This isn't your "chain" pizza...

So to help my Aunt Carol out, who is wondering if anyone in Florida understands what pizza is supposed to look or taste like, here is a thin crust recipe to go along with my deep dish recipe. I'll forwarn that this is mostly the Joy of Cooking recipe, just tweaked a bit due to trial and error (as all cooking is).

This recipe yields enough dough for two 12-14" pizzas.

Ingredient List:

• active dry yeast (2¼ tsp to 2½ tsp)
• 1 tsp sea salt
• 1¼ cups warm (~100° F) water
• 3½ cups flour*
• extra virgin olive oil

<><>* A note on the flour: I HIGHLY recommend using an imported Italian "00" flour...the results are amazing, and I'm sure that it's what the best pizza from little Italian joints in Chicago use. It's quite a bit more, and probably harder to findRead on... Submit the first comment!

Had the motivation to attempt my first real Chicago-style deep dish pizza, by scratch, with no real recipe. I've developed a pretty good thin crust recipe, but the bread is nowhere near a deep dish style of bread. My ultimate goal is Gino's East, my personal favorite...and it turned out pretty close. I'm writing this to make sure I have this recipe located somewhere.

Ingredient List:

• Active Dry Yeast (2¼ tsp to 3 tsp)
• 1 tsp sea salt
• 1 tbsp dark brown sugar
• 3 tbsp butter
• 1¼ cups warm (~100° F) milk
• 1½ cups all-purpose flour
• 1 cup bread flour
• 1 cup corn meal
• olive oil

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Add active dry yeast, salt, and sugar into a mixer bowl.

Melt butter in warm milk. When butter is completely melted, pour into mixer bowl with yeast, salt, and sugar. Mix for 2-5 minutes.

<>Mix in the Read on... Comments (1)