Hello everyone! This is my first post here, I love what I have seen from this forum, keep up the good work!
I am making dinner for some friends in a few days and I would love to give deep dish pizza a shot, this is two days away so I will have one practice attempt and one final. I need to clarify, I am no baker, so a lot of dough stuff eludes me, but I do love to read all I can, as I have been here. A few questions for you all...
1. Is there a good tried and true dough recipe that is harder to mess up? I had my eye on foodblogger's Gino's East recipe, btw I don't have a pizza stone yet so keep that in mind.
2. One of my biggest concerns is having the pizza too runny and fall apart on slicing, I have a few ideas on how to avoid that but I'd like to hear some more input. I am going to drain my tomato's and add a bit of tomato paste to help hold it together, I find this helps with lasagna, what do you think?
3. Also, I have a 10 1/2" tortilla maker that I was thinking of using to precook the whole sausage patty before it goes in so the grease doesn't wind up pooling in the bottom of the pizza. I saw on one of the food network shows that Gino's or one of the other big Chicago restaurants does this, has anyone here done this?
4. I am a poor student so saving money on ingredients is a really important, I love making fresh ricotta for my lasagnas, has anyone tried using this in a deep dish? I ask because I am pretty good at it, the flavor is excellent on my lasagna's, pizza's and calzone's and it only costs me about $1# to make, as opposed to the other pizza cheeses that wind up being over $5#. If I do use it, how much mozzarella or provolone should I use to keep things chicago-esque? I see most people putting slices of provolone on the bottom of the pie, is this a necessary component?
5. I need to get some pans in the cheap, any recommendations? I'd rather get a couple small ones to allow more flexibility as opposed one big one, this will also allow my sausage patty to fill the entire pie.
Thanks in advance!