I don’t know whether I ever thought about how deep dish pizza got made. I lived in Chicago for the better part of 10 years and I never thought about it. I was just content to order from the local Giordano’s or Lou Malnati’s and wait 45 minutes while wondrous and mysterious things happened behind the kitchen door. Then I would gluttonously gorge myself on the mountain of cheesy goodness that is this Chicago staple.
But now we live in Nashville. I hear rumors that there are places to get deep dish pizza about, but we haven’t tried them yet. But apparently, now, we don’t need to because we CONQUERED DEEP DISH AT HOME!
And it actually wasn’t hard at all.
We have become quite skilled at making thin crust artisan style pizzas at home, so we knew the drill: make the dough, let it rise, roll it out, add the toppings, bake, devour. The difference with deep dish was the recipe, particularly notable for the use of cornmeal (and/or semolina flour) and butter (to make it flakey and golden!), the deep pan, and the painfully guilt-inducing quantity of cheese. And, of course never forgetting, the sauce goes on top. We found a great recipe I can recommend here from Sally’s Baking Addiction. Note: we added semolina flour in deference to Lou Malnati’s.
Here are some photos of the assembly and baking. Enjoy!