There’s nothing quite like Chicago style deep dish pizza. So when our friend Adam A. discovered a delivery-only deep dish pizza restaurant in Toronto, we thought we’d give it a try. Then, after coming across some negative reviews, we thought better of it and decided to try making deep dish pizza ourselves.
Adam, Emily, Cari and I took our inspiration from this Emeril Lagasse recipe, and we didn’t stray too far from his formula. We purchased two deep pans and our mouths collectively drooled with anticipation as our pizzas baked in the oven.
The result? Delicious. The crust was perfect; just as much a crispy pie shell as what most of us would identify as a pizza crust. The toppings – hot Italian salami, sausage, olives, peppers and mushrooms – delicious. But where’d all the cheese go? Admittedly it seemed like we were using a lot, but I would guess you’d need twice as much to truly resemble the Chicago-style pizza Cari and know from our visits to Giordano’s in Chicago. I would have probably also opted for a sauce that was smooth rather than the chunky sauce Emeril’s recipe suggests. Some of the commenters on Emeril’s recipe suggested that this pie was as good as the pizzas they remembered from Chicago. With a few modifications, it very well may be.
What would we change for next time?
Double or triple the cheese. Double or triple the sauce, and then puree it with an immersion blender. I think that would just about do the trick… we’ll post an update when we give it a try!