chicago style deep dish pizza
- tenggilis Jan 28, 2005 02:06 AM
Never made one at home and would like to try it this weekend. A few questions to the experts among you:
1. I don't own a deep-dish pizza pan. What would be a good substitute? A glass pie pan? A 9x13 pyrex pan?
2. Should I put the pan on a hot stone?
3. Do I want to pre-bake the crust slightly?
4. Any good recipes out there?
Thanks a million!
I grew up on the south side of Chicago, but left in 1953. Deep dish pizza was not a Chicago thing at the time. Thin crust was the norm. Of course, most pizzerias were family affairs at that time, not large corporations.
If you have a large cast-iron skillet, you can use it to make the deep dish concoction. It maybe necessary to use some olive oil to coat the skillet before putting the dough in it, and yes, pre-bake the dough a few minutes before adding all the fixin's. Cast iron heats very evenly.
Keep it simple the 1st time you try it. Once you have the process down to an art, you can get crazy with the toppings.
I've made chicago style deep dish pizza before. I used a 12" cast iron skillet. I coated the inside with olive oil and then pressed the dough inside. Then I put pepperoni on the dough, followed by the cheese, and on top I put the sauce. This was cooked for about 35-45 minutes.