Reviewed: Apr. 20, 2012

Best crust ever!

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Reviewer:

kmdw

Cooking Level: Intermediate

Living In: Barrie, Ontario, Canada

Reviewed: Feb. 18, 2012

I am a big Chicago deep dish lover, even to the point of having it shipped to my home overnight, so I was delighted to find this recipe! I made some of the changes suggested in other reviews, such as adding diced tomatoes to the sausage mix and using a springform pan. I didn't top the dough with the sauce until it ad baked 15 minutes. You need to put it on before the "5-10 time left" suggested by some reviewers because you'll burn the crust. Right before I took it out of the oven I put grated parm on top. As for omitting the cornmeal, I would not suggest it, because it is a staple ingredient in traditional Chicago deep dish! Chicago greats and originals use it in their dough!

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Reviewer:

Disneymom

Reviewed: Oct. 26, 2011

When I came home from Chicago, I couldn't get their famous pizza out of my head. This recipe fit the bill perfectly!

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Reviewer:

clcasas

Reviewed: Oct. 2, 2011

this pizza dough is a great thin cracker crust and a good stuffed pizza

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Reviewer:

DR.watt

Reviewed: Jul. 27, 2011

This was easy and good. My kids loved it.

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Reviewer:

Michelle

Reviewed: Jun. 22, 2011

So good! Can't wait to have it again!

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Reviewer:

swag35

Reviewed: Jun. 15, 2011

Like a lot of other reviewers, I think this recipe is a good start. However, I haven't found too many restaurants in Chicago or the 'burbs that serve a pizza like this. The crust on top is more of an east coast thing, and there is nowhere near enough cheese in this recipe. If it wasn't for calling it "chicago style" I would give it more stars because it tastes good...but it's not really a chicago style stuffed pizza.

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Reviewer:

Fat Sam

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Chicago, Illinois, USA

Reviewed: Mar. 16, 2011

I can't really rate this since I used a refrigerated pizza crust. Maybe that was my mistake. 450 degrees for 45 min turned the crust to a burnt brick. We salvaged the filling by scooping it out onto buns and had pizza burgers. Not sure if I would attempt again after the failure I had and not knowing what time and temp to cook it.

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Reviewer:

MFLATFORD

Cooking Level: Intermediate

Reviewed: Dec. 28, 2010

excellent recipe. i did add a dash of nutmeg to the sauce. it adds a nice taste that has baffled most people trying to make my pizza sauce at home.

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Reviewer:

marthasapprentice

Reviewed: Nov. 7, 2010

I first tried this recipe when I moved overseas (from Chicago) It was awesome!! We made it for friends who also loved the pizza. We sometimes change the ingredients, but overall there is no need to, it's awesome!

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