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Chicago Deep Dish Pizza (pic heavy)

Tjcoley
Tjcoley Posts: 3,551
edited August 2012 in EggHead Forum
I've spent a lot of time in Chicago, where my home office was for 5 years.  Ate a lot of deep dish from Lou Malnoti's, Giordanno's, Gino's.  This was just as good, if not better than all of them.  A heck of a lot better than the Malnoti's frozen I've mail ordered over the years.  Pretty much followed the recipe from Jazzman I found on the forum:


The dough is pressed into a 10 inch pan
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Layered with whole milk mozzarella
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Thin layer of provolone, the some fresh mozzarella
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A layer of precooked sausage (I used turkey sausage to keep it healthy)
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Topped with sauce and freshly grated parm  
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On to the Egg at 475 dome, indirect, raised grid for 35 minutes
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Ready to eat
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Fantastic taste
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The yellow finches came to watch the cook
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It's not a science, it's an art. And it's flawed.
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