Comments on: chicago-style deep dish pizza

By: YeastSpotting June 13 2008 | Wild Yeast

YeastSpotting June 13 2008 | Wild Yeast — Fri, 13 Jun 2008 07:01:44 +0000

[...] Chicago-Style Deep Dish Pizza ~ bitchincamero [...]

By: Denise

Denise — Tue, 10 Jun 2008 21:06:46 +0000

I had no idea that the cheese went underneath the sauce (or gravy as they call it here in Philadelphia).
Sounds de-lish.

By: mel

mel — Tue, 10 Jun 2008 21:01:19 +0000

Really? Cornmeal? I hadn’t thought about that! I’ll give it a try next time. I know I won’t be able to add all the shortening :)

Thanks!

By: Cristina

Cristina — Tue, 10 Jun 2008 17:34:42 +0000

Exiled from Chicago, I had to come up with my own version of the pizza at Caffe Florian on the South Side in Hyde Park. I like a full third of the flour for the dough substituted with corn meal for greater resemblance to the crumbly crust at that restaurant, but I haven’t been able to bring myself to add the shortening I’m sure is in their version. I like your glug of wine in the sauce–I’m going to try that.