This is a very good pizza dough recipe, however it is not authentic Chicago Style Deep Dish dough. At least not like Uno's or Lou Malnati's deep dish pizzas in Chicago. I lived in Chicago for 20 years and ordered from Lou's two or three times a month. Trust me, I know Chicago pizza. Chicago Style Deep Dish Pizza is vastly different from other pizzas, so much so that not even the dough is the same. This dough recipe is similar to other hand tossed recipes. Chicago Deep Dish crust is more similar to a buscuit than to bread. However, I agree that Chicago Sytle does not have corn meal in it, but I doubt if corn oil instead of olive oil could make that much of a difference. They're both vegatable oils. I did make this recipe and it is very good, especailly if you add some seasoning like garlic powder but it is not authentic Chicago Style. The Chicago Style Deep Dish Pizza is constructed in the order described, just not on this dough.
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This is a very good pizza dough recipe, however it is not authentic Chicago Style Deep Dish...