All styles
Chicago
Chicago Deep Dish
Buttery cornmeal crust, cheese below, chunky tomato on top.
Hydration
50-55%
Bake
35-45 min @ 220°C
Region
Chicago
History
Invented at Pizzeria Uno in 1943. A knife-and-fork pizza.
Dough
Cornmeal-enriched with butter or oil.
Method
Pressed up the sides of a deep pan. Cheese first, meats, then crushed San Marzano on top.