In our latest Pizza Kitchen recipe video, PMQ's Brian Hernandez demonstrates how to make a Chicago Stuffed Pizza. Try out this Windy City signature recipe in your pizzeria or at home – it's easier than you might think! Watch the video above or just follow the recipe below:


20 oz. dough ball
16 oz. dough ball
14” x 1 7/8” Allied Metal spinning deep-dish pan
Spinach and mozzarella blend
2.5 oz. mushrooms
2 oz. artichoke hearts
2 oz. black olives
2 oz. sliced onions
2 oz. sliced green peppers
Tomato sauce
Parmesan cheese, grated


Roll out your 20 oz. dough ball to 18 inches in diameter. Place the flattened dough in the deep-dish pan and tuck the dough all the way to the bottom corner. Add cheese-spinach mixture and other toppings. Don’t overtop – you want all of the ingredients to cook evenly.

Roll out the 16 oz. dough ball to about 17 inches in diameter and place on top of the topped pie. Tuck the dough into corners and crimp the two doughs together. Cut about five or six vent holes in the pie. Cut off excess dough as high as possible to leave a small reservoir for sauce.

Cook the unsauced pie for about 5 minutes at 475 degrees or until it starts to lightly brown. Remove the par-baked pizza and add sauce. Return to oven and cook for about 15-20 minutes. Remove from oven again, top with grated Parmesan cheese and serve.


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