Double Crust Stuffed Pizza

Die hard pizza fans know the joys of a true Chicago style pie. Here’s a Double Crust Stuffed Pizza that brings Chicago pizza to mind.

Double Crust Stuffed Pizza (source)


1 ½ teaspoons white sugar

1 cup warm water (100 degrees)

1 ½ teaspoons active dry yeast

1 tablespoon olive oil + 1 teaspoon olive oil

2 cups all purpose flour

1 – 8 oz can crushed tomatoes

1 tablespoon packed brown sugar

½ teaspoon garlic powder

½ teaspoon salt

3 cups shredded mozzarella cheese, divided

½ pound bulk Italian sausage

1 – 4 oz package sliced pepperoni

1 – 8 oz package sliced fresh mushrooms

½ green bell pepper, chopped

½ red bell pepper, chopped


  1. Combine white sugar and warm water in a large bowl. Sprinkle the yeast over the warm sugar water. Let stand for 5 minutes until yeast softens and begins to form a creamy foam. Stir 1 tablespoon olive oil into the mixture.
  1. In another bowl, combine ½ teaspoon salt with the flour. Mix half of the flour mixture into the yeast water. Stir until no dry spots remain. Stir in the remaining flour ½ cup at a time. Mix well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface. Knead until smooth and elastic, approximately 8 minutes. (You may use a dough hook in a stand mixer instead).
  1. Lightly oil a large bowl. Place dough in bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place until doubled in volume, approximately 1 hour.
  1. Combine crushed tomatoes, brown sugar, garlic powder, 1 teaspoon olive oil and salt in small saucepan. Cover and cook over low heat until tomatoes start to break down, approximately 30 minutes.
  1. Preheat over to 450. Deflate the dough and turn onto lightly floured surface. Cut dough into 2 equal pieces. Roll one piece into a 12 inch thin circle. Roll other have into a thicker 9 inch circle.
  1. Place 12 inch dough round into an ungreased 9 inch springform pan. Sprinkle dough with 1 cup of cheese. Shape sausage into a 9 inch patty and place in pan on top of the cheese. Layer pepperoni, mushrooms, green pepper, red pepper and remaining cheese on top of sausage patty. Top with 9 inch dough round. Pinch edges to seal. Cut several ½ inch vent holes in the top crust. Spread sauce evenly on the top crust leaving ½ inch border at the edges.
  1. Bake pizza in preheated oven until the crust is set. The cheese should be melted and the sausage cooked through, 40-50 minutes. Let pizza rest for 15 minutes before cutting into wedges to serve.
Posted on March 24, 2014 at 10:00 AM