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Chicago style pizza

Hitch
Hitch Posts: 402
edited November -0001 in EggHead Forum
I am doing a bunch of pizzas tonight, and want to end the cook with a stab at Chicago style deep dish.

Tell me if this will work.

I know how to build the pie as far as dough, then mozz and other cheese, then cooked and drained sausage/ other meats, then 6 in 1 drained tomoatoes. I want to cook this in my 10" cast iron skillet. Any problems with using my CI skillet to pull this off?

Thanks for all responses..
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Comments

  • fishlessman
    fishlessman Posts: 34,554
    have cooked crusted pork pies in ci so dont see a problem. a paella pan is what ive used in the past for deep dish, pie plates would work also. those deep dishes i cook at lower temps
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Carolina Q
    Carolina Q Posts: 14,831
    It's been awhile, but pre-egg, I have done them in my oven in a 10" CI. Worked fine.

    Question though - do you have to precook the sausage? ISTR seeing a Chicago pizza being prepared on a TV show and they appeared to be layering with uncooked sausage.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • emilluca
    emilluca Posts: 673
    If you like deep dish Amazon sells a deep dish ceramic stone.
    Works great.
    I would cook the sausage first.
    E
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