Making Chicago Pizza?

[MrTrik]

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Im from Chicago, and when I go home for a weekeend I make sure to eat this stuff atleast once. Its the best Chicago style pizza.

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Yes, it's the best I've had. And I order on their website every couple of months.

[JackCase]

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Dude, you don't use a pizza stone. You need a dish...a deep one [img]/images/graemlins/tongue.gif[/img]

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To make deep dish pizza at home, you need a deep dish pizza pan and a pizza stone. The stone keeps the temperature more consistant than just putting the pan on the rack in the oven.

Here is one recipe I haven't tried yet, but looks good. It's from Lou Malnati's, a famous Chicago pizza place.

[slamdunkpro]

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Any of you know how to make a good Chicago style pizza?
Can I keep the temperature steady enough with my crappy stove and a pizza stone? I love to eat them, and would like to learn to make them.

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The answer to all the above is yes!

Chicago style is easier to make at home than NY style or Neapolitan since both of those require high temperatures and a deck oven or pizza stone to get right.
Chicago pizzas are not normally baked above 450 degrees and also not on a stone but a regular oven rack – You will need a deep-dish pan; an iron skillet works well.

As to some of the other posts – you do not want to make Chicago style in a processor or bread machine – too much kneading. Chicago dough is like biscuits – the less kneading the better.

Here is a great Chicago dough recipe and the ultimate pizza making information site.

Recipe

Site

[Brian707]

All of the listed pizza places are great but I prefer Pizzeria Due