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Author Topic: Chicago deep dish Sausage/Garlic  (Read 1145 times)

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Offline TNARBED

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Chicago deep dish Sausage/Garlic
« on: February 19, 2022, 10:23:55 AM »
2-18-2022
Chicago deep dish
Italian sausage/crushed garlic
very thick biscuit tart-like dry crust.
Love to have this with salad plus
Lou Malnati's sweet vinaigrette
salad dressing. Great for dipping
crust. And a glass of pinot noir too.

Brant

Offline TNARBED

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Re: Chicago deep dish Sausage/Garlic
« Reply #1 on: February 19, 2022, 10:25:25 AM »
More pics...

Online Pizza_Not_War

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Re: Chicago deep dish Sausage/Garlic
« Reply #2 on: February 19, 2022, 11:08:22 AM »
Not my type of pizza BUT I love your recipe directions. No fluff just the facts.

Offline Mad_Ernie

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Re: Chicago deep dish Sausage/Garlic
« Reply #3 on: February 19, 2022, 12:33:53 PM »
You're playing with my emotions (and my appetite).  :drool:

Nice work!

-ME 8)
Let them eat pizza.

Offline TNARBED

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Re: Chicago deep dish Sausage/Garlic
« Reply #4 on: February 19, 2022, 02:12:46 PM »
Thx! I keep my pizza ideas/recipes
in word documents on my phone.
Handy to keep track of what works.

Brant

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Online Pizza_Not_War

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Re: Chicago deep dish Sausage/Garlic
« Reply #5 on: February 19, 2022, 05:24:25 PM »
btw - I said not my type of pizza, however if someone else made it I'd eat it.

Offline TNARBED

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Re: Chicago deep dish Sausage/Garlic
« Reply #6 on: February 20, 2022, 09:06:05 AM »
btw - I said not my type of pizza, however if someone else made it I'd eat it.

Got it.
This crust version is very dry.
It's not everyone's favorite.
I prefer crust much thicker also.
It could be plugged in to the
dough calculator and made
400 grams total for a thinner
version. Most places don't do
it like this...crumby and dry
like a tart.

Brant

Offline PizzaGarage

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Re: Chicago deep dish Sausage/Garlic
« Reply #7 on: February 22, 2022, 01:02:07 AM »
Crust color looks nice….

Suggestions?

Drop oil by 10%
Raise water by 10%
Reduce cornmeal by 50%
Remove vinegar from the sauce
Add 1/2 tsp sugar to sauce
Lower oven temp , you don’t want the black spots, 425-450 for this style, use a screen to control bottom heat if using a stone
After panning let it rise for 1 to 1.5 hours, that will increase thickness and open up the crumb, it’s tight right now, let it rise.

The dough calculator works great if you want to try it out.
« Last Edit: February 22, 2022, 01:05:45 AM by PizzaGarage »

Offline TNARBED

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Re: Chicago deep dish Sausage/Garlic
« Reply #8 on: February 22, 2022, 05:11:36 AM »
Crust color looks nice….

Suggestions?

Drop oil by 10%
Raise water by 10%
Reduce cornmeal by 50%
Remove vinegar from the sauce
Add 1/2 tsp sugar to sauce
Lower oven temp , you don’t want the black spots, 425-450 for this style, use a screen to control bottom heat if using a stone
After panning let it rise for 1 to 1.5 hours, that will increase thickness and open up the crumb, it’s tight right now, let it rise.

The dough calculator works great if you want to try it out.

   Thanks for the suggestions.
It will be a few weeks ultil
another deep dish trial.
I'll give your tips a try. Thanks!
   I really like the vinegar in
my sauce. I've been thinking
of upping that amount if
anything. I love the after taste.
I don't mind being a little off
center from what pizza places
offer.
    I'll try all the other tips next
time and post results. Also
warmer than room temp water
was something I've been
considering.

Brant

Offline TNARBED

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Re: Chicago deep dish Sausage/Garlic
« Reply #9 on: March 05, 2022, 05:06:34 AM »
DEEP DISH ITALIAN SAUSAGE,
WHITE ONION, PRESSED GARLIC,
WHOLE MILK MOZZ, ROMANO.

MADE DOUGH RECIPE AND
PROCESS CHANGES LISTED
ABOVE…PIZZAGARAGE(BRAD)
DEFINITELY NOT MY
PREFERENCE FOR DEEP DISH CRUST.
TURNED OUT PUFFY AND
TOO BREAD-LIKE. HEADING
BACK TO OLD OILY CORNMEAL
VERSION BUT KEEPING SEVERAL
OF THE PROCESS SUGGESTIONS.
IT WAS A GOOD LEARNING
EXPERIMENT. THANKS BRAD!

BRANT


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Offline TNARBED

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Re: Chicago deep dish Sausage/Garlic
« Reply #10 on: March 05, 2022, 05:09:26 AM »
More...

Offline TNARBED

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Re: Chicago deep dish Sausage/Garlic
« Reply #11 on: March 05, 2022, 05:10:31 AM »
More...

Offline Garvey

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Re: Chicago deep dish Sausage/Garlic
« Reply #12 on: March 06, 2022, 11:41:59 AM »
Quote
MADE DOUGH RECIPE AND PROCESS CHANGES LISTED ABOVE…PIZZAGARAGE(BRAD). DEFINITELY NOT MY
PREFERENCE FOR DEEP DISH CRUST. TURNED OUT PUFFY AND TOO BREAD-LIKE. HEADING BACK TO OLD OILY CORNMEAL VERSION BUT KEEPING SEVERAL
OF THE PROCESS SUGGESTIONS. IT WAS A GOOD LEARNING EXPERIMENT. THANKS BRAD!

This is a classic case of “make what you like.”  Your recipe is completely inauthentic in every way, but you like it, so that’s all that really matters.

Just don’t call it “Chicago Deep Dish”  :-D :-D :-D

Offline TNARBED

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Re: Chicago deep dish Sausage/Garlic
« Reply #13 on: March 06, 2022, 02:02:56 PM »
This is a classic case of “make what you like.”  Your recipe is completely inauthentic in every way, but you like it, so that’s all that really matters.

Just don’t call it “Chicago Deep Dish”  :-D :-D :-D

Garvey, yes you've got a point.
I like experimenting. It's led to
a few good things through the
years with my pizzas. I'm not a
big fan of what most pizza places
are doing these days. For sure
nothing I'd try to make an exact
copy of at home. More cornmeal
less yeast next time with this
one. I like deep dish more tart-like
than soft bread. It's getting there.
Brant

Offline Garvey

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Re: Chicago deep dish Sausage/Garlic
« Reply #14 on: March 06, 2022, 02:55:45 PM »
A copycat recipe, yours is not.

Vinegar sauce.  Paste base.  Cornmeal.  A metric ton of dough.  I gotta say, your recipe is pretty wild.

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Offline PizzaGarage

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Re: Chicago deep dish Sausage/Garlic
« Reply #15 on: March 10, 2022, 01:45:03 AM »
DEEP DISH ITALIAN SAUSAGE,
WHITE ONION, PRESSED GARLIC,
WHOLE MILK MOZZ, ROMANO.

MADE DOUGH RECIPE AND
PROCESS CHANGES LISTED
ABOVE…PIZZAGARAGE(BRAD)
DEFINITELY NOT MY
PREFERENCE FOR DEEP DISH CRUST.
TURNED OUT PUFFY AND
TOO BREAD-LIKE. HEADING
BACK TO OLD OILY CORNMEAL
VERSION BUT KEEPING SEVERAL
OF THE PROCESS SUGGESTIONS.
IT WAS A GOOD LEARNING
EXPERIMENT. THANKS BRAD!

BRANT

Too puffy, doesn’t puffy except the edges.  After letting it rise ( does not look risen) your supposed to press the edges thin.  Use the fingers and press against the pan so it nice and thin.  Crust looks too dark so lower heat.    Your call of course, everyone has different tastes….

Offline TNARBED

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Re: Chicago deep dish Sausage/Garlic
« Reply #16 on: March 10, 2022, 03:45:43 PM »
Too puffy, doesn’t puffy except the edges.  After letting it rise ( does not look risen) your supposed to press the edges thin.  Use the fingers and press against the pan so it nice and thin.  Crust looks too dark so lower heat.    Your call of course, everyone has different tastes….

Brad, thanks again for the tips.
I'm looking more for a dry cornmeal
tart-like crust. I have a plan for the
next one tomorrow. Several changes coming...
Brant

Offline TNARBED

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Re: Chicago deep dish Sausage/Garlic
« Reply #17 on: March 12, 2022, 11:33:19 AM »
Deep dish cornmeal crust 20oz(567g) ball
Whole milk mozz
Ricotta sauce
Diced tomatoes
Italian sausage
Pressed garlic
Romano

Turned out tasty but too liquidy.
Dough tweaks are heading in the
right direction. Goal being tart-like
dry and crumby biscuit.
Next time…
Bigger dough ball… 21 oz
More cook time.
Was a little under done.
Skip ricotta. Worth it to try once.
Skip small sauce can. Just diced
Tomatoes and use some of the
water to make a sauce. Rushed
dough rise and sit time. Didn’t
rise that much. Little more yeast.
Awesome cold left-overs today.

Brant

Offline TNARBED

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Re: Chicago deep dish Sausage/Garlic
« Reply #18 on: March 12, 2022, 11:35:30 AM »
Pics

Offline Puzzolento

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Re: Chicago deep dish Sausage/Garlic
« Reply #19 on: March 12, 2022, 11:52:01 AM »
Frankly, I'm amazed that two kids your age can make pizza at all.
The man's job is to make decisions. The woman's job is to criticize them.

Sicilian pizza is Godzilla. Thin pizza is Japan.

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