July 2012 Monthly Challenge: "Deep Dish for Non-Chicagoans"

[Bill/SFNM]

Those of us who weren't raised on Chicago deep-dish often dismiss it derisively: it doesn't look like pizza, it doesn't taste like pizza, maybe it shouldn't be called pizza. The crust, the filling, the ratios ... I, for one, found it hard to comprehend the allure. But this year I've been working on a project which has involved me baking a few dozen batches of different variations of this Chicago specialty. And you know what? Whatever you want to call it, this thing is really good. Different, but very, very good and getting better.

So the challenge this month is primarily for those who aren't (yet) fans of Chicago-style deep dish to give it a chance. Drop all of your preconceptions and focus on making the best deep dish you can. Experts are welcome to join the fray and provide guidance for the uninitiated. There's a few years of reading you can do on this site's Chicago forum.

[Bill/SFNM]

Bueler? Bueler?  

Clearly Chicago deep dish doesn't inspire. I guess it was not a great pick for a theme. Well, guess what? The moderators are turning over the theme selection next month to the membership. Here's hoping you can do a better job than I did this month.

Bueler?
 

[norma427]

Bill,

I had planned on trying another deep-dish, but got distracted this month.  Hopefully, next month I will be able to make a submission.

Norma

[parallei]

Bill,

It's way hot in Denver and no A/C!  No indoor oven for me.........

Though I guess I could do one on the 2Stone, if I paid close attention.

[Bill/SFNM]

Bill,

It's way hot in Denver and no A/C!  No indoor oven for me.........

I understand, Paul. Perhaps we'll do this theme again in the winter.

[Bill/SFNM]

Bill,

I had planned on trying another deep-dish, but got distracted this month.  Hopefully, next month I will be able to make a submission.

Norma

Norma,

I appoint you to pick the theme for next month. Do you accept?

[TXCraig1]

Bueler? Bueler?  

OK, here's as close as I can get to deep dish. 

[Bill/SFNM]

OK, here's as close as I can get to deep dish. 

That could be a an interesting theme: Your Best Photoshopped Pizzas

[norma427]

Norma,

I appoint you to pick the theme for next month. Do you accept?

Bill,

OMG, I will accept, but have no idea of what to pick for a theme.    I thought you wanted deep-dish for next month again, or are you waiting for cooler months? 

Norma

[Bill/SFNM]

Bill,

OMG, I will accept, but have no idea of what to pick for a theme.    I thought you wanted deep-dish for next month again, or are you waiting for cooler months? 

Norma

Norma, you've got 10 days to select a theme; I have confidence you'll do better than I did.

[norma427]

Norma, you've got 10 days to select a theme; I have confidence you'll do better than I did.

Bill,

Thanks for having confindence in me, but the only reason I think members didn't do anything with this challenge is because it is too hot in most areas and deep-dish pizzas take a lot longer to bake.  There were members that made deep-dish pizzas this month, but maybe they didn't know about the monthly challenge. 

Did you ever made a deep-dish?

Norma

[Bill/SFNM]

Did you ever made a deep-dish?

Norma

Yes, quite a few recently (see the first post in this thread). It took me a while to acquire an appreciation for this great style since the ratios and textures are a major departure from my usual pizzas. But once I began to understand the proper balance of ingredients and to enjoy this style on its own terms, it has become a dish I look forward to making and eating. Since I eschew commercial yeast, my crusts are made from sourdough, so it is likely that some deep-dish purists might question the authenticity.



 

[dellavecchia]

Since I eschew commercial yeast, my crusts are made from sourdough, so it is likely that some deep-dish purists might question the authenticity.

Bill - Do you do room temp fermentation or cold with the SD? Do you use a particular strain that does better under such low hydration/high oil  conditions? I have made two Chicago pies with IDY and the crusts were really blah - I tossed around some ideas to use SD but never got around to it.

John

[norma427]

Yes, quite a few recently (see the first post in this thread). It took me a while to acquire an appreciation for this great style since the ratios and textures are a major departure from my usual pizzas. But once I began to understand the proper balance of ingredients and to enjoy this style on its own terms, it has become a dish I look forward to making and eating. Since I eschew commercial yeast, my crusts are made from sourdough, so it is likely that some deep-dish purists might question the authenticity.



 

Bill,

I guess I didn’t read your whole first post and since I didn’t see any pictures from you really didn’t know you have been experimenting.  I am glad you do look forward to making a deep dish and eating it.  I don’t know what would be wrong in making the dough with sourdough.  Almost every style of pizzas has been made with sourdough.

Sorry, I didn’t read all of your first post on this thread.

Norma

[Bill/SFNM]

Bill - Do you do room temp fermentation or cold with the SD? Do you use a particular strain that does better under such low hydration/high oil  conditions? I have made two Chicago pies with IDY and the crusts were really blah - I tossed around some ideas to use SD but never got around to it.

John

John,

Room temp ferment and proof. I think I've used most of my cultures with good results. Once you become accustomed to SD, there is no going back. Perhaps it is due to my lack of experience, but this style may be the least forgiving in terms of getting just the right balance of ingredients.    

[norma427]

I made a stuffed deep dish this evening.

Norma