On Tue, 13 Apr 2004 16:53:59 -0500, Steve Wertz
> wrote:

> On Tue, 13 Apr 2004 03:18:37 GMT, sf > wrote:
> >>
> >> The resulting pizza is not only soggy but the cheese becomes stringy
> >> instead of a creamy and melted as it is in a professional pizza. I
> >> look forward to all of your help!
> >>
> >> Please email me a reply as i do not get on here often enough!
> >>
> >>
> >
> >Have you tried baking it on tiles or a pizza stone? What
> >temperature is your oven?
>
> Chicago style pizza can't really be baked on a traditional pizza
> stone. The signature Chicago-style pizza is a deep dish pan
> pizza.
>
Ooops, you're absolutely right! I made a standard reply
about "regular" pizza. My bad.

I've only made a deep dish pizza once and it was a long ime
ago. Mine didn't turn out like that - so I still wonder if
the actual cooking temperature was a factor.

I made mine many years ago after watching someone with the
stature of (if it wasn't) James Beard make one on TV. The
only thing I remember which was unusual - is that he (and I)
used a caste iron skillet. The crust came out just fine as
did the filling. I don't remember if the skillet was
preheated or not.

Although it was technically successful, I didn't continue
making it at home. There are items I'd rather order out and
that's one.



Practice safe eating - always use condiments