Who doesn't love pizza? I have met very few people in my life who did not like pizza. There are enough varieties to please almost everyone. For today's Tasty Thursday segment we are sharing one particular type of pizza that is all the rage in Chicago. Yes, you guessed it--Chicago Deep Dish Pizza!
My family and I tried our hand at making it last week for the first time. It turned out really well but there were lessons learned along the way. And isn't that the joy of cooking anyways? No matter how many times you make a certain dish, you always learn something new: need to add a bit more seasoning; when it's too cold in the house the dough doesn't rise enough; sometimes there is really such a thing as too much garlic (hard to believe, I know!).
A few lessons we learned with this first time recipe:
Drain your tomatoes! Drain them really well to avoid your a pool of liquid on the top of your pizza. If you don't like the texture of diced tomatoes (that would be me!), then use seasoned tomato sauce instead.
Remove excess liquid from mozzarella if you're using fresh mozzarella.
When spreading your pizza dough in your deep dish pan, really flatten it out on the bottom--you don't want it too thick. Work on getting the dough to "climb" the sides of the pan to ensure a great deep dish pizza.
If you are in the mood for a deep dish pizza, give this recipe a go. The recipe card is provided below.