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Author Topic: Our attempt at a Pequod's deep dish  (Read 442 times)

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Offline macnmotion

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Our attempt at a Pequod's deep dish
« on: May 30, 2021, 12:22:58 PM »
We attempted Pequod's using the recipe on their site. I've never eaten there so I don't know how close we came, but I'm not too happy with the crust. The caramelized cheese was great but the density of the dough needs some work. The flavors were great. We used imported American pepperoni (we are in Bangkok),  homemade spicy Italian sausage, caramelized onions and sautŽed mushrooms.

Offline vcb

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Re: Our attempt at a Pequod's deep dish
« Reply #1 on: May 30, 2021, 12:54:58 PM »
The Pequod's/Burt's style of pizza is certainly a difficult one to master at home.
It sounds like you may have the wrong dough recipe for that style.

If you're referring to the recipe Pequod's posted in their blog (link below),
https://pequodspizza.com/blog/how-to-make-deep-dish-pizza/
they never said it was THEIR deep dish recipe.
They called it a "basic recipe for a classic Chicago-style deep-dish pizza".

If you find a deep dish pizza recipe with cornmeal listed in it, I would not consider it to be a reliable recipe for a basic deep dish pizza (whether you choose to use cornmeal is entirely up to you, of course).

That said, a Pequod's style pizza is NOT your typical deep dish pizza.
It is very much a hybrid of styles. 
The dough for Pequod's is closer to a regular pizza dough than it is to a deep dish dough.

Many people in this forum have made attempts to reproduce the style.
You can get some good information from the Burt's/Pequod's thread in this forum.
https://www.pizzamaking.com/forum/index.php?topic=7879.0

I also have a decent recipe for that style at RealDeepDish.com called "The 'Quod"
https://www.realdeepdish.com/2015/11-22-the-quod/

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Offline macnmotion

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Re: Our attempt at a Pequod's deep dish
« Reply #2 on: May 30, 2021, 01:01:19 PM »
Thanks for the thoughtful reply and the links, I'll take a look. Ok I didn't realize this wasn't their own recipe. I'm not sure why they would post what they did. But it restored at least a bit of faith in the restaurant, as I couldn't believe they would post a recipe that used cup measurements instead of weights.

Not sure if I'll come right back to this one, we are considering Lou's next.

Offline Swinger-mike

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Re: Our attempt at a Pequod's deep dish
« Reply #3 on: October 16, 2021, 01:34:05 AM »
Any chance you could let me know where you got the pepperoni in bangkok from?

many thanks  :)
« Last Edit: October 16, 2021, 02:11:56 AM by Swinger-mike »

Offline PizzaGarage

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Re: Our attempt at a Pequod's deep dish
« Reply #4 on: October 16, 2021, 01:01:53 PM »
Agree and would not use that formulation or process listed on their website, try VCB's and think you will have much much better results.

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