This is the best Chicago-style pizza that I have ever had. Make sure that you use the Parmesan in hard triangle form. It tastes so much better when you grate it yourself.
Recipe is perfect 'as is.' No changes. Be sure to drain the tomatoes well or deglop fresh ones if not using canned. The only tips I have are related to baking. 1) Greasing the pan tends to make the dough slip, so I grease and lightly flour the pan; 2) baking the crust for 15 min before placing everything on top was key, as another reviewer mentioned. For my taste, I add a bit of minced fresh garlic and chili pepper flakes. This is the recipe we use all the time, with Quick and Easy Pizza Crust also from this site; I don't use frozen. Tasty!
Read MoreOne very, very critical item on pizza is letting the mozarella cheese dry out in the fridgeopen to air for 5-6 hours before putting it on. This will give the cheese the "stretch" proprerty you see when pulling a wedge from the pie. "Wet" cheese is a no-no on pizza.
Read MoreOne very, very critical item on pizza is letting the mozarella cheese dry out in the fridgeopen to air for 5-6 hours before putting it on. This will give the cheese the "stretch" proprerty you see when pulling a wedge from the pie. "Wet" cheese is a no-no on pizza.
Recipe is perfect 'as is.' No changes. Be sure to drain the tomatoes well or deglop fresh ones if not using canned. The only tips I have are related to baking. 1) Greasing the pan tends to make the dough slip, so I grease and lightly flour the pan; 2) baking the crust for 15 min before placing everything on top was key, as another reviewer mentioned. For my taste, I add a bit of minced fresh garlic and chili pepper flakes. This is the recipe we use all the time, with Quick and Easy Pizza Crust also from this site; I don't use frozen. Tasty!
I don't really ever leave reviews, but this one deserved it! This is my favorite recipe, and I make it once a week for my husband and myself. It's even better heated up as a leftover! I doubled the fennel seed and I don't use all the tomatoes. Make very sure you drain the tomatoes well, or else your pizza will be a little soggy. Yummy, thanks!
This is a good recipie, but I do the following...after putting the crust into a CAST IRON SKILLET, I brush the crust with olive oil...then add fresh sliced mozzie cheese and then the ingrdients and finishing it up.....makes it so much better!
I am looking for a good deep dish pizza recipe but was very disappointed with this one. It was bread with pizza toppings covering it. I had difficulty getting the bread to cook completely and found it gummy and unappealing. I can see how it would be a great advantage over dough made from yeast, but if you really want great pizza you need to take the time to make your own dough.
I really liked making pizza in a pan and I LOVED the sauce--so good!!!! I used fresh garlic instead of garlic powder and canned mushrooms because that was all I had. Be sure to pre-bake the crust and make sure that it isn't too thick--my crust was so thick that it was still undercooked even though I pre-baked it.
I have made this recipe several times and can not get enough of it. I do not change anything, as you should not when trying a recipe. People who alter recipes should just post their own an leave originals alone. This recipe is a definate keeper.
This is a great base recipe that can be easily changed up for whatever ingredients you have on hand! I have made it many times with different fillings and it is wonderful. An example is to use turkey pepperoni instead of sausage..just layer some on the crust. Much more healthy if you are watching calories, also have used reduced fat mozzarella. I found 24 oz of diced tomatos is way too much...I halve that and add extra sauted onions, bell peppers, mushrooms, etc.
Made this pizza for my family and it was a major hit. I've also tried changing the toppings around...but this is a great start! Tonight...i'm making it just as is. However some nights when I don't have all the ingredients...I will add other toppings. This is the only pizza recipe I use now!! Thanks!!!!
Yum! Absolutely FANTASTIC!!! I wouldn't change a single thing. Other than dusting my greased baking dish w/ cornmeal (I always do this when making pizza), sauteing my onion / sasusage 2gether (oops!), omitting the mushrooms called for (my hubby & I hate them) & mistakenly purchasing frozen pizza dough instead of bread dough, I followed Jamie's directions to a T. Oh, and b/c I only had Hunt's balsamic, EVOO & basil flavored tomatoes on hand, I subbed those for plain ones. I have 2 tips to share. First, pre-bake your crust for 15 min. or so, top w/ the fixins' & pop back in the oven for another 20 min. (my pizza took 35 min. to cook thru / crisp up). Second, drain your tomatoes as best you can, but don't worry if some liquid remains. If you layer your ingredients in the order instructed, your tomatoes will end up on top & the very little juice left will not cause your crust to be soggy at all. Those experiencing a "soggy" crust must not have pre-baked it or didn't follow the recipe submitters layering directions. I really think using stoneware made all the difference, so if you own a stoneware dish, I suggest using it. One last thought.... You MUST add the Parmesan cheese (I used grated). It REALLY, REALLY sets this pizza apart from all others! Thanks SO much for sharing, JAIME5025. This isn't the "real" thing, but it sure gives the Chicago deep-dish chains a run for their money! This will definitely be added to my "keeper" file! :-)
This recipe is basic to making pizza whether you use dough already prepared or prepare it yourself. You can vary the seasons to your liking. One suggestion I have is not to drain the tomatoes but to reduce the liquid on the stove. What all good chefs would do.
Wow, is all I can say! I finally made this following the recipe exactly (ok, I didn't have any fennel seed). It is delicious! I prebake my crust for about 15 mins, and then bake 10-15 mins longer with toppings on it. I used petite diced tomatoes with garlic and onion added, and had to drain them ALOT! I drained them about 4 different times, (after letting them sit in between times), they were still a little to juicy. I think next time I would cut back a bit on the diced tomato, one and a half 14 oz. cans might do it. I use frozen Italian bread dough for my pizza crust, yum! I will be making this again! Edit: I have found if you layer this the way it calls for in the recipe the juice from the tomatoes is not a problem. I also found that frozen whole wheat bread dough makes a fantastic crust for this pizza.
We have made this dish three times and have one key step that needs to be added. Several hours before you make this dish, be sure to add the tomatoes and spices (oregano, salt, garlic powder and fennel seed) in a Tupperware or other container to allow the spices time o permeate the tomatoes. On our first try we did not do this and the flavors seemed to be a little uneven. The next two times we allowed the spices time to work into the tomatoes and this made a huge improvement! I think this is why some reviewers said that it tastes even better the next day as the spices have had a chance to flavor the dish.
This recipe was awesome! I was worried about making it for my family cuz they don't like to try any new things but they absolutely loved it! And so did I! I was suprised to because I'm such a picky eater, but it was great.
Very good. I made only minor changes, used a 12 inch stoneware pan and sprinkled the fresh pizza dough (from Publix) with cornmeal. My husband is from Chicago and is huge fan of Lou Malnati's deep dish. He loved this and I will make it again. My daughter requested it as a Stuffed Spinach, so I will try that. I will also try to find a recipe for real chicago dough which is as another reviewer said richer, buttery and crisp. Thank you for a wonderful recipe on a cold rainy GA night as we watch The Bears on Monday Night Football!
This is my favorite pizza, including anything I could get in a restaurant. I make if often without any changes. However, I always have "issues" with the crust, not cooked or bubbles and shrinkage when pre-cooked as many have suggested etc. The secret to this recipe is to use a 12" pizza pan with the holes in it. No need to pre-cook the crust. Bake using a lower oven shelf. The crust comes out perfect and cooked and it's also much easier to serve. Slide it onto a cutting board and cut into pizza slices. Thanks for the excellent recipe.
This was a great recipe! Very easy to make and you can customize it to your liking. I did use pillsbury refrigerated pizza crust and cooked it in a cast iron skillet. Will definitely make this one again.
Deep Dish does not mean thick crust....Chicago deep dish is made like an apple pie crust filled with cheese, sauce, and your favorite toppings....
Outstanding! I felt like I was back home in Chicago! Il be tweeking the recipe a little but I'd definately make it again.
Let's be honest here: Giordano's it's not, but for homemade Chicago style pizza, EXCELLENT (and I've lived around Chicago my whole life so I know deep dish). Really easy to make too! The only thing I did differently was prebake the crust 15 minutes before adding the ingredients. Loved it, will definitely do again.
Brushed the Pillsbury artisan crust (from a tube)with a mix of butter, olive oil, pressed garlic cloves and dried oregano before baking the crust on its own for 12 minutes. it was phenomenal ! my kid said 'i was expecting not to like this but it was really good!' After the first 12 minutes I added everything on the list except sausage because we do not eat meat and baked for 10 more minutes. Amazing homemade pizza
I love Chicago style pizza..and although this isnt as good as the stuff they bring to my door (maybe bc like a sandwich, it'll always taste better if someone else makes it) I added some brown sugar to the tomatoes to cut down on the acidity. I used my cast iron and some refrigerated dough. Good recipe! and cheaper than the local deep dish place.
This is an amazing recipe. The Uno's restaurant left the San Diego area. Now I can make my own! I used the bread as the crust. Then I layered sausage, mozzarella, parmesan, then topped it with 2 drained cans of diced tomatoes with garlic, basil and oregan! It was the closed that I have found for the replacement of Uno's!
Followed other reviews advice. Pre-cook crust for 15 minutes. Drain tomatoes, add spices and let it sit for about one hour. Dust deep dish pan with corn meal. This is by far the best pizza I have ever made.
This was the best homemade pizza I have ever made. I used one loaf of frozen bread dough but only about 2/3 pound of Bob Evans italian sausage, and divided it all between two 9" cake pans. I thought it would be dry with no sauce, but even with draining the tomatoes well, it turned out perfectly and was delicious!
This is so awesome! I made the recipe for Quick and Easy Pizza Crust instead of buying it pre-made. The only other thing I did differently was to bake the crust for 15 mins prior to putting the sausage on it. I then baked the entire thing an add'l 20 mins and it was perfect.
One ingredient that distinguishes Chicago Deep Dish Pizza is the cornmeal in the crust and slices of mozzarella cheese. This is bread dough topped with pizza ingredients. It is in no way even close to Chicago style pizza.
While this is tasty, a true Chicago-style pizza has a crispier outside, and an airier inside. There is usually a small amount of cornmeal mixed in as well. Again, this is tasty but not a true Chicago-style crust.
This was delicious! I took one reviewer's tip on using the Quick and Easy Pizza Crust from this site. Also I used another reviewer's idea of using a black iron skillet. It was beautiful.
My family really liked this. They aren't big fans of homemade pizza but this one got the thumbs up.
This was pretty good. It smelled incredible when it was cooking but lacked something when we ate it. If I make it again I will use more sauce and more garlic. ***************************** I am back to edit this 2 days later. The left overs where DELICIOUS!!!!!! Will make this waaaay more often
Excellent!! I skipped the sausage as a personal preference. I used canned mushrooms & chopped up some pepperoni & green peppers & added it all in w/the tomato mixture. Layered cheese, tomato mix, & topped w/more cheese. Love, love, love this!! I've made it twice in 2 weeks.
This is a very bad, bad recipe that only a glutton would appreciate. Only one star for you Jamie because this rating system requires at least one.
Great pan pizza and an easy weeknight meal! Easy to adjust the meat to suit your tastes such as using turkey sausage or any of the many other variations found in groceries today. Thank God for these reviews as well. The pizza crust from TJ is perfect and prebaking it was key to it turning out so nicely. Also dusting with cornmeal in a cast iron skillet was right on. The pie held together well when cutting to serve. Will make again, probably will fresh tomatoes, oregano and garlic next time, would probably put it over the top! Don't leave out the fennel seeds either. Great recipe, Jaime!
Boyfriend loved this. . . .I'm a little on the fence about it, not my favorite. That's a lot of bread. . . . .too much sauce? Maybe it's just me. . . .
This pizza was amazing!!! I made the dough from scratch and pre-baked it for 10 minutes before adding the toppings. I will definitely be making this pizza again!
I wasn't able to find frozen bread dough at our store so I bought a bag of refrigerated pizza dough. I had many tomatoes from our neighbors garden I needed to use up so I diced those instead of using canned. I used fresh garlic cloves and minced them. I sauted the garlic, onion, 1/2 green bell pepper, fresh sliced mushrooms in olive oil with salt, pepper, oregano and fennel. I drained all the liquid from the vegies. I did bake the the crust for 15 minutes at 350 degrees. I topped it with mozzerella cheese, tomato mixture, and lastly with grated fresh parmesan cheese. I did brush the crust with olive oil and baked for 30 minutes in a cast iron skillet. The crust rose beautifully, the dough was completely cooked/not soggy, the color of the crust was a lovely golden brown, and the texture was crispy. I made a second "kid version" pizza with jar sauce, mozzerella cheese, pepperoni, sausage, and parmesan cheese. They loved theirs as well. The prep work time was long but worth it in the end! Everyone raved over it and only have 3 pieces left over from both pizzas. Enjoy, you won't be disappointed!
This is a fine recipe, but it's not Chicago style at all. First, the crust on a true Chicago pizza is not bread dough--it's a rich, buttery dough that gets nice & crisp on the bottom and edges. Second, the mozzarella goes directly on the crust. Third, the sausage is not crumbled or pre-cooked--it's formed on top of the cheese is one big, thin patty. Sorry, but we Chicagoans are rather particular about our pizza!!
This recipe is amazing. It reminds me so much of the pizza I ate in Chicago. I used a 8" round pan and didn't add mushrooms. I recommend this recipe to any deep dish fan.
Was is Chicago a few months ago and loved my pizza from Giordano's so I was happy to see if this was close. Made according to directions, checked after 25 minutes, turned oven up to 375 at that point and cooked another 7 minutes, crust was perfect...used one can of diced tomatoes and one can of fire roasted tomatoes, next time I will add some chopped peppers, really liked the flavors.
This pizza was excellent! I used my own pizza crust recipe instead of the frozen bread loaf. I also placed the cheese on the bottom of the pizza instead of the top. The flavor was fantastic!
This recipe is for bread lovers! I had to use canned french bread dough. Worked out just fine. Makes a huge pizza! My family of 3 ate less than half of it.
This is one of my favorite recipes from this site. The topping is really delicious. I prebake the crust for about 10 minutes and do this whether I use frozen, refrigerated or homemade dough. The recipe calls for drained tomatoes. If they are not drained the pizza will be soggy. Thanks Jaime, for sharing this amazing recipe.
A great meal...filling and flavorful! I used Pillsbury canned pizza dough (which worked perfectly), made this exactly as the recipe was written and would not change a thing. Like the other reviews suggest, make sure you pre-bake the crust and thoroughly drain the tomatoes. What's great is you can basically add/change the toppings as much as you want as long as you keep the spices, cheese, and diced tomatoes...and it will always taste delicious!
We weren't impressed with this recipe. I'd suggest perhaps a smaller pan, as the bread dough I used didn't stretch enough to cover a 9X13, allowing for crust on all sides. Seemed it lacked flavor, as compared to a couple of other deep dish pizza recipes we've tried. Sorry! Not a favorite .
This was awesome pizza. I used hot sausage and added pepperoni! Thank you everyone for the suggestions on baking 15 minutes before adding toppings - it turned out great! I personally love reading the suggestions from other readers - that's what makes cooking and this site so much fun!
Many of these pictures show the cheese on top - epic fail if you truly want Chicago style. The directions are correct, you want the sauce on top!
I added fire roasted tomatoes (instead of traditional), fire roasted bell peppers (I just cooked them under my broiler), olives, and fresh garlic and herbs. I've tried to make this with my own dough, and it never seems to work that well. I tried Pillsbury Pizza Dough last night.. it was great, and I'm not normally of a fan of pre-made foods. I also sauted my garlic in some olive oil, added a tiny bit of the juice I drained from the tomatoes, a little bit of tomato paste, and more fresh herbs.. then added to the tomatoes before putting on the pizza. WONDERFUL.
I made this last night and it was incredible. I cooked mine in a cast iron frying pan and the double layers of goodies just oozed everywhere. I had never put the sauce directly on top- it was a hit. Thank you so much, Jaime5025!!!
This pizza was great! It's a meal in itself. Fresh parmesan is a must! I also pre-cooked the dough for 15 mins before adding the ingredients as suggested by earlier reviews.
My family loved this. The sauce was awesome! The only alterations I made were that I did not add mushrooms or onions to the sauce, but I did used Italian seasoned diced tomatoes instead of regular. I also added some pepperoni with the Italian sausage. I didn't have fresh parmesan cheese, but it probably would have made it even better if I had. Very definitely a keeper!
Pizza is my all time favorite food, so I couldn't wait to try this. Both mine and my husband's mouths were watering just thinking about it. It did not disappoint. Next time I will probably omit the sausage (just personal preference). We thoroughly enjoyed the tomato, mushroom mixture on top - it was delicious! I followed the recipe exactly as stated, but did take another reviewer's suggestion and prebaked my crust for about 12 minutes before hand - I did not have soggy or underdone crust. Thank you for the wonderful recipe, we really enjoyed it and this one will be a family favorite!
This was really good. I used a fresh dough recipe that I found on Food Network. I don't eat meat so my toppings were mushrooms, pineapple, green olives, and red bell peppers. I added in some crushed red peppers to the sauce and left out the fennel seed. I also added in some dried parsley to the sauce. My mistake was that I didn't dry out the mozzarella cheese so it was a bit wet at the bottom but I will definitely do that next time. Will make again. Thanks.
This was so good! I made it as stated but used Hunt's Fire Roasted tomatoes! It came out so good! The best deep dish pizza we have ever had! Thanks for sharing!
Wow! This was better that any pizza place I have ever been too and I lived in Chicago for 8 years. I did add green pepper and pepperoni. My husband loved it also. We ate the leftovers until it was gone. Will make this again and again!-(5/28)update-I made this tonight and used the Bread Machine Pizza Dough recipe for the crust. I also didn't have any meat on hand so I skipped that and had a skillet with sauted mushrooms, red and green pepper, garlic, and onion with the recommended added spices/seasonings. I only had one 14 oz can of the diced tomatoes. I rolled out my crust, spooned some tomato sauce lightly on the dough, spooned on the veggies, covered it with an Italian cheese blend and baked for 25 min. (I forgot about the parmesean, but the blend had some in it). My family raved. It is hard to mess this one up!
Pretty good and very easy to prepare. Everyone in my family liked it (can I hear a woot woot). Thanks for sharing your recipe!
Very good first night: Exceptionally good the next night! When I make it again, I will cook it the day before and reheat, allowing the flavors to marry. Incidentally, one of the fennel seeds stuck in my teeth and when I chewed it, it had very little flavor left; it was a good example of "marrying", most of its flavor had "married" the other ingredients.
This was an excellent recipe. It was so easy to make. I did add a thin layer of pizza sauce on crust before the toppings. It did work well to bake the crust alone for about 10 minutes. I used hamburger and pepperoni instead of sausage. It was delicious. I will make this again and again!
Incredible! The sauce was fantastic - could've drained some of the juice/water out of can, but still fantastic. I didn't use frozen dough - used the highest rated dough recipe on this site. Highly recommend incorporating these two. Other change I made was just adding more toppings... pepperoni, ham, artichokes, jalapenos, and crushed red pepper. Wonderful! Thanks so much!
This was the first time I attemped to make a chicago style pizza.It turned out great. Instead of using regular frozen bread dough, I used whole wheat dough and prebaked it as suggested by previous reviewers. As my husband said "It's a keeper". Thanks
For Christmas dinner in my family we always bake pizza and have hot fudge sundaes for dessert, to relieve the stress on a great family day, lets face it, its more about family time than spending it all in the kitchen. The only thing I did different is I loaded it with a little more sausage and added some Canadian Bacon. It was by far the best pizza I have ever made, and the left overs the next morning were even better!!! 5 stars is not enough!!!
YUM! I typically do not like Chicago-style pizza (or perhaps maybe just not the restaurant variety) however it's my husband favorite so I decided to give this recipe a try. I love it! And so did the hubby! Definitely a keeper. Thank you! (I accidentally bought hot Italian sausage and it actually added a nice flavor without being spicy)
I wasn't sure about this recipe due to lack of sauce but tried it anyway and wow was I surprised, it was the best pizza ever. My hubby is super picky and he loved it except next time I will slice my own mushrooms instead of buying presliced, they were too thick but over all it was amazing baked in my large castiron skillet
Great recipe! Made this recipe exactly as listed except I baked it in a deep dish pizza pan instead of glass dish. Filling is great and even though my crust was a little softer than I wanted (my fault, not the recipe) I'd make this again for sure. Just the right amount of cheese and savory ingredients. I kept the Italian sausage in bigger chunks and recommend you do the same.
HAVE A "NIGHT OUT" AT HOME! I was pleasantly surprised by this recipe. We love Uno's deep dish pizza but don't live in a city that has an Uno's, but now we can totally get our fix. This recipe is great! I had some sourdough crust rising already so I used that, but the whole assembly and topping of diced tomatoes is perfect. My husband said if he had this in a restaurant he would be a big fan of the restaurant, so that's great considering we'd spend at least $30 for some good deep dish (plus a babysitter, gas, etc...) We've been doing "pizza Mondays" for probably three months now and I've been experimenting with different crusts, etc, but this is hands down the keeper! Now to master Taco Tuesdays... :)
YUM! I used my deep dish pizza pan which I oiled & sprinkled some corn meal over the top before adding the dough. I added in some diced green pepper, basil and crushed red pepper flakes. I added a little more tomatoes and just "eye-balled" the seasonings. This was fantastic & I will be making this often! Thanks for sharing the recipe.
This was very good. For those people who have trouble spreading the dough; 30 to 45 minutes before using dough, take out of fridge and let set for that amount of time. The gluttons will relax and the dough will be a lot easier to spread.
Being a 21 year old college student who grew up in Chicago I know pizza. The topping were great! Great idea but theres a reason why restaurants spend so much time on dough. Frozen bread dough does not cut it for me. I did enjoy the pizza, but its not mistakable for Lou Malnatis or Unos, next time ill take the extra time and make my own crust.
The one thing that is missing from this recipe is dusting the pan with a little bit of cornmeal. Nobody notices but that the way it's done in Chicago. The crust should be a little bit blackened on the outside(not the top edges). This is accomplished by many uses so get those pies going!
This was great! It was tough rolling out the bread to get it to a 9x13, so I just used a 9x9 instead.... it worked really well! the flavor of the sauce and sausage is fantastic and makes for a really quick pizza! Thanks!
The tomato/onion/mushroom topping alone deserves 5 stars. With the fennel and other spices it's a perfect blend of flavors. I'm making myself hungry -- may have to go cut a bit of the leftovers right now. Made this last night. After adding all the ingredients to the mushroom and onion saute, I reduced all the liquid over medium heat while I cooked the crust for 10-15 minutes. I added some green pepper to use it up. I used two rolls of Pillsbury pizza dough in a 13x9 pan that was greased and floured. It was a little too much dough. But good. I need to cut the recipe down anyway so I may try one roll of pizza dough in a smaller pan. I plan to make the same amount of sauce and try freezing half.
this was a real winner. quick and easy. i prefer pan pizza crust over thin crust any day. i usually make my own crust from scratch but this was so much easier and faster.
Yummy! Couldn't find frozen bread dough so I used 2 packages of refrigerated pizza dough. I also took the advice of others and baked the crust for 15 minutes before adding the toppings, and used Italian-style diced tomatoes on top of seasonings, turned out wonderful! Will make this again soon! Thanks for the recipe!
Ohhh yes! I used homemade pizza crust and baked it in my cast iron skillet dusted with cornmeal. Drain the tomatoes really well, use good italian sausage, and don't skimp on the fennel seed...delish!
I followed the recipe exactly. Only one difference. I finished putting it together well before it was time to go into the oven. I refrigerated the pizza in the pan (stoneware) for about 1 hour prior to putting it in to bake. After 45 min the pizza and crust was cooked perfectly. Maybe having the ingredients cooled off helped the dough to not be soggy. My family LOVED it! I also used a pastry brush to spread olive oil on the bottom and sides of the pan, gave it a great taste.
This was wonderful. I pre-baked the crust for 12 minutes (will do 15 next time) and halved the tomatoes. Can wait to try it again.
This was a really easy recipe. It turned out delious! Just like a restuarant. My husband said that it was the best homemade pizza he ever tried.
Just made this last night and it was awesome!! I only put sausage on half the pizza since I do not eat sausage. This was so tasty and yummy. I will definatley make again and experiment with different toppings. I bet this would make a fabulous hawaiian style pizza with pineapples and ham. YUM!
Loved this recipe, I followed the directions almost fully (which I never do) I did however subsitute fresh garlic for the powder. As good as pizza we have gotten in Chicago!!! I also cooked crust ahead for 15 minutes and then pizza for 20 like other reviewers. Oh and I add 3 14 ounce cans of tomatoes and drain them
This IS the best Chicago Style Pan Pizza I have ever had........will never settle for anything less when I can make a better pizza at home now. Thanks so much for sharing your recipe.
My husband and I really enjoyed this recipe. I changed it a bit, I only put half as much olive oil on and used about 1/2 cup pizza sauce. What a good recipe! That fresh parmesan is what makes the pizza.
This is wonderful! I used a premade refrigerated pizza crust and it was worked really well. Nothing but good things to say about this recipe, it's a keeper!
Everybody raved about this pizza. I did use a couple of the listed suggestions and used the cast iron frying pan, I prebaked the crust for 10 minutes and I left the shredded cheese open in the refrigerator over night. I will definately make this again.
I love this recipe. My husband, who never eats leftovers, finished this off the next night wanting more. I didn't change a thing on the recipe, it's great the way it is.
This was god and very versatile as far as topping choice. However, I had a hard time getting the center done without the bottom and sides being too done.
I have made this several times, and every time I thought it would make a great pasta as well. So last night I did just that - used gnocchi instead of crust and did not drain my tomatoes, otherwise exactly the same. YUM! The gnocchi gives it the bite of the missing crust, and the juice made for fantastic dipping with warm bread on the side. Loved it!
this is a very good recipe. like others, I halved the tomatoes, but unlike others, I wished I had added the whole amount. I throughly drained and squeezed the moisture out of the canned tomatos and it turned out a little drier than I wanted. I would still add the whole amount of tomatos and not squeeze out so much of the moisture next time. I would also cut the sausage just a little, maybe even 1/2 pound. the pie was extremely dense and rich the way I did it. not a bad thing, but a little more moisture would have been nice. I cooked this in a greased, floured cast iron skillet and it came out great. make sure you pre-cook the crust before putting the toppings in.
Excellent recipe! Even though I am not able to get the dough to stay pressed up along the sides of the baking dish, it comes out splendidly anyway, so if you have a similar problem, don't worry. Variations I have tried: add a layer of turkey pepperoni with the sausage, and add chopped spinach and green pepper to the tomato mixture.
This is pretty good, but it doesn't resemble Chicago deep dish pizza in my opinion.
I think this would be better with pizza sauce. Was good the first time around but tasted better the second day.
This recipe is sooooo gooooood! I am a true pizza lover. I like them thin and crispy, easy on the meat. But a trip to Chicago and I was sold on the deep dish, meaty cousin of the original pie. Dis I mention, this recipe is sooooo gooooood!
I followed the suggestions, I used the 14" pizza pan with the holes on the bottom, let the cheese air dry for 6 hours in frig., and added more toppings, green pepper& pepperoni and didn't use the fennel seed, but 1/2 teas. Italian seasoning. This tastes so GREAT and much cheaper than our local pizza place charging us 27.50 for one than is not as good.
