My First Attempt at a Chicago-style Deep Dish Pizza (Spinach and Ricotta)


I just made my first Chicago-style deep dish. It was pretty damn good! I loved the spinach and ricotta cream (Polly-O whole milk ricotta, heavy whipping cream, and mascarpone). I got a little nervous watching the bake as the layer of provolone was getting very very golden brown. I shaved a couple minutes off the bake because I was using a convection bake. The next time I serve it I’m going to put it back into a clean pan for aesthetic reasons. I also thought the corn meal I used was a bit too coarse for a medium grind. I will use a slightly finer grind the next time I make one.

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Paul S.
posted over 3 years ago

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Great job Paul! My mouth is watering just looking at it. Being from Chicago, I would say your pie looks just as good as any I have tried! I like using Quaker yellow corn meal. It is not as course as some of the other brands of medium grind. Thanks for sharing!

Robert R
posted over 3 years ago


Beautiful pizza Paul! What kind of tomatoes did you use?

Robert, excellent tip on the cornmeal. I've found that Bob's medium grind cornmeal is too coarse for my preferences. I've been telling myself that I'll grind some down to a finer consistency. But who am I kidding? I'm just going to get some from the supermarket. :-)

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Raj Irukulla admin
posted over 3 years ago

I used Contadina tomato paste, crushed Bianco DiNapoli tomatoes, and hand crushed a can of whole Bianco DiNapoli tomatoes. I was using Bob’s medium grind cornmeal too. I agree completely. I will be purchasing a finer ground product. My bf suggested I regrind it myself. Don’t see that happening anytime soon! :-)

- Paul   over 3 years ago


Congratulations, another wonderful pizza. I wonder if I should get an honest to goodness deep dish pie for when I began making these. Is that a Lloyds pan? I saw were Lloyds even makes them with holes in the bottom to promote even cooking. I wonder if a cast iron skillet will work the same?

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Matthew D.
posted over 3 years ago

It’s not a Lloyds pan. I got it here. http://www.wasserstrom.com/restaurant-supplies-equipment/Product_136817

The black steel 13” pan recommended by Tony’s has proven very difficult to find. My compromise was getting a heavier gauge aluminum pan and seasoning it following the directions on this site. There are a few other posts on this forum on suggestions where to order Chicago deep dish pans.

- Paul   over 3 years ago


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