Comments on: Best Yet Chicago Stlye Deep Dish Pizza

By: Lonnie Hicks

Lonnie Hicks — Fri, 29 Jan 2010 04:24:27 +0000

hey a couple friends and i are trying to make this pizza we just finished making the dough at about 6 this evening. i was planning on using your neapolitan sauce with a couple different twists i was wonderin what you thought of this idea. Also what are some other good toppings to put on a chicago style besides sausage cheese and pepperoni?
thanks

By: A.E.

A.E. — Mon, 01 Dec 2008 17:32:55 +0000

I made this as instructed, using pepperoni and Italian sausage (spicy rather than sweet because that’s all my town’s grocery stores carry). I was told it was the best pizza my guests had ever had. Then, this past week we went to Giordano’s in Chicago for a sausage deep dish — my spouse and son were not impressed with the restaurant…claiming I have now spoiled them with my homemade deep dish. This is easy to make. I bake it in my 15″ cast iron skillet. (PS – we lived in down-town Chicago for 4 years…we ate pizza a lot, and this is an awesome recipe…just wish I could find sweet sausage easier.)

By: steve

steve — Sat, 22 Sep 2007 15:56:47 +0000

There is no cornmeal in authentic Chicago deep dish pizza. Your oil amount is about right– could be a litle more. use a short knead time–around 2 minutes.

By: mark

mark — Thu, 05 Jul 2007 05:48:26 +0000

my question is what dough do you use?
I am a new yorker (no not a pizza snob) I grew up making pizza in western pa.
however the crust of Chicago pizza is very different, compared to most pizza, do go with part of the tradition or do you change that part of the taste?

By: John

John — Thu, 11 Jan 2007 22:48:09 +0000

What kind of sauce – something similar to a Chicago Style – the deep dish gets so much press time, but being a transplanted Chicagoan – I love the super thin crust which I sure I can replicate, but the sauce and I recall was very oregano and fennel based.
Thanks!

By: Dave

Dave — Sun, 31 Dec 2006 18:32:38 +0000

Have you ever tried a dash (less than 1/2 tspn) of Cayenne Pepper in your Neopolitan sauce. For years, I have tried to create a Chicago style pizza and could not quite get the sauce down. I ran across a sauce recipe that called for a small amount of Cayenne and I almost didn’t try it. It was the exact ingredient that I was missing. Since moving to Arizona from Chicago, I have developed a need to cook my own Pizza. There is no substitute for Chicago pizza.

By: James

James — Mon, 12 Sep 2005 00:05:24 +0000

Chicago style pizza