Deep Dish, not Chicago

Zippylip

I am a HUGE fan of deep dish pizza (I have only ever had Pizzeria Uno’s version), I love the crust, it seems to be a cross between pizza dough & a biscuit. I have been trying for about 10 years to crack the code on this stuff without any success (not even close). Over the years however, my favorite mis-fire yields something more akin to a Pizza Hut pan pizza crust (you know, the oil soaked kind). I start with a regular portion of homemade dough, let it rise, then I add a couple tablespoons of good extra virgin olive oil to a cast iron pan, punch the dough down, then form fit it into the pan, cover, & let rise a second time & soak in the oil, top, & bake at a lower temp than normal pie (this particular one below went on the egg at about 400, the thicker crust & the pan I believe require lower temps for longer bakes), it took about 20 minutes. It is topped with Munster cheese & ham, plus about 1/4 cup of cayanne pepper oil :evil: (for lubrication).

It turned out great, the crust almost tastes like an olive oil doughnut, my kinda doughnut

Crimsongator

Nice looking pizza!

emt_24

Thats one pizza to be proud of! Looking good

Grandpas Grub

That looks pretty darn good there. Never thought of cooking it in a skillet.

Wonder if you put more stuff (heavy) in the middle if the thick crust wouldn't expand as much but the outer edge would.

I did some 'cheesy crust' pizza the other day. Came out pretty good but the bottom was a bit too dark to be picture worthy. Tasted great.

GG

Bacchus

My sister does a very good Deep Dish pie, maybe I will get the "recipe" from her.

Grandpas Grub

I for one would sure like to see it.

GG

AZRP

Good lookin pie, have you ever heard of Chicago stuffed pizza? Check it out. -RP

http://video.about.com/americanfood/Chicago-Deep-Dish-Pizza.htm

AzScott

That pizza looks goooood! I've been craving pizza for about two weeks so I think I might have to pick some dough up on the way home. Mmmmmm....

HungryMan

Just bought 50lbs of high gluten flour. I can probably squeeze out a pizza or two.

BENTE

i love doing the deep dish


never had a problem with the crust.. i like it to have a little cornmeal in it.. never been to chicago but a pretty good pie here is a recipe that i have used..

Pizza, Dough & Sauce, Large Marge

A week ago I posted this recipe below and found a bunch of you knew about Lou Malnati's and their signature cornmeal crust deep dish pizza. Weather was phenomenal in Atlanta today and I couldn't resist making a giant pie for us and the neighbors. Crust was unbelievable! Here are some pics laced in with the recipe I posted before: The secret to great deep dish pizza is the cornmeal crust. Chicagoans are deeply divided over the best pizza, but mine is Lou Malnati's.


Here's the dough recipe:
1 Tbs sugar
1 cup warm (110-115 F) water
1 envelope active dry yeast
2 1/4 cups bread flour
1 cup yellow cornmeal
1 tsp salt
1/3 cup EVOO



1 Dissolve sugar in the warm tap water and then sprinkle the yeast and stir (water that is too hot will kill it, too cold and it won't activate). Wait 3-5 minutes and ensure a beige foam is forming. I use a kitchen aid mixer- combine 2 cups of the flour and cornmeal in the mixing bowl, then add the yeast mixture, salt, and oil. Attach flat beater and mix about 1 minute. Replace with dough hook and continue mixing and kneading about 5 minutes. Use the remaining 1/4 cup flour if needed, to get the dough ball kneaded to a smooth, elastic consistency- not too sticky!
2 After kneading shape dough into a ball, coat the bowl with olive oil and coat all sides of the dough, cover bowl with wrap and allow to double in bulk in a warm area. Punch down as soon as it has doubled, shape back into a ball and we're ready.
3 Here's the cornmeal doughball nearly doubled in size...
4 Meanwhile my egg has been preheating with pizza stone to 500+ a good 30-60 mins...
5 Reserve in a bowl: 1 28 can Italian whole plum tomatoes (no seeds, drained, crush with hands while removing seeds), mix with 4 crushed garlic cloves, 2 tbs minced fresh basil (and/or oregano), and salt to taste.
6 Here is the tomato topping...much different than traditional sauce!
7 Press the cornmeal dough into the deep-dish pizza pan (should be enough dough for a 15 inch, or divide and do 2 9 inch pans). Cover with plastic wrap and let dough rise again for about 20 mins. Prick the crust bottom every 1/2 inch with fork.
8 I'm using a 14" pan, seems huge! But plenty of dough with one ball...
9 Bake: 4 mins on egg-- CRUST ONLY!! remove and brush crust with olive oil. Spread mozz cheese to cover the bottom (max it out!), then spoon on the tomatoes. Sprinkle with parm cheese and top with whatever (Lou's ital sausage is heaven). NOW-- put completed pizza back on egg and bake through- should be 20-30 mins.
10 Cheesed, topped, drizzled with oil, parm cheese topping, and on the egg for 20-30 mins
11 Almost ready...note how the crust pulls away from the pan- a good sign!!
12 The finished pie... counting down the minutes till its cool enough!
13 A slice of heaven- the egg kept the cornmeal crisp, you can turn this upside down!
14 BEST OF LUCK!!


Recipe Source
Author: Large Marge

Source: BGE Forum on 2008/03/02





i also used a regular crust that i bought from my local publix.... i think the pan has a lot to do with it i borrowed my wife's cake pan :evil: it had the straight up sides. as you can see in the picture the crust pulled away from the pan somme have said that is what is supposed to happen.. i got lucky

Zippylip

That looks beautiful, & I have tried many versions of dough that included cornmeal as it does seem to be one of the flavors in the Chicago crust I like. I have come somewhat close to the flavor I am looking for, I have a much bigger problem getting the texture of the Uno crust, the almost biscuit like quality it has -

Of course, one of the great things about making your own pizza, you get to eat all of your 'mistakes' :P

GirlyEgg

OMG! Where does one store that much flour?

JalopyBob

Your pizza looks tasty. If Uno's is the only deep dish that you have tried, there is a great one that you are missing. Lou Malnati's deep dish is superb. Their crust is pinched like a pie and stands straight up about an inch and an eighth around the perimeter of the pie. They ship almost anywhere. Call 1 800 lou togo and try one. Then see if it is not the one that you want to duplicate. Lou's IS Chicago deep dish.

HungryMan

Good question. I tried to give some away to the tampa eggers but had no takers. I'll fill a few ziplock big bags and dump the remaining.

HungryMan

I ate there for the first time when I was in Chicago a while back. The pizza was very good, but I would not pay the price to have it shipped. I think a big factor when moving away is missing the foods you grew up eating. When I was there I was told Bobby Flay did a pizza challenge the week before I was there. Don't know if it aired yet.

Zippylip

Jalopy, I have heard great things about Lou Malnati's & I have seen it on Food Network a bunch of times, however, unless I actually go to Chicago, I won't get to try one - I am not a big fan of any (should be fresh) food that has to be shipped, I have to believe it will lose somthing in translation, Kinda like trying to ship a cheesesteak from here, I know there are companies that do it, but - Uno actually has a few restaraunts in the philly area so that is the closest I have gotten, if Lou's is better, I am really missing something :(

fishlessman

looks good to me, i pretty much like all pizza styles. if your looking for an uno crust recipe this one tastes similar to the crust from about 10 plus years back, i dont know when unos sold out but the crust changed. the potato gives it the biscuit flavor in this recipe. jstraus who used to post here years back gave me the recipe, its as close as your going to get, i cook it in a 13.5 inch paella pan


Deep-Dish Pizza
Prepare the topping while the dough is rising so it will be ready at the same time the dough is ready. Baking the pizza in a deep-dish pan on a hot pizza stone or quarry tiles will help produce a crisp, well-browned bottom crust. Otherwise, a heavy rimless cookie sheet (do not use an insulated cookie sheet) will work almost as well. If you've only got a rimmed cookie sheet, turn it upside down and bake the pizza on the flat rimless side. The amount of oil used to grease the pan may seem excessive, but in addition to preventing sticking, the oil helps the crust brown nicely.

Makes one 14-inch pizza, serving 4 to 6 1 medium baking potato (about 9 ounces), peeled and quartered
1 1/2 teaspoons rapid-rise yeast
3 1/2 cups unbleached all-purpose flour
1 cup water (warm, 105 to 115 degrees)
6 tablespoons extra-virgin olive oil plus more for oiling bowl
1 3/4 teaspoons table salt

1 recipe topping (see related recipes)



1. Bring 1 quart water and potato to boil in a small saucepan over medium-high heat; cook until tender, 10 to 15 minutes. Drain and cool until potato can be handled comfortably; press through fine disk on potato ricer or grate through large holes on box grater. Measure 1 1/3 cups lightly packed potato; discard remaining potato.

2. Adjust one oven rack to highest position, other rack to lowest position; heat oven to 200 degrees. Once temperature reaches 200 degrees, maintain heat 10 minutes, then turn off heat.

3. In bowl of standing mixer or in workbowl of food processor fitted with steel blade, mix or pulse yeast, 1/2 cup flour, and 1/2 cup warm water until combined. Cover with plastic wrap and set aside until bubbly, about 20 minutes. Add 2 tablespoons olive oil, remaining 1/2 cup water, 3 cups flour, salt, and potato. If using mixer, fit with paddle attachment and mix on low speed until dough comes together. Switch to dough hook attachment and increase speed to medium; continue kneading until dough comes together and is slightly tacky, about 5 minutes. If using food processor, process until dough comes together in a ball, about 40 seconds. Dough should be slightly sticky. Transfer dough to lightly oiled medium bowl, turn to coat with oil and cover tightly with plastic wrap. Place in warm oven until dough is soft and spongy and doubled in size, 30 to 35 minutes.

4. Oil bottom of 14-inch deep-dish pizza pan with remaining 4 tablespoons olive oil. Remove dough from oven; turn onto clean, dry work surface and pat into 12-inch round. Transfer round to pan, cover with plastic wrap, and let rest until dough no longer resists shaping, about 10 minutes.

5. Line low oven rack with unglazed baking tiles or place pizza stone or rimless cookie sheet on rack (do not use insulated cookie sheet; see note above) and heat oven to 425 degrees. Uncover dough and pull up into edges and up sides of pan to form 1-inch-high lip. Cover with plastic wrap; let rise in warm draft-free spot until double in size, about 30 minutes. Uncover dough and prick generously with fork. Bake on preheated tiles, stone, or cookie sheet until dry and lightly browned, about 15 minutes. Add desired toppings; bake on tiles, stone, or cookie sheet until cheese melts, 10 to 15 minutes. Move pizza to top rack and bake until cheese is spotty golden brown, about 5 minutes longer. Let cool 5 minutes, then, holding pizza pan at angle with one hand, use wide spatula to slide pizza from pan to cutting board. Cut into wedges and serve.

Zippylip

very interesting, and what I am thinking of does go back 10 years and beyond, it has been a while since I have had one & was unaware that they had changed the crust. But I don't think I have ever tried this potato version, I now have hope again to capture what I have been looking for, thanks a lot, I will give it a go maybe this weekend & post a shot of it

fishlessman

the recipe is really close and its better in the egg. make sure you build it with the cheese on bottom, this one is sausage, redpeppers, and tomatoes, the chicago pizza at unos i believe