State-by-State Baking :: Illinois Deep-Dish Pizza

by | Feb 20, 2013 | State-by-State, State-by-State Baking | 10 comments

“Now C is for Chicago
it’s called the windy city,
and also for the cardinal
singing clear and pretty.”

Yesterday afternoon the girls finished up their study of Illinois, the 21st state, by making Deep-Dish Pizza! Before choosing a recipe to bake, from their copy of The United States Cookbook, the girls read  L is for Lincoln: An Illinois Alphabet and then completed their Notebook Pages:

“Deep-dish pizza was first made at the Pizzeria Uno restaurant in Chicago in 1943.  Becuase it’s baked in a deep dish, it can hold more toppings than a regular pizza.”  ~ The United States Cookbook

Illinois Deep-Dish Pizza

  • 2 teaspoons butter or shortening
  • 1 package active dry yeast
  • 1 cup lukewarm water
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 2 1/2 cups all-pourpose flour (we used “better for bread flour”)
  • 1 15 1/2-ounce jar pizza sauce
  • 6 ounces shredded mozzarella cheese
  • 4 ounces sliced pepperoni 

Preheat the oven to 425˚F.  Grease a 9×13 baking pan with the butter.  Dissolve the yeast in lukewarm water.  Stir in the sugar, salt, vegetable oil, and flour.  (Our recipe suggested kneading the dough for 3 minutes by hand, but we used the Kitchen Aid with the hook attachment.) 

Place the dough in the greased pan, spreading it evenly along the bottom and halfway up the sides.

Spread the pizza sauce on the dough, sprinkle with shredded mozzarella cheese, and then top with pepperoni slices.

Bake for 20 to 25 minutes or until the crust is lightly browned and the cheese is melted. 

One pizza wasn’t nearly enough for our family, so I helped the girls make two more!  Yummm!!

And, yes, I did eat some of this delicious homemade pizza… In fact, I didn’t regret it for a second, at least not until I stepped on the scale this morning.  :/  Still, this recipe is a keeper!   I think I am going to have the girls make it again, next time without the pepperoni and topped with lots of veggies instead for one of our upcoming meatless Lenten meals!

Resources we used for this State Study:
L is for Lincoln Teacher’s Guide (pdf)
Other Posts of Interest: 


  1. Marie

    Ooooooo that looks goooood! Thanks for sharing the recipe and great work girls! We've been wanting to try a deep dish pizza and this looks perfect.

    Jess, I love love love all the aprons you have for you and your girls. Could you tell me where you got the aprons that they are wearing in this post? I'm thinking some new aprons would make a nice "filler" for Easter baskets this year.

  2. Anonymous

    YUM!!! That looks so delicious!

  3. Barbara

    We started eating Chicago style pizza after I took Faith to Chicago to the AG store last year. We really like it and because I have two big cast iron skillets I use them to make it. My husband was raised on thin crust pizza (that's the regional way in Columbus — I call it cracker crust) so he doesn't prefer it, but the plain cheese Chicago style is a nice substantial meatless meal — I consider the thicker sauce to have more veggies 😉

  4. Charlotte (WaltzingM)

    This looks so good! And I love the idea of deep dish veggie pizzas for Friday.

  5. Robina

    makes me miss living in Chicago and all the yummy food.

  6. Lisa

    Do all of your kids enjoy lapbooking? We have two children. One loves lapbooking, the other tolerates it. Your kids do such a great job! And the pizza looks delicious!

  7. Jessica Gordon

    Yes, they all enjoy making lap books, as long as they can focus on the content and I help with cutting everything out! 😉


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