Deep Dish 101 – Making Chicago Style Pizza At Home
Welcome to the Deep Dish 101 Learning Hub
Want to get started right away on making deep dish?
Take a minute to read: For the Love of Deep Dish, MAKE A PIZZA ALREADY!
Then please come back to Deep Dish 101 to learn more.
Deep Dish 101 is a continuous compendium of information featuring the exploration of Chicago Style Pizza, its varying styles, like Deep Dish, Stuffed, Thin Crust and others, recipes, preparation and methods. Lessons and supplemental articles are added in fluctuating frequency.
Translation:
There’s a lot of stuff to learn about Chicago style pizza.
When new stuff is posted at RealDeepDish.com,
the stuff will be added to this page, and sometimes stuff gets updated with new stuff.
Thanks for visiting and stuff!
You can see all the Deep Dish 101 posts by clicking on the DD101 tag at the end of each post
or click this link to see them all from the beginning.
OR… start at whichever post you like.
I suggest starting at the first one.
- Deep Dish 101: Lesson 1 – A Very Brief History of Pizza
- Deep Dish 101: Lesson 2 – The Basics
- Deep Dish 101: Lesson 3 – Chicago Pizza Styles
- Deep Dish 101: Lesson 4 – Nuts and Bolts
- Deep Dish 101: Lesson 5 – Making Deep Dish Dough – VIDEO
- DD101: EXTRA – Leftovers / Reheating Deep Dish
- DD101: EXTRA – Deep Dish Anatomy
- DD101: EXTRA – Always Room For Improvement – Deep Dish Dough Update
- DD101: EXTRA – Pizzafication Of Your Oven
- DD101: EXTRA – Always Room For Improvement 2 (Electric Pizzaloo)
- DD101: EXTRA – Pizza Math and Ingredient Swapping
- DD101: EXTRA – A Quick Post About Deep Dish Pizza
- DD101: EXTRA – Why Deep Dish Crust Tastes Like That
Your most recent update recipe works better for me than the previous version, which I’ve made several times. The crust on the bottom has always been difficult for me. I was going for a crisp bottom, and tried using Crisco, and adjusting my bake temp and duration, to achieve it. I tried coating the pan with grated parmesan, which made a difference on the side, but crispy bottom remained elusive. I tried the new recipe, which calls for more flour and water, and the crust is definitely much closer to my idea of DD crispy. A few more tweaks to temp and bake time and I think I’ll have it. I’m a Chicago native, grew up making thin crust for family night, and really am having fun with getting DD dialed in. Thanks for all the tips and tricks!
Just to start off, I absolutely love your work here. It’s allowed me to make absolutely delicious pizza’s for my family.
I have a question though, I recently got an air fryer and I was wondering if it would be any good for cooking a pizza in. Technically it can go a little hotter than my oven, I don’t use a pizza stone anyway so the lack of that isn’t a problem in my eyes.
I think I’ll give it a try next time I make a pizza, but I thought it would be good to ask someone who I consider to be an expert haha
Thanks for visiting RealDeepDish.com!
I don’t have much experience with air fryers, but I’m guessing you’re talking about the oven-style air fryers.
Deep Dish in an air fryer will likely be difficult to do if there’s no bottom heating element in your air-fryer.
For other styles, my guess is you’re going to have to work on time and temperature. You could par-bake the crust in your pan, then flip it over, add the toppings, and continue baking. Good luck. Let us know how it went! 🙂