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Even though I don't live anywhere near Illinois, the pizza restaurants here offer three styles: regular, thin crust, or "Chicago Style". They are referring, of course, to Chicago Deep Dish. When made properly, one slice is equivalent to three slices of regular. The crust is deep on the edges, and the toppings are literally piled on. Just talking about it makes me want to order in a pie right now. If you are making it at home, don't use a regular flat pizza pan as it is virtually impossible to build up the edges of the crust without some reinforcement. Personally, I use a 14-inch cake pan which has always worked well for me. Cook the crust part way first to ensure that it will be cooked through once the toppings have been added. Sauce is added, then layered with toppings of your choice and smothered in cheese - lots of cheese. Bake until golden brown and serve. I recommend having a knife and fork handy, or at the very least, a handful of napkins!
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2-02-2007 @11:25AM tony said... Where are the Indianapolis posts? Ha! Go Bears!
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2-01-2007 @3:25PM janelle said... I love deep dish pizza! Does this mean you have a tried-and-true crust recipe?
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2-01-2007 @6:40PM Tim said... We use a spring form pan.
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2-01-2007 @5:57PM exvaxman said... Superstone used to make a great deep dish pizza pan. Also works great in smokers and BBQs. Their Cloche (spelling?) bread pan used it for a base as well. Both are fantastic and well worth finding. (So is their italian bread pan).
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2-01-2007 @8:45PM Alec said... there is some debate on how to make a chicago deep dish...the way i understand a traditional deep dish works is that the cheese goes on the crust first then tomato sauce is put on top and whatever else you want.
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2-01-2007 @9:29PM SleighBoy said... A large cast iron skillet is a good cooker for deep-dish also.
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2-02-2007 @11:18AM GhaleonQ said... Chicagoans may hunt you down for comparing a fricking slice of New York City pizza to the sweet, cracker crust version found in Chicago.
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2-02-2007 @4:32PM J.Ho said... I once dated a girl who had to move away and go to school at DePaul in Chicago. When I'd go and visit she would take me to a small pizza place near her apartment and school. For the life of me I can't remember the name of the place. Very small, we had to walk down some stair. It was a dark brick place under neath a brownstone style house ...
Anywhoo ... they served pizzas in the style that I have always thought was real Chicago deep dish. They would take a mixture of sauce,chunk tomatoes, cheese, meatballs and whatever else you wanted and place it a small pie dish. They would cover the top of the pie dish with pizza dough then bake it. When it was done it looked like an apple pie.
They would turn it upside down and place it on a plate, crust side down then scoop out all the filling onto the crust.
Best pizza I've ever had!!
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2-03-2007 @12:43AM Serdj said... JHO
The name of the place is chicago pizza and oven grinder - it is across the street from where the Valentine's Day Massacre took place. They call it pizza pot pie, and it is really good, but distinctly different from Chicago Style Deep Dish - of which there are different varieties as well, stuffed (Gino's East, Uno's, or Giordano's) or pan (lou malnati's).
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