March 11, 2006 - 12:54pm
Deep dish pizza
Hello, I have never made traditional "chicago style" deep dish pizza before. I was wondering if you can use a traditonal pizza crust recipe or is there a different recipe for a deep dish crust? Also, do you still bake it in a 500 degree oven like thin crust? Do I need a deep dish pizza pan, or can I use a cake pan?
I actually just made my first Chicago pie the other day. From my reading, there are a few things that make a Chicago pie a Chicago pie:
To make my Chicago pie, I used a 12" cast-iron skillet. Technically, the pan should have straight sides, and be a regular metal pan. You can find them online.
As for recipe, technique, and pictures, check out my thread here:
I'll post my recipe and technique for ya.