By Hey Jude on April 01, 2004
Photo by Bestyoucanget
Photo by Bestyoucanget
"This is my favorite pizza. It's a little work but, to me, it's worth every minute. Another recipe that I clipped years ago from the Chicago Trib. The prep time includes the dough rising time, though it may be less if you're using quick-rise yeast, which works fine with this recipe."
Serving Size: 1 (567 g)
Servings Per Recipe: 6
"This recipe is very adaptable. It's definitely authentic Chicago Style Deep Dish. Just like I remember . . . and miss! Yum!"
"There aren't enough stars for this pizza! It is so fantastic, and let me tell you it is filling! This is safely tucked in with lots of others in my favorites folder, as I plan to make this every chance I'm craving a "real" pizza! Thanks for sharing Jude! Becky"
"This was one of the best pizzas I've ever made!"
"This was a very, very good pizza! I used a spring-form pan and it worked pretty good. The crust was a little hard (and I love crunchy crust), but I will definitely make this recipe over and over again. Thanks so much for posting this recipe!"
"Where cooking is concerned, I am only a beginner. I thought I would try this recipe to "Have a Go". All I can say is WOW!!!! While the recipe seems complicated, I managed to pull it together without any dramas. The finished product?! Yummy beyond belief!!!!!"
"I had to join the site just because of this recipe! Thank you, it tuned out truly awesome. I used my own frozen tomato sauce, and improvised on the filling a little based on what I had in the house--but the instructions and configuration for getting the stuffed style pie is just perfect!"
"This is very similar to a recipe I found somewhere else online and it was fabulous! I'm glad you posted the recipe here - makes it easy for me to find. Don't pass this pizza by just because you don't like spinach - it lends itself well to other fillings as well."
"Whoever you are, I love you!!! This is Eduardo's recipe, right? I had this recipe until my ex hit me where it hurts...she trashed my cookbooks! I've been searching the Chgo papers archives for a long time looking for it. Megathanks from an old SouthSider."
"This is a lot of work, but worth it. The only issue is having the correct pan. But very much authentic Chicago Pizza!"