Chicago-style Deep Dish Pizzas

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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

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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!

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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!