How to Make Authentic Chicago Deep Dish Pizza in Two Hours or Less

northGAcock

Carolina Q said:

northGAcock said:

Just saying that @Carolina Q is the pied piper of deep dish on this board. I have followed him many times, my most recent Halloween version. 

I saw your post in the other thread. Knew it looked familiar. That's why I bumped this thread.

I truly appreciate the earlier guidance.....you just can't make a better deep dish in my opinion.....and d@mn easy as you say. 

InfectedDAS

Thanks for the procedure!

Try to do it, it tastes awsome!


Thought it doesn't have that look:

blasting

@Carolina Q  Terrific post.  Thanks for putting all the information together in one place for us - definitely bookmarked.

Hntnhrd

Just sending back to page one so I can find it easier tonight when I get home.  

Teefus

That looks good. Usually I'm not a deep dish fan because so many shops use a sauce loaded with corn meal or corn flour to thicken it up. I like deep dish that eats like lasagna.

Carolina Q

InfectedDAS said:

Thanks for the procedure!

Though it doesn't have that look:

You're welcome. Glad you enjoyed it.

As for "the look", here are a couple of videos by Ed Heller, the guy who does RealDeepDish.com, showing how to form the lip of the crust before filling it. You might want to mute this  one.
https://www.youtube.com/watch?v=Hjzj76XHlLY

And then, start to finish...
https://www.youtube.com/watch?v=BXUgqnZZFU8

Carolina Q

blasting said:

@Carolina Q  Terrific post.  Thanks for putting all the information together in one place for us - definitely bookmarked.

Thank you. We need pics when you make your pie! 

Carolina Q

Teefus said:

That looks good. Usually I'm not a deep dish fan because so many shops use a sauce loaded with corn meal or corn flour to thicken it up. I like deep dish that eats like lasagna.

They put cornmeal in the sauce?! No corn meal here, just corn oil. Ed makes a huge point of that on his website. Repeatedly.

As for sauce, I like Kenji's NY style sauce recipe on this pie. Not sure if it's what you get in Chicago, and putting NY sauce on a Chicago pie just seems wrong, but it's what I have used.

YukonRon

Tremendous post and love the step bu step instructions. I never thought it could that fast or that easy. Thank you for posting this recipe. I will certainly be working and experimenting, on this cook.

Carolina Q

YukonRon said:

Tremendous post and love the step bu step instructions. I never thought it could that fast or that easy. Thank you for posting this recipe. I will certainly be working and experimenting, on this cook.

You're welcome. It really is quick and easy. I always hated making dough and then having to wait 2-3 days while it sits in the fridge. I want it NOW!! Well, here is now!

Be sure to watch the dough making video on page one. It really is that quick!

Hntnhrd

Just pulled it off the egg. Can't wait to cut into this. Last of my canned pizza sauce from my home grown tomatoes last summers garden. Smells great!!! Thank you once again for positing this recipe 

InfectedDAS

Here's a pic of a cold slice:


Sometimes laziness is rewarding....

Tomorrow I'll get a second round with this dish.

Carolina Q

I once had a bite of cold pizza. Thankfully, only that one time.

InfectedDAS

Cold pizza is a theme so sensitive as religion or politics.

Hntnhrd

Cold pizza, cold Chinese food and cold beer!! Breakfast of Champions!!!

Teefus

Carolina Q said:

Teefus said:

That looks good. Usually I'm not a deep dish fan because so many shops use a sauce loaded with corn meal or corn flour to thicken it up. I like deep dish that eats like lasagna.

They put cornmeal in the sauce?! No corn meal here, just corn oil. Ed makes a huge point of that on his website. Repeatedly.

As for sauce, I like Kenji's NY style sauce recipe on this pie. Not sure if it's what you get in Chicago, and putting NY sauce on a Chicago pie just seems wrong, but it's what I have used.

Yup. Cornmeal. We had a Gino's East here locally that used a sauce/cornmeal slurry so the pie would bake up with some firmness. It also took the better part of an hour to get a pie after you ordered. We were not amused. They went out of business.

blind99

I loved Gino's east when I was younger. It was BYOB so the wait for the pie was time well spent. 

Carolina Q

Hntnhrd said:

Cold pizza, cold Chinese food and cold beer!! Breakfast of Champions!!!

Cold Chinese food sounds far worse than cold pizza. Not sure I've ever heard of anyone eating that.

I do enjoy a cold beer from time to time. I probably go through a couple of six packs every summer. Pretty sure my last one was in July. True. 

InfectedDAS

Round two:

tjosborne

I made another one, pretty good but I'm not sure where the liquid is coming from. I let it sit for 15 minutes before cutting it. Any tips anyone?

Carolina Q

Hard to tell from your pics. Did you use sliced cheese as a solid wall to wall 1st layer? Followed by a solid sausage patty? Those two things keep liquids from above from seeping into the crust. And, except for maybe a dusting of parm on top at the end, the sauce goes on last.

tjosborne

I did everything you mentioned except the raw sausage, I pre cooked it and a lb of hamburger. The crust is fine til I cook the pizza and cut into it. Still tastes great, but could be way better. I did put ham, mushrooms, black olive, pepperoni, and jalapeño in as well but they looked dry, maybe I'll let them dry 24 hours in the fridge next time.

Carolina Q

tjosborne said:

I did everything you mentioned except the raw sausage, I pre cooked it and a lb of hamburger. The crust is fine til I cook the pizza and cut into it. Still tastes great, but could be way better. I did put ham, mushrooms, black olive, pepperoni, and jalapeño in as well but they looked dry, maybe I'll let them dry 24 hours in the fridge next time.

Wow! That's a LOT of stuff. Much of it wet. I'm no expert, but dry looks aside, mushrooms have a lot of water. So do  olives, jalapeños and tomatoes. My vote is for the mushrooms. Maybe you should pre cook those? Dunno. Did you drain the tomatoes?

Another thing is, after you put all those wet things in there you topped it all with a pretty hefty layer of cheese. Maybe, when all the water was released, it had no way to evaporate. Just another guess.

Also, when I do mine, I use a full size raw sausage patty. I would have thought that would make it a wet, sloppy mess, but it hasn't. I've never precooked it. Haven't tried ground beef either. The Chicago pizza guys in the videos I've seen don't precook the sausage. Always a big slab of raw meat.

I'm not a "works" pizza guy. I have crust, sliced mozzarella, a huge raw sausage patty, maybe some pepperoni, Kenji's NY sauce recipe and a dusting (sometimes added after the bake) of parm-regg. I've never tried the kitchen sink approach.  

Take a look around on Ed Heller's very informative realdeepdish site. There's a ton of info there. Maybe he addresses your issue. Good luck! 

Photo Egg

Only 6 years or so to get my lazy *ss to try this...
It’s on for tonight.

Carolina Q

Photo Egg said:

Only 6 years or so to get my lazy *ss to try this...
It’s on for tonight.

'Bout time!  Hope you enjoy it! It's easy and fast.

I think my next pizza adventure will be Detroit style.

Photo Egg

Carolina Q said:

Photo Egg said:

Only 6 years or so to get my lazy *ss to try this...
It’s on for tonight.

'Bout time!  Hope you enjoy it! It's easy and fast.

I think my next pizza adventure will be Detroit style.

I know it’s not traditional but I already have a big pack of Provolone sliced cheese. Worth trip to store for Mozzarella?

Carolina Q

Photo Egg said:

Carolina Q said:

Photo Egg said:

Only 6 years or so to get my lazy *ss to try this...
It’s on for tonight.

'Bout time!  Hope you enjoy it! It's easy and fast.

I think my next pizza adventure will be Detroit style.

I know it’s not traditional but I already have a big pack of Provolone sliced cheese. Worth trip to store for Mozzarella?

No idea. Never tried provolone on a pizza. But how bad can it be?! Besides, going to the store isn't the best idea these days.

Carolina Q

Carolina Q said:

Photo Egg said:

Carolina Q said:

Photo Egg said:

Only 6 years or so to get my lazy *ss to try this...
It’s on for tonight.

'Bout time!  Hope you enjoy it! It's easy and fast.

I think my next pizza adventure will be Detroit style.

I know it’s not traditional but I already have a big pack of Provolone sliced cheese. Worth trip to store for Mozzarella?

No idea. Never tried provolone on a pizza. But how bad can it be?! Besides, going to the store isn't the best idea these days.

Do you have any cheddar? Asiago? Pecorino Romano? I sometimes combine those with mozz (on a standard pizza) and it's great. Bet they would work well with provolone. Just make the bottom layer the sliced stuff to protect the crust.

northGAcock

Photo Egg said:

Carolina Q said:

Photo Egg said:

Only 6 years or so to get my lazy *ss to try this...
It’s on for tonight.

'Bout time!  Hope you enjoy it! It's easy and fast.

I think my next pizza adventure will be Detroit style.

I know it’s not traditional but I already have a big pack of Provolone sliced cheese. Worth trip to store for Mozzarella?

Yes....and get a nice thick cut of Boer’s Head Mozz. Thank me later. 

NDG

YES!! This is such a good recipe. Got giant jug of Corn Oil that we only use for this recipe lol. we make it a few times a year. - great change of pace from normal pizza.