We’ve been making our own pizza for years. We’ve decided to now try some different styles of pizza, and Chicago style pizza was at the top of our list. Chicago style pizza is famous for being thick, being more like a pie than the pizza you get at most take out chains. The other big difference between Chicago style pizza and others is the toppings are added in a different order, ie. cheese, meats, vegetables, then sauce on top.
I chose to use my cast iron skillet for my pizza pan and it worked great. You can use any deep dish pizza pan though, or you can use a pie tin in a pinch. The reasons a cast iron pan works so well is the seasoning and the the way iron conducts heat. The seasoning comes from using the pan over and over without completely removing the oil from each recipe. That adds a deep taste that can’t be replicated any other way. For best results heat the iron pan up before assembling the pizza in it. That will give you that slightly crunchy texture on the bottom of your pizza.
If you don’t have a cast iron pan to use, just skip the warming step in our recipe.