Friday, May 30, 2008

Chicago Deep Dish Pizza

Yes. One layer wasn't enough for me, i had to go for two. XD I came across a video for Chicago deep dish pizza a while ago and told myself that i have GOT TO make this. I don't think they have deep dish pizzas in Taiwan or Poland so the idea of a 2 layers fascinated me (o goodness, <-- listen to me, I'm such a fatty). The video made the pizza seem TOO easy to be true so i was pretty skeptical about the possibility of a successful home-made deep dish pizza. There were problems alright; I was having a hard time keeping my dough in place cuz it kept sliding down the pan, interfering my topping process. The uncontrollable dough + my notorious PMS (those who know me should know what i mean) drove me crazy and i gave up. I started piling everything on there, sloppily threw on the 2nd piece of dough, and tossed it into the oven. Whatever, I mean, if it really turned out that bad, I can always just eat the topping and throw out the bread. 45 minutes went by and the top of the pizza was golden brown and looked decent enough. But nahhh, my numerous past experiences of soggy pizza bottoms with non-pre-baked dough was enough to tell me not to put my hopes up for this one. I left the pizza sitting there for quite a while, not wanting to know what disasters hid inside...but when i finally did, what'd you know... I actually pulled it off! Ohhh, the joy...! Both layers of dough were properly baked with no sogginess, especially the bottom layer! Wah sai, i was surprised... this deep dish pizza was baked out of pure luck. Chicago Deep Dish Pizza
  • One 9" springform pan
  • Pizza dough (recipe here)
  • Toppings of your choice:
    Tomato sauce, sausage, salami, onions, mushrooms, green peppers, cheese...etc.


  1. Divide the pizza dough in a 55%-45% proportion.
  2. Roll the larger dough 4-5 inches larger than the springform pan.
  3. Generously grease the springform pan.
  4. Place the dough in, making sure it fits nicely, leaving a few inches at the edge.
  5. Layer the bottom half of the pizza with toppings of your choice.
  6. Roll the smaller dough out and place it on top of your toppings.
  7. The edges of both pizza doughs should overlap. Roll the overlapping edges towards the center, tucking in the edges.
  8. Add more pizza topping and bake at Gas 5 for 45 minutes.
  9. If the top is browning too quickly, cover it with foil for the last few minutes of cooking.

Visit the (<--click) website for the video.

Chicago Deep Dish Pizza


  1. OMG!wish i could get this from telepizza!!!

  2. so how many cups of flour needed to make this?

  3. @anonymous: Sorry to get back to you so late! you'll need about 3 1/3 cups of flour. The recipe link attached should yield more than enough dough for this Deep dish pizza.