Best Chicago Pizza Recipe: A DIY Method To Help Crack The Code Of Chicago-Style Deep-Dish

Any way you slice it, Chicago is the city of pizza.

In the March issue of Travel + Leisure magazine, Brooklyn-based writer Jeff Turrentine specifically zeroed in on "Chicago" as the magic part of the "Chicago-style" pizza formula.

“These days, you can find decent, or even excellent, New York–style pizza in almost any medium-sized to large city in America,” Turrentine said. “But finding even passable Chicago-style pizza outside of Chicago—that still poses a challenge.”

Even the food-hacking nerds of Cook's Illustrated were rebuffed: On the website, the editors wrote,

"Deep-dish pizza was born in Chicago, where it boasts a distinctively rich, flaky, biscuit-like crust. The problem? No pizzeria in Chicago would tell us how to make it."

Lest the rest of the nation be denied a proper slice of deep dish, Cook's — also the culinary wizards behind the PBS cooking show America's Test Kitchen — decided to devise a recipe of their own.

Plenty of the Cook's/AKT recipes are not for the faint of heart (or the time-pinched), but their scientific approach to good food is usually solid.

Still, the Brookline, Mass.-based publication showed an awful lot of swagger when it declared of Chicago-style pizza, "If it's too bready, like this slice from Uno Chicago Grill, it's not the real deal."


What looks extra-promising about the Cook's version is the just-the-basics approach to cheese and topping, attention to a proper crust-to-filling ratio and a nifty technique of laminating the dough (in other words, layering dough and butter for a flakier finish).

As Chicago Pizza Tours founder Jonathan Porter told Travel + Leisure, “Pizza is best kept simple. When you add tons of ingredients and cheese, you tend to ruin it.”



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