Deep dish pizza

chudn

Have done several pizzas but never a deep dish. Have seen several recipes but was wondering if others have any tips to making this work.

Fidel

Let the dough rise sufficiently after you fit in into the pan, and dock it well. Cook it slowly and make sure you have spacers between the indirect piece and the deep dish pan.

Ingredients should be in the following order, from bottom to top - sliced mozz cheese (use shredded if you must), meats, veggies, sauce, grated parmesan.

Let it cool/rest 15 minutes before you slice it.

Hoss

I may hafta wait til tomorrow to post mine! That looks purfect Fidel!

Carolina Q

That looks delicious, Rod! Just curious, why do you put the mozz on the bottom?

BTW, you can also do this in a greased CI pan.

Bash

Rod,

That looks great. Do you have a link for how to make the dough?

Richard

Hoss

They tell me the layer of sliced Mozz acts as a barrier for the crust beneath so the oily toppings don't soak through and make the crust soggy.I have tried it on my last 2 pies and it seems to work.

Carolina Q

Thanks, Mr. Hoss.

Hoss

I know you were askin Fidel,did'nt mean to overstep.Just what I read on here.

loco_engr

Not sure if this is what he used for the deep dish, but I had it bookmarked a long time ago and have not tried it yet. (It's on the "List")! :woohoo:

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=667763&catid=1

chudn

Thanks for the pics Fidel. Those are just the inspiration I need to get off my butt and get busy cooking.

mkc

This is my favorite for Chicago-style:

http://www.pizzamaking.com/forum/index.php/topic,6480.0.html

Pics of mine (done in a regular oven in a cast iron skillet) are on page 6 (starting with reply 106) and 8 (reply 144). If you go to page 13, reply 254, Firefly765 is an Egger who did this on the Egg using cake pans (with fabulous-looking results)

A couple of ideas I picked up from the thread:


Dough is very oily to get that biscuit-like texture. Dough is patted out into the pan, not rolled. Dough is actually thinner than you might expect.
Grease the pan with shortening or butter (or a mix) before patting the dough into it to give even more of a "crispy fried" exterior.
Sliced deli mozzarella is overlapped on bottom to act as a seal.
Raw sausage formed into a thin patty (a sheet of plastic wrap helps here). Place sausage patty on mozzarella.
Drain crushed tomatoes VERY WELL for sauce
Cook veggies to get rid of excess moisture before adding to pizza or you'll get a soupy filling
Dark pans yield crispier crust BUT watch the bake temperature because dark pans plus lots of oil can cause burnt crust.

fishlessman

this dough recipe is similar tasting to the origioal unos crust, not the stuff thats going to put the chain out of business nowadays

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.

build the pie like fidel says, mozz on the bottom, this one was a simple stewed tomatoes, sausage, and roasted red pepper, i used a paella pan for the deep dish pan

egger66

Man, thats a great lookin' pie!