For a deep-dish pizza, around 425°F is right, and so is 20–30 minutes. That's starting with cold dough (need to keep the butter layers chilled, at least for a Chicago-style pizza). Cooking in an aluminum 3" deep cake pan is fine. I suppose cast iron should work too (though it'll heat slower, so might take longer). As has been pointed out in comments, the ...


Chicago thick crust is unique because of the texture and the flavor that people mistake for corn flour or cornmeal. There's neither... really. There are two secrets. 1) the ferment, and 2) corn oil in the dough. When thinking leavening, think sourdough. The funkier that starter is, the better the pizza will taste and feel. If possible, let the dough sit ...


Use LOTS of oil (usually corn oil) and a very short knead time (under 2 minutes). Giordano's runs their dough through a sheeter, resulting in a thin piece of dough that is draped into the pan. The tomato sauce is made with 6-in-1 ground tomatoes and the cheese is made by Stella. They do not par-bake, but at home, it helps a lot to do so.


Unlike Neopolitan pizza crust, Chicago pizza crust is made with a heavy, relatively low-moisture dough with a LOT of oil (or, in some cases, butter) in it. These crusts are not blind-baked in any way; instead, they depend on the long cooking time (45min) and the high oil content to become crunchy despite being buried in toppings. If the frozen one doesn't ...


Deep dish modifications successful. I ended up cooking in my 10" cast iron skillet at 475 for 20 minutes directly on my preheated pizza stone. On top of this I followed @derobert's advice and sweat the ever loving crap out of my diced tomatoes. Was able to extract a full cup of liquid out of them AFTER draining for an hour. The crust came out golden ...


I would guess that the difference is negligible, especially if you are making a cooked sauce and it is the ingredient in a Chicago style (I assume deep dish, lots of toppings) pizza. You might be able to taste a difference in a side by side comparison of sauces, but even then the difference is likely not going to be critical for any final product.


If your grocer doesn't have Pastorelli Pizza Sauce in stock, have him order some for you. They supply the pizza industry and will allow you to make an authentic Chicago style pizza.


It seems likely one of the problems is that the cast iron is acting like a heat sink, drawing heat away from the crust instead of letting it bake. Having less moisture, as other answers mentioned, seems like it should help a bit since the heat spent to evaporate the moisture is not spent cooking - but I had a few other thoughts to offer. You could try pre-...

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