Location: Home > food > Slashfood Bowl: Chicago deep dish
Slashfood Bowl: Chicago deep dishPosted Feb 1st 2007 3:01PM by Joanne LutynecFiled under: Dinner, Midwest Cities, Baking, How ToEven though I don't live anywhere near Illinois, the pizza restaurants here offer three styles: regular, thin crust, or "Chicago Style". They are referring, of course, to Chicago Deep Dish. When made properly, one slice is equivalent to three slices of regular. The crust is deep on the edges, and the toppings are literally piled on. Just talking about it makes me want to order in a pie right now. If you are making it at home, don't use a regular flat pizza pan as it is virtually impossible to build up the edges of the crust without some reinforcement. Personally, I use a 14-inch cake pan which has always worked well for me. Cook the crust part way first to ensure that it will be cooked through once the toppings have been added. Sauce is added, then layered with toppings of your choice and smothered in cheese - lots of cheese. Bake until golden brown and serve. I recommend having a knife and fork handy, or at the very least, a handful of napkins!
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