Chicago-Style Deep-Dish Pizza
Total TimePrep: 20 min. + rising Bake: 40 min.
Makes2 pizzas (8 slices each)
I made this to recipe the first time and it was AWESOME. I was considering on my next try though, replacing the olive oil with butter (or maybe half and half) because it was a little dry. Anyone have any thoughts on that?
I thought this was too much tomato paste so I used only half of the amount suggested. And I preheated the skillet so it was sizzling hot. Glad I did. Gives a nice crispness to the bottom. Thanks for the recipe.
Very satisfying! I added extra tomato sauce, sliced onions, red pepper and green pepper
I've made this several times.......outstanding!!!
This sounded so good I had to try it. I used a cast iron skillet and a cast iron griddle with raised edges. There are four of us and my daughter-in-law just had to pick out the mushrooms. The rest of us like the 'shrooms so we were fine with them. Delicious! Will most certainly have this again. Thanks for a 5-star pizza that I didn't have to order!
Great Recipe. Nice to see folks try the true chicago deep dish (rather than thick crust pizza that others believe to be chicago style) I would say this recipe is almost perfect with one exception....in Chicago they would put the canned tomatoes on top of the pie, last ingredient, rather than on the bottom as traditional pizza would. This allows the crust to crisp a bit more and the result resembles a pie. I omitted the sauce and paste and just used the canned tomatoes on top with a sprinkling of Parmesan cheese on top after it came out of the oven. Great idea using the two cast iron skillets.
Made this tonight. Rarely do I comment on a recipe that I change in any way. I did not change the ingredients, but I did not use 2 skillets, I only had one large one that was oven proof. The pizza tasted very good but it was a disaster serving and getting it out of the skillet. I am thinking if I had 2 small pans that I could have easily removed or served in the skillet. I also am worried that I may have damaged my very expensive AlClad skillet with cutting it in the skillet as I could not life the pit out. My review is more of a warning to anyone who thinks they can do it the way I did. Don't!
Made this for supper tonight! I use my bread machine more than any other kitchen appliance so I figured I'd try it with this recipe. Worked Perfectly!! Placed all the ingredients in the machine and used the dough setting but only let it rise for 30 minutes like the recipe said. Dough was beautiful! I made one large pizza instead of 2 and baked for 30 minutes at 450. Came out perfectly! This recipe is definitely a keeper!!! One of the best homemade pizza's I have had or made! I did not try the topping portion of the recipe (we did our own variation) so I can't rate/comment on that portion of the recipe.
Yummy! I used 1 cast iron skillet and 1 springform pan, both worked well. Pizza goes a long was as it is very filling.
Our family loved this pizza! It's really hearty and filling. Using the two skillets worked well.