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Photo by Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA
Baking Nana is looking for: (4 recommendations)
Another good recipe for busy families who would like pizza for dinner. (If you can stand to turn on your oven at this time of year.)

Recommend a recipe

Last updated: Aug. 22, 2012 10:58 pm
Posted: Aug. 21, 2012 5:13 am
Recommended Recipe:
Photo of: The Real Chicago Deep Dish Pizza Dough

The Real Chicago Deep Dish Pizza Dough

Submitted by: owensjo 
Home Town: Quincy, Massachusetts, USA
Living In: Bridgewater, Massachusetts, USA
This is the real deep dish pizza dough that's used in Chicago. The real thing is nothing like bread, or even pizza dough. It is a buttery, flaky crust. 
Recommended by: Baking Nana
Aug. 21, 2012 5:15 am
I made this dough and let it sit on the counter (covered) for about 18 hours. Recipe says to let it sit for 6. Baked at 450 in a cast iron pan. Great pizza.
Aug. 21, 2012 5:21 am
Did you use 1/2 c. oil?
Baking Nana
Aug. 21, 2012 5:24 am
I did but it would probably be fine with less. I wanted to make it as written the first time. Going to try WW White flour next time and less oil.
Aug. 21, 2012 5:27 am
Thanks! I'm thinkin a "fresco" pizza because I have all these tomatoes :)
Lucky Noodles
Aug. 21, 2012 5:28 am
Saved. Great picture too!
Baking Nana
Aug. 21, 2012 5:29 am
I had some left over double tomato bruschetta and used that and a very small orange pepper from the garden. The kids love pizza and this was no exception.
Baking Nana
Aug. 21, 2012 5:30 am
Thank Lucky Noodles - it was in danger of being eaten before I could get a pic.
Deb C
Aug. 21, 2012 5:36 am
Saved - thanks BN!
Baking Nana
Aug. 21, 2012 5:44 am
You are welcome Deb C. I bet this dough would be good on a sheet pan and made thinner. I like that you don't have to warm up the dough - just dump and bake.
Commented by: RedApple
Aug. 21, 2012 5:40 am
That looks gooooood! I never thought to make it in a cast iron pan. I might give that a try. I just made pizza last night on my grill. I do it a lot - it's something the kids eat without complaining. I just make whatever pizza dough/bread dough I want, roll it out and oil it. Lay it down on the grill (about medium heat). After about 4-6 minutes, when it is set, I oil the top and flip it over. Immediately I spread the sauce, toppings and cheese, close the lid and let cook for another 4-6 mintues. It's perfect! Sometimes if I cook a rather large pizza the air doesn't circulate up around the top very well so I finish under the broiler in the oven just to melt/toast that cheese a little bit.
Baking Nana
Aug. 21, 2012 5:43 am
I love grilled pizza! I thought about using the cast iron pan on the grill yesterday but then decided to bite the bullet and turn on the oven. Next time though.....
Aug. 21, 2012 6:24 am
This works for me! Saved. Thanks Baking Nana!
Commented by: mauigirl
Aug. 21, 2012 3:07 pm
Commented by: zeebee
Aug. 22, 2012 10:58 pm
it looks like a pretty basic dough recipe, but i've never left one out all day. does it just rise and fall and rise... ? time makes the flavor better though, right?
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