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Chicago style deep dish pizza

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    Chicago style deep dish pizza

    This is one of my favorite things to make. This was my xmas dinner. I worked as a cook at a Chicago style Deep Dish Pizza place while in school, 4 years. I have some idea of what to do and what to use. So, 6 in 1 crushed tomatoes, sweet Italian sausage, and a good dough. Lots of sliced cheese put down. San Marzano tomatoes would do I think, but others, absolutely not. I tried regular canned crushed tomatoes, doesn't do it. I actually prefer a crust for this without corn meal, but I like that too. This is one pizza that you don't need special equipment for, no high temp brick oven or anything like that. No real special ingredients, no 00 flour. You can do it with what you have in a household kitchen, it is not nearly as hard as making a decent Neapolitan pizza. You can easily do it as well as any restaurant if you use the right ingredients.

    One of the main things is the dough, I use this recipe, easy:




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    #2
    Perfect! What size pan is that?

    Comment


    • leol2
      leol2 commented
      Editing a comment
      12" cake pan

    • Mark V
      Mark V commented
      Editing a comment
      9 inch. The recipe makes for a 12 inch.
      Last edited by Mark V; January 8, 2022, 05:11 PM.

    #3
    Looks very good. Do you know what the cream of tartar does to the dough? I've never seen CT added to dough.

    Comment


    • IowaGirl
      IowaGirl commented
      Editing a comment
      My best guess is cream of tartar, which is an acid, will break some of the proteins in the dough so the gluten is less elastic and bouncy. That will make the dough easier to form into a crust. It's a dough conditioner, in other words. If you do use C of T in this recipe, stick with the recommended tiny amount -- more is not better. More: https://en.wikipedia.org/wiki/Dough_conditioner

    • Mark V
      Mark V commented
      Editing a comment
      IowaGirl is on it. It helps leavening, makes this dough more biscuity.

    #4
    Looks Great! I also wonder about pan size? Thanks for posting this.

    Comment


    • jfmorris
      jfmorris commented
      Editing a comment
      He mentioned it was a 12" cake pan in another comment.

    #5
    I’ve visited Chicago a handful of times in my life and their pizza is hands down the best I’ve ever had. Added this recipe to Paprika…hope to try it soon!

    Comment


      #6
      Comin from Detroit I’m a little partial to D style but, Chi is great to. If I have my druthers, I’ll take deep dish over skinny pizza all the time.

      Comment


        #7
        I love deep dish. Yours looks really great. But I’m too lazy to make it myself. So I rely on Lou Malnati’s. There’s a carryout store about 10 min from my house. Nothing like a Lou’s. 😋

        Comment


          #8
          Nice! I grew up on both Chicago styles of pizza. And it’s a toss up (see what I did there) on which I like better. Depends on the mood, I suppose. We have a giordano’s here, but it’s a drive to go get it. I did make the trek once and it was the beginning of pandemic, so they only had frozen. It was ok, nothing like getting it fresh from their oven, though. I have done this recipe before and it’s a good one. Nice work!

          Comment


            #9
            Looks wonderful! Extra bonus for having real time experience.

            Comment


              #10
              Looks fantastic and sure it's delicious but N.Y. style thin crust is my go to. Add pepperoni and sausage. Haven't made pizza in awhile. Maybe Saturday.

              Comment

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