I would say that if you're going to make Chicago deep dish pizza, then you may as well do it correctly! This recipe wil not duplicate Chicago deep dish, which depends on two factors: lots of oil and a short kneading time. This is the way to achieve the famous biscuit-like crust--just as a biscuit depends on a lot of fat and a short kneading time, so does Chicago deep dish. otherwise you will get bread. Also, there is no--and never has been--cornmeal in Chicago deep dish. This seems to be an Internet myth started years ago by the circulation of a false recipe. The crust's golden color comes from food coloring. So a good formula is 3 Tablespoons of oil (usually corn oil, which gives a buttery flavor) to every cup of all-purpose flour (some restaurants use cake flour), then 1 minute to mix, and no more than 2 minutes to knead. Let the dough rise a long time (4-8 hours). It's up to you, but why not do it right if you're going to do it? Deep Dish Pizza Done Right - thanks for sharing your how-to tips. Happy Baking! Irene @ KAF

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