I’m writing this post because this is what I’m making tonight!   I’m not sure why I don’t eat this everyday ??

Hey remember I live on a boat!  I can’t go and make a 24″ diameter pizza in the oven.   So I got to go personal sized!  With my oven I can do three trays at a time.  Good enough!  These trays I use I got from William Sonoma.

Ready?

First you need to make the sauce before hand.   If you take a shortcut and open up  a store bought jar stop right now.  Give this recipe to somebody with some Cojones and watch it be done right.  😛

Next you got to make the pizza dough.

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Print Recipe
Chicago Deep-Dish Pizza
Deep-Dish-Pizza
Course Main Dish
Cuisine Italian
Servings
Course Main Dish
Cuisine Italian
Servings
Deep-Dish-Pizza
Instructions
  1. 1 TBSP of oil in each tray and coat.
  2. Do-not use a rolling pin. Use your hands to flatten the dough out about 1/4", don't go thin. And place in tray. Use your fingers to fill the pan. Inside the tray you want the thickness to be about 1/8". If it's any thinker your crust will get really big, you may like that. The crust does taste good!
  3. Add a heaping portion of Mozza cheese in first.
  4. Spread some sauce to your liking on top.
  5. Sprinkle some Parmigiano-Reggiano cheese on top.
  6. Put in oven at 425 F for 30-35 min.
  7. Take out and rest for 5 min before cutting into it.
Recipe Notes

You do not want runny sauce.  It has to be thick.  If it's runny put sauce in a pot and simmer till water evaporates and becomes thick.  Stir often.