Author Topic: How To - Caramelized Crust Deep Dish  (Read 964 times)

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Offline PuRowdy

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How To - Caramelized Crust Deep Dish
« on: October 30, 2013, 05:17:19 PM »
Hey everyone,

Long time sorry Ive been absent, always seems to be around this time of the year I really get back to making some pizzas.

I just did a How To on how I make my caramelized deep dish for Reddit and thought Id share here as well, pizza turned out pretty damn good. 

Always looking for ways to improve so if anything sticks out to you feel free to post in here.

Happy Pizza Making To All!

http://imgur.com/a/QEkOT


Offline chasenpse

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Re: How To - Caramelized Crust Deep Dish
« Reply #1 on: November 01, 2013, 07:16:04 PM »
I've never made a deep dish but this looks delicious, I might have to try this recipe soon. What type of pan do you bake it in?

edit: nevermind, just saw in the descriptions. Cheers
« Last Edit: November 02, 2013, 09:28:39 AM by chasenpse »

Offline vr6Dad

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Re: How To - Caramelized Crust Deep Dish
« Reply #2 on: November 02, 2013, 11:56:40 PM »
I've also been absent for a while. Thanks for the pictures of the pizza build. I'll try it that way very soon  :chef:
Cheers, Adrian
Big Green Egg

Offline Garvey

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Re: How To - Caramelized Crust Deep Dish
« Reply #3 on: November 03, 2013, 05:56:56 AM »
I've never made a deep dish but this looks delicious

This looks very much like Burt's or Peqod's, or in the vein of that style.  Not exactly traditional but a legit branch of the Chicago pizza tree.  This style is almost like a pan pizza / deep dish hybrid.  Breadier, much higher hydration, lower oil.  Very cool. Nice work.  My brother is a big deep dish and pan pizza guy, and he would love this style.

Cheers,
Garvey

Offline Garvey

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Re: How To - Caramelized Crust Deep Dish
« Reply #4 on: November 03, 2013, 06:11:41 AM »
Always looking for ways to improve so if anything sticks out to you feel free to post in here.
http://imgur.com/a/QEkOT


Ok, since you asked...   :D

I'd suggest putting more info about *amounts* of cheese used, sausage, sauce, etc. ("some sauce" is quite vague: many posts on this forum are folks asking about too much, too little sauce, etc).  Those of us on the forum who have made deep dish pizza before can look at your reddit and get it, based on own personal rules of thumb, likes and dislikes, etc.  But if your intended audience includes people new to pizzamaking or new to this style, they'll have nothing to guide those spots in the recipe that require guesswork or personal preferences. 

I've also found thick pizza to cook very differently from oven to oven.  So maybe a little more guidance there.  Top rack?  Bottom?  Stone?  Cover with foil if top is too done but bottom needs more time?  And what are we looking for--how will we know when it's done?

Again, think of the intended audience.  I've made enough pizzas in my oven that I'll know, reasonably, if I need to leave my pizza in the oven for an extra 8-10 minutes...or not...and not freak out about it.

Hope this helps.

Cheers,
Garvey
« Last Edit: November 03, 2013, 02:45:59 PM by Garvey »

Offline tinroofrusted

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Re: How To - Caramelized Crust Deep Dish
« Reply #5 on: November 03, 2013, 07:24:55 AM »
It couldn't hurt to add baker's percentages for the dough. 

Offline pythonic

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Re: How To - Caramelized Crust Deep Dish
« Reply #6 on: November 03, 2013, 07:58:56 AM »
68 percent hydration?  Wow!  This is like Sicilian/Pan hybrid. 
If you can dodge a wrench you can dodge a ball.