Deep Dish Pizza inspired by Bente

Boatman

Always wanted to try deep dish pizza and I became inspired by BENTE's recent slideshow. Bought a pan and went to work on my first one.
The dough pressed into the pan


Next came the cheese


Then the toppings - red and green peppers and vidalia onions


Then some spinach


And of course the sauce


Sprinkled some parmesean on top and loaded into the fat man when this happened


Turn after 15 minutes, then another 15 minutes cooking. The finished product.....excellent!




Always thankful of the help and inspiration I receive here....thanks.

Fidel

Very nice job on the crust. I always have trouble getting the edge crust thin enough - I wind up with a very bread-like edge.

I am going to do another one soon, following Bente's post as well. I have been looking for the perfect deep dish recipe for a long time now.

DrZaius

Man that looks pretty good. I posted a while back a very very good deep dish pizza dough recipe That I use when I am making pies. You should try it.

http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=1049

Beanie-Bean

Nice!

Boatman

This was my first deep dish and it came out great. I like your recipe adding butter and garlic (can you ever have enough :evil: )I'll try your recipe next....thanks

Boatman

Thank you. Check out the recipe in the post by DrZaius below....

BENTE

that looks great!!! i have never done a vegetarian type version :laugh: me likey sausage!!

i would have not thought to use spinach either...


after i did mine i copied a recepie that i found here on the forum and was going to use it next

Pizza, Dough, Deep Dish, Jazzman

I have become obsessed with making the perfect Chicago-style deep dish pizza over the past few months (specifically Lou Malnati's), I have gome on pizza-making forums, bough supplies from pizza-making online stores, and experimented with several types of dough. The last 5-6 pies I have made are (IMHO) near-perfect, and I wanted to share this info with you. I read almost every post regarding pizza, and some of you are making wrong assumptions about authentic Chicago-style pizza. #1 There is NO CORNMEAL in a Lou Malnati's crust. I have this on good authority (I live 5 miles from a Lou's), and you can also check the ingrediants in the pizzas they ship - NO CORNMEAL. #2 You must use about 25% (by weight) Semolina Flour, and the other 75% bread flour. It's the semolina that has people confused about the cornmeal - it gives the pizza a "yellowish" cast, and a nice cornmeal-y tasting crust. #3 I always grease the bottom of the pan with Crisco, not olive oil - another trick I picked up on the pizza forum. #4 the cheese MUST go on the bottom of the crust, followed by the ingredients, then the sauce LAST. Otherwise, the sauce and ingredients make the crust soggy on top. #5 If you are a nut for authenticity, you must use the 6-in-1 brand of tomatoes, add some honey, garlic and spices. #6 True Chicago-style Lou's is not really super deep dish, so don't roll out your crust too thick - roll it out like a normal crust and it will come out just fine. OK - enough lecture Here is the best Lou Malnati's clone recipe you will ever find. I stole this from the pizza-making forum (with a few minor tweaks added by me), and I am not alone. Over 200 posts on the forum rave about this particular crust. This is for a 14" sqaure pan, and it will make a bit too much for a 15" round pan, but you can make some nice garlic braids from the extra!. On the pizza forum, they use ONLY weights, but I also included the "normal" measurements - and they are close enough to work perfectly. Here goes:


14” square
Flour (75%) 3 cups (hold back 1/2 cup)/ 407.85 g /
Semolina (25%) 3/4 cup / 136.25 g
Water (47%) 1 cup / 255.58 g / 9.02 oz / 0.56 lbs.
ADY (0.70%) 1 tsp / 3.81 g / 0.13 oz / 0.01 lbs. / 1.01 tsp / 0.34 TBSP
Salt (0.50%) 1/2 tsp / 2.72 g / 0.1 oz / 0.01 lbs. / 0.49 tsp / 0.16 TBSP
Olive Oil (6%) 3 TBS / 32.63 g / 1.15 oz / 0.07 lbs. / 7.25 tsp / 2.42 TBSP
Corn Oil(18.5%) 1/2 cup / 100.6 g /3.55 oz / 0.22 lbs. /7.45 TBSP/ .47 cups
Butter (1%) 1/2 TBSP / 5.44 g / 0.19 oz / 0.01 lbs. /1.15 tsp / 0.38 TBSP
Sugar (1.5%) 2 tsp / 8.16 g / 0.29 oz / 0.02 lbs. /2.05 tsp / 0.68 TBSP
Cream of Tarter (0.75%) 1 tsp / 4.08 g / 0.14 oz / 0.01 lbs. /1.36 tsp / 0.45 TBSP
Total (175.95%) 956.78 g / 33.75 oz / 2.11 lbs. / TF=0.126875



1 I mixed the semolina and salt with the sifted flour, but withheld 1/2 cup of the flour. I added the water with the previously proofed ADY, mixed with a wooden spoon and by hand, covered and let rest for around 25 minutes in a warm part of the kitchen. Then added the rest of the flour along with the oil and the small amount of melted and cooled butter. After kneading for a very short time (est. 1 min.), I again found that I needed a teaspoon or two more of the flour, and then put the formed dough ball into a Ziploc bag and into the refrigerator for 24 hours. (NOTE: the dough will appear too oily, and you will question your sanity - this is NORMAL - it's an oily dough!)
2 Taking it out of the refrigerator the next day about 2 hours before baking, I patted out the dough ball into my previously "crisco'ed" 14" Pizza ware deep dish square pan with 2" high straight-sides. I crimped or pinched the edges of the crust very hard to give the crust a nice real thin edge, as opposed to a thicker or fatter rim. Pre-bake the crust only 4-5 min I then put in a layer of sliced Mozzarella cheese (use whole-milk mozz), then added some provolone cheese pieces, then cooked sausage (you cook it first so it doesn’t add any “juice” to the pie – other wise things can get messy). I then added some drained 6 in 1 sauce (important to use the “6-in-1” sauce, and important to drain first!) to which I added Italian spices, minced garlic, sea salt, and a good dash of honey (key ingredient) then added a good amount of grated parmesan, and then baked the pizza at 450 degrees (make sure your grate temp is no more than 450, or you'll burn it!). After 15 minutes I turned the pizza 180 degrees and continue to bake for about 10 minutes more.
3 Sorry for the long post, and sorry for no pictures, but I swear this is a perfect Lou Malnati's clone. I grew up in Chicago, and have eaten Lou's and Connie's and Uno's and Gino's all my life. My wife swears these are the best pizzas she has ever eaten in her life.
4 Try it and report back. Saturday is pizza night, I promise to take pictures next Saturday!


Recipe Source
Author: Jazzman

Source: BGE Forum on 2009/04/26






jazzman looked like he put alot of thought into that one.. i have Dr Zaius's recepie also.. i think i may have used some of his info on the last one i cooked...



anyway once again that looks awesome

Rolling Egg

Good looking pizza my friend.

Boatman

I have a copy of that recipe also, and kinda gleaned info from both yours and his...but it was YOUR slideshow that provided the inspiration for me to go out and try this....so once again,thanks

Boatman

Thank you for the kind words, I appreciate it.