21 Reviews of Chicago Style Deep-Dish Pizza

From: Saremca

On Mar 9, 2003

Good recipe, but the pan needs quite a bit of oil to make a proper deep-dish crust. It's almost as if the outside of the crust is fried in the oil, but you need that texture for authenticity. Otherwise, this recipe is great!

From: Amber Dawn

On Jan 28, 2002

Made it on a regular cookie sheet with everything except the Italian sausage. Next time I might use two cans of pizza crust because it was a little thinner than I like. One of the best pizzas I've tasted from here to Chicago!

From: Chef Gary in Mesquite, TX

On Jul 30, 2008

I am still thinking about last night's pizza. I have NEVER had a better tasting pizza. This is going to become at least a monthly treat! The only changes I made where adding more pepperoni (I used about 1/2 cup of sliced pepperoni), and I put a bit of olive oil and garlic juices around the edge of the crust. I also used fresh basil, Greek oregano, and thyme from the garden. As I like a bit more sauce, Thank you so much for a winning recipe that, if I where a restaurateur, would be proud to place on my menu!

From: troyh

On Feb 6, 2007

I've never made a good homemade pizza until this one. This was good and easy. We added mushrooms, which I love in pizza, everything else was as described in the recipe. I used a store-bought pizza dough rather than make my own dough, but it was still fine. We baked it in a cake pan which worked fine, but the sides were too vertical, so a skillet might have been better.

From: Vicki in CT

On Oct 1, 2008

This turned out really well for me. I used dough from the bakery and my homemade marinara sauce (using more than directed). Crunchy exterior and great center. I did have to cook longer because I had prepped my sausage earlier and it had been chilled.

From: Jamilah's Kitchen

On Feb 13, 2008

I was lazy and used store bought dough but I have a favorite one I like. I never had traditional Chicago pizza before so this was a nice change than the kind I usually make. I think like an earlier reviewer said if I had a cast iron skillet probably would of came out a littl evener. However my husband and I still loved it and it was really fun to eat. I skipped the pepperoni and just used italian ground turkey which I mixed with the sauce. I also put the cheese over the toppings(mushrooms,greek olives,green bell pepper) and put the sauce on last. I will definately try this again when i get a cast iron skillet. =)

From: Wildflour

On Jan 29, 2007

We LOVED this!!! I used what I had and it came out fantastic!!! (*I used 1 packet Boboli Pizza sauce, and layered everything nicely using sausage, pepperoni, mushrooms, pineapple, black olives and a 5 Blend White Italian cheese.) It was killer!!! (I saved a bit of sauce for the top for authenticity....using half on the bottom, a fourth of it in the middle and a fourth of it on top.) I did bake it longer, but that might have just been because of the size of iron skillet I used. I t may be smaller and deeper. I baked it for 25 minutes, then topped it with the last 1/4 of sauce, then baked it 7 minutes longer.) It was perfect! The crust was a beautiful golden brown! Thank you so much for sharing your recipe!!!

From: bobo3039

On Feb 9, 2007

This is one of best pizzas I've ever eaten and is by far the best I've ever made. Made the recipe just as written--why mess with perfection? Thanks for sharing.

From: BarbaraK

On Mar 24, 2002

This was pretty good although I used Italian Spice rather than the basil and oregano. I also made Steve Sickenberger's pizza dough (a whole lot of it) #8497. I diced up a tomato as well as some black olives. And added a little garlic. Like I said, it was pretty good.

From: Cookworm

On Feb 12, 2009

This was fabulous. We all loved it and it tastes great the next day too! Next time I'd like to follow Saremca's advice and use more oil in the pan so the crust gets a fried crisp outer layer. Yummm.