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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

Showing 21-30 of 58

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  • on January 07, 2011

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    I used to make Giada's recipe for pizza dough until now, but this is way better. It came out perfect.

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  • on August 06, 2010

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    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!!!!

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  • on July 21, 2010

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    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!

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  • on March 25, 2010

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    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!

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  • on March 23, 2010

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    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!

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  • on February 04, 2010

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    The dough was easy to make and perfect. loved it!

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  • on February 01, 2010

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    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.

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  • on December 16, 2009

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    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.

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  • on October 27, 2009

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    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!!!

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  • on October 26, 2009

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    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!

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