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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.

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Meat Lovers Chicago Deep Dish Pizza from the top

Chicago Deep Dish Meat Lover Pizza

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Ben Myhre
  • Prep Time: 2 Hours 20 Minutes
  • Cook Time: 40 Minutes
  • Total Time: 3 hours
  • Yield: 8 Slices 1x
  • Category: Pizza
  • Method: Baking
  • Cuisine: Chicago
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Description

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


Ingredients

Scale
  • 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 a pizza stone on bottom rack and heat oven to 500° Fahrenheit
  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° Fahrenheit.
  23. Cook for 35 minutes
  24. Remove and enjoy!

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30 Comments

  1. 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!

  2. 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!!

  3. 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.

  4. 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.

  5. 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!

  6. 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!

    1. 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.

  7. This makes me think of this place I used to love and get deep dish pizza before we moved. Ill totally have to try this!