Author Topic: Trenton Bill's Chicago Deep Dish (quick)  (Read 318 times)

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Offline norma427

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Trenton Bill's Chicago Deep Dish (quick)
« on: November 17, 2014, 08:04:48 AM »
Trenton Bill told me about a quick way he makes a Chicago deep dish pizza.  Bill par-bakes the crust first for 5 minutes at 550 degrees F.  The deep dish pizza then only takes 10 minutes to finish baking after the dressing are added.  Bill made the dough in the morning, left the dough in the pan sit covered at room temperature.  He then pressed the sides and docked the bottom of the dough.  We ate Bill's deep dish pizza for lunch. 

Bill uses Hecker's flour and Bob's Red Mill Semolina.  The inside of the dough is brushed with a lot of butter before the toppings are added.  Bill's pan is 9 across the top and had sloping sides. The tomatoes were 6 in 1's.  The cheese slices were Sorrento.  Bill deep dish pan is a Chicago Metallic deep dish pan. 

I made a mess with my two slices of Bill's Chicago deep dish because I cut the slices with a knife and fork.  Bill just picked up his two slices and ate them.  I thought Bill's Chicago Deep Dish pizza was very tasty.

Norma
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Offline norma427

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Re: Trenton Bill's Chicago Deep Dish (quick)
« Reply #1 on: November 17, 2014, 08:15:18 AM »
Norma
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Offline norma427

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Re: Trenton Bill's Chicago Deep Dish (quick)
« Reply #2 on: November 17, 2014, 08:17:36 AM »
Norma
« Last Edit: November 17, 2014, 08:19:23 AM by norma427 »
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Offline PizzaGarage

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Re: Trenton Bill's Chicago Deep Dish (quick)
« Reply #3 on: November 18, 2014, 04:12:48 PM »
That looks REALLY good!

How was the crust, looks fried and crispy on the bottom....yum....

Offline norma427

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Re: Trenton Bill's Chicago Deep Dish (quick)
« Reply #4 on: November 18, 2014, 10:03:08 PM »
That looks REALLY good!

How was the crust, looks fried and crispy on the bottom....yum....

PizzaGarage,

Bills deep dish was good.  The crust had that yeasty flavor from sitting out for the room temperature ferment.  The bottom crust was crispy.

Norma
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Offline Jackitup

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Re: Trenton Bill's Chicago Deep Dish (quick)
« Reply #5 on: November 21, 2014, 02:18:50 AM »
Norma, looks GREAT!!! Looks like Chicago Deep Dish and Sicilian canoodled and had a baby >:D :-D

jon
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Offline norma427

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Re: Trenton Bill's Chicago Deep Dish (quick)
« Reply #6 on: November 21, 2014, 08:01:50 AM »
Norma, looks GREAT!!! Looks like Chicago Deep Dish and Sicilian canoodled and had a baby >:D :-D

jon

Jon,

Lol, you sure do have a way with words.  :-D Bill's deep dish didn't taste anything like a Sicilian pie.  The butter from the pan and brushed on the dough, before the dressings, made the crust taste good.  I guess you could call Bill's deep dish a hybrid pizza.  :-\ I could not tell any semolina was added either.  I thought that was kind of strange.

Norma
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