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For tonight's dinner I made Chicago-style deep dish pizza using the recipe from Cook's Illustrated (Jan/Feb 2010). As a former Chicago resident who's seen what some out of town chains try to pass off as the real thing, I'm happy to say that this recipe gets it right. It's still not as good as Gino's East, but I'd say it's better than Pizzaria Uno (I'm not sure how it stacks up against Pizza Capri). [Note: This is deep dish pizza, not the stuffed pizza you'd get at Giordano's or Edwardo's.] I'm delighted to be able to get my fix without the need for an all-day trip.
In case anyone else has considered trying the recipe (and for my own reference), a few hints for next time:
1. Most important: When rolling out the dough before putting it in the pan, make the circle a little bit larger than instructed. Low spots around the edges can lead to leaks, but high spots just cook up nice and crisp.
2. Make sure to reduce the sauce very substantially. I worried that I might have gone a bit too far, but the final result seemed a bit too moist.
3. Don't pull the pizza out too soon: you want the tips of the crust to be a moderately dark brown. Stopping earlier isn't bad (everything's still fully cooked), but you won't gain any more crispness once the pizza's out of the oven.
As with any good Chicago-style pizza, two slices are probably enough for most people (as usual, I went a bit nuts and had three). And it was tasty enough that even though I was full I still wanted more. Good meal, that.
In case anyone else has considered trying the recipe (and for my own reference), a few hints for next time:
1. Most important: When rolling out the dough before putting it in the pan, make the circle a little bit larger than instructed. Low spots around the edges can lead to leaks, but high spots just cook up nice and crisp.
2. Make sure to reduce the sauce very substantially. I worried that I might have gone a bit too far, but the final result seemed a bit too moist.
3. Don't pull the pizza out too soon: you want the tips of the crust to be a moderately dark brown. Stopping earlier isn't bad (everything's still fully cooked), but you won't gain any more crispness once the pizza's out of the oven.
As with any good Chicago-style pizza, two slices are probably enough for most people (as usual, I went a bit nuts and had three). And it was tasty enough that even though I was full I still wanted more. Good meal, that.
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