Emmett’s “Gabe Froman” Deep Dish

Gabe-Froman

Gabe Froman

1 Comment

  • anon says:

    Not correct. What this recipe will make is bread with tomato sauce and cheese, which is not how you make the biscuit-like Chicago deep dish pizza. What you need is a lot more oil (usually corn oil for a buttery taste in a ratio of 3 Tablespoons oil to one cup flour) and a very short mix/knead time (as in biscuits)–mix for 1 minute and knead for no more than 2 minutes). No butter is necessary. And thankfully, you didn’t include cornmeal, which Chicago deep dish has ever contained.

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