Do you love Chicago-style deep dish pizza, but don’t have the time to make pizza dough, let it rise and rise again or worry about the inevitable soggy crust? This Deep Dish PIzza PIe technique requires no rising whatsoever and avoids a mushy crust! I developed this very easy way to get a deep dish pie on the table when a request was made from a charter host for Chicago pizza. When you’re busy trying to feed 6-8 guests 3 or 4 meals a day by yourself--yet the crew’s tip depends on your ingenuity and ability to provide what the host wants—believe me you make things happen.
Step 1: Ingredients
1/16 inch sliced mozzarella cheese
Chunky tomato sauce with herbs
Quartered fresh mushrooms
Preheated 350°F oven