Author Topic: Topping ideas  (Read 500 times)

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Offline Obsauced

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Topping ideas
« on: May 14, 2015, 11:29:26 AM »
Alright peeps I'm more of a neapolitan guy but I've been picked up to come with diff specials for a chicago spot in NYC. I feel like I can't get crazy like my neapolitan pies. They do both thin and deep dish. Help a brother out
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Offline vtsteve

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Re: Topping ideas
« Reply #1 on: May 14, 2015, 11:40:54 AM »
Sausage and...
In grams we trust. :)

Offline Obsauced

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Re: Topping ideas
« Reply #2 on: May 14, 2015, 11:54:49 AM »
That's what I feel like! I come from an al fresco background maybe farm to table deep dish isn't a thing lol
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Offline TXCraig1

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Re: Topping ideas
« Reply #3 on: May 14, 2015, 12:01:19 PM »
Are they toppings or fillings?  :-D  on deep dish anyway.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline Pete-zza

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Re: Topping ideas
« Reply #4 on: May 14, 2015, 02:36:37 PM »
Obsauced,

I always thought that these were interesting unusual takes on the deep-dish style:

The seafood deep-dish pizza discussed in the thread at http://www.pizzamaking.com/forum/index.php?topic=9304.msg80502#msg80502

The Mexican-themed deep-dish pizza discussed in the thread at http://www.pizzamaking.com/forum/index.php?topic=4769.msg40490#msg40490

Since you are a self-professed Neapolitan guy, you might be interested in a Neapolitan-style deep-dish pizza as described at http://www.pizzamaking.com/forum/index.php?topic=2365.msg20625#msg20625.

Peter

Offline Garvey

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Re: Topping ideas
« Reply #5 on: May 14, 2015, 03:23:38 PM »
Chicago is all about the sausage.  My advice would be to whip up a batch of authentic Chicago style fennel sausage.

For thin crust - the Stockyard Special:
Chunks of homemade fennel sausage PLUS a blanket of crumbled sausage.

For deep dish:
Spinach, garlic, and sausage.


Offline vcb

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Re: Topping ideas
« Reply #6 on: May 14, 2015, 07:30:42 PM »
Alright peeps I'm more of a neapolitan guy but I've been picked up to come with diff specials for a chicago spot in NYC. I feel like I can't get crazy like my neapolitan pies. They do both thin and deep dish. Help a brother out

Not sure what you're going for, but here's a link to a few combinations that I made one year:
http://www.realdeepdish.com/2011/12-22-deep-dish-cember-and-year-end-food-porn/

That said, if you can make an authentic sausage deep dish, that can combo with just about anything.
sweet bell peppers, spinach and garlic, or go with a heart-stopper (all the meats: usually sausage, pepperoni, bacon, and whatever animals may be passing by the kitchen)
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
http://www.realdeepdish.com/
http://facebook.com/realdeepdish/
http://virtualcheeseblogger.com/

Offline Obsauced

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Re: Topping ideas
« Reply #7 on: May 15, 2015, 01:13:11 AM »
Obsauced,

I always thought that these were interesting unusual takes on the deep-dish style:

The seafood deep-dish pizza discussed in the thread at http://www.pizzamaking.com/forum/index.php?topic=9304.msg80502#msg80502

The Mexican-themed deep-dish pizza discussed in the thread at http://www.pizzamaking.com/forum/index.php?topic=4769.msg40490#msg40490

Since you are a self-professed Neapolitan guy, you might be interested in a Neapolitan-style deep-dish pizza as described at http://www.pizzamaking.com/forum/index.php?topic=2365.msg20625#msg20625.

Peter

Thanks Peter I'm very familiar with yours and I believe it's Craig's "sourdough deep dish"

The place I'm at is pretty established but when it's slow we just mess with ideas in the kitchen. Just last night I did a pie with honey crisp Apple with sausage jalapeño and cilantro on a thin crust. Next time I experiment I'll take some pics. I'm just thinking of good veggies that'll hold well with a pool of sauce
instagram.com/obsauced

Offline TXCraig1

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Re: Topping ideas
« Reply #8 on: May 15, 2015, 09:25:01 AM »
Craig's "sourdough deep dish"

 :-\ I don't remember ever making a deep dish  ???
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


Offline Obsauced

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Re: Topping ideas
« Reply #9 on: May 15, 2015, 03:49:00 PM »
:-\ I don't remember ever making a deep dish  ???

Whoops my bad!

I was referring to this one by member dellavecchia

http://www.pizzamaking.com/forum/index.php?topic=23242.msg235515#msg235515

I don't know how to link on my phone sorry. Once I get settled down with the move I'll try this one out in my home oven
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Offline Jackitup

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Re: Topping ideas
« Reply #10 on: May 16, 2015, 02:47:34 AM »
Here's one I like a lot, haven't made it in a long time. Thin sliced "good" apples like a honey crisp variety. Thin sliced sweet onions, crumbled gorgonzola, drizzle some creme fraiche all around with a squirt bottle, a sprinkle of sea salt and some fresh cracked pepper and then some mozz and parm. Some chopped fresh rosemary on top last so the heat gets it. This makes a great starter pie. First time I had it was at a Persian place where everything is cooked in wood fired ovens or grills. It was our starter plate to share before the main courses.

jon
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Offline pythonic

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Re: Topping ideas
« Reply #11 on: May 16, 2015, 11:56:21 AM »
:-\ I don't remember ever making a deep dish  ???

Bahaaaahaaaa!
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