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Authentic Deep Dish pizza recipe?

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I've been searching the net and can't seem to find a recipe that sounds good - anyone have a go to recipe for authentic chicago style deep dish (1 crust) pizza?

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  1. Hi shorts -

    Authentic is a relative term. There are hundreds of pizza joints in the Chicago area. Some of the the more famous ones use plain canned tomatoes, and others use a simmered sauce with spices. I'm pretty sure that a few of the bigger names say most of the flavor in their crust comes from their well seasoned pans that have been in use for decades. If I were searching for a recipe on the web, I'd also look for a specific name - like Malnatis, or Uno. Which pizza place's recipe are you looking for?

    2 Replies
    1. re: gordeaux

      Yeah - coming from new york I should have realized my question was too open ended. I guess Im looking more for a pizza where you press the dough into the pan, up the sides, then layer cheese, ingredients, and sauce on top with more cheese. Not sure of that is Malnati's or Unos. I dont care for the 2nd crust on top.

      So, that being said, I dont really care right now which specific place it comes from, but more that I produce something that one of the places would make!

      make sense?

      1. re: shorts

        You already know the recipe.

        I think Lou M does not use a sauce, but simply canned crushed tomatoes. That being said, if you prefer a sauce with more flavor, then that's what you should use. Your major problem will be getting flavor from the pan. I've heard the pizza makers at these joints (stuffed and deep) say that the well seasoned pan is what really makes the pie.

    2. I just made the deep dish recipe in this month's Cooks Illustrated and it was fantastic! A bit time consuming since the dough goes through two rise cycles, but overall a simple recipe with great results. I strongly recommend it.

      1 Reply
      1. re: KaraK

        Ditto! Cook's Illustrated recipe is excellent! I made it 2 weeks ago - for a veggie pizza (precooked the veggies so the dough wouldn't get too wet during baking: mushrooms, spinach, roasted red peppers, zucchine, artichoke hearts, cherry tomatoes, kalamata olives and provolone). End result was just like I remember having at Pizzeria Uno in Chicago 15 years ago. For the dough, I used one cube of fresh yeast - since that was what I had on hand - and had to add a bit more flour to get a workable dough. Everything else in the recipe was spot on!

        Here's the link:
        http://www.cooksillustrated.com/recip...

      2. This just showed up on KAF's blog. Recipe is linked within.
        http://tinyurl.com/ybjssad

        1. Dough

          3.5C All Purpose
          0.5C Cornmeal or Semolina Flour
          1 Package of Dry Active Yeast
          1 tsp of salt
          1 tsp of sugar (plus a little more for good measure)
          1.5 cups really warm water
          0.5 cups of canola oil

          Sift dry ingredients. Add liquid, and knead good for 5 minutes. Let it rise for at least two hours. Overnight, in the fridge is better. Let it warm up before using if you put it in the fridge.

          Makes 2 pizzas with a standard cast iron pan. 10"?!?!? Not sure of the size.

          For the pizza oil up the pan real good.

          Cut the dough in half, and roll it out so that it is bigger than the pan itself. When you put it in there, it should over lap the edges.

          I put about 3/4 of a pound of cheese on the bottom. Directly on the crust. Then the toppings. then the sauce. Then topped with some parm, and into the oven. Before putting it in the oven use a paring knife and slide it around the edges of the pan and cut off the excess dough that is hanging over.

          Cook at 425 for about 35-45 minutes.

           
          1. http://www.pizzamaking.com/forum/inde...