Call it What You Will, a Deep Dish Pizza is Made to Thrill

If you’ve ever eaten a Chicago-style pizza, you can understand that a Chicago-style pizza craving is special and unique. There is controversy surrounding deep-dish pizza. Many times you heary things like, “It’s a casserole, not pizza!” Or, “Real pizza has the cheese on top!” Although it’s true that Chicago-style pizza could sometimes almost pass as a casserole, there’s no denying that it’s delicious. It can be everything New York-style pizza is but more.

The deep thick, buttery crust means more crust, more sauce, and more fillings. As a person who makes deep dish pizza, I can tell you that the temptation is always there to overfill the crust; but as a deep dish pizza eater, I also know that sometimes less is more. In this recipe, I tried to find a happy medium. This recipe doesn’t go overboard with the crust, to give it a tasteful ratio of crust to toppings. I do, however, have a love affair with all things buttery and flaky; so for the crust, I used butter where most recipes call for oil. My recipe also calls to laminate the crust, which gives it a charming texture to the bite. The way the cheese layer bonds to the crust creates a feeling the New York pizza just can’t duplicate.

Purchase the full recipe video for $2.99 here:

Hawk's Classic GF Chicago-Style Pizza https://www.hawkandtigergf.com/?wix-vod-video-id=749d9c8e42be466bbd96b36d830bf3e5&wix-vod-comp-id=comp-lo9lmrnj

The simplicity of the classic pie, with only 4 components: crust, cheese, sausage, and sauce, leaves each ingredient exposed. So to create a truly memorable pie, you should strive to use the absolute best crust, best cheese, best sausage, and best sauce. Your commitment to using the best ingredients will create a delicious synergy that will make this pizza one of the wonders of your kitchen.

After you watch this video, your appreciation for deep dish pizza will be forever heightened. And you won’t be able to stop looking for ways to improve upon what is already pizza perfection.

Here is a list of all the equipment you'll see me use in the video, and where to get it:

LloydPans Kitchenware USA Made Hard-Anodized 12 Inch Perforated Deep Dish Pizza Pan

Ualf Sheet Coolinltra Cuisine Hg Racks for Cooking and Baking 2-Pack - 100% Stainless Steel Oven Safe, Dishwasher Safe Wire Rack - 11.5 x 16.5-inches Cookie Dry Rack - Fitted to Half-Sheet Baking Pan

Homi Styles Metal Spatula with Beveled Edges

Lodge Cast Iron Skillet with Red Silicone Hot Handle Holder, 12-inch

Mueller RapidTherm Portable Induction Cooktop Hot Plate

KitchenAid KSM8990CU 8-Quart Commercial Countertop Mixer, 10-Speed, Gear-Driven, Contour Silver

Silpat Half Size 11.6 x 16.5 Inch Nonstick Baking Mat for 13 x 18 Inch Pans, Set of 2

OXO Good Grips Non-stick Rolling Pin

KitchenAid Gourmet 4-Sided Stainless Steel Box Grater with Detachable Storage Container