By CindiJ on January 22, 2005
Photo by CindiJ
Photo by CindiJ
"I got this recipe from Jeff Smith, The Frugal Gourmet back in 1987. He made this recipe and ran it by Pizzeria Uno in Chicago and they smiled and nodded "It's almost as good as ours." This is easy, no roll recipe."
Serving Size: 1 (132 g)
Servings Per Recipe: 16
"Who cares whether this is the real deal...all I know is it tastes great when I don't want the same old carry out. Biggest problem is waiting for it to cool as not to burn my mouth. A winner. Sometimes I add a bit more cornmeal on the bottom of the pan just to make it different. Crust reciepe can be easily 1/2'ed and makes two 9 inch pies when halfed"
"This recipe is entirely wrong 9and been sent around the Internet for years now!)--what you will get is bread with tomato sauce and cheese. First of all, there never has been cornmeal is Chicago deep-dish pizza. Authentic Chicago deep-dish pizza dough depends on two things: lots of oil (3 tablespoons per 1 cup flour) and a short kneading time ( 1 minute mix and 2 minutes to knead). then a long rise."
"I really enjoyed it. Deep dish crust has a slight buttery flavor in Chicago so I greased the pan with butter and then some olive oil. I also cooked the sausage and pepperoni first a little to get off some of the fat. The flavor was great."
"Sorry, but my whole family thought this pizza crust tasted like nothing. It desperately needs salt and sugar to develop the flavors. The only reason I gave it three stars is because the pizza toppings were really yummy, but the next time I make this I will definitely be modifying the dough part of the recipe."
"i like the crust of this pizza. it is very easy to work with and it rolls out nicely on the pizza dish. i use it for a deep crust and for a regular pizza."
"I only used the crust part of the recipe, but it was yummy! This will replace my old crust recipe from now on. I made one deep dish pizza in a cast iron skillet and another thin crust in a large cookie sheet. Both were excellent and the whole family loved them. Used my food processor so it required a little kneading, but still very easy for anyone who doesn't have a Kitchen Aid. Thanks!"
"This is the best pizza crust that I have ever made myself -- it tastes just like the pizza crusts from back home in chicago! Half the crust recipe goes a loong way. Spinach is also good as a topping. "
"This is so different that the typical pizza that I make and I wasn't sure my family would like but they LOOVED it! I really do like the texture of this crust with the cornmeal in it. Plan to replace my usual crust with this recipe. We loved the taste of the pizza without the traditional red pizza sauce too. Thanks for a great recipe!"