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Chicago Pizza help - please!

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PNWFoodie
PNWFoodie Posts: 1,046
in EggHead Forum
Once again I am coming to you all to save me. I blew my knee out two days ago (never try to throw your hunk of a boyfriend off the dock at your lake, lol) and as of today am officially on the invalid list - brace, cane, the whole nine yards. The doc does not want me standing up for any length of time, which puts quite a bit of a crimp in my lifestyle (still trying to think of a better story to tell my students when school starts back. :) ) My youngest son has been wanting to do a Chicago deep dish for a while, and I'd really like to do it....my question is, can I use pre made, grocery store dough on it? I have been dreaming of the dish ever since I saw @Carolina Q 's recipe for it. Want to follow his recipe, but just thinking the actual making of the dough requires too much standing up. Can I do the same with grocery store pizza dough? (Not the Pilsbury kind...the kind that actually looks like dough), My intent would be to use a cast iron skillet. Any suggestions would be appreciated. :)
XL, JR, and more accessories than anyone would ever need near Olympia, WA
Sandy
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  • jerryb78
    jerryb78 Posts: 215
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    Sorry to hear about the knee.  I'm sure that the grocery store pizza dough would make a perfectly acceptable pie.  If you're looking to make a really close replica of Chicago pizza, the dough is sort of specific so making your own would probably be your best bet.  That particular dough is a really easy one that requires a minimal amount of kneading.  You could probably do it while sitting at the kitchen table.  How old are your kids?  Could you put them to work?
    LBGE
    Menasha, WI
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  • Maccool
    Maccool Posts: 191
    edited August 2014
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    You might be able to buy dough from a local pizza place, already kneaded, risen and punched down. That's what I do...buy from the take n' bake of the best pizza restaurant around, take it home and roll it out. They sell it for $1.00 for a medium. You can roll it out to whatever thickness your guests prefer. I always have a few dough balls in the freezer.
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Sandy, sorry about your injury. As for Chicago deep dish, the dough is NOTHING like normal pizza dough. I suppose you could sub, but it will NOT be the same. Not even close. As for making the Chicago dough, did you watch the video? Standing has nothing to do with it. Very easy, takes 4 minutes. Not sure why you think you have to stand. Go to realdeepdish.com and watch the dough vid. It's on YouTube too. Sorry, on my phone and no bookmarks. It's in my original post though. Nothing could be easier. Good luck.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • DMW
    DMW Posts: 13,832
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    You look way too young to have thrown out your knee. Make you boyfriend come over and follow your instructions while you sit on the recliner and tell him what to do.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Tjcoley
    Tjcoley Posts: 3,551
    edited August 2014
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    If you have a stand mixer, bring it to the table and you can sit while it mixes.  The dough recipe I use comes out just like real Chicago deep dish, and is pretty simple.

    Here's the dough recipe - keep in mind, this is not typical pizza dough.  More biscuit like - just like the original.
    Chicago-style Deep Dish Pizza Dough

     11/2 cups warm water

    1/2 tablespoon active dry yeast

    1/2 tablespoon sugar

    3 1/2 cups all-purpose flour

    1/2 cup semolina flour

    1/2 cup shortening

    1 teaspoon salt

     Mix water, yeast & sugar.  Let sit for 5 minutes

     Using dough hook on mixer add shortening, 2 cups of the AP flour and salt then mix for 5 minutes.  Add 1 more cup of AP flour and the semolina flour, mix until a dough ball is formed.  Add the remaining 1/2 of AP flour as needed.  Dough should be wet but shouldn't stick to your hands.

     Put in frig to rise over night.  (Can be made the same day and let rise for 6 – 8 hours at room temp) Take out about 2 - 3 hours before use.

     Preheat Egg to 500 degrees 30 minutes before baking.

     Well grease (Crisco) a 15” deep dish pizza pan. Pat out dough in the pan and top.

     Bake about 15-20 minutes.



    I hope the knee heals quickly. 
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • Tjcoley
    Tjcoley Posts: 3,551
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    After spreading the dough in the pan and up the sides, I layer sliced mozza and sliced provolone cheeses.  Then your favorite topping (family likes Italian Sausage - precooked), then sauce on top.


    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • Tjcoley
    Tjcoley Posts: 3,551
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    Sorry for the multiple posts - hit Post Comment too soon.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • stemc33
    stemc33 Posts: 3,567
    edited August 2014
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    Time to use those teaching skills and teach your kids how to egg. Well, at least make dough. :D
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • PNWFoodie
    PNWFoodie Posts: 1,046
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    So, did the cook with store bought dough. DS2 called it a success....I would call it a fail. One, I burned the crust a bit. Two...not a fan of the solid layer of cheese followed by the solid layer of sausage. Maybe pan was too small? (Used a standard Lodge CI). Maybe it was just because the crust wasn't what it should have been to make everything else fall in place.... @Carolina Q‌, @jerryb78‌ The video wasn't working, either due to my ipad or my internet, and I was achy so didn't want to mess with it. Lesson learned. :)

    @Tjcoley‌ Thank you for the recipe....will do it right next time. :) Except I don't use "shortening". Can you recommend an alternative? I'm kinda crunchy granola in that way. :)

    @DMW I'm 42, so depending on your perspective I'm either way or not way old. :) In any case, my knees have been on borrowed time ever since I joined the Army at 18. I've always had knee issues since then, but this is the first time I've torn the side-to-side ligaments. It's also the first time I'm believing the docs about their threat of making it worse if I don't behave myself. Talk about a hot mess, lol. :)

    I see another pizza experiment in my future. :)
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
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  • allsid
    allsid Posts: 492
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    the King Arthur Flower recipe for Foccacia or Deep Dish Pizza are amazing for DDpizza.  Make sure your CI has plenty of oil.  I cook at a lower temp 375 raised indirect high in the dome and often it will take 45 min + to finish.  

    The dough is a snap if you have a good gram scale and a strong stand mixer.  

    Good Luck-

    image
    Proud resident of Missoula, MT
    https://www.facebook.com/GrillingMontana
    http://grillingmontana.com
    https://instagram.com/grillingmontana

    Check out my book on Kamado cooking called Exclusively Kamado:
    http://bit.ly/kamadobook

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  • GalanteNate_OneEa
    GalanteNate_OneEa Posts: 967
    edited August 2014
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Sandy, you HAVE to try it with your own dough. You just HAVE to!!! Here's the video. I Was able to watch it on my antique iPhone 3gs!! Let your kids make it. Two hrs start to finish.



    http://m.youtube.com/watch?v=f5l2l3twB9M

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Tjcoley
    Tjcoley Posts: 3,551
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    @PNWFoodie said "Except I don't use "shortening". Can you recommend an alternative?"

    I'm sure EVOO or Canola will work.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • PNWFoodie
    PNWFoodie Posts: 1,046
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    allsid said:
    the King Arthur Flower recipe for Foccacia or Deep Dish Pizza are amazing for DDpizza.  Make sure your CI has plenty of oil.  I cook at a lower temp 375 raised indirect high in the dome and often it will take 45 min + to finish.  

    The dough is a snap if you have a good gram scale and a strong stand mixer.  

    Good Luck-

    image

    I have both and have a note. Thanks. :)
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
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  • PNWFoodie
    PNWFoodie Posts: 1,046
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    Carolina Q said:
    Sandy, you HAVE to try it with your own dough. You just HAVE to!!! Here's the video. I Was able to watch it on my antique iPhone 3gs!! Let your kids make it. Two hrs start to finish.

    http://m.youtube.com/watch?v=f5l2l3twB9M

    Oh, trust me. That recipe WILL be happening. I have seriously been craving ever since you posted your pic. I see it in my near future. I was able to watch the video and bookmarked the pdf...so as soon as I've got my sense of humor back, it's on! :) I'm thinking not so solid a layer with the sausage though....what say you?
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
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  • SGH
    SGH Posts: 28,791
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    Certainly sorry to hear about the knee. Hope you are well soon. Also sorry to say that I stink at pizza. Wish I could help but atlas pizza is my short coming. Good luck with both the knee and the pizza.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Carolina Q
    Carolina Q Posts: 14,831
    edited August 2014
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    Sandy, IMO, toppings for any style pizza are a personal choice. I love the sausage and it is apparently traditional with Chicago DD. However, whatever floats your boat. :) You gotta try the crust though. If you're interested, check out the menus for some of the better known DD places; Giordano's, Lou Malnati's, Gino's East or Pizano's, for example.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Carolina Q
    Carolina Q Posts: 14,831
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    SGH said:
    ... I stink at pizza.

    SGH, this is not like other pizza. Very simple, quick too. Watch the dough video... Throw some stuff in a bowl, mix it up with a spoon and then mush it up by hand. Four minutes later, dough's done. Cover and let it rise for an hour, spread it out in an oiled (corn oil) steel cake pan, add a layer of sliced mozz, other toppings and sauce. Then bake. Really really simple. Really.

    http://eggheadforum.com/discussion/1167656/how-to-make-authentic-chicago-deep-dish-pizza-in-two-hours-or-less/p1

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • PNWFoodie
    PNWFoodie Posts: 1,046
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    @Carolina Q‌ Oh, I'm all about the sausage....just not sure about the solid sausage "puck", lol. Knee is already feeling tons better (take that, docs! lol) so expect food porn pics within the next week. :)
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
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  • SGH
    SGH Posts: 28,791
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    @‌Carolina Q
    Thanks for sharing the link. Will give it a try for sure.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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