Chicago Deep-Dish Pizza

  • paperclippy Posted: 01/25/10
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    This recipe turned out great! The crust was very easy to make. I used rapid rise yeast but still let it go 45 minutes and it turned out fine. I also used a 28oz can of italian-style diced tomatoes rather than using whole tomatoes and chopping them.

  • AdriaAZ Posted: 09/28/09
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    This pizza could be worthy of 5 stars...with a few tweaks. The crust is a little too thick...almost like a dense slice of bread. I would omit about 1/4 of the dough. Also, it needs more than 1 24 oz can of tomatos. I happened to have a 15 oz can of crushed tomatoes on hand so I drained it well and used that too. It also needs a lot more spice. Fresh herbs are nice, but dried tend to give a stronger flavor. I would recommend using the fresh basil but add some dried italian seasoning and crushed red pepper if you like it spicy. Other than that it was wonderful and I got a lot of compliments on it.

  • CarieCPink Posted: 02/24/10
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    Wowzers! We substituted Tofurkey Italian sausage for the real stuff. This was great! Lots of veggies and super tasty. Already thinking about the next one I'll be making. Mushroom, olive and blue cheese next time?

  • susan259 Posted: 10/18/09
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    surprised how fresh and good this tasted, my husband, not a big fan of bread/dough ate 2 pieces.

  • Elizabeth61 Posted: 05/13/10
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    Made this last night and everyone in my loved it. Made this really easy on myself and bought whole wheat crust (made fresh daily at our grocery store). I used spicy venison sausage, a can of Rotel, one can of regular tomatoes, and added onions, chopped artichoke hearts, and fresh spinach to the vegetables in the recipe. Also had wonderful fresh picked basil and oregano to add. Absolutely fantastic and healthy to boot! Served it with a Spinach Caesar Salad. I will definitely make this again!

  • ChefAmandaLynn Posted: 10/20/10
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    I used whole wheat flour so this did taste distincly "healthy, but it was still very yummy. Very filling, I couldn't believe my husband only ate one serving. I couldn't find the precooked chicken sausage so I just diced up some Hillshire Farms turkey kilbasa. Next time I will make the recipe exactly as written based on all the rave reviews it received.

  • liz581 Posted: 05/01/10
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    This is a really good weeknight dinner, and it leftovers well. I make the dough in the morning, cover it, and let it rise 8 hours in the fridge while I am at work. Works very well. I added some onion, but for the most part, made according to recipe. it's a household favorite.

  • mrslem Posted: 10/26/09
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    We loved this recipe. It makes a LOT of pizza. I left out mushrooms, put in green peppers, added a bit more garlic. I didn't have whole tomatoes, so used diced! Why not? There was a lot of pizza left over. I froze it. When I had a party, I reheated. The exterior crust was too hard after re-heat, so I just cut it off and cut the pieces into bite size, appetizers and it was a HUGE hit!

  • crusnock Posted: 12/29/09
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    My husband and I loved this dish. It was hearty, full of veggies, and we loved the tomato topping. The dough turned out great, it was chewy but crisp on the bottom and sides -- just like the "frying" of a deep dish pizza, without all of the grease. I used 1/2 tsp dried oregano and 1/2 tsp dried basil because I didn't have any fresh on hand. Also, my grocery store didn't have the chicken sausage, so I cooked and crumbled 2 Hot Pork Italian Sausage links. Can't wait to make this one again!

  • BigTim921 Posted: 02/27/10
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    This recipe is absolutely fabulous! I live in the Chicago area and have had deep-dish pizza from the kings and this is pretty much right up there. Plus, its way healthier than what you would normally get from a restaurant. Making the dough from scratch was kind of intimidating, but the success of making made the pizza that much more enjoyable. If you’ve never done it I would recommend going to YouTube and watching some instructional videos. I would recommend using dried oregano and basil than getting the fresh stuff, which read in one of the other reviews. Enjoy!

  • runnermel Posted: 02/27/10
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    Wow! This was so good. I regularly make pizza dough, but this was the best I've made. DH and I don't like mushrooms or peppers (weird, I know), so we used regular sauce, turkey pepperoni and cheese. It was awesome. I wish I had doubled the recipe.

  • KristenCook Posted: 02/21/10
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    My husband and I made this for dinner tonight and we absolutely loved it! We bought whole wheat pizza dough from the grocery store and followed the rest of the recipe as stated. It was a such a success that we even sent pictures to friends and family to brag about how amazing it turned out. Perfect meal and much better than take out!

  • Kristilyn1 Posted: 02/26/10
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    I admit, when I saw the outstanding, I was like...yeah, yeah, it's pizza. However, after I made it, I agree. This was delicious and of course the highest praise is it doesn't skimp on taste at all. A definite repeater for pizza night at my house!

  • lexy7070 Posted: 02/27/10
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    I opened an account on this site just so I could rate this recipe and tell EVERYONE how great it is! You must try this! I didn't have mushrooms so I used frozen chopped spinach (thawed and squeezed out), and I used jalapeno chicken sausage. I can't wait to experiment with some other ingredients!

  • grapenutz Posted: 03/31/10
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    I liked this recipe, but my husband wasn't as excited about this one. He is not fond of oregano and basil...claims it tastes like dirt. Neither of us are particularly gung-ho about deep dish pizza. If I were to do this recipe again, I would roll the dough out as a regular crust and figure out a way to season the tomatoes to make my husband happy.

  • dickibean Posted: 07/21/10
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    This recipe was FANTASTIC!!! The dough was super easy to make. The tomato mix was yummy, I added fresh basil and oregano and also sprinkled garlic powder and a drizzle of red wine to jazz it up.I have made this twice within 2 weeks and it is a huge hit! I did spicy Italian sausage and then one with sausage and peperoni.My husband ate half a pan it was sooooo good!!!!

  • ChicagoChef82 Posted: 12/28/10
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    Excellent. This is a great recipe to have on hand for those nights in with the family while watching a movie. Didn't use any cornmeal and used with my own toppings and pizza sauce. Use any toppings you like and it will turn out great! Served with a side spinach salad.

  • steponme Posted: 05/17/11
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    The CL, Sausage & Vegetable Deep-Dish Pizza recipe was much more tasty than this one. I thought the fresh oregano was too strong and even though I drained the tomatoes, I think a the sauce was still to thin and could of used a little tomatoe paste and maybe some garlic too.

  • jlmorris71 Posted: 09/19/11
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    I made this pizza tonight as I am a confirmed pizza nut and it turned out really good. There was a lot of prep time but the only thing that was really missing was salt but that is the price to pay for a healthier pizza. My girlfriend loved it and she is a very picky eater. It puts to shame any pizza delivery chain in our area!

  • butters1104 Posted: 12/11/11
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    Haha! You totally FAIL!! Look, I don't mean to be 'harsh', but you are the kind of person who has the absolute WRONG idea of Chicago deep-pizza. You have probably eaten some "deep-dish" pizza outside of Chicago and you think that Chicago Deep Dish means that it has a thick crust. Um.. no.. Chicago "Deep Dish" does not mean "thick crust". It means that the crust creates a, literal, "deep" dish. It is a thin crust and very crusty (almost cracker-like consistency) base. It has almost no yeast and does not need to rise for a long time (in fact, if your crust is rising you are doing it completely wrong). Chicago deep dish is more like a Lasagna then a pizza. Thin layers of crust, lots of good toppings and TONS of cheese. If the crust rises more than half an inch at the base, then you are doing it wrong.

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