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Chicago Deep Dish - Nailed - Step by Step Included

After countless failed attempts - like 30 - at replicating my favorite food, the Chicago Deep Dish (of which Geno's East is #1), I have done it.

Here's how:

Followed this dough recipe, except I used Agave Nectar instead of molasses.  Why, you ask?  Couldn't find any in the pantry. http://www.greeneggers.com/index.php?option=com_recipes&Itemid=68&func=detail&id=1047

I made it late Friday night and left it in the fridge until Sunday morning at approx 11am and took the kids to the pool.  Got home at approx. 6pm and fired up the LBGE to 400 degrees, waited an hour @ 400 to throw the pie on. Used this setup, Pan went on top grate:
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Get the dough in the pan. You want to spread a thin layer of olive oil in the pan, drop the dough in, and every 10 minutes or so, get it to the shape of the pan. Don't rush this step. It takes time for the dough to relax and not fight you back.  You are doing a few inches at a time using the palm of your hand to shape it and your other hand to spin the pan:

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On to the sauce, which is my own recipe:

6-1 tomato can, , squeeze small amount (tsp) of tomato paste, squeeze small amount of anchovy paste (1/4 tsp), shake white wine vinegar, shake oregano, pepper, marjoram, red pepper flakes, agave nectar a small amount at a time until acidic taste is gone. Boil, re-taste and adjust as necessary (i don't do exact measurements - gotta taste it).  Turn off heat when you're satisfied:

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For the cheese, it was 1lb sliced Boars Head mozzarella:
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For the toppings I chose pepperoni and baby spinach.  I took the pepperoni out of the fridge and layed it in a single layer on top of paper towels, than another paper towel on top to sweat out the fat/oil/whatever it is.  For the spinach, I left it in the fridge until I was ready for it!

Time to build the sucker, which I don't have pictures of! Sorry!  But, it's easy. Once the cheese is down, put the pepperoni on, then about 1/2 bag of baby spinach or however much or little you want.  Then dupm the sauce on and use a large spoon to spread it evenly, then microplane your favorite parmesan cheese on top.

Throw the pie on (no pics again.. sorry!!!) the egg, and set timer for 15 minutes - give the pie 1/3 turn, set another 15 min, 1/3 turn, 15 minutes, final 1/3 turn.  However, please take the times with a grain of salt. I had lots of cocktails!  Just keep and eye on it.

When you pulll the pie off, let it rest/set for 10 minutes, then, and it should slide right out of the pan, put it on a cutting board.  Start cutting and enjoying!! Here are 2 pics of it cut up.  Just had the last piece while typing this out.  Dam it was good.  Hope you get a chance to make it and enjoy it as much as I did!!




imageimage

The Dude: Yeah, well, you know, that's just, like, your opinion, man.

Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

Cumming, GA
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Comments

  • nolaeggheadnolaegghead Posts: 14,265
    Nice job!  I'll have to try a deep dish one of these days....
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • SkinnyVSkinnyV Posts: 2,661
    Well done on pics and write up. =D>
    Seattle, WA
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  • TjcoleyTjcoley Posts: 3,422
    Nice pizza - Chicago deep dish is one of my favorite Egg cooks. 
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • BotchBotch Posts: 3,210
    I've never considered Chicago-style pizza as pizza; it's casserole!
     
    But, I love Casserole ( and like Geno's, I miss those business trips).  I'm bookmarking this one, looks delish!  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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  • danv23danv23 Posts: 521
    When you live in Atlanta, trust me, it's pizza!

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
    ·
  • GriffinGriffin Posts: 6,926
    edited June 2013
    =D>  nice write-up and pics. Looks great.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • SpaightlabsSpaightlabs Posts: 679
    please tell me that when you say you took the kids to the pool you 'took the kids to the pool' and we aren't hearing about your bathroom adventures?? :D
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  • GaryLangeGaryLange Posts: 279
    I am going up the the Chicago Area in August and plan on getting a couple Giordonno's Stuffed Pizza's while I am up that way. Living in the Springfield, Mo. area I am fortunate enough to have a Rosati's in town which is a chain from Chicago and they take very good care of my Pizza fixes and Mickey's a Taste of Chicago takes care of the Beef Sausage combos and the Chicago dogs. That Deep Dish looks very good I may have to do that sometime. I may go the stuffed route though. Congratulations on finally getting to system down to a science.
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  • JRWhiteeJRWhitee Posts: 2,628
    Nice job DanV ever hit Bobby G's Chicago Eatery in Milton? 
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • danv23danv23 Posts: 521
    Griffin said:
    =D>  nice write-up and pics. Looks great.
    Thanks Griffin!!!!

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
    ·
  • danv23danv23 Posts: 521
    JRWhitee said:
    Nice job DanV ever hit Bobby G's Chicago Eatery in Milton? 
    I work right around the corner from there. I've eaten there a few times. The place is 100% Chicago, the food really isn't.  I spent 28 years in Chicago so it's an educated assessment.

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
    ·
  • grege345grege345 Posts: 3,392
    Well done. What kind of pan did you use? Is it cast iron or just a pie dish
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • ChubbsChubbs Posts: 5,277
    Looks good from here. And here is solo day drinking in a bar in Tallahassee. Thank you.... Thank you very much
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • danv23danv23 Posts: 521
    grege345 said:
    Well done. What kind of pan did you use? Is it cast iron or just a pie dish

    It's a pan I picked up off the internet.  I believe it is aluminum based, made for pizza. I'll send you the link when I get home if I can find it!

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
    ·
  • danv23danv23 Posts: 521
    danv23 said:
    grege345 said:
    Well done. What kind of pan did you use? Is it cast iron or just a pie dish

    It's a pan I picked up off the internet.  I believe it is aluminum based, made for pizza. I'll send you the link when I get home if I can find it!
    Found it!! Chicago Metallic made, and worth every penny!  http://www.amazon.com/Chicago-Metallic-Stick-14-Inch-Pizza/dp/B003YKGS4A/ref=sr_1_1?ie=UTF8&qid=1371837462&sr=8-1&keywords=chicago+pizza+pan

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
    ·
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