Chicago-Style Deep Dish


I'm making Chicago-Style pizza today in my Woodstone oven. I've got two dough balls in the refrigerator that have been there since Sunday evening, one for the Spicy Calibria Sausage pizza and one for the Spinach & Ricotta. I plan on cooking them in the Woodstone at 475 with a low flame, rotating 1/4 turn every 5 or so minutes. Any other suggestions or tips? If not I'll assume I'm on the right track and will let you know how they turn out.

Dean T.
posted over 2 years ago

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A few thoughts Dean:

1. If time permits make one pie first, then the second so you can apply adjustments with timing/technique to the second pie.

2. With veggie toppings, be careful with the moisture. Especially spinach. Drain it as much as possible. Same goes for tomatoes. While Chicago pies are fairly sturdy, the long bake times combined with the amount of toppings can cause sogginess if the veggies aren't properly drained.

3. Don't precook your sausage. You'll be cooking the pie for ~25 minutes.

4. This is a suggestion for later, but use the heaviest pan you can find. It'll help with a proper, even bake.

Good luck!

Thumb raji
Raj Irukulla admin
posted over 2 years ago


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