Author Topic: My Latest Chicago Style Deep Dish  (Read 3344 times)

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Offline DKM

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My Latest Chicago Style Deep Dish
« on: March 25, 2004, 09:50:48 PM »
I used my most recent recipe (the one by weight)

Good test of my new camera.
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Offline DKM

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Re:My Latest Chicago Style Deep Dish
« Reply #1 on: March 25, 2004, 09:52:15 PM »
Here is a slice, notice how the cheese made a 'string' pulling it away.

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Offline DKM

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Re:My Latest Chicago Style Deep Dish
« Reply #2 on: March 25, 2004, 09:53:28 PM »
For anyone wondering it is one batch of dough in a 15" pan.

DKM
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Offline Foccaciaman

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Re:My Latest Chicago Style Deep Dish
« Reply #3 on: March 25, 2004, 10:14:24 PM »
 :DNice shots.

What kind of oil did you put in the pan and how much with that particular pan?
Approx. how long did you cook it?
I like the look of the crust.
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Re:My Latest Chicago Style Deep Dish
« Reply #4 on: March 25, 2004, 10:21:40 PM »
 :o It looks AMAZING!!!!

Offline Wayne

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Re:My Latest Chicago Style Deep Dish
« Reply #5 on: March 25, 2004, 11:15:18 PM »
Looks great.  Especially the dough.  But the sauce?  Is that ground meat in it?  It looks alot like loose meat spagetti sauce.
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Thick crust, or thin?

Offline LMU Pizza Man

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Re:My Latest Chicago Style Deep Dish
« Reply #6 on: March 25, 2004, 11:19:44 PM »
Looks delicious, what makes a deep dish a deep dish? I've never had one but i've heard of them.

Offline Steve

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Re:My Latest Chicago Style Deep Dish
« Reply #7 on: March 26, 2004, 07:34:51 AM »
Great photos!  8)
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Offline DKM

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Re:My Latest Chicago Style Deep Dish
« Reply #8 on: March 26, 2004, 09:16:41 AM »
To answer some of the questions:

I used plain olive oil and enough to coat the bottom of the pan.  I use the dough ball to spread it out.

It was made for the neighbors who were coming over and they requested a "Hamburger" Pizza.  So it was built as follows: dough, cheese, ground chuck (precooked to render out some of the fat) 6-in-1 tomatoes, herbs, parmesan cheese.

What makes a deep dish a deep dish is the deep dish (or pan).  Instead of being stretched thin and cooked on a stone, screen, or cutter pan, the dough is patted out in something like a cake pan, and the sides pulled up the pan.

DKM
« Last Edit: March 26, 2004, 10:34:22 AM by DKM »
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Offline Randy

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Re:My Latest Chicago Style Deep Dish
« Reply #9 on: March 26, 2004, 09:56:21 AM »
Got me hungry.  Nice pictures DKM.
 8)
Randy


Offline DKM

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Re:My Latest Chicago Style Deep Dish
« Reply #10 on: March 26, 2004, 05:24:05 PM »
The best thing about Chicago style pizza is...

It's just as good the second day

DKM

Who is enjoying it now.
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Offline Randy

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Re:My Latest Chicago Style Deep Dish
« Reply #11 on: March 29, 2004, 10:54:42 AM »
I agree DKM, a Chicago reheats mighty good.

Randy

Offline nysauce

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Re:My Latest Chicago Style Deep Dish
« Reply #12 on: March 29, 2004, 09:01:50 PM »
Looks DELICIOUS DKM! How long have you been making pizza?

Offline DKM

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Re:My Latest Chicago Style Deep Dish
« Reply #13 on: March 30, 2004, 10:57:45 AM »
I first got a job in a pizza place in 1988 or 89.  I have been cooking them at home for around 10 years I think.

DKM
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