You may or may not have noticed that there is now a top menu link to the

REAL DEEP DISH CHICAGO STYLE PIZZA RECIPE .

If you haven’t had the opportunity to read the other articles on the website, but are just itching to make a deep dish pizza, do yourself a favor and…

READ THE RECIPE ALL THE WAY THROUGH… TWICE!

It doesn’t take very long to make deep dish if you have all of your ingredients and equipment ready to go, but don’t set yourself up for failure by trying to grab all the stuff at the very last second.

You can make deep dish pizza dough that’s ready to use in as little as 90 minutes (although a 2 hour rise is recommended).

If you’re really in a hurry to get that dough ready, try the

RDD “QUICK DOUGH” all purpose Chicago Pizza Dough recipe!

Here’s a few basics:

• While your dough finishes rising, pizzafy and preheat your oven.

• While your oven is preheating, get out your hardware:

a deep dish pizza pan, serving spatula, pan gripper (or potholders/kitchen towel, if you don’t have a gripper), and a trivet, cooling rack, or extra potholder (or kitchen towel) to go under your hot pizza pan.

• Are your tomatoes on the watery side? Now would be a good time to drain them.

• It’s also a good time to cut up any veggies or slice up your cheese, if yours isn’t pre-sliced.

• It can take 5 to 15 minutes to build your pizza, so when your oven is preheated (or if you have a pizza stone which has been heating for at least 45 minutes) spray the bottom of your pizza pan with a little cooking spray; then press out your dough.

• Cover the bottom with overlapping slices of mozzarella, dot the pizza with bits of raw Italian sausage (and/or pepperoni) to cover; then cover completely with crushed tomatoes. Take about 1/8th cup grated romano/parmesan into your hand, raise it up about 12 inches above the pizza, and sprinkle the cheese over the top like snow. You don’t need much. Now your pizza is ready to go into the oven.

• When your pizza is ready, let it rest for about 5 minutes before cutting into it so the liquids don’t go spilling out all over. If your pizza does weep a bit after that first slice, there’s a solution for that too (fun with paper towels!).

So now you have some tips and you’ve got the recipe.

WHAT ARE YOU WAITING FOR?

For the love of deep dish,

MAKE A PIZZA ALREADY!

I’m always testing to make this recipe better.

Did you like one of the older versions of the recipe?

Here are links to some previous versions:

https://www.realdeepdish.com/RealDeepDishPizza-vcb2010.pdf

https://www.realdeepdish.com/RDDHolyGrail2011.pdf

https://www.realdeepdish.com/RDDHolyGrail2012.pdf

https://www.realdeepdish.com/RDDHolyGrail2013.pdf

https://www.realdeepdish.com/RDDHolyGrail2014.pdf

Looking to make another style of Chicago pizza?

We’ve got you covered:

School yourself on Chicago Pizza!

Deep Dish 101:

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