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https://sallysbakingaddiction.com/how-to-make-chicago-style-deep-dish-pizza
It's like the first Google result, but I've made a few different recipes and liked this one the best. The laminated butter layers really make a huge difference. (I only made the crust so can't comment on the sauce recipe)
Yeah, gotta have the layers! An authentic deep dish has a crust that's closer to a biscuit than a traditional crust.
The Pizza Bible has a good deep dish crust.
This has been talked to death by a number of legit pizza enthusiasts who have platforms, but if you don't have the cast iron form for a Deep Dish style pizza, just use a cast iron skillet, or Dutch oven would be even better. That's the trick.
Actually making deep dish as restaurants do, you'd parbake the crust in a form (set it), then sauce it and add layers before returning to the oven.
This is probably the closest you'll get to that without a bunch of fuss: https://www.seriouseats.com/foolproof-pan-pizza-recipe
Do you mean parbake rather than partake?
Lolz yes. Will fix.
I thought that's what made sense, but wasn't sure if I was missing something.
I'm planning on partaking in a parfake parbaked parcake while jumping a parwake on a parlake and holding my parsnake.
I will marry anyone who can perfectly replicate Jets Detroit style deep dish. We shall make passionate love on a beach of your choosing.
So, any Jets employee then?
This is the recipe I use. https://www.kingarthurbaking.com/recipes/chicago-style-deep-dish-pizza-recipe
My go to for deep dish is a little different, but I like it.
First, I make focaccia bread, then add sauce and toppings.
It's closer to Detroit style now that I think about it. But it's good