Here's my first attempt at Chicago style deep-dish. I made it in a 12" cast iron pan. The results were outstanding! I really enjoyed the flaky, biscuit-like crust.
Looks extremely edible!
wow! That looks good! And that's saying a lot considering I've had no appetite for *anything* this week!
Thanks :) It was quite edible ;) Perhaps one of the best pies I've ever had, in fact.
We used veggie-sausage crumbles first, then a layer of turkey pepperoni, some fresh basil leaves, a combination of gruyere and provolone cheeses, and some Francesco Rinaldi chunky tomato sauce. It was incredible.
Baking it in the cast iron was nice, too. It slid right out. That pan's better than non-stick!
hey, the pizza looks delicious. could you please post the recipe? My brother is just crazy for deep dish pizza. I'd like to make him some sometime.
Great looking pizza! I'll have to try the veggie-sausage crumbles. I use my cast iron skillet to make deep dish pizza also - makes a great pizza and no special "deep dish" pan to buy.
This recipe was from a guy named Buzz over at Pizzamaking.com. I scaled it up a wee bit for use in my pan. Next time I'm going to use 1/2 cup more flour and keep the oil the same, raising the water to make up for it.
Flour measured by volume: fluffing, spooning into the measure, and leveling:
2 cups KA bread flour
1 round tsp IDY
1/2 cup warm water (I go with 90-100 degrees F)
1 tsp sugar
1 tsp Kosher salt
7 TBS (not tsp.) oil (6 canola, 1 extra light olive oil)
When the dough came out of the bowl (mixing by hand) it was very scrappy and not cohesive. After about a minute of kneading, it was a nice ball. It was a lot like working with pie crust dough. You don't want to knead it too far (or it'll be tough), maybe two minutes total. Just get it into a smooth ball.
Hope this helps,
And here is a photo of my deep dish pizza using Buzz's recipe from Pizzamaking.com!