Chicago-Style Deep Dish Pizza

Recipe courtesy Santos Loo for Cooking Channel

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Total Reviews: 4

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  • on October 05, 2014

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    William--

    There is no--and never has been--cornmeal in Chicago deep dish pizza. This is an error circulated early on by a totally erroneous recipe on the Internet and promulgated by sites like King Arthur. I have published the correct dough recipe there (but I think they continue to ignore it).

    What you need is a proper deep dish pizza pan (black with thick sides)--a cast-iron skillet will result in more of a pan pizza (if that's what you want, then no problem). make your own sauce from high quality ground or crushed tomatoes (6-in-1, Pagliacci, etc.), not pre-made jarred sauce or a supermarket brand of tomatoes and do not cook. use a combination of half skim and half whole mozzarella (again, a good quality brand, like Stella or Frigo). Extra-virgin olive oil has too strong of a taste, IMO, so stick with corn oil, which is what many pizzerias use.

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  • on December 26, 2013

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    Afreakingmazing!!!!! Made two different versions chicken sausage with onions and tomato basil!! Kids wants more tomorrow!!!

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  • on October 25, 2013

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    The filling is pretty close with two minor corrections: 1 bottled marinara will be too much liquid. Use the San Marzano or other peeled tomatoes. If you use pre-crushed tomatoes drain them well. 2 The cheese goes on the bottom. The truly obsessive will use bulk sausage (or discard the casings and break it up into bite sized chunks while cooking it.

    The dough however, is wrong. You need to have a few tablespoons of yellow cornmeal and a surprising amount of oil in the dough to get the right texture (and color. There are several good recipes online, most of which seem to originate from the King Arthur Flour website.

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  • on December 01, 2012

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    I make this about once a month and love it the cast-iron keeps it nice and hot.

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