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    Chef #683983

    Chef #683983

    Joined: Dec 11, 2007

    8 reviews by Chef #683983

    1 - 8 of 8 sorted by Date | Rating | Helpful

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

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      |  By Chef #683983

    "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."

    Sep 10, 2011 on FoodNetwork.com

    Reviewed Copycat Home Run Inn Chicago Pizza
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      |  (1 person found this helpful) |  By MissMcMom

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    "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."

    Sep 3, 2011 on Food.com

    Recipe #354624

    Reviewed Pizzeria Uno Chicago Deep Dish Pizza
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      |  (3 people found this helpful) |  By grberk

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    "This recipe will not make an Uno's pizza. This is not the correct recipe for authentic Chicago deep dish pizza. Chicago deep dish depends on two factors: lots of oil (3 Tablespoons:1 cup all-purpose flour and a very short knead (mix 1 minute, knead 2 minutes. Then a long rise (4-6 hours at rom temperature.

    There is no cornmeal in Chica..."

    Nov 27, 2010 on Food.com

    Recipe #205279

    Reviewed Deep Dish Pizza
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      |  By CindiJ

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    "This recipe is entirely wrong 9and been sent around the Internet for years now!--what you will get is bread with tomato sauce and cheese. First of all, there never has been cornmeal is Chicago deep-dish pizza. Authentic Chicago deep-dish pizza dough depends on two things: lots of oil (3 tablespoons per 1 cup flour and a short kneading time ( 1 m..."

    Nov 21, 2010 on Food.com

    Recipe #109113

    Reviewed Chicago Style Deep-Dish Pizza Dough
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      |  (7 people found this helpful) |  By lucid501

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    "This is not the recipe for authentic Chicago-style deep dish pizza. There is no cornmeal in Chicago deep-dish dough and never was. There's a bit more more oil in the dough (a good ratio is 1 Tablespoon oil to one cup flour. Your kneading time is way too long. To achieve the biscuit-like crust of authentic Chicago deep dish you need to mix for one..."

    Nov 13, 2010 on Food.com

    Recipe #171225

    Reviewed Chicago Style Pizza

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      |  (2 people found this helpful) |  By Chef #683983

    "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."

    Nov 13, 2010 on FoodNetwork.com

    Reviewed Chicago Style Deep Dish Pizza
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      |  (1 person found this helpful) |  By abbydabby

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    "There is not, and never has been, any cornmeal in authentic Chicago deep dish pizza dough 9the golden color comes from food coloring.You're a little short on the oil (it should be around 1 cup for this much flour, but you can get away with it.If you mix and knead this dough for the length of time described, you will wind up with bread, n..."

    Dec 11, 2007 on Food.com

    Recipe #270747

    Reviewed Pizzeria Uno Pizza Crust (For Bread Machine
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      |  By Baker baker Jess

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    "This recipe will not make an authentic Chicago deep dish pizza (Uno's or anyone else's, but will be basically bread with tomato sauce and cheese.You need to double the amount of oil (Uno's uses soybean oil, but canola is best, and for the bread machine, let the ingredients mix on the mix cycle for 1 minute, then remove the pan. Let the machi..."

    Dec 11, 2007 on Food.com

    Recipe #160491

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