Author Topic: DKM's Chicago pizza (Read 9316 times)

Foccaciaman · « **Reply #20 on:** March 11, 2004, 10:31:50 PM »

Randy, what size pan did you use for DKM's Deep dish.

Randy · « **Reply #21 on:** March 11, 2004, 10:51:06 PM »

It will make two 10". That will give an uncooked thicknes of about 3/16" I believe.
DKM I think uses a single 14"

stock · « **Reply #22 on:** March 11, 2004, 11:04:58 PM »

Quote from: Foccaciaman on March 11, 2004, 10:28:18 PM

Tried your sauce recipe DKM and really liked it. I also tweaked it on two other occasions with a little red wine about 2 oz. reduced down in the sauce is pretty darn good.
Ever try brown sugar in your sauce instead of white? Not as sweet.
Still I liked your sauce alot got any other variations ya wanna share.

i've been searching the forums, but i'm having trouble locating the aforementioned sauce recipe. might i trouble you for a link to it?
-scott

Foccaciaman · « **Reply #23 on:** March 11, 2004, 11:13:41 PM »

Not sure where it was but I think I have the recipe in my head right now I'll try and recreate for you. I'm sure someone will correct me if it is wrong.

1 Can 28 oz. tomatoes
2 tbl sugar
1/2 tsp basil
1/2 tsp oregano
olive oil
1/4 minced onion (this might be 1/2 cup)
2 cloves garlic
salt & pepper to taste

sweat onions and garlic couple min.
add tomatoes (drained, and save the sauce)
cook 2-3 min add rest ingredients including sauce simmer on med. 15-20 min until reduced then blend.

Hope I got it close

stock · « **Reply #24 on:** March 11, 2004, 11:18:48 PM »

thanks Foccaciaman. by the way, you mentioned adding a little red wine to the sauce--is that straight up red wine you're adding, or red wine vinegar?
-scott

Foccaciaman · « **Reply #25 on:** March 11, 2004, 11:24:40 PM »

just red wine. Red wine would not work well. Ahh but for dipping the crust thats another story all together. Mix the Red wine vinegar with the Olive oil and dip the crust. MMMMMM. Tarragon vinegar is also great for that or balsamic. Usually I just dip my hot foccacia bread in the olive oil vinegar mixes.
But when you use the wine use a little at first like 1 oz. and make sure that you add it prior to reducing the liquid otherwise it just will not be all that it can be. Let me know how it goes and if you also like his sauce.

stock · « **Reply #26 on:** March 11, 2004, 11:52:34 PM »

though i lack red wine and i only have crushed tomatoes, i'll try the recipe out tomorrow when i make xPHmgr's pan pizza (looking at the dough in the refrigerator, i'm getting the feeling that i used far too much dough again, but that's another story.) in any event, i'll let you know the outcome of the sauce. in case you're curious, i was wondering if you used red wine vinegar because it's called for in one of the sauce recipes in American Pie.
-scott

Foccaciaman · « **Reply #27 on:** March 12, 2004, 11:01:04 AM »

just red wine. Red wine would not work well. Ahh but for dipping the crust thats another story all together.

In the above statement I meant to say that you use just red wine and not red wine vinegar. Hope I did not confuse ya.

DKM · « **Reply #28 on:** March 12, 2004, 06:18:47 PM »

Quote from: Randy on March 11, 2004, 10:51:06 PM

It will make two 10". That will give an uncooked thicknes of about 3/16" I believe.
DKM I think uses a single 14"

I mainly use a single 15" pan. I have in the past made a 10" pan and 13" pan from one batch.

DKM

stock · « **Reply #29 on:** March 12, 2004, 08:43:34 PM »

Foccaciaman, DKM:
the sauce was probably the best i've made in my (admittedly very short) sauce making history. thanks!

Foccaciaman · « **Reply #30 on:** March 13, 2004, 04:38:10 PM »

Its also one of the better sauces that I have had a chance to make and I've tried many, usually to many spices though. This was much better. Glad you liked it!

stock · « **Reply #31 on:** March 14, 2004, 04:12:44 PM »

(http://www.ocf.berkeley.edu/~srb/dkm_deepdish_2.jpg)

i gave dkm's deep dish another go, only this time cooking at 475F for 20 minutes. came out pretty much exactly how i like it, though i might cook it less still next time (i like pizza slightly undercooked). as one may gather, i also like sauce, a lot. as it happens, the recipe used for the sauce is not all together unlike dkm's recently posted recipe, only i used 1/2 cup onion, crushed tomatoes, and a little paprika. though the above picture may not appeal to some, i'm certainly enjoying it.

now if only my nietzsche essay would magically write itself, and then turn out as good as this pizza.
-scott

DKM · « **Reply #32 on:** March 14, 2004, 05:55:33 PM »

Outside of the fact i don't eat mushrooms, it looks good to me!

Sauce looks like the right amount to me. Deep-dish pizza has a lot of everything.

DKM

Randy · « **Reply #33 on:** March 15, 2004, 06:59:43 AM »

Me Too! I will eat them but I don't like'em, but DKM I think we are in the minority.

Randy

Steve · « **Reply #34 on:** March 18, 2004, 07:54:50 PM »

Here's my most recent "DKM Chicago Pizza"

Foccaciaman · « **Reply #35 on:** March 18, 2004, 08:05:04 PM »

:oLooks Great!!!

Just Sausage though?

?

stock · « **Reply #36 on:** March 18, 2004, 09:59:13 PM »

very nice!
-scott

Steve · « **Reply #37 on:** March 19, 2004, 07:44:39 AM »

Quote from: Foccaciaman on March 18, 2004, 08:05:04 PM

Just Sausage though??

I like to keep my pizzas simple! I usually use only one topping.

Randy · « **Reply #38 on:** March 19, 2004, 10:02:31 AM »

That is kind of like two cannibals that are eating a clown.
One says to the other, "Does this taste funny to you?"

Randy

DKM · « **Reply #39 on:** March 19, 2004, 01:03:15 PM »

Man that looks good. In fact looks better then the last one I made! (Long Story, the short of which is wrong flour)

I am hoping to make one this weekend and document it with pictures (got my new camera

) and notes.

I'm also working a short history of the Chicago Deep Dish Pizza.

DKM

Author Topic: DKM's Chicago pizza (Read 9316 times)

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