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Chicago-style Deep Dish Pizzas Recipe

Chicago-style Deep Dish Pizzas

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (58)

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Average Rating:

Total Reviews: 58

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  • on May 01, 2013

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    This is one of the best dishes I have ever made. It tastes 100% like the restaurant version. I made two pizzas and froze one after cooking. We ate the frozen one a couple of weeks later and it took some time to heat up, but it was still awesome. I would echo some others' comments that when I make it again (not if, I will make a tiny bit more sauce than the recipe calls for.

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  • on February 25, 2013

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    We make this recipe 1-2x per month and cook the pizza on a kamado cooker. I went to school in the Chicago area and find this to be a very authentic tasting recipe. Thanks Emeril.

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  • on January 12, 2013

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    I used a shiny-metal cake pan and there was no burning of the crust but my other pan was dark and I just barely made sure it didn't burn. It didn't seem like there was enough sauce so I added a can of pizza sauce and it was just right. The end result was complete perfection!

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  • on November 03, 2012

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    Flavor was very good, but based on other reviews I used more sauce than it calls for and I had somewhat of a soggy mess on my hands. I used a springform pan, not sure if that made any difference or not. I used part skim mozzarella, hot turkey sausage and turkey pepperoni and it tasted great! I will definitely make it again but stick to the amount of sauce in the recipe.

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  • on October 20, 2012

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    the recipe is fabulous however the temperature is off. 475 is just way too high. 475 burned my 1st batch so with my 2nd attempt, i baked the pizza at 380 and it came out perfecto.

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  • on August 25, 2012

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    Best pizza recipe! Loved it. The pizza dough was tasty and the sauce had great flavor. The family loved it! Definitely making again

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  • on June 13, 2012

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    The crust, in places that it didn't burn, was awesome. I mean awesome. I'm anxiously awaiting the next time I can make the crust recipe and just eat it as breadsticks or cheese bread. I made the pizzas in 9x13 pans, and cooked them covered at 450 for 30 minutes and uncovered for 5, which may be why the crust burned.. The sauce was really good as well, although I multiplied the recipe by 1.5, and still wanted more. It was still tasty. Overall, it was so good, I don't think I'll be searching for a new deep dish recipe, just trying not to burn the crust.

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  • on June 03, 2012

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    Good dough for 1 14" thick-crust, and 1 9" skillet crust; not so much for deep-dish pizzas.

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  • on April 22, 2012

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    The sauce is INCREDIBLE, but I needed two (2 cans of Plum tomatoes (one per pie. I made the dough in my Oster Bread Machine and it came out great following the basic dough-making instructions of putting all liquids in first, then dry. You can follow the directions as written and I think that you will find, as I did that this is the BEST Chicago pizza you've ever had, or tweek it to your own satisfaction.

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  • on March 17, 2012

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    Loved the sauce and pizza, but was not a huge fan of the crust. Mine got done very quickly on the outside and ended up being too done (and slightly burnt by the time all was said and done. Since most say the dough is wonderful, maybe I'll try it again. But for me, the pizza crust was the worst part of this.

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