Chicago-Style Pan Pizza with Sausage, Mushrooms, Herbs and Tomatoes

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Not nearly enough oil and the kneading time is too long. To achieve the biscuit-like texture of authentic Chicago deep dish, you need a ratio of 3 Tablespoons oil to 1 cup flour. Mix for 1 minute, then knead for no more than 2.

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SO GOOD! I used the pre-made pizza dough instead of making it by hand, but it was still just as delicious

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I am from Chicago and tried this pizza....yes for Chicago it is assembled a specific way and Chicagoans love their pizza true to Chicago Style...however...this pizza was delicious......and it does good to mix it up once in awhile or it would get boring....If you want a Pizza from Gino's then you get a pizza from Gino's (YUM! and if you want this pizza or some other then go for it....depends on what you are in the mood for!

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The recipe is a good recipe. The ratings that give it one star because of a bad title are done in spite, not because they appear to have tried or not tried the recipe. Cook it up!

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22 years of eating pizza in Chicago over two stints and I can say that there is only one true Chicago Style Pizza in my mind, a stuffed pizza. This pie involves a deep dish crust, ingredients stacked in the middle, a second crust on top of the ingredients and sauce on top. One eats two pieces on a hungry night, and loves every bite. Yes Virginia, you have to eat it with a fork on most nights to keep the cheese from spilling out and burning your chin. Yum.

I am willing to allow Chicago Deep Dish as a second worthy alternative but as others have noted, the ingredients must reside on the bottom, starting with the cheese, and the sauce carefully ladled on top. While I can count at least six versions of pizza I have consumed in the second city (wood fired, thin crust (New York Style, double dough, pan, Chicago style and Chicago stuffed, on the latter version comes to mind every time I order a sad shell of a pizza down here in Texas from some sorry pie maker, regional or national. Giordano's or Gino's could make a mint opening down here.

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This is such a good recipe!!
My husband and I look forward to making this recipe together everytime we feel like eating pizza.
Our kids love it too!!!
This is probably our #1 favorite pizza!!!

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I agree with what several of the reviewers are saying: namely that this is not a Chicago-style pizza. While it may be delicious, as some of the other reviewers have stated; this is not Chicago. I grew up in downtown Chicago, and feel strongly that deep-dish pizza is just that, not what Pizza Hut or this recipe suggest. This is just a garden variety thick crust pizza, and it is good. For Chicago-style (ala Eduardos, Unos, Ginos the pan is lined up the sides with dough, lots of sliced cheese in the bottom, toppings (sausage, spinach etc then parmesan on top over the basil. It comes out like a wedge of pie, not a slice; and that makes a difference. So if you want Chicago-style, find the Pizzaria Uno recipe or a genuine article. This, you can eat at any pizza restaurant in the country.

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This makes a great pizza. Too bad a couple of morons gave it a bad rating and didn't try it first. Who cares if it's identical to the way certain places make it. For making at Chicago type pizza at home, this is the best way to go. It's also fun to make!

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great recipe, fun to make and tastes great!

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Sorry Emeril, as the previous reviewer stated, this is not a Chicago-style pizza (which should be dough first, then toppings [meat is typically raw before being cooked in the oven] then sauce and parmesan. You didn't even pull up the sides of the dough! Why do you think there are sides to a Chicago-style deep dish pan? You owe an apology to the midwest for desecrating our sacred pie and to the rest of the population for subjecting them to disillusionment.