“In Chicago…eating pizza is a dining experience, not just a snack as in most places. But it wasn't always that way. Ike Seawell changed things back in 1943 when he created deep dish pizza. (Some folks call it Chicago Pizza.)
This recipe was adapted from the book The Frugal Gourmet Cooks American by Jeff Smith. Jeff wrote that 'I have tried to figure out how it's done at Pizzeria Uno and I think that I'm very close. I ran my recipe by Mama, a gorgeous black woman who has been cooking pizzas there for thirty years, and she smiled and nodded. You can't get much better than that!'”
{(rater>id=100|name=Frugal Gourmet Stuffed Pizza|type=rate|headline=off)}
Preheat: 475° | Yield: servings | |
Prep: 0:00 | Wait: 0:00 | Cook: 0:40 |
Dough
Filling for a 9- or 10-inch Pan
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