The mouth-watering crust of Chicago-style pizza is biscuit-like, as the basic yeast dough is enhanced with oils and enriched by the addition of crunchy cornmeal. That’s the key to its light, crispy but chewy texture.

Using oiled fingertips, the dough is pressed into the pan and allowed to rise before the rest of the ingredients are added. (The real deal is never rolled or stretched.) Carefully pressing the dough into the pan makes for a more delicate crumb structure.
Even the basic assembly of Chicago-style deep dish pan crust pizza is a bit different from that of other pizzas. First, the mozzarella cheese goes down, preventing the crust from getting soggy. If the dish includes a strong-flavored meat such as sausage or pepperoni, it would be added next, pre-cooked to remove excess fat if necessary.
The sauce of choice (or just well-drained, coarsely-crushed tomatoes), make up the fourth layer, which is then covered with a deep sprinkling of spices that usually include garlic, onion, pepper, oregano, and other favorites, including Parmesan cheese.

A 15-inch Chicago Deep Dish Pan Crust pizza can be expected to serve as the main course for up to 6 hungry pizza lovers. Expecting more at mealtime? Generously pile on lots of extra toppings. Need a “Plan B”? Always have several back-ups from your favorite Pizza of the Month Club in your freezer!

Plum tomatoes, fresh mushroom slices, fresh green peppers and mozzarella provide the colors of the Italian flag and a true pizza delight. The sauce is The Gourmet Pizza Club’s signature tomato-based sauce with onions, garlic, spices, Romano, oils and a kiss of Chablis wine.

Joe combines perfectly spiced pork and mozzarella cheese
with his signature BBQ sauce, savory with Worcestershire sauce, vinegar, lemon,
molasses, Tobasco, onions and spices. BBQ never had it so good — and neither have we!

Spiced lemon pepper chicken breast strips are dressed in a cloak of mozzarella. And this gourmet delight
is crowned with our Garlic sauce,
made with olive and corn oils, garlic, cayenne pepper, and spiced Romano cheese.

About the Author
Gale Ford
Follow Gale