded (1 pound) — do not use fresh mozzarella
- Italian sausage, cooked and crumbled (1/2 pound)
- Marinara or your favorite pizza sauce (about 2 cups)
Expert tips
- The crust: This dough is rich, tender, and slightly crisp with a buttery, cheesy flavor. It’s a stiff dough, so a stand mixer with a dough hook makes the job much easier, but it still rolls out smoothly by hand. Chill a stainless steel rolling pin briefly — it helps glide over the dough for quick rolling.
- The cheese: Use a full pound of shredded block mozzarella for the 14-inch pie. Fresh mozzarella is delicious, but for this style choose a block and shred it yourself for better melting and texture.
- Extra fillings: Our family loves Italian sausage and sautéed mushrooms. If you add vegetables like onions, peppers, or zucchini, sauté them first so they don’t release water and make the pizza soggy.
This double-crust pizza makes a large 14-inch pie. Slice into eight generous wedges; one slice is usually satisfying, though two can be tempting. If you want something sweet afterward, a simple no-churn ice cream or a slice of sheet cake pairs well.
- Serving suggestion: Warm extra marinara or pizza sauce and serve it on the side for dipping the wedges.
How to reheat pizza
Leftovers reheat beautifully. Heat a sauté pan over medium, add cold slices, cover with a lid, and after a few minutes add a few drops of water to the pan (not onto the pizza). Cover and heat a few more minutes until warmed through and the crust is crisp again.
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share your photos on social platforms and tag the author if you enjoyed it.
Thanks ~ Amy
Recipe
How to Make Authentic Stuffed Pizza
Equipment
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Stand mixer
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Rolling pin
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Deep-dish pizza pan
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Pizza stone
Ingredients
- 1 package ¼ ounce rapid rise dry yeast
- 1 tablespoon sugar
- ⅔ cup warm water between 110 – 115 degrees F
- 1 tablespoon kosher salt
- 4 ½ cups all-purpose flour
- 1 large egg
- 3 large egg yolks
- ½ cup salted butter melted
- ¼ cup dried minced onions
- ⅓ cup grated Parmesan cheese
- Cornmeal
- 1 pound block of mozzarella cheese shredded
- ½ pound crumbled and cooked Italian sausage
- 2 cups marinara or your favorite pizza sauce
Instructions
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To make the dough:
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Place yeast, sugar, and warm water in the bowl of a stand mixer fitted with a dough hook. Let sit 5 minutes to activate.
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With the mixer on low, add kosher salt and flour a half cup at a time, mixing until combined. The dough will be dry and crumbly initially.
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Add the whole egg, egg yolks, melted butter, minced onions, and Parmesan. Mix until combined, then knead on low for 8 minutes (or knead by hand 8 minutes) until the dough is smooth.
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Form the dough into a ball, place in a large bowl, cover, and let rise for 1 hour.
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To assemble the pizza:
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Preheat oven to 450°F and place a pizza stone on the middle rack.
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Lightly sprinkle cornmeal in the bottom of a deep-dish pizza pan.
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Divide the dough in half. On a lightly floured surface, roll one half into a 16-inch circle and lay it in the pan.
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Spread about 3/4 of the shredded mozzarella over the dough, keeping the outermost inch clear of cheese.
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Top the cheese with the cooked, crumbled Italian sausage (and any sautéed vegetables if using).
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Roll out the remaining dough to a 16-inch circle and lay it over the fillings. Roll and crimp the edges to seal the crust.
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Spread about ¾ cup of sauce over the top and sprinkle the remaining mozzarella over the sauce.
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Bake 25–30 minutes, checking at 20 minutes. The crust should be golden and the cheese slightly charred in spots.
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Remove from oven and let cool 5 minutes, then cut into wedges. Serve with warmed marinara for dipping.
Notes
- Use a stand mixer with a dough hook for this stiff dough to make mixing and kneading easier. Chill a metal rolling pin briefly to help it glide over the dough.
- The cheese: shred a block of mozzarella yourself for the best melt and texture rather than using fresh mozzarella.
- Extra fillings: sauté vegetables before adding them to avoid excess moisture; Italian sausage and mushrooms are classic pairings.
Nutrition
