The Little Caesar's thread got me thinking. When it comes to pizza, I grew up on basically the traditional NY style offering. A few years back I wanted to try to make an authentic deep dish pizza after getting a chance to try it in the greater Chicago area. I found this recipe and it was awesome.

http://www.realdeepdish.com/RDDHolyGrail.pdf


Below is a link to the site that gives a lot of good info on ingredients, techniques and equipment for making the pizza

http://www.realdeepdish.com/

This will take some time (not a lot, but some), so I recommend a weekend to give it a shot. It recommends that you get a pizza stone to make this. I never used a pizza stone yet and I still get great results. But I do use the aluminum foil on a rack above the cooking rack you are using to make a more authentic pizza oven environment.

Give it a shot. I recommend being liberal with the garlic and focus more on the oregano instead of basil. Also, you may want to put a little bit of sugar in the tomatoes if you like pizza with a bit of sweetness. It's great without the extra sugar too and I typically make it like that.

Looks good. I will probably try that soon. Thanks.

YUM.
I made deep dish pizza using a cheesecake springform pan the last time - it turned out really well.

(02-21-2018 03:47 PM)tigergreen Wrote:  YUM.
I made deep dish pizza using a cheesecake springform pan the last time - it turned out really well.

I bought a 14" round by 1.5" pan from Chicago Metallic. It's a pizza/cake pan and it works great.