The deep dish pizza have made has a regular pizza crust.
Linda C

Most folks will tell you that the dough used in Chicago-style deep dish pizza is not the same as regular pizza dough.

I have made the recipe linked below several times and it is very good. Although I have not had deep dish pizza "in" Chicago, I trust the web site on my link when they say this is very close to Pizzeria Uno in Chicago.

Teresa

Here is a link that might be useful: Deep Dish Pizza

As a New York girl, I can tell you that I use the same pizza dough for thin crust as for deep dish. I let the deep dish dough rise longer and don't punch it down. It's wonderful!! I think you will have a hard time going wrong with whatever dough you use!

Lori :D

I have had several different restaurant deep dish pizzas...including Uno's and Lou Malnotti's.
The recipe linked is the Frugal Gourmet's adaptation of what he thought was in the crust.
The corn meal does cut the gluten and make it easier to roll thin, but I don't like the crunch of the corn meal in the crust. The extra oil in the dough is the clue...
I have also had deep dish pizza with a top crust...like a pie. And the top crust was more of a pie crust than a yeast crust.
Can't remember where that was? Maybe Peppi will weigh in here....

"2 cups Italian-style whole peeled tomatoes, drained and squished "

Don't you just love the professional and technical terminology here?
:>)

Thanks for asking this question, cookie_8, and for posting the link to that site, Teresa.

Now I know what will be for supper tonight.

Rusty

Like Lori, I use the same dough for both crusts.

I've never been a fan though of the deep dish pizzas so I don't make that style very often.

Ann

I've had deep dish pizza in Chicago and as far as I could tell, it was just thicker pizza dough, thicker, maybe, so it is substantial enough to cut into wedges and still support the weight of all that "stuff", I don't know.

Chicago deep dish also has the cheese on the bottom, the toppings next and tomato sauce over all, which is basically upside down from regular pizza.

Anyway, I don't have a crust recipe because....well....you know. (grin) But the crust was not gooey or dumpling like, it was like pizza crust, but thicker, browned on the bottom and cooked all the way through.

It did take longer to get a deep dish pizza, because it's so thick it takes longer to cook. And I've never gotten one with a top crust, but I know they are out there.

If I were going to make it truly deep dish, like Chicago pizzarias, I'd probably pre-bake the bottom crust a bit to avoid sogginess, although the cheese on the bottom is supposed to do that.

Annie

Cookie8:
Here is a Pizza Dough recipe and baking tut for prebaked dough.
If you want I'll put in a tutorial for a Calzopizza ,
" Stuffed Crust Pizza "

A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want. After the dough is made weigh it out and roll into balls. Oil the pans and place a dough ball in the pan and flatten slightly, working the dough towards the side of the pan, with the palms.
Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust about 1/2 ? inch. Let it raise slightly , pinch the dough all over, with a fork and put into the oven to bake at 400 deg. If it bubbles while baking pinch it with a fork again. When light tan specks show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later.
When cooking the Pizza, place the Pre Baked dough back in the oiled pan ,
Or cook on your Stone.
Put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes.
Take it out and spread the topping of your choice and the Cheese Topping. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools.
I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new metal pans, (uncoated) they have to be cured in the oven, so they won't stick. Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just rinse with water & wipe with a paper towel.

Dough recipe:
1 cup of warm water (not hot)
1 Package of Active Dry Yeast 1 tablesps sugar ,in a half cup of warm water
1/4 Cup of Veg. Oil
1 teasp. Salt
About 3 1/2 cups Flour
½ cup of Whole wheat flour or up to 1 cup

Place in a mixing bowl, the Water, 1 cup of flour, wheat flour , yeast if risen
Add the oil and salt and more flour.

Add enough flour to make a soft ball of dough, that doesn't stick to your hands.
Knead until smooth. Put it back in the bowl , Smooth side up and Rub on some Veg. Oil
Cover and set in a warm place to rise until it doubles in bulk.
I put it in a warm oven, Covered with a damp towel and place a pan of hot water on the bottom shelf.
It rises in about 1 hour.

When doubled, punch it down and knead it well.
Divide into Balls , about 11 to 12 ounces and place in oiled pans. 12" round
Dough should be about 3/16 " thick on the bottom and about 1/2 in. around the edge.

For Sicilian Pizza , I used most of the dough in a 11" X 16" pan ( a bit thicker )
Follow the previous instructions.
Good luck, Lou

Thanks again for your input. Now here's mine - ha ha - anyways this is definitely a "teenagers meal" to me anyways. Way too heavy. It was good and I'm glad I tried it but I don't even want to go there caloric wise. Mine had lots of cheese, pepperoni, bacon, hamburger, peppers, onions and mushrooms and more cheese. I did put a crust on top and it did look very good but so heavy. Good, now I tried it and I can move on to the next thing sitting at the back of my mind (which is zucchini candy - in case you were in the least bit curious).

Cookie, definitely go for the zucchini candy, the kids in my family just loved the stuff and I sure have enough zucchini this time of year.

Annie