Chicago-style Deep Dish Pizzas

Total Time:
1 hr 21 min
Prep:
50 min
Inactive:
1 min
Cook:
30 min

Yield:
2 (12-inch) deep dish pizzas
Level:
Intermediate

Ingredients
  • Chicago Style Deep Dish Pizza Dough, recipe follows
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh garlic
  • 2 teaspoons chopped fresh basil
  • 1 teaspoon chopped fresh oregano
  • 1/4 teaspoon fennel seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 (28-ounce) can plum tomatoes, coarsely crushed
  • 1 tablespoon dry red wine
  • 1 teaspoon sugar
  • 1 tablespoon extra-virgin olive oil
  • 1 pound mozzarella cheese, sliced
  • 8 ounces pepperoni, thinly sliced
  • 8 ounces mushrooms, wiped clean and thinly sliced
  • 1 green bell pepper, cored and cut into thin rings
  • 1 yellow onion, cut into thin rings
  • 1 cup thinly sliced black olives
  • 1 pound crumbled hot Italian sausage
  • 1 cup grated Parmesan
  • Chicago-style Deep Dish Pizza Dough:
  • 11/2 cups warm water (about 110 degrees F)
  • 1 (1/4-ounce) packages active dry yeast
  • 1 teaspoon sugar
  • 3 1/2 cups all-purpose flour
  • 1/2 cup semolina flour
  • 1/2 cup vegetable oil, plus 2 teaspoons to grease bowl
  • 1 teaspoon salt
Directions

While the dough is rising, make the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, and black and red peppers, and cook, stirring, for 30 seconds. Add the tomatoes, wine and sugar, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 30 minutes. Remove from the heat and let cool completely before using.

Preheat the oven to 475 degrees F.

Oil 2 seasoned 12-inch round deep-dish pizza pans with the extra-virgin olive oil. Press 1 piece of dough into each pan, pressing to the edge and stretching about 1 1/2 inches up the sides. Let rest for 5 minutes.

Layer the mozzarella cheese all over the bottom of the pies. Top each with half of the pepperoni, mushrooms, bell pepper rings, onions, black olives and sausage. Ladle the sauce evenly over each pizza and top with Parmesan.

Bake until the top is golden and the cheese is bubbly and the crust is golden brown, about 30 minutes. Remove from the oven, slice and serve hot.

Chicago-style Deep Dish Pizza Dough:

In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour, the semolina, 1/2 cup of the oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.

Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 2 teaspoons oil.

Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.

Divide into 2 equal portions and use as directed.


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4.8 65
Hello, I dont understand dough recipe: Chicago-style Deep Dish Pizza Dough: 11/2 cups warm water (about 110 degrees F) 1 (1/4-ounce) packages active dry yeast 1 teaspoon sugar 3 1/2 cups all-purpose flour 1/2 cup semolina flour 1/2 cup vegetable oil, plus 2 teaspoons to grease bowl 1 teaspoon salt There is so much water? I am from europe and I am not sure if I understand correctly, please can u help me. I have found this: http://science.blurtit.com/269324/what-is-112-cups item not reviewed by moderator and published
Excellent recipe. The first time I made this my husband felt the crust was too thick, I used a 12 inch cast iron skillet. But now I use all of the dough and spread it out on a oiled 13X9 baking sheet, and cook for 35 minutes on 425. item not reviewed by moderator and published
Excellent recipe! We only have one 12" deep dish pizza stone pan, so we used a cast iron dutch oven for the other one (without lid). Both came out fantastic, although the stone crust came out perfect. The cast iron was great but the top crust edges didn't brown - maybe some folks would like that - probably due to the high walls. The high walls of the cast iron would allow longer cook times without burning, if that's desired. The dough recipe came out incredibly well. The dough had risen amazingly after an hour. We didn't use any electric tools for the dough - just mixed initially with a fork and then used a wooden spatula until the very end when we dug in with hands. Didn't use most of the sauce and toppings in the recipe, just a simple can of crushed tomatoes from a good brand, but the recipe procedure (layer of cheese, then sauce, then Parmesan) was perfect. The final product was unbelievably comparable to Pizzeria Uno and the like. We're going to make this many times. item not reviewed by moderator and published
I have made this recipe many times. I usually change it up a bit just for the fun of it but this is a family favorite and I will keep making it. item not reviewed by moderator and published
Loved it. Great recipe. Im getting pretty good at making my own sausage and thats a plus. My wife is very particular about some foods and she actually had seconds. Very easy to follow this recipe item not reviewed by moderator and published
Really good!! Just had one 17" dish, so put most all of the topping in there! Would double the sauce recipe next time, went with a jarred sauce for extra tomato content, and it ended up a bit soupy...delicious flavor!!! Instant favorite! item not reviewed by moderator and published
Another Chicagoan voting--this was fantastic. I made the dough in a bread maker, as suggested by another reviewer. I'm a vegetarian, so added Morningstar hot & spicy sausage, crumbled, which worked great. Like others, I made sure to get the semolina and fennel seeds, and since it turned out perfect, I'm glad I did. I did bake it at 450 and nothing burned. This is the best pizza I have made - just like the best pizza found in Chicago. item not reviewed by moderator and published
This was by far the best pizza I have ever tasted. I made this pizza last night and I can't believe I was about to buy a deep dish off line when I could make it myself. It was perfect. The only thing I didn't add is the wine, and I did use an extra can of tomatoes as everyone suggested. I'm a garlic lover so I used a a little more then 2 tablespoons. It took me 2 days of shopping to get all the ingredients. I almost didn't go back to the store to to get the semolina flour and fennel seeds. The fennel seeds is what made the difference in taste of the tomatoe sauce, so please do not skip out on it. I didn't know what the semolina flour was used for at first but make sure you use it because its what keep the shape of the dough. I too used my cast iron skillet and it came out perfect...Thanx Emeril this was great!!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Best pizza recipe! Loved it. The pizza dough was tasty and the sauce had great flavor. The family loved it! Definitely making again item not reviewed by moderator and published
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. item not reviewed by moderator and published
Good dough for 1 14" thick-crust, and 1 9" skillet crust; not so much for deep-dish pizzas. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I recommend a sweet Ital. sausage for a kicked down version, or a mix of half-sweet, half-hot. I made the hot Ital. saus. as a large patty layer, raw, then baked the pie. Next time I might brown it first. For the mozz, I used fresh at $12.98+tx per lb. for not much flavor difference over a bag of shredded part-skim at $5/lb., or sliced provolone. For the Parm I used Parmigiano-Reggiano at $21.99/lb+tx. 1c was about $3.50+tx. You can cut the cost by using the stuff in a green can, but I highly recommend against it. Even at $21.99/lb the Reggiano is worth the price of admission. If you've only exp'd the stuff in the green can and opt to use the real Reggiano, then your tastebuds are in for a treat, a trip to Flavortown, flavor kicked up to notches you never knew existed. Just fork over the dough (and speaking of, hold out for the Semolina flour, that made the crust excellent rather than good. The cost for the two pies is: $32.96 for both 10" pies. item not reviewed by moderator and published
Crunchy, cheesy, and flavorful. I add a little extra semolina flour to give it an extra crunch. Excellent recipe -- thank you Emeril! item not reviewed by moderator and published
The pizza dough for this recipe is the best a pizza could ever be! I have used a Sicilian pizza dough recipe for years and I must say the semolina flour is the key. The crust was thick, soft and crispy on the bottom! I love it! With every luscious bite I knew in the end I would have sweet dreams and it would be a good night. Cheers! item not reviewed by moderator and published
This didn't work out for me very well. The main problem was the crust; when I made this according to the recipe, my crust was fairly overdone after 24 minutes, though still doughy and even close to raw right under the toppings. I made it a second time at 400 degrees for about 25 minutes (a much smaller one this time and it was way better, though to me it still just wasn't that great. I also thought the sauce was okay, but nothing special, and I added extra wine, salt, sugar, and herbs because it wasn't quite tasty enough. To be fair I didn't have fennel seeds, so maybe that would have made the difference. But the main problem here was the crust. I did cook it both times in cast iron skillets, so maybe that's why it was overcooked, but that doesn't seem like the reason. item not reviewed by moderator and published
This pizza sauce is my new favorite! So tasty! I didn't change a thing, and I agree with a prior review that the fennel (in addition to using fresh herbs really makes a difference. I made a double batch because I like a lot of sauce on my pizza, plus I wanted to have extra for leftovers/dipping later. Yummy! item not reviewed by moderator and published
I made this dish last night and my husband I just loved it! This was a wonderful recipe and the dough was incredible! I followed it exactly with a couple slight changes. I used turkey pepperoni and spicy Italian chicken sausage to make it a little bit more figure friendly. It tasted amazing!! We can't wait to have it again :) item not reviewed by moderator and published
Made this twice now. First time I did not have semolina so I used corn meal. Second time used the semolina, and precooked the crust in the pan for a few mins. This recipe is great, dont be a stooge and try to stray from the recipe and think your way is better than Emerils.. its perfect as written. item not reviewed by moderator and published
The pizza sauce was the best ever item not reviewed by moderator and published
Made this yesterday for my family. Made a 14" deep dish pan, and an 8" springform pan. Used one and a half times the sauce recipe, as recommended. Perfect! The proportion of ingredients is ideal, perfectly balanced and nothing overwhelming. Note to self: next time, make garlic oil to brush pans for a hint more flavor in the perfectly textured crust; parbake crust for 5 minutes before piling on ingredients. Also, use half sweet Italian sausage, half hot. Son-in-law thinks I'm the world's best cook - this recipe reinforced that for him. Great recipe, Emeril! item not reviewed by moderator and published
Really fabulous pizza with lots of flavor. I followed the recipe almost to a T. I also, like a previous cook, felt the dough needed more salt, so next time I will try the dough with 1 tsp. of flour. I sauted the sausage with a sprinkling of garlic powder, and in the drippings, sauted, individually, first the mushrooms (with a bit of garlic powder, salt and fresh thyme leaves and added a splash of tawny port), then the onions, then the pepper slices (I used red pepper). Other than that, I followed the recipe exactly and will make this again. I froze the second ball of dough for another day, and used my cast iron skillet to cook the pizza. Thanks, Emeril! item not reviewed by moderator and published
I used to make Giada's recipe for pizza dough until now, but this is way better. It came out perfect. item not reviewed by moderator and published
I lived in the Chicago area for almost 20 years. In that time, I've had A LOT of this type of pizza. Now having lived in South Florida the last six years, I'd been tinkering around for a go-to recipe for this type of pizza. This fits the bill! I understood the recipe to use 2 T of olive oil for the sauce. I'd halve that, but that's my personal preference. I'd be less nervous at baking time if I had a half-recipe more of the sauce, as well. I don't need to air-ship that big-name pizza chain deep dish, after all. This recipe is absolutely phenomenal! Thank you, Emeril! item not reviewed by moderator and published
This was SO good and seriously not that hard to make! I got creative with my own topping, but I followed the dough/crust recipe to a T, and that was the besttt part. My whole family loved it. I did add make a little extra sauce since I had read that it might have been better with more, so I added an 8 oz can of diced tomatoes for more texture, and that way there was enough. Thanks Emeril for the recipe--once again--perfect, totally saving this one! item not reviewed by moderator and published
I found this recipe recently and made it a few times now. We're having it again tonight. It is so good. I didn't change a thing. It's not hard to make at all. The only bad thing about it is I don't want to stop eating it! item not reviewed by moderator and published
The dough was easy to make and perfect. loved it! item not reviewed by moderator and published
I have made a lot of different recipes for Chicago style Pizza and this is the best. The sauce is awesome and the crust is great. Next time I?m adding more sugar and adding honey to the crust. I did double the sauce recipe and saved the left-over for dipping sauce. For toppings add what ever you love. This recipe is a must try. Thank you Emeril for sharing were ever you got this recipe from. item not reviewed by moderator and published
Someone said to get the liquid out of the sauce i trie simmer it out and still a liitle too much. other than that awesome. item not reviewed by moderator and published
I made one large 14 inch pizza and changed some of the toppings. I added minced garlic, doubled the sausage, and removed the olives and pepperoni. Loved it!!! item not reviewed by moderator and published
My hubby made dinner tonight, and this was it...got all food groups...nice way to incorporate everything! The only thing I would recommend would be to make sure your pizza sauce isn't too runny - maybe put it through some cheese cloth or add more tomato paste, but all the flavors were delicious, the crust was perfect! This one's going into our recipe box! item not reviewed by moderator and published
My husband and I just made this recipe. It took some time, but it was well worth it in th end! We almost didn't find the semolina flour. We ended up going to three different stores for it. The crust was nice and crunchy in the end! The sauce was great! It didn't have that nasty sweet pizza jar sauce taste. It was definitely a hit at my house, and we will be making this recipe again for sure. Thanks Emeril! item not reviewed by moderator and published
We didn't have a deep dish pizza pan, so we used a well seasoned 10" cast iron skillet and reduced the ingredient quantities accordingly. Also, we were lazy and it was a work night so we used a store bought dough (Fresh and Easy). The dough was not as good as home made or dough I get from my local Italian market, but it worked. Get ready for lots of flavor! This pizza is great!!! item not reviewed by moderator and published
I agree with a few of the other reviews that state it needs a bit more sauce. Also, I didn't have semolina flour and substituted cornmeal. We live in an area that doesn't carry different ingredients like this. I would like to try the recipe with the flour and a bit more sauce next time just to see if it is any better. But, as is, I still give it 5 stars! Really good, and hubby digs the texture of the crust. YUM!!! item not reviewed by moderator and published
I use this recipe strictly for the dough and baking instructions, and make my own variations on the cheeses and toppings every time. The only guidelines I do follow with the toppings in placing cheese first, then some toppings, a small dabble of sauce, and some more cheese. I've made minor changes in the dough from time to time, because I like a little more semolina (but not too much, or it comes out gritty), and this time I'm experimenting with a bit of whole wheat flour as well. I make a bit more than half of the dough in a 14" cast iron deep skillet, coated nicely with olive oil, and the dough pressed down well (but not too thin) on the bottom and out to the sides. I try to use enough dough so that I have excess on the sides and can roll it over a pile of cheese - for stuffed crust! I makes such a beautiful looking pie that it's the first food I've made that I had to take a picture of, and my boyfriend loves it every time, too! Deep-dish is definitely the way to go. item not reviewed by moderator and published
My husband has family in Chicago and we always get pizza when we visit. It is very authentic, although it could use more sauce. I made a 14" so that is probably the problem. I will be making this pizza again! item not reviewed by moderator and published
I have never had the real Chicago-style deep Dish Pizza - but this was great! My whole family loved it! I could not find semolina flour at my local stores so I substituted pasta four. I also doubled the sauce recipe, based on a previous review I read - that it needed a little more sauce. YUM! item not reviewed by moderator and published
I had been wanting to try this recipe for a long time. I just bought a couple deep dish pizza pans. I thought this pizza was VERY GOOD and would compare it to Lou Malnati's in Chicago. CON....My 4 year old and 19 month old did not like it. Because the tomatoes were on top, and very chunky, they were freaking out .( and driving me crazy, by the way ) My 4 year old said it was too spicy. I guess they just like that tasteless cheesy tomato sauce pizza with the cheese on top. I would definitely make this again, but I would make one pizza for the kids with just a regular tomato sauce and cheese on top. The crust was awesome. I also did not think the sauce was enough for two pizzas. I only made one 14 inch pizza ( didn't use all the dough ) and it seemed the quantity of tomato sauce was just right. I know this is long, but one more thing....I will never buy commercial chain pizza again and I will never order Lou Malnati's pizza online again. I paid $75 for 4 pizzas and this is just the same. item not reviewed by moderator and published
My first time in trying to bake a Chicago-style pizza and so glad I pick this one. It is super delish and easy to make. I used automatic bread maker on dough setting to make the dough and it came out perfectly. Love the sauce too. Very different from my regular sauce that I make, but I like the addition of fennel seeds. item not reviewed by moderator and published
My husband and I are originally from the Chicago area...and miss real pizza. This recipe was really good. I did tweak it a bit, like adding more cheese and sauce...but, that is just personal preference. item not reviewed by moderator and published
My wife and I are big-time Chicago Deep Dish pizza fans. We've been to all the better-known Chicago pizzerias, like Gino's East, Giordano's, and Nancy's. However, we could never find authentic deep dish pizza like that in our hometown of Houston. Well, fret no more--this recipe is at least as good as those Windy City pizza shrines! The crust is perfect, and the sauce really makes it special. Best of all, it's not that difficult to make. A great recipe for anyone, anytime. We love it, and will definitely make it again! item not reviewed by moderator and published
This was my first time making pizza dough from scratch and I have to say it was great and pretty easy. I didn't have a deep dish pizza pan and so I used an 11 inch springform pan and just came up the sides a little more. It turned out perfect. My husband said it was the best pizza I had ever made. Definitely a keeper! item not reviewed by moderator and published
easy to make a a definate winner to impress your friends item not reviewed by moderator and published
Popular dish item not reviewed by moderator and published
I was in Chicago a LONG time ago.....my friend took me to a pizza place and the pizza I had was NOTHING like I was use to! THIS is it!! Everyone LOVED it!! Only "cheat" I did was we buy our pizza dough at our local Italian Deli..for simplicity! I added the ingrediants we love (most of Emerils) but in the order he said! PERFECT!!!! Thanks Emeril! item not reviewed by moderator and published
When I made it I didn't use the fennel, sausage and pepperoni. I also added a can of tomato paste to thicken the sauce. Other then that, it was an excellent feast! item not reviewed by moderator and published
Without a doubt the best home made pizza I have ever had. I followed the recipe closely the pizzas turned out perfect. We live in the Chicago area and have so many wonderful choices of pizzerias. Who needs to go out when this recipe was so easy and delicious. item not reviewed by moderator and published
I made this recipe for superbowl sunday. I thought the pizza was phenomenal. I am a fan of the deep dish over the thin crust so I was very pleased with the outcome. The pizza sauce was so easy to make and hardly took anytime. I followed the directions exactly. I only added pepperoni and fresh sliced tomato as toppings because that is what everyone around here likes. I will definitely be making this again. item not reviewed by moderator and published
I've made this recipe several times; decided it was time to post my review. I used a little wine in my pizza dough. Used alot more wine in the pizza sauce! Used red, yellow & green peppers & like to use a combo of sweet & spicy Italian sausage! Everything else the same!!! Also, add all these ingredients to the sauce (Yes, toppers as well) & serve over polenta/risotto & in OR on pasta! Delicious smothering a steak in! item not reviewed by moderator and published
I'm from Chicago, have made and eaten my share of deep dish pizza. This recipe is perfect. The sauce is simple but full of flavor, the dough rises and bakes to perfection and is easy to handle. Mix and match your own ingredients, you can't go wrong. My kind of town, My kind of Pizza! item not reviewed by moderator and published
This is a great recipie! I am very paticular about pizza sauce and this one was great. Better than any Chicago pizza I've ever had in Chicago! item not reviewed by moderator and published
This recipe is GREAT and easy item not reviewed by moderator and published
I also used corn meal instead of the semolina flour b/c I couldn't find it in the store. Crust was wonderful, sauce very tasty. Perfect. item not reviewed by moderator and published
I have always loved deep dish pizza and I wanted something that tasted like my local pizzeria. I couldn't belive how much this pizza tasted just like the resturant's pizza. I used bread flour instead of regular flour because that's all I had. This was probably the best pizza i've ever had. Another thing I did was I couldn't find fennel seed to I used anice seed and it still tasted great! item not reviewed by moderator and published
This recipe is so easy...The sauce smells and tastes incredible! Definelty give it try! item not reviewed by moderator and published
Wonderful pizza! My family loved it. item not reviewed by moderator and published
My five-year-old rarely eats more than four or five bites of pizza. but last night he devoured a huge slice of this one and proclaimed it the best pizza he had ever had! My only concern is that I won't be able to make the same mistake twice. I got the bright idea of cutting the recipe in half. I used half the water and oil, but I ended up using the entire amount of flour, and the dough was still pretty sticky. Since neither my husband or son like chunky pizza sauce, I simmered about 2 cups of crushed tomatoes with some Italian seasoning in the same pan I browned the Italian sausage in (why waste pork fat)until it was thick. I then added a large clove of very finely minced garlic so it would have that fresh garlic taste. Thank you for another great recipe Emeril! Now, could you please make it on TV so I can see what it's supposed to look like? item not reviewed by moderator and published
This dough was incredible and really easy to make. I didn't have semolina so I used cornmeal instead. I only thought the dough needed more salt, but that's a personal preference. Just let the pizza sit for 5 or so minutes for the sauce to settle so your toppings don't slide all over the place.<br />I already have this on the menu again for later in the week! item not reviewed by moderator and published
  item not reviewed by moderator and published
1.5 cups of water item not reviewed by moderator and published
You are good cooks!!  Thank you! item not reviewed by moderator and published
This recipe will not result in an authentic Chicago deep dish pizza. Don't use use semolina--use only all-purpose flour; DO NOT COOK sauce; the oil content is a bit light here--use 3 Tablespoons oil (many pizzerias use corn oil) to 1 cup flour; mix for 1 minute and knead for 2--this (plus the high oil content) is what gives Chicago deep dish its characteristic biscuit-like crust. item not reviewed by moderator and published

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