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Member since Dec 2007

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Reviewed Lou Malnati's Chicago Stylepizza Crust - Dough

Dec 27, 2013 in on

The recipe is not correct. Use AP flour only; there is--and never has been--cornmeal in Chicago deep dish pizza. Butter isn';t used except to 9sometimes) grease pans--the buttery taste comes from corn oil. More oil is needed (2.5-3 Tablespoons per cup of flour). Proof the yeast first, then mix for 1 minute and knead for 2. You don';t need...

Reviewed Chicago-Style Pan Pizza with Sausage, Mushrooms, Herbs and Tomatoes

Sep 10, 2011 in Food Network Community Toolbox on

Not nearly enough oil and the kneading time is too long. To achieve the biscuit-like texture of authentic Chicago deep dish, you need a ratio of 3 Tablespoons oil to 1 cup flour. Mix for 1 minute, then knead for no more than 2.""

Reviewed Copycat Home Run Inn Chicago Pizza

Sep 3, 2011 in on

Home Run Inn uses a combination of mozzarella and provolone (70%/30% seems about right0. The "buttery" taste is from the corn oil--there is no butter in the crust."

Reviewed Pizzeria Uno Chicago Deep Dish Pizza

Dec 1, 2010 in on

This recipe will not make an Uno's pizza. This is not the correct recipe for authentic Chicago deep dish pizza..."

Reviewed Deep Dish Pizza

Nov 22, 2010 in on

This recipe is entirely wrong 9and been sent around the Internet for years now!)--what you will get is bread w..."

Reviewed Chicago Style Deep-Dish Pizza Dough

Nov 16, 2010 in on

This is not the recipe for authentic Chicago-style deep dish pizza. There is no cornmeal in Chicago deep-dish ..."

Reviewed Chicago Style Pizza

Nov 13, 2010 in Food Network Community Toolbox on Food Network

This is not the recipe for authentic Chicago-style deep dish pizza (except for the mixing/kneading time). Authentic deep dish uses all-purpose flour, not bread flour. There is no cornmeal in the dough. There is significantly more oil in the dough (a good ratio is 1 Tablespoon oil to 1 cup flour).

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