These skillets, although heavy, tend to have high sides perfect for piling in your favorite toppings. The iron also conducts heat remarkably well, which is perfect for getting the perfect golden brown hue on the sides of your crust. Traditionally, deep-dish pizza was made with a cast-iron skillet. Mastering a deep-dish pizza means picking the right pan for the job. Cook With A Crust Recipe Specific To Deep-Dish Pizzaĭeep dish pizza in pan - Rolf Karlsson/Getty Images You'll also want to follow your recipe's specific instructions for what type of yeast to use (instant versus active dry) and the recommended water temperature to add to the dough. If the water is too hot, you'll kill the yeast, but if it's too cold, you won't get enough rise. To ensure your dough gets the proper rise in the oven, you should also be sure to check your yeast for freshness before adding it to your recipe. You can do this by mixing a small portion of the yeast with water and sugar (no other sweetener) in a glass and waiting for bubbles. This will ensure you get the most accurate dough every time because someone's 'one cup' can vary from someone else's. A good crust recipe will include clear instructions measured in weight rather than cups, teaspoons, and tablespoons. If your crust isn't coming out with the ideal texture, you likely improperly measured your ingredients or didn't follow the preparation instructions to a tee.

Making any type of bread (which includes pizza dough) is both an art and a meticulous science. Read more: 12 Pizza Styles From Across The US, Explained Always Pre-Heat Your Oven Before You Bakeįlour weighed on digital scale - Michelle Lee Photography/Getty Images We've collected the best advice for making the iconic Chicago deep-dish at home and bringing a taste of the Windy City into your kitchen. And in case you were wondering, it's always eaten with a fork and knife.Īlthough this type of pizza might look intimidating, the fact that you don't have to stretch out the dough thinly, rotate it in the oven constantly, and blister the edges makes it a relatively low-maintenance pie to master at home - relative to other regional pizza styles. The first pizza of this kind was believed to have emerged in the 1940s at Pizzeria Uno, where owners Ike Sewell and Ric Riccardo sought to make a pizza that could unite the Italian immigrant community in the Near North Side of Chicago. Besides this origin story, Chicago-style deep-dish pizza is so unique because it's made in a round pan, which is often either a cast iron skillet or a cake pan, stacked with mozzarella cheese, fillings like sausage, and a thick layer of tomato sauce on top. This monstrosity of a pizza, which differs in both texture and consistency from the dainty apizza and Neapolitan slices found in other parts of the country, is deeply embedded in the history of Chicago. You'd be hard-pressed to find a type of pizza as divisive as deep-dish. Deep-dish pizza in pan - Rudisill/Getty Images

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