Chicago-Style Deep-Dish Pizza

I've never been to Chicago, so I cannot vouch for the authenticity of this Chicago-Style Deep Dish Pizza recipe, from America's Test Kitchen. This pizza crust is very thick, yet very tender on the inside. To make this pizza dough, I added some cornmeal. Once it has it's first rise, I rolled out the dough, spread a very thin layer of butter and "laminated" the dough by rolling it into a tight roll, then pressing it out with a rolling pin. The second rise was done in the fridge, so that the butter could harden-- thus giving some light layers of dough. The sauce is homemade, very thick, from crushed tomatoes. Plan on 3 hours to make this, but it's so worth it. Once assembled, the dough is placed in an oiled cake pan, then a layer of shredded mozarella cheese, a layer of sauce and some shredded Parmesan. This was outstanding! I'll make it again, and have fun layering some meats on this as well. Well done, America's Test Kitchen!

Find all the pictures we have received for this Chicago-Style Deep-Dish Pizza recipe.

You can also send us your own pictures for this recipe by clicking on the link below.