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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 31-40 of 58

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  • on August 02, 2009

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    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!

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  • on April 24, 2009

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    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!!!

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  • on April 18, 2009

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    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!!!

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  • on January 13, 2009

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    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.

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  • on January 03, 2009

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    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!

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  • on January 01, 2009

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    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!

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  • on September 19, 2008

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    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.

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  • on May 18, 2008

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    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.

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  • on April 09, 2008

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    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.

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  • on November 24, 2007

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    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!

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