Here's my first Chicago style...

[Ronzo]

I used the dough recipe from the main site (the Stuffed Spinach), and just used my own fillings.

Havarti, Provolone, and fresh Mozzarella - with Canadian Bacon as the meat (my wife loves the stuff - gotta keep her happy so she doesn't freak out about the mess I made in the kitchen ). I put the ham in with the cheese, and saved some for the very top to flavor the sauce a little.

Sauce was the same sauce I used on the NY style. Crushed tomatoes, minced garlic, italian seasonings and some parmesean.



I didn't have a 15 inch pan, so the dough was a little thick for my 13" cast iron skillet. Other than that, it's not too bad.


It tasted great.

[burn8]

welcome to the club! it only gets better from here

-Allan

[Bigrich]

I just ran across this site looking for 6 and 1 tomatoes (stores where I moved don’t carry) and being from Chicago found this interesting.  I do have a suggestion.  If you’re making this pizza at home I use bread flour and active dry yeast w sugar.  You can even mix it with a dough hook in at Kitchen Aid for about 9 minutes (after they yeast/water/sugar has sat 15 mins).  I can match the crust no problem and have my own sauce.  Sorry im not going much further but hope to open my own place soon.  Next time I cook, I'll attach some pictures.  I am interested in what cheese everyone has had success with or mix of cheeses.

[chiguy]

 HI, Bigrich
 Welcome to the forum. I was curious if you had a favorite deep dish pizza in Chicago. Is there a pizza you are trying to emulate. I am not sure if you are aware but most Chicago deep dish is made with All Purpose Flour. If you are content with the results you get from the bread flour i would not change a thing. Do you think you could post your recipe for us?
                                                                                         Thankyou,    ChiGuy

[buzz]

If you're looking for a more biscuit-like deep dish, use AP and mix/knead for less time.