Chicago Style Deep Dish Pizza/made with Whole Wheat Pizza Dough

Funny that this dish is the first real cooking I’ve done, since being home from South Africa two weeks ago.

Maybe I am just an all American girl???

This dish is easy, yet it’s made in components. So it’s a little time consuming. The sauce, the sausages, grating the cheese. Cutting vegetables. And, the dough! (Which takes two hours to rise).

Ingredients for the dough:

  • 1 and 1/2 cups warm water
  • 1 Tablespoon active dry or instant yeast
  • 1 Tablespoon honey
  • 2 Tablespoons extra virgin olive oil, plus extra for pan and brushing dough
  • 1 teaspoon salt
  • 3 and 1/4 cups whole wheat flour (spoon & leveled)
  • sprinkle of cornmeal for dusting pan


  • Sausages (cut out of casings)
  • 16 oz mozzarella cheese (shredded)
  • Pepperoni

For the sauce

  • Half of onion
  • Half of green bell pepper
  • Ragu traditionally sauce (2 16 oz jars)
  • Adobo dry seasoning
  • Garlic powder

How to make dough:

Start with warm water (microwave for 15 seconds). Add yeast and honey, whisk let stand for 3 to 5 minutes until you see foaming at the top.

Use a kitchen aid, (it just makes life so much easier). Add the wheat flour, salt and olive oil. If you do have a kitchen aid, use the swirl paddle for mixing dough.

Once the dough comes together, pour on to flat surface and knead for 6 to 8 minutes. Use cornmeal on the surface before kneading. Have an aluminum bowl ready, with olive oil at the bottom.

Mold your dough into a ball. Also, your dough at this time after kneading should bounce into shape, when you poke you finger into it.

Place your dough into the aluminum bowl making sure it’s completely coated with the olive oil.

Cover bowl with a kitchen towel, and place in a warm area in your kitchen.

Wait two hours for the rise. In the meantime cook the sausages in a pan with a little olive oil. Set aside, using the same pan that the sausages were cooked in, add the ragu (both jars). Then add the diced green peppers and onions, and the dry seasonings (adobo, garlic powder) according to taste.

Cut dough in half, or according to how big the removable baking pan you’re using. Then roll it out with rolling pin.

Brush olive oil in pan, shape dough around the pan, then brush whole wheat dough with olive oil. Layer the mozzarella cheese to the bottom, then sausages, sauce, then top with more shredded mozzarella cheese on top, and pepperoni.

Bake at 375 for 25 to 30 minutes.