Author Topic: Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com  (Read 16925 times)

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Offline vcb

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #100 on: April 26, 2015, 02:13:55 PM »
4-25-2015 - 12 inch deep dish: Double yeast dough (twice as much yeast listed in my RDD Recipe), 3 hour rise - Frigo (Saputo) Whole Milk Mozzarella, 1lb hot italian sausage, margherita pepperoni, baby spinach, mini sweet bell peppers, tomato puree & peccorino, baked on a preheated stone (500 degrees) in the bottom rack of a gas oven turned down to 465 for the entire bake time of 45 minutes. Perfect crust! A few tiny puddles from all of the veggies (they have water in them), but otherwise a great pie!

You don't need a 3 day cold ferment for a great crust!
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
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Offline Brewman

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #101 on: April 26, 2015, 07:06:55 PM »

That pie looks awesome Ed!

Made a 14"dd, two 9"dd and one chicago thin using the RDD recipe tonight. The deep dish pies came out great, although the own 9" with sausage was real greasy. I should use slices of cheese rather than shredded when using sausage. I still haven't gotten the thin pie down yet. My crusts are always soggy in the middle. I will try cooking on a stone next time instead of the pan. These recipes are excellent.

Offline vcb

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #102 on: June 01, 2015, 09:51:25 PM »
Inspiring AND delicious!

‪#‎OneGoal‬ ‪#‎Blackhawks‬ ‪#‎HelloStanley‬
‪#‎Chicago‬ ‪#‎DeepDish‬ ‪#‎Pizza‬
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
http://www.realdeepdish.com/
http://facebook.com/realdeepdish/
http://virtualcheeseblogger.com/

Offline pythonic

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #103 on: June 02, 2015, 07:53:10 PM »
Nice work.  Go Hawks!
If you can dodge a wrench you can dodge a ball.