Chicago Deep Dish Meat Lover Pizza

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January 29, 2018 (Last Updated: April 4, 2018)
Meat Lovers Chicago Deep Dish Pizza from the top

We are nearing the end of our Chicago deep dish series and I am already starting to miss it. I already lament the future days when I am not cooking, eating, and writing about pizza on a daily basis. Such a cruel, cruel world this is. How shall I get over it? Why, by making some pizza, of course. I figured I would have a tough time getting through this series without doing a Chicago deep dish meat lover pizza so that’s what we are going to make. Go straight to recipe.

Most often, when I order pizza, I get a topping or maybe two, but sometimes I like to dig down deep into my carnivorous roots and gnash on a big pizza full of meat. I am not going to lie to you and say that this pizza is that much different than the original best Chicago deep dish recipe, but I needed an excuse to make this monster pizza. So here we are!

Toppings

So, what toppings should go with a Chicago deep dish meat lover pizza? For my Chicago deep dish meat lover pizza, we are going to use three types of meat. Well, we have to start with sausage. I prefer hot Italian sausage, so that is what we are going to do. I don’t think we can have a meat lover pizza without pepperoni, either. Many other meat lover pizzas have ham and bacon on their pizza. I just am not a fan of bacon on my pizzas, so I can nix that. Look, I LOVE bacon. I wrote a book about bacon, but pizza is not my favorite place for it. The taste is just too overpowering of the other ingredients and if I want bacon with pizza, I would have it on the side.

meats and cheeses laying on cutting board being prepped for Chicago Deep Dish

I also am not going to add ham. I am, however, going to fancy it up a bit in this mutha and split the difference. We are going to add a hot Capocollo to our za, but prosciutto would work as well. Capocollo is ham’s stepchild and bacon’s rich cousin. It is not quite as overpowering as bacon but will add some of those flavors to our awesome meat lover pizza.

Chicago Meat Lovers Deep Dish before being put in oven

Chicago Deep Dish Meat Lover Pizza

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Meat Lovers Chicago Deep Dish Pizza from the top

Chicago Deep Dish Meat Lover Pizza

  • Author: Ben Myhre
  • Prep Time: 2 Hours 20 Minutes
  • Cook Time: 40 Minutes
  • Total Time: 3 hours
  • Yield: 8 Slices
  • Category: Pizza
  • Method: Baking
  • Cuisine: Chicago

Description

Love pizza? Love Meat? This Chicago Deep Dish Meat Lover Pizza is a great pizza that you can make tonight.


Ingredients

  • 283 grams bread flour
  • 170 grams lukewarm water
  • 54 grams peanut oil
  • 2 grams active dry yeast
  • 2 grams salt
  • 1 gram sugar
  • 1 pound of whole milk low-moisture mozzarella, sliced
  • 3 Ounce Pepperoni
  • 3 Ounce Capocollo
  • 14 ounces of Italian Sausage, uncooked
  • 1 batch of the best Chicago deep dish sauce
  • ¼ cup of freshly grated parmesan

Instructions

  1. In large mixing bowl, add water, sugar and salt
  2. Mix
  3. Sprinkle yeast on top and let sit for 5 minutes
  4. Add ¼ cup of flour and oil to bowl
  5. Mix
  6. Continue adding ¼ cup of flour and mixing until it is of batter consistency
  7. Add rest of flour and mix until combined
  8. Use your mixer and dough hook to mix on medium low for 1 minute OR knead by hand for 2-3 minutes
  9. Form into ball and place in bowl
  10. Lightly cover ball with oil
  11. Place plastic wrap over bowl and place in warm place for 1-2 hours OR until dough size has doubled
  12. While dough is rising, place pizza stone on bottom rack and heat oven to 500
  13. Allow stone to heat appropriately (40 minutes to 1 hour)
  14. Once dough has doubled, place dough into lightly oiled 12 inch deep dish pizza pan
  15. Spread dough to cover bottom. It should be flat and even all along the bottom.
  16. Using your pointer finger and thumb pinch up along the sides of the entirety of the pizza, creating the side crust of your pizza
  17. Add sliced mozzarella to the cover the bottom of the crust
  18. Add Pepperoni and Capocollo
  19. Add Italian sausage and any other ingredients you may want. Spread evenly
  20. Add deep dish pizza sauce and spread evenly
  21. Sprinkle parmesan cheese over top
  22. Place pie in oven and turn oven down to 450.
  23. Cook for 35 minutes
  24. Remove and enjoy!

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24 Comments

  • Reply
    Leslie
    January 29, 2018 at 4:13 pm

    This is beyond incredible! But, did you have to show the calorie count? 😲

    • Reply
      Ben
      January 30, 2018 at 3:11 pm

      I embrace that calorie count! Certainly not an everyday pizza. 🙂

  • Reply
    K.C.
    January 29, 2018 at 4:31 pm

    Bring on the meat! My hubby will be begging me to make this pronto!

  • Reply
    Amy @ Little Dairy on the Prairie
    January 29, 2018 at 4:34 pm

    What a great looking pizza! I love that I can eat a good Chicago Pizza at home now!

  • Reply
    [email protected]
    January 29, 2018 at 5:25 pm

    I’m all about the pizza. I’ve never tried making a deep dish pizza though. Your pizza looks delish!

  • Reply
    Ashley @ Big Flavors from a Tiny Kitchen
    January 29, 2018 at 7:45 pm

    Ooooh man! I lived about 90 minutes north of Chicago for about 10 years and it was hard to resist a piping hot wedge of freshly baked deep dish pizza. This one looks fantastic! My husband would go nuts if he came home to this dinner!

  • Reply
    Sues
    January 29, 2018 at 8:53 pm

    I think I’ve only had deep dish a couple times in my life when I’ve visited Chicago… I totally want to make it at home now!

  • Reply
    Rachel
    January 29, 2018 at 9:43 pm

    I’m more of a New York style pizza kind of girl, but I think I can make an exception for this pizza. You sold me with all the tasty Italian meats it topped with. Looks SO GOOD!

    • Reply
      Ben
      January 30, 2018 at 3:12 pm

      Oh, I love NY pizza, but it doesn’t mean we cant love this, as well!

  • Reply
    Patti @Patty Cake's Pantry
    January 30, 2018 at 1:45 am

    Capocolla? Did you say Capocolla? I LOVE capocolla. My husband is a huge fan of meat lover’s pizzas, so I definitely have to make this one for him.

    • Reply
      Ben
      January 30, 2018 at 3:13 pm

      Capocolla is pretty darn good.

    • Reply
      Ben
      January 30, 2018 at 3:13 pm

      and fun to say.

  • Reply
    Elaine @ Dishes Delish
    January 30, 2018 at 7:48 pm

    Hubby doesn’t like Capocollo. Cray-cray, right? Sooooo, this delicious Chicago deep dish meat lover pizza is mine, all mine and he can’t have any! I’m okay with that. But he won’t be. I bet you he’ll have a slice and say, “Hey, maybe I DO like Capocollo.” I will remind him vehemently that he has never liked it and pull your delicious pizza closer to me as I devour it!

  • Reply
    Jeff the Chef
    January 30, 2018 at 10:23 pm

    I could go for this, and I’m not even a real deep dish fan. Great meat choices, though!

  • Reply
    Monica | Nourish & Fete
    January 31, 2018 at 2:11 pm

    This looks insane – almost like a food challenge! SO good, especially with the addition of Capocollo. Absolutely delicious – totally worth pulling out for a special pizza and meat-lovers occasion!

  • Reply
    Christine
    February 2, 2018 at 9:47 am

    Love deep dish pizza! This looks SO good. 100% could for it right now!

  • Reply
    Marisa Franca @ All Our Way
    February 2, 2018 at 3:28 pm

    I could write an ode to bacon and Italian deli meats. My gosh — I’m a carnivore and proud of it!! And right along with an ode to bacon and meat, I’ll write a whole book on why I love pizza. Your pizza is making me want to dive right into the screen. Yummy!!

  • Reply
    Tamara Andersen
    February 3, 2018 at 9:37 am

    Carnivore lovers rejoice! Haha. I don’t indulge in pizza very often, but this one looks fabulous!

  • Reply
    Anne Murphy
    February 3, 2018 at 11:42 am

    OK, I’m a New Yorker, so I still believe that the One True Pizza is thin crust.

    That said – instead of being a poor imitation (as some are) this is a whole other dish that looks wonderful itself! A meat pie, if you will! It sounds delicious, and well worth trying.

  • Reply
    Maggie @ Mama Maggie's Kitchen
    February 4, 2018 at 11:15 am

    Oh my! I was only once in Chicago, and the pizza there BLEW MY MIND. This is getting pinned. My family is going to love me. LOL.

  • Reply
    Debs
    February 4, 2018 at 5:17 pm

    I’m gonna miss this Chicago deep dish series too! I’m loving this recipe. I’m a fan of the classic pepperoni mushroom pepper combo. I know it’s not adventurous so I’ll be giving this a try next pizza night!

  • Reply
    Tatiana
    February 4, 2018 at 9:45 pm

    I still keeping in mind your article about the deep dish Chicago pizza history, which makes this pizza taste and look even better to me!

  • Reply
    Dave
    April 25, 2018 at 1:50 pm

    Why the pizza stone if you’re using a deep dish pan?
    Hot Stone, cold pan??

    • Reply
      Ben
      April 26, 2018 at 12:29 pm

      It impacts the crust and helps create a crispy bottom. Without it, you are cooking only with indirect baking heat. With the stone, you are adding direct heat that will give a different end product than if you just put it in the oven.

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