Chicago-Style Deep-Dish Pizza

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Appears in Cook's Illustrated January/February 2010, America's Test Kitchen TV

Deep-dish pizza was born in Chicago, where it boasts a distinctively rich, flaky, biscuit-like crust. The problem? No pizzeria in Chicago would tell us how to make it.

SERVES 4 to 6 (Makes 2 9-inch pizzas)

TIME 1¾ hours, plus 1 hour 20 minutes resting

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WHY THIS RECIPE WORKS

We had to discover the secrets to achieving the perfect crust—an airy, flaky inside, a lightly crisp outside, and a rich taste that could hold its own under any topping—before we could claim that our Chicago-style deep-dish pizza recipe was...

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