My first post.
Never thought about doing research before. But IMHO, I have mastered the Stuffed Pizza and thin crust. But the Deep Dish had me stumped. Then I found this place.
A little about myself. My Mom and Dad grew up in Connecticut. When Dad retired from the NAVY, we settled in the Chicago area. Best job op. for Dad. After 8 years we moved to Connecticut. The ONLY thing my Mom and Dad missed about Chicago/Glendale Heights was the Pizza. I went to one of the Uno chains in CT. Based on that experience, I will NEVER set foot in ANY UNO's in or out of Chicago again. EVER!!
I ended up in San Diego in 94', joined the NAVY. Bout 10 years ago, I was really craving a Stuffed Pizza. On visits back to Chicago I would get some frozen ones at O'Hare. And I found 10 years ago I could order one on line. But that's too pricey. I found the "Chicago Pizza Cookbook" by Pasquale Bruno. Once I got the recipe for stuffed down, I realized it wasn't right. So through trial and error, I fixed it. Funny what your taste buds can remember. When I got the thin crust down and stuffed down, it took me back to my youth in Glendale Heights. When my work has pot lucks, I bring in stuffed. I go to local pizza places to get boxes to transport the pies. The smell coming out of the box always takes me back. I have friends here in San Diego born and raised in Chicago who often ask me to make them pies.
But something about the deep dish I couldn't get down right. So I found some ideas here. Mainly Crisco. I did the full layer of sausage patty. When the crust looked done I took it out. But the sausage wasn't quite cooked all the way through. So back in the over it went, and I overcooked it.
Burnt the bottom.
However, what a major difference!! Even though it was burnt, the crust was buttery like, moist. When I used the cornmeal mixed with flour before, it was dry and rough. So the next time (maybe tomorrow
) I may make another attempt. Will add some semolina flour to the mix.
Looking forward to interacting here with everyone. Ciao!