Deep Dish Pizza - Feb 21, 2010

Chicago-Style Gruyere and Mushroom Pizza

We tried a new pizza recipe this weekend. It's on the opposite end of the pizza spectrum from our usual homemade pizza, which is as close to Neapolitan style as we can get at home. But, since we are equal opportunity pizza eaters in this household, this pie was a huge hit. Huge. I had been excited to try this since reading the recipe in Cook's Illustrated and it did not disappoint. Instead of mozzarella, we used Gruyere because it was what we had on hand. We also added some sauteed mushrooms to the mix. Other than that, we stayed true to the ingredients and methods listed. The recipe makes enough for two crusts, but one pizza was more than enough for the two of us. The extra dough went into the freezer to be pulled out at a later date. We'll have to see how it holds up post freezing, in our own little test kitchen experiment.