Name: Chicago Deep Dish Meat Lover Pizza
Prep time: 2 h 20 min
Cook time: 40 min
Total time: 3 h
Cuisine: Chicago
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

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This Chicago Deep Dish Meat Lover Pizza recipe is delicious, classic, and such a great meal for deep dish pizza lovers. Get the recipe and learn how to do it right!

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.

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.

Did you Try This Recipe?

I am so happy you did and I hope you love it as much as I do! If you liked it, I would be greatly appreciative if you let me know how it went in the comments section below. Give it a rating and share it on your social media. Mostly, thanks for visiting Ramshackle Pantry.