Going After My 1st Chicago Deep Dish Tonite!

[Jackitup]

Starting with draining and hand crushing the whole canned tomatoes and reducing the liquid down to go back in the crushed tomatoes. Onions, green peppers and fresh sliced mushrooms all dry roasted on a sheet pan in a 250 degree oven on convection. Have a pack each of Johnsonville mild and hot Italian and of course some capicola and some pepperoni at the ready!

jon

[Chicago Bob]

Sounds swell Jon, cutting down on the moisture is good work(will taste better too )
What dough recipe are you going with for your first time out...

[Jackitup]

Figured I go with the vcb one below, his latest version. It'll be a big'un. The pan I bought is 18", so I went with a double 14" batch of dough, better a little xtra! Kind of grabbed the pan and went instead of thinking a bit when I bought it the other day. Fits in the oven so I figured with...go with it

[Chicago Bob]

vcb is clever....'lil semolina?  18in !    Going for da gusto, my man! Good thing you cut down the moisture factor.
Pinch her up good an tight now on that rim...they like to get fat on you in that location. Good luck man! 

[Jackitup]

As I read thru some of the threads ut seemed people were leaning away from the semolina and cornmeal so I did not add that, maybe next time and decide wich I like. And at 18"....let the edge get thick Was thinking of freasing the pan with lard and maybe sprinkle a little semolina in the pan, kinda like a can pan dusting, what do you think? Maybe 1.2 the pan and try a piece from each side, or will the semolina tend to burn??

jon

[Chicago Bob]

or will the semolina tend to burn??

jon

She gonna be HOT for a looong time bro...
But it sounds like you going to do it the Jon way anyway.....    an that can't be bad! 

[mrmojo1]

18incher!  that's gonna be awesome!  good luck! have fun! cant wait to see pics!

[Jackitup]

Here we go. Snapped a pic at just about every step, pretty self explanatory and work great. Baked at 450 in the pan shown on a Fibrament stone. 10 minutes before done (45 minutes total) took out and sprinkled with parn and some copped mozz and prov and broiled for about 1-2 minutes at the end. Slid out on to a screen to rest and the on to a round sheet pan to cut. & of us ate all but 1/4 of what was 8.5 pounds going in to the oven...what a pie. Everyone loved it!! Forgot to try the semolina sprinkle in the pan....

jon

[Jackitup]

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[Jackitup]

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[Chicago Bob]

She's a beautiful beast Jon! 18 incher...Wow! 
You pulled it off good though and on your first try at that....looks to have just the right amount of moisture.
Good work. 

[Jackitup]

Next time i will try some semolina in the crust. Being my own biggest critic I thought the crust last nite was great but maybe a bit underwhelming in taste, maybe the semolina with ratchet that up a bit

jon

[Chicago Bob]

Next time i will try some semolina in the crust.
jon

  I really like the texture it adds....always reminds me of pizza from back home. 25% is not too much Jon, probably a good starting point for the next time you try this great style of pizza.

[mrmojo1]

great job!  looks like you cooked it just right!