Author Topic: Pizza De Mayo 2011 - Return of the MEATZA!  (Read 833 times)

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Offline vcb

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Pizza De Mayo 2011 - Return of the MEATZA!
« on: May 14, 2011, 02:25:22 PM »
I've just posted photos on realdeepdish.com of my second attempt of a Deep Dish Meatza.
I must say, I changed the rules a bit by adding a dough crust on the outside, but it all made sense at the end.

http://www.realdeepdish.com/2011/05-13-pizza-de-mayo-2011-featuring-deep-dish-meatza-2-electric-meataloo/

-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
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Offline Clive At Five

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Re: Pizza De Mayo 2011 - Return of the MEATZA!
« Reply #1 on: May 14, 2011, 04:57:58 PM »
 >:D YESSSSSSSSSSSSSSSSSSSSSSS.  >:D

That is a thing of beauty. Last year's Meatsa looked -- well, it looked delicious, but I know it wasn't what you were going for.

I will almost certainly try this, and my wife will almost certainly kill me.

... what was the bake temp and time to avoid burning the crust? or was it so logged with meat juice that it was impervious to the heat? ;) In all seriousness, could you describe how you made your crust and how well it stood up to the drippings?

-Clive

Offline vcb

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Re: Pizza De Mayo 2011 - Return of the MEATZA!
« Reply #2 on: May 14, 2011, 08:13:32 PM »
>:D YESSSSSSSSSSSSSSSSSSSSSSS.  >:D

That is a thing of beauty. Last year's Meatsa looked -- well, it looked delicious, but I know it wasn't what you were going for.

I will almost certainly try this, and my wife will almost certainly kill me.

... what was the bake temp and time to avoid burning the crust? or was it so logged with meat juice that it was impervious to the heat? ;) In all seriousness, could you describe how you made your crust and how well it stood up to the drippings?

-Clive

Thanks, Clive - much better success this year!

My oven was at about 450, and it took a total of 40-45 minutes to bake.

Pre-cooking the bacon made it unnecessary to bail out any grease like I did last year, and the outer crust (which I didn't do last year) did a good job of containing what was left. I also didn't use as much sausage or pepperoni, so that helped limit the amount of grease as well.

I started the Meatza on the lower rack on top of my pizza stone.
After about 20-30 minutes, check to see if your toppings are starting to char, and if they are,
loosely cover the top with a piece of foil to keep toppings from burning
and optionally, move the pizza to the next rack up if your crust bottoms tend to overbake.

I used 2 lbs of lean ground sirloin for this 12" pie, but I probably could have gotten away with 1 lb if I spread it out thinner.
This pie went all the way to the top of the pan. Usually, my regular deep dish pies only come up about 1/2 inch below the rim.

This will serve a lot of people.
I would not recommend serving 'deep-dish' sized slices of this, especially if you are serving other pizzas as well.
I'd reccommend cutting to 12-16 slices (half slices, based on 6-8 regular slices)

I may reconfigure the order of the ingredient placement next time I try this
(possibly put the bacon on the bottom below the crust), but this one was definitely a winner!
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
http://www.realdeepdish.com/
http://facebook.com/realdeepdish/
http://virtualcheeseblogger.com/