How can i cook a great Chicago style pizza?

Here is a recipe from the food network, which I wouldn’t normally say is an expert on everything, but look who wrote the recipe. Marc Malnati. That’s the same Malnati as Lou Malnati’s Pizzeria. This man knows what he is talking about.

I’ve made great ones in a deep-dish stoneware pan. Lay in the dough and layer good-quality tomato slices and thin-sliced or shredded mozzarella on the bottom – then other toppings, and more cheese on top of that. Brush the edges of the dough with olive oil before baking.

Here’s one that replicates Pizzeria Uno’s recipe.

Sorry to be snarky, but, great Chicago style pizza is an oxymoron. NYC all the way!

Dave is right…put the cheese on first. Also lightly oil your pizza pan and ALWAYS dust the pan with cornmeal…flour is for thins.

@ shilolo: we’re all American brethren, there’s room for all kinds of pizza. Even California Pizza.

Thai Chicken Pizza mmmm ;)

@PupnTaco. I think I just burst an aneurysm…NOOOOOOO!

Oh yeah baby. Damn, it’s good.

But so is that thin, folded, brick-oven NYC slice.