Author Topic: My Latest Chicago Style Deep Dish (Read 2945 times)

DKM · « **on:** March 25, 2004, 09:50:48 PM »

I used my most recent recipe (the one by weight)

Good test of my new camera.

DKM · « **Reply #1 on:** March 25, 2004, 09:52:15 PM »

Here is a slice, notice how the cheese made a 'string' pulling it away.

DKM · « **Reply #2 on:** March 25, 2004, 09:53:28 PM »

For anyone wondering it is one batch of dough in a 15" pan.

DKM

Foccaciaman · « **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.

Pizzacko · « **Reply #4 on:** March 25, 2004, 10:21:40 PM »

It looks AMAZING!!!!

Wayne · « **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.

LMU Pizza Man · « **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.

Steve · « **Reply #7 on:** March 26, 2004, 07:34:51 AM »

Great photos!

DKM · « **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

Randy · « **Reply #9 on:** March 26, 2004, 09:56:21 AM »

Got me hungry. Nice pictures DKM.

Randy

DKM · « **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.

Randy · « **Reply #11 on:** March 29, 2004, 10:54:42 AM »

I agree DKM, a Chicago reheats mighty good.

Randy

nysauce · « **Reply #12 on:** March 29, 2004, 09:01:50 PM »

Looks DELICIOUS DKM! How long have you been making pizza?

DKM · « **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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