Dish · american
Chicago Deep Dish Pizza
A thick, buttery crust pressed up the sides of a deep pan, layered cheese first, then chunky tomato sauce on top instead of underneath.
Where it comes from
It emerged in Chicago restaurants in the mid twentieth century, when a pan-fried, pie-like crust let cooks stack far more cheese and sauce than a thin pizza crust could hold without collapsing under the weight.
What cooks argue about
Cooks argue over a laminated, croissant-like dough with butter folded in against a simpler cornmeal-dusted dough, and over how long the raw tomato sauce needs to cook down before it goes on top.
Versions
Nobody has published a chicago deep dish pizza here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
bread flour
italian sausage
butter