Chicago-style Deep Dish Pizzas

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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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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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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.

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Crunchy, cheesy, and flavorful. I add a little extra semolina flour to give it an extra crunch. Excellent recipe -- thank you Emeril!

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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!

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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.

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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!

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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 :

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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.

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The pizza sauce was the best ever