Guys. I’ve improved my deep dish pizza making skills. After much research and trial and error I have learned how to create the perfect restaurant-style deep dish. The secret is in the crust.
Since perfecting this deep dish pizza dough recipe, I’ve probably made it once a week. Excessive, I know, but, fair warning–it’s that good. And super duper easy to make! And the cleanup in a breeze! You’re left with plenty of time to clean or prepare side dishes while it bakes!
Last week, I made these mini-deep dish pizzas for a chicago-themed dinner party. In the chicago deep dish tradition, these little guys were stuffed with cheese and filling and topped with a layer of tomato sauce. They were a huge hit, with people trying to take more than their share, getting into epic battles over the last ones… Okay, I exaggerate, but they really were popular! And I can see why. We had stuffed them with a homemade giardiniera, which is a very popular condiment in Chicago.
These were super easy to make, though I guess a little more work than just making one large pizza, but as an added bonus, they are extremely cute! They make perfect appetizers, side dishes, or snacks. The mini pizzas were so tasty that I had to share them (that is to say, they were so good I had to make them again immediately). Continue reading