Chicago Style Deep-Dish



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.

Tomato/Basil (Margherita) Pizza

Loosely based on this recipe:

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.