Everyone, this thread is about my attempts to make Chicago Deep Dish Pizza using recipes by forum member "Gregg", and America's Test Kitchen (ATK).
To best understand the two recipes, view the 2 links below..
1.) Here's some pics of Gregg's pizza and his Deep Dish Pizza recipe... http://www.pizzamaking.com/forum/index.php/topic,20882.msg211352.html#msg211352
2.) Here's a video of America's Test Kitchen's Deep Dish Pizza recipe...
The main differences between these two recipes is in the
dough ingredients and dough preparation technique.
Gregg's recipe is relatively simple, he uses a single rise at room temp and then forms the pizza in the pan...
ATK's recipe uses the same basic ingredients in different proportions, plus they use melted butter and cornmeal in the dough formulation.
ATK's recipe adds even more butter to the rolled out rectangular shaped dough. Then they roll it up and fold it over to create a multi-butter-layered dough ball followed by a second rise in the refrigerator.
I followed both recipes closely, except that I used the same baking technique for both as suggested by Gregg where the dough only is par-baked 5 minutes at 450 Deg F. After par-baking I brushed the rims with an emulsion of olive oil, butter and fresh garlic (my own twist on the recipes). Then I added all the toppings and baked them about 25 minutes at 450 deg F on the bottom oven rack.
For my two attempts, see pics below.
The pic filenames w/Pizza1=Gregg's
The pic filenames w/Pizza2=ATK's
My personal preference was Gregg's for the dough texture and taste. ATK's dough was more dense, tender, and buttery in flavor, but I actually preferred the texture and flavor of Gregg's. Gregg's browned much better too. The differences in taste are not that dramatic because the sauce & cheese kind of overwhelms the dough. Both were very good.
A special thanks to our new forum member Gregg and America's Test Kitchen for sharing their Chicago Deep Dish Pizza recipes.