If you're a home cook, it's possible to make a very passable Chicago style pizza at home. I've done knock-offs of Giordanos's stuffed spinach and also a standard Lou Malnoti's.

But I'll admit that it's a bit tricky if you don't have that base knowledge of what you're going for.

I think this was the resource I used to back-engineer the crusts. The rest is getting the order of ingredients (cheese on bottom to form a fat shield that protects the crust, toppings, potentially more cheese or another razor thin crust, then red sauce.)

https://www.pizzamaking.com/forum/index.php

[–] rhythmisaprancer@moist.catsweat.com 3 points 3 weeks ago

I do cook at home, the bready things I make are with basically corn flour. I have wheat flour, but I don't even know how old it is... A new thing to learn!

[–] originalucifer@moist.catsweat.com 2 points 3 weeks ago

im already there, you can see my copycat in this thread its beautiful, and exact.

[–] Ashtear@lemm.ee 2 points 3 weeks ago* (last edited 3 weeks ago) (1 children)

Deep dish crust has been surprisingly easy to replicate at home, but for the life of me I can't get the sauce and especially the sausage anywhere near where I want it. I swear Lou Malnati's does some outright witchcraft with their sausage. It's so good.

Plus, it's amazing how hard it is to find whole milk mozzarella in some places.

[–] originalucifer@moist.catsweat.com 1 points 3 weeks ago

the crust for me was the most work/hardest part being a cracker-crust not a typical pizza crust. i did some taste testing and believe it or not, off the shelf pizza sauce was impossible to discern from the restaurant.

ive never done sausage though, not really my thing.