Chicago-Style Deep Dish Pizza

Recipe courtesy Santos Loo for Cooking Channel

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Total Reviews: 3

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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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