Gino's East Authentic Chicago Deep-Dish Copycat

Gino's East Authentic Chicago Deep-Dish Copycat


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If you don't live in the area but you're craving the world-famous deep-dish pizza from Gino's East then this recipe is for you! Have this pizza on your table more quickly than waiting for a table at the restaurant.

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Time needed

2 hour preparation + 10 min cooking

Serving Size / Yield

2 pizzas


  • 3 1/4 C. all-purpose flour
  • 1/2 C. yellow cornmeal
  • 1 1/4 tsp. salt
  • 1 T. granulated sugar
  • 1 pkg. dry active yeast
  • 1 1/4 C. warm water
  • 1/2 C. unsalted butter, divided
  • olive oil
  • 1 small onion, grated
  • 3/4 tsp. salt
  • 2 T. unsalted butter
  • 1 tsp. oregano
  • 1/2 tsp. crushed red pepper flakes
  • 3 cloves garlic, minced
  • 1 28-oz. can crushed tomatoes
  • 1/4 tsp. granulated sugar
  • 4 C. shredded mozzarella cheese
  • 1/2 C. grated parmesan cheese
  • 1/2 C. crumbled sausage
  • 1/2 C. mushrooms, sliced
  • 1/2 C. pepperoni

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In a large bowl, combine flour, cornmeal, salt, sugar, and yeast. Add in warm water and 1/4-cup melted butter. Stir dough until totally incorporated. Coat dough in olive oil and form into a ball. Cover with foil and let rise for two hours. Turn out onto a lightly floured surface and punch down dough. Roll out into a large rectangle and spread with 1/4-cup softened butter. Roll up lengthwise and cut dough in half. Form two balls and return to bowl. Cover and refrigerate for one hour. In a large saucepan, melt two tablespoons of butter. Add onion, salt, oregano, and red pepper flakes. Stir until onions have browned. Add garlic, tomatoes, and sugar. Reduce heat and let simmer for 30 minutes. Preheat your oven to 425°F. Remove dough from fridge and turn out onto a lightly floured surface. Roll each dough ball into a 12-inch circle. Place over a 9x2-inch deep cake pan. Press dough into the pan, trimming excess from the edges if needed. Repeat with the second dough ball. Fill each with half of the cheese and remaining toppings. Pour half of sauce into each and sprinkle with remaining cheese. Bake for 25 minutes. Let stand for 10 minutes before serving.

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