Author Topic: Daytona 500 Chicago Deep Dish  (Read 654 times)

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Offline jb64

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  • Location: Kansas City
Daytona 500 Chicago Deep Dish
« on: March 03, 2013, 11:46:17 PM »
I made a couple of pizzas for the Daytona 500 last weekend.  The first was my initial attempt at a Chicago style deep dish pizza.  I used the loowater's Malnati clone crust recipe, added layers of provolone and mozzarella, some Kansas City Scimeca's italian sausage, and Muir Glen fire roasted tomatoes.  Unfortunately I have never had an authentic Chicago deep dish pizza so I have nothing to use as a reference with which to compare my pie.  Although the taste was not complex it had a freshness that was different from any other pizza I have eaten.

My second pizza was a 1/2 BBQ chicken and 1/2 buffalo chicken using the Garvey's clone crust.  It wasn't pretty but tasted darn good.  I really like the Garvey's crust, I am working on a carribean jerk sauce to use on my next pie.
Jim


Offline Garvey

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  • I wish could have pizza every day.
Re: Daytona 500 Chicago Deep Dish
« Reply #1 on: March 04, 2013, 03:22:04 PM »
Way to go, jb64!  For someone who has never even eaten deep dish before, that is a beaut!  Looks like you totally nailed it.

Glad you liked the thin crust, too.

Cheers,
Garvey