Chicago Style Deep-Dish

http://www.kingarthurflour.com/recipes/chicago-style-deep-dish-pizza-recipe

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Try not to get tomato sauce on the cast iron, it burns on. Make sure to use CRUSHED tomatoes. Dough does not rise very much.

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Tomato/Basil (Margherita) Pizza

Loosely based on this recipe: http://www.foodnetwork.com/recipes/tyler-florence/margherita-pizza-recipe/index.html

I used about 8 oz fresh mozzarella (torn), 4 oz Fontina (shredded), only about half of a 28-oz can of crushed tomatoes, half a package of basil and about one large roma tomato. I used this dough.