Old Pics of Pizza / 10-yr-challenge or whatevs

[Garvey]

These beauts popped up in my feed from 10 years ago this week.  I’ve changed a few things about how I make DD since then but the Tao of Deep Dish is essentially the same.  The key for me is the thinness of the crust.  The biggest improvement for me is using less tomato product on top.  It’s a classic mistake to use too much, esp since my paradigm is super saucy thin crust (Pizza Factory).

Let’s see those old pizza pix, my fellow fanatics!

[vcb]

Okay, hold my beer...

I made a video around this time 10 years ago, with a deep dish pizza that I think I made a day or 2 earlier.

[vcb]

Checking my photo archives from Feb 2012, it appears that I was also testing out a Pequod's/Burts style pizza at the same time.

[Garvey]

Love that soundtrack!  It's like a Pizzasploitation movie. 

That pizza looks legit.  I know I've mentioned it before, but your 2012 Holy Grail is still my go-to and the basis for any riffing.  You ever try those old dough weights anymore, or you're really digging the doughier pies still?

[vcb]

Love that soundtrack!  It's like a Pizzasploitation movie. 

That pizza looks legit.  I know I've mentioned it before, but your 2012 Holy Grail is still my go-to and the basis for any riffing.  You ever try those old dough weights anymore, or you're really digging the doughier pies still?

I'm pretty happy with the current recipe.
I mostly use my RDD Quick dough recipe these days, but often just use half a packet or less of instant yeast (about 1 tsp)
and I'll do a 4 hr same-day rise (punch down after 2hrs)
or a 2 hour rise with an overnight or 24 hr cold-ferment.

The 2012 RDD dough PDF says the dough weight was around 398g.
My new recipes for the DDHG and the QuickDough are around 530g.
Yeah, it's a little more dough.
It gives the first-timers more dough to work with and it's a little easier to press out, especially with a same-day rise.

I can see why you still like the 2012.
It was a pretty solid base recipe with less total flour, water and yeast - same amount of oil.
https://www.realdeepdish.com/RDDHolyGrail2012.pdf

[Garvey]

Yeah, the oil gives it a nice crunch.  I’ve used different fats and lower % sometimes but it’s def a tried and true formulation overall.  Thanks again for that!!!