Leo Spizzirri’s Chicago Deep Dish Pizza Dough
When it comes to Chicago pizza, there is nothing that comes close to the famous Deep Dish. My dough gets its roots from the traditional recipe that I learned as a kid, when I started making pizzas at the age of 13. The addition of Ceresota brand all-purpose flour and lard make this dough as authentic as the historic pizzerias that are sought out by visitors from around the world. The final crust that this dough produces is surprisingly light and super flaky from the first cheesy bite to the last.
the Smart Oven® Pizzaiolo