The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Chicago-style deep-dish

flour-girl's picture

Chicago-style deep-dish

Hi --

I just posted a wonderful Chicago-style stuffed-crust pizza over on Flour Girl.

I know we talk a lot here about light, crispy thin-crust pizzas here, but there's something to be said for a chewy, buttery, dense Chicago-style pie now and then.

I stuffed last night's pizza with spinach and cheese.

What do you all like best in your deep-dish pie?

Happy baking!

Flour Girl

dutchovendelights's picture

Thats a great looking pie, Well Done!

I really enjoy the chewyness of Chicago style pizza too.  I like to add 3-4 Tablespoons of Cornmeal to the dough for texture and extra chewyness.

As far as my fav toppings.....Good Fresh Mozzarella and Fresh Basil are hard to top.

bassopotamus's picture

Itallian Sausage, peperoni, onion, mushroom, green pepper.


The Frugal Gourmet's take on the Uno crust is pretty close to ideal.

ques2008's picture

I like grilled peppers, mushrooms and lotsa cheese!  (and sometimes anchovies)

Merylin's picture

Just tried a new recipe last night for "chicago style"

which used shortening, and was essentially Italian spiced biscuit dough.

It was an amazing spin on a biscuit recipe that was a great new way to

enjoy a pizza crust for me:

2 c. flour
3 tsp. baking powder
1 tsp. salt
3/4 c. milk
1/4 c. shortening and two pats of butter or Tblspn oilive oil for flavor

Italian seasonings to taste, or keep it plain

Preheat oven to 425 degrees. Mix all of the ingredients together.  Spread dough on lightly greased baking sheet or on the bottom up the sides of a cakepan brushed with olive oil, butter, whatever flavor oil you prefer. Shape it to desired thickness, and simply double the recipe to cover a whole baking pan.  Bake for 20-30 minutes until top is browning- dough will rise a little so keep that in mind when you're deciding your thickness preference.  It might crack a little if you punch it down, but this didn't seem to matter. Then you can add your toppings and cook as desired.  Highly recommended: add some SMOKED mozarella to your other cheese to taste!!!

Use the pan approach if you like tons of toppings.