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Chicago deep dish
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SaturdayFatterday
Posts: 468
Finally broke out the recipe @Carolina Q has shared for Chicago-style crust. First attempt was a sausage, onion, black olive, spinach, and pepperoni pie. Did it at 500* in a cast-iron skillet, elevated a few inches above a PS, legs down. Took about 30 minutes, turned and foiled (because the top was charring a bit - might be because we used a sprinkling of mozzarella on top instead of the traditional parmesan/romano) halfway through.
Now, pics:
The crust turned out perfectly; these pictures don't do it justice. It was a perfect golden brown on the bottom.
My wife and I can vouch that this crust is pretty much identical to Lou Malnati's or Gino's East. Thanks again, @Carolina Q!
Comments
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That looks great SF. I love Lou's and Gino's._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Awesome pie!! So glad you liked it!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
It was GREAT. Thanks again for the recipe, and sorry it took so long for us to make it.[Northern] Virginia is for [meat] lovers.
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Lou's and Gino's are for tourist; Giordano's is where it's atPentwater, MI
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I am a tourist, but I love all three of those options.Our looks GREAT! Do you guys mind posting recipe (again)?CheersB_BFinally back in the Badger State!
Middleton, WI -
Turned out great! Thanks for sharing!MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
And now I'm hungry again, think I'll have another beer instead and call it a night. Damn that's a good looking pie.
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
@ShadowNick: Edwardo's was always my wife's favorite, but their crust is a little different. And Giordano's is awesome.Thanks, everybody! Might do this one again as soon as Sunday.[Northern] Virginia is for [meat] lovers.
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Gotta agree. When in Chicago, Eduardo's and Pequod's are my go to spots.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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