Author Topic: First time (even eating) deep dish  (Read 378 times)

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Offline bjc113

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  • Location: Maryland
First time (even eating) deep dish
« on: July 22, 2015, 09:27:14 AM »
I'll start this with saying I've never even had Uno before, let alone legit Chicago pizza.
After throwing the DKM doughball together I read further and saw it wasn't exactly a recommended recipe anymore.  I let it rise for 48 hours due to poor planning but it still looked good to me

-Trimmed off some dough and was left with a 34.2 oz ball

-Used a 14 inch 1.5" tall pan

-put down a layer of mozz slices, removed casing from 2 sweet sausages (and then slightly precooked it), put down pepperoni

-Walmart crushed tomato, oregano/dried basil, several pinches of grated parmesan

-450 for 22 min, last 2-3 min i moved it off the bottom rack and onto the pizza steel I have on the top rack

-Let sit for ~ 5 min, cut directly on pan


I was pleased with the pizza overall, not sure how I feel about the cornmeal (since making the doughball I read a lot and see that it's a point of contention) and I should have used more toppings.

 ;D
« Last Edit: July 22, 2015, 09:32:38 AM by bjc113 »


Offline mudman

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Re: First time (even eating) deep dish
« Reply #1 on: July 22, 2015, 01:07:35 PM »
Looks good, you did a great job for the first time. Thanx for sharing.

Offline Garvey

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Re: First time (even eating) deep dish
« Reply #2 on: July 22, 2015, 03:36:12 PM »
Nice going, BJC!

If you liked that recipe, you're gonna LOVE the newer ones on here.

Cheers,
Garvey

Offline bjc113

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Re: First time (even eating) deep dish
« Reply #3 on: July 22, 2015, 04:20:11 PM »
thanks guys, looking forward to getting better at this!  :pizza:

I'm thinking maybe "VCB's Real Deep dish" ought to be my next one (unless you disagree...)

http://www.realdeepdish.com/deepdishholygrail/



Offline Garvey

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  • I wish could have pizza every day.
Re: First time (even eating) deep dish
« Reply #4 on: July 22, 2015, 06:08:12 PM »
That's a fine one.  Many good ones here.  VCB's recipe explains the process thoroughly.  It's a go-to recipe, for sure.