Chicago-style deep dish pizza. I have such warm memories of ordering deep-dish pizzas at The Keg in Joliet, plunging into the soufflé-depth crust to release a gush of cheese and tomato sauce. Mmmm. Since we're a long way from the Keg here, I thought I'd take a crack at making my own version of a Chicago-style pie at home.
If you've never made pizza at home before, you must try it because it is SO EASY. You mix up flour, water and a little yeast to make the crust, and while it rests for 30 minutes you can get your toppings ready (whatever you want, however much, and in any crazy combination you can think of), which means you can have fresh pizza at home in about the same time it takes to get a greaseball delivered from Domino's. My deep-dish pizza had a flour crust, which I prefer to the more authentic Gino's-style cornmeal, and I'll admit the fresh buffalo mozzarella didn't gooze stringily out over the pan the same way aged mozzarella does, but who cares? IT WAS DELICIOUS. And because I put green pepper and olives on it, it was also HEALTHY. Crust recipe here; filling/assembly instructions here.
Sorry, no leftovers!