Dough Time: 10 minutes
Rise Time: 60 minutes
Sauce Prep: 20 minutes
Sauce Cook: 30 minutes
Laminate: 10 minutes
Rise Time: 40-50 minutes
Assemble: 10 minutes
Bake: 20-30 minutes
Rest: 10 minutes
Make Again: Yes
Recipe Source: Cook's Illustrated (January 2010)
I have always lived in Chicago-land area (and for a while in the city) so I do know Chicago pizza. I'm not partial to this style of pizza though, I like all kinds really. The one thing I would say about the style is that it has a buttery crust. Some of them seem like they have cornmeal in them, but I've heard that is not really true. I am not a purist though so I just wanted to try it and see if it was good.
It was good. Very good actually. Maybe not a true replication of any specific restaurant around here but close enough. The crust seemed closest to Lou Malnati's I thought, because of the buttery flavor.
It is a bit more work than a regular pizza, but it made two pies. I wrapped one pan in foil and froze, then baked a few weeks later. That one was as good as the first.
I thought the sauce was a little too sweet so I would skip the sugar next time or use less. Otherwise it was a very good recipe.