Author Topic: Chicago Stuffed  (Read 5886 times)

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Offline pythonic

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Re: Chicago Stuffed
« Reply #50 on: April 29, 2016, 10:43:54 AM »
Crust looks real nice, so does entire pie...

+1.  This is my go to recipe now as well.
If you can dodge a wrench you can dodge a ball.

Offline Trossite

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Re: Chicago Stuffed
« Reply #51 on: May 02, 2016, 05:00:05 PM »
If i wanted to take this formula in post #1 and modify it for another pan size what would be the rough TF # of the dough?

Offline Pauley

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Re: Chicago Stuffed
« Reply #52 on: June 12, 2016, 11:28:07 PM »
What is the brand/type of pan you are using?  I am gonna start making deep dish in our pizzeria soon. All I've used at home are CM 9" cake pans, but need something different.

Offline Trossite

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Re: Chicago Stuffed
« Reply #53 on: July 24, 2016, 07:49:54 PM »
I tried making my 1st chicago deep dish pizza tonight and couldn't be happier with the results.  My family loved it and my father in law said i'm spoiling them haha.  I also made 3 other pizza's tonight too.

I used the formula from Jeff's #47 post.  I don't have a true deep dish pizza pan, but that's going to change after tonight.  I used a 9" cake pan that we have, and modified the recipe to come up with 2 dough balls for that size of pan.

Had it stuffed with pepperoni and a 50 / 50 blend of mozzarella and provolone.
I also made a small cinnamon sugar dessert pizza with the excess trimmings of the balls after i got them in the pan.

The pic of the slice isn't the greatest, but it was pretty much all eaten before i could take a pic of it.