For a couple years now, I've had a nagging desire to make a Chicago-style deep dish pizza, because sometimes the wait between Chicago visits just gets too long (and despite my best efforts, I have failed to find the kind I like in the Triangle). My research led me to the pizzamaking.com forums, but on each previous attempt I was discouraged by all the different formulations, and couldn't decide which recipe to pick. This time around though, I found
this document that neatly described all the steps, along with pictures of other people's results, which looked great. I finally had a starting place, and I decided to make a 9" pie.
Follow the link for detailed instructions; I'll just describe briefly here what I did. I was very pleased with results, and am so happy that I can now make my favorite pizza whenever I want!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyGddWfmGQLI9MfJJXWQgGOqTDF1Bxr4IvhLSW8da0fHL1B3CyCmp3o7G5Jf47TjjlgsbpH4pOiVtPZrZsnT3o1N_WVwHcRzrOOtkMEE5o6IDi2J1Bs0e6YGtbyEnTkkt_naokQIJ7x1c/s400/DSC_0765.JPG) |
After mixing up all the ingredients, we briefly knead the dough just until it forms a ball. It was almost too small for my mixer! |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx5T5bAxegXYRlNVwA3dsIr-knqpNE7feAo20MvidBVD_-aBEtG5Lerfw0ezXVf4Mf4e-hnz7SRR9YOqPlakgEgfI_il8MslTUgY8IYwxFnppnIrDqzKyoxDTMDKvYOvyx87qrjNHxgfA/s400/DSC_0766.JPG) |
I put the dough ball in the middle of the bowl, |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQMwYXoMBHJVDGz_kOyy_6v7f6R4yjEcUIKvrFQTE5XHYRYlo714J0q6fBltirtVuG3FU2RCCHF9T6HEj8Axs0t7iS2fiWVrPQsn7rpk5ua6KcyjrSB6Q73azCmQrmK4zSE40ypxtW2Fk/s400/DSC_0767.JPG) |
and let it rise for two hours in the warm attic. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVGnv6Avqer0hLkMkAVViS8eDKt6Hj7gWNawSE4A6cxLJkOmV_p3fS5bhHtZ6l5ZO2jkU8LyFjixrmXrqX5CmqgiGns7ngQ1MM5GpKGtxJsFmPB9XUItoLVit41yJm8RUoO7d-xi0Rq8g/s400/DSC_0768.JPG) |
I pressed out the dough from the center, |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4iulVJ_8es0mmmxYXKPDsuzG2wkdQd1s6nrIlM1ungdTuz4rOVT8jjvwikrdLs64LXDlec-tS3Sv5bfOl8PgnNkvQX97UWwvKtSWTVz57dCqT15UAYGjhW7mYnTpu-Qg9YhhTPuf3j7Q/s400/DSC_0769.JPG) |
added sliced mozzarella, |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNoejFRpzm4f7H9rmUE8UPvwefKf9bi9U_VWSe18TYpC2DT-C397UhliJ95IVpHOOnjY35uadB2fWcnByh4jLa4nI6zJFu7erRBCEdAh-J5CJyCn0b6ZxjJcEzNADkcM7uzBEsPh4LquY/s400/DSC_0770.JPG) |
spread on drained crushed tomatoes and parmesan cheese, |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZQiOKSDZcArAs8kbTQBKmvWeuIe73XgYgmLtHEgWDxJg9ZJgFV1kwXbQ4YduRpGYkre4rl32fFLP3l1KdyTFYjPkeCuF_oUrNCv0WB5f-_-34wxJ8eVAvTYHT_iHwplWwA6_9qbxqTzk/s400/DSC_0774.JPG) |
and baked on a pizza stone at 450 for 23 minutes. This was not long enough; it could have used a few more minutes for the crust to get a little more golden. It was still delicious though, and I loved the crust texture. |
Maybe next time I visit you can make one of these for me. I have never had Chicago style pizza, but I love pizza. Sounds good.
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