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Chicago Style Pizza
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SoDakEgger
Posts: 122
Tonight, we made a little deep dish Chicago-style pizza. Pretty good stuff.
Here are a few pics of the pie in progress.
And the finished product
Pretty good.
Here are a few pics of the pie in progress.
And the finished product
Pretty good.
Comments
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Wow! Looks like Gino's East or Lou Malnati's... How long did you cook it for?
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That's about 30 minutes at 475. Pretty hot. I will go just a tad less than 30 next time. I've really got to say, I was pretty please. The crust is an Emeril's recipe. I need to do one with more cornmeal in it to get a little closer to that real CHicago flavor.
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That's about 30 minutes at 475. Pretty hot. I will go just a tad less than 30 next time. I've really got to say, I was pretty please. The crust is an Emeril's recipe. I need to do one with more cornmeal in it to get a little closer to that real CHicago flavor.
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Great looking pies. Well Done
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That looks super. One question: What type of dish do you use to make Chicago style pizzas?
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For most authentic recipes you'll need a 14 or 15 inch 2 inch deep pan. They can be tough to find outside of a restaurant supply store. You can get one from these folks which actually are about 2 blocks above BGE.
Here's the link....
http://www.cakeart.com/store/e-StoreOperations_viewItem.asp?idProduct=6246
Here's a shot of the Chicago pizza we did a couple of weeks back in the Big Green egg Academy Pizza Class.
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A spring form pan like you would use for cheese cakes works well.
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Hey Jeff...did you get moved yet?
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that looks awesome. Pizza on the menu for sure now!
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Bobby-Q, I like the looks of that crust. I need to tinker with the formula I have been using. Yours looks like it's got a bit more cornmeal in it a la Lou Malnati's.
I used just a quick Emeril recipe because I wanted to let the bread machine do the work with the dough while I drank beer and played a couple games of darts.
Care to share?
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