A properly thick crust holds its own under a rich topping of fresh cheese and tomato.
By America's Test Kitchen | June 29, 2011
<< Back to Article: Make Chicago Deep-Dish Pizza with Bridget
I am pretty sure that Lou Malnati’s, one of the best deep dish restaurants in Chicago, uses slices of mozzerella, rather than shredded.
Why is the oven pre-heating for 50 minutes? Typo, hopefully.
Hi jdb2swiss, great question. Essentially, it’s imperative that your oven achieves the proper temperature prior to baking. Ovens are likely to vary in the time it takes for them to achieve certain temperatures, so to be on the safe side, it’s good to pre-heat early on. The cooks advise that it’s best to turn on the oven first as written, and then get to cooking. Enjoy the deep-dish pizza!
After being without easy access to good Chicago deep-dish, I’m so excited to give this recipe a try at home. We even had some Lou Malnati’s pies shipped, so we can see how my attempt measures up. Fingers crossed!
It’s very good! But … spending my first 45 years in Chicago and eating LOTS of Lou Malnati’s pizza … there’s something missing in the crust … Malnati’s is melt in your mouth. This recipe however is really good and I’m making it for my 3rd time. YUM!
i cant wait to try it
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