Deep Dish Chicago Pizza


  • Pizza dough:

  • 1 cup (125g) Self-Raising Flour

  • 1 cup (125g) Plain Flour

  • Pinch of Salt

  • 1 tsp of Yeast

  • 1 tsp Sugar

  • 1 cup Lukewarm Water

  • Toppings:

  • ½ cup Tomato Passata

  • ½ cup Mozzarella Cheese (or a cup if you like your pizza extra cheesy)

  • Handful of Angel Bay Gourmet Beef Meatball, sliced thinly

  • Basil Leaves, to serve

Serves 4


  1. Preheat your oven to 180°C.

  2. Add sugar and yeast to lukewarm water and let stand for a few minutes to activate.

  3. Combine all dough ingredients in 28cm cake pan or skillet and mix well. Press dough using the tips of your fingers, until the base of the pan is covered.

  4. Spread the tomato passata onto the dough taking it as close to the edge as possible. Add your thinly sliced Angel Bay Gourmet Beef Meatballs and mozzarella cheese.

  5. Place the pan or skillet (with the pizza inside) in the oven. Cook 15-20 minutes. Remove from oven, sprinkle basil leaves and serve immediately.