Best recipe out of that loooong Malnati thread?? :)

[Chicago Bob]

Also, for additional info and DD fun....
Member "vcd" Ed has a great web site.

http://www.realdeepdish.com/

[pythonic]

Is Ed's a malnatis style deep dish recipe?

[Chicago Bob]

Is Ed's a malnatis style deep dish recipe?

Yes, I would say so. All of the Chicago DD pizzerias have their slight variances. Ed's is not a Giordano's "stuffed" style of DD which uses a second thin top layer of dough.
Bob

[CopperTop]

Also, for additional info and DD fun....
Member "vcd" Ed has a great web site.

http://www.realdeepdish.com/

Thanks for this info!!  Just took the Chicago Pizza Tour - hitting Pizano's (thick and thin crust)  and Pequod's pizza (doughy, thick crust) ...and can't wait to try a DD recipe.  I especially like the flavor and texture of cornmeal in the crust.  Will try this after the Expo...maybe I'll find some DD pie pans there... Thanks!

[Chicago Bob]

Thanks for this info!!  Just took the Chicago Pizza Tour - hitting Pizano's (thick and thin crust)  and Pequod's pizza (doughy, thick crust) ...and can't wait to try a DD recipe.  I especially like the flavor and texture of cornmeal in the crust.  Will try this after the Expo...maybe I'll find some DD pie pans there... Thanks!

Sure Sharlene, you're welcome.  Pssst....careful who you say the word "cornmeal" around, it has been debated thoroughly and the consensus is that it is actually semolina. 
Ed, member "vcb" has a pretty funny write up about the subject on his site.

Bob

ps. did you catch my post in your Chi-town rec. thread concerning your return to Chicago...it's not untill July though....http://en.wikipedia.org/wiki/Taste_of_Chicago

[vcb]

Are my ears burning? 

Yes, my recipe is based on a Lou Malnati / Pizzeria Uno deep dish, aka Authentic Chicago Style Deep Dish.

I haven't gotten around to trying to reproduce Chicago Stuffed, mainly because it's my least favorite of the Chicago styles.

I did just post a test recipe for a Pequod's/Burt's style that I'm working on. It's coming along nicely: http://www.pizzamaking.com/forum/index.php/topic,7879.msg242578.html#msg242578

[Garvey]

Nothing beats a cornmeal based pizza casserole!
 

(Did I leave anything out?)

[Chicago Bob]

Nothing beats a cornmeal based pizza casserole!
 

(Did I leave anything out?)

Served up in a dirty black pan.....

[CopperTop]

Sure Sharlene, you're welcome.  Pssst....careful who you say the word "cornmeal" around, it has been debated thoroughly and the consensus is that it is actually semolina. 
Ed, member "vcb" has a pretty funny write up about the subject on his site.

Bob

ps. did you catch my post in your Chi-town rec. thread concerning your return to Chicago...it's not untill July though....http://en.wikipedia.org/wiki/Taste_of_Chicago

Thanks for the heads up about the word...c*$&*@*l!  Polenta is a favorite food of mine...so I much prefer semolina. still coming out of my pizza coma.

By the way, are you making it to the EXPO? 

Bookmarking the Chicago info for next trip during the warm season.  Too bad we'll miss July time since we'll be in Maui, but I can't complain too much.