Deep dish pizza

bosco0633 · August 2016

so I have spent the past week researching and learning how to make deep dish. I have learned that Chicago has various pizza styles ie thin crust, deep dish and stuffed crust.

I have finally perfected my sauce and it is where I want it to be. My bread making adventure last year has taught me more about dough and this Chicago dough was pretty darn good.

I strayed from from the traditional Chicago style a bit and didn't do the sausage layer. I added my favourite topping combo. Pepperoni, mushroom, green olive, hot peppers.

Onto the Kamado at 450 degrees for 45 min.

I can can say for certain that this is the best thing that I have ever cooked since I started cooking 5 years ago.

I wish i sh I had my better camera out for these shots but the iPhone will have to do for now. Can't wait to do this again.

Next time i will pre cook my mushrooms and dry the olives and peppers better to prevent the juices from pooling

Phatchris · August 2016

Looks pretty F'N good from here... I'd hit it!

clemsontyger97 · August 2016

Holy. Lord. That's definitely in the running for best looking pizza I've seen on here . Is that just a regular 2" deep pan?

bosco0633 · August 2016

I have spent the entire week reading on the perfect pan. I went to bed bath and beyond today and decided that I do not need a huge pan. I went with a 9" Chicago metallic non stick with 2" depth. It's more than enough for my wife and I. The kids won't eat that as they prefer regular style pizza. I will return the 14" pan I ordered once it arrives.

clemsontyger97 · August 2016

Yep, I have the 12" version of the pan but haven't used it in a year. I need to. What's your sauce prep? It looks good.

Carolina Q · August 2016

Great looking pie! Same pan I use. Perfect. Did you use the realdeepdish.com dough? Looks like it. From a bag of flour to eating pizza in under two hours.

http://eggheadforum.com/discussion/1167656/how-to-make-authentic-chicago-deep-dish-pizza-in-two-hours-or-less/p1

bgebrent · August 2016

Damn that looks amazing! Awesome job!

bosco0633 · August 2016

yes I got the dough recipe from that site. very informative site.

ryantt · August 2016

very very nice, you always post great looking food.

StillH2OEgger · August 2016

That is one big slice of deliciousness right there. Congrats on making that time and effort leading up to this pay off.

SPRIGS · August 2016

Pie looks incredible. I have had good luck with a cast iron skillet but wanted a deep dish pan. Used it once and crust stuck terribly to it and was very hard. I oiled it liberally with corn oil before putting in the crust. Any secrets to avoid the sticking? It is dark pan that looks simar to yours.

JohnnyTarheel · August 2016

Wow.....Wow.....Wow!!!

bosco0633 · August 2016

SPRIGS said:

Pie looks incredible. I have had good luck with a cast iron skillet but wanted a deep dish pan. Used it once and crust stuck terribly to it and was very hard. I oiled it liberally with corn oil before putting in the crust. Any secrets to avoid the sticking? It is dark pan that looks simar to yours.

I purchased the 9" non stick cake pan by Chicago Metallic. I got it at bed bath and beyond. I hit it with a bit of non stick spray and it slid right out no effort

Toxarch · August 2016

That looks really good.

bhedges1987 · August 2016

/bow

NPHuskerFL · August 2016

Damn fine looking deep dish Za!

NPHuskerFL · August 2016

Side note...how much were you sweating it to not eff it up when removing it from the pan?

You prefer this specific pan over say a favorite CI pan?

blasting · August 2016

Very, very, nice. I'd say you nailed that. I too wonder about using a CI skillet.

bosco0633 · August 2016

It's funny that you ask that question husker. I wondered about it and screwing everything up by breaking it or having everything fall out.

I I watched a YouTube video and the guy jammed a spatula in the side and got up under it. So I did that and had the pan lifted on its side and it popped right out no issue of cracks.

Mia's for this pan over cast. I have been reading all week and although their seem to be some that like cast, true Chicago style fans prefer the aluminum pans. I really like the non stick coating and I didn't really need to do much else to it.

I think for now this pan is my go to. I may get one more so I can make two at a time next time or if we have company. I may spring for a 12" in the future but the 14" I ordered is far too big for what I need.

ThrillSeeker · August 2016

Great looking pie @bosco0633

You knocked that one out of the park!

jbreed · August 2016

that is fantastic!

kbr718 · August 2016

You have this Chicagoan smiling!

MO_Eggin · August 2016

That looks wonderful. Thanks for posting!

Grillmagic · August 2016

Yum-O-

Dyal_SC · August 2016

Too pretty too eat! Better give it to me!

bosco0633 · August 2016

Thanks everyone much appreciated. I can't wait to make my next batch

bluebird66 · August 2016

Now that is a thing of beauty!

Gunnar · August 2016

Mama Mia....nice pie.

Smoker317 · August 2016

MOUTH WATERING!!!

bosco0633 · August 2016

clemsontyger97 said:

Yep, I have the 12" version of the pan but haven't used it in a year. I need to. What's your sauce prep? It looks good.

Sorry I must have missed this.

I use 2 680 ml jars of tomato purée. I think that works out to 45oz

1 tbsp of garlic powder
1 tbsp dry basil
1 tbsp marjoram
1 tbsp dry oregeno
1 tbsp ground thyme
1 tsp to 1 tbsp of cracked pepper. Depends what you like
1.5 tsp sea salt

This did one deep dish and two 14" pizzas.

If if you want to do less get one jar or purée 15oz.

1 tsp of each above
1/2 tsp salt
1/2 tsp to 1.5 tsp of pepper to your liking.

Mix id and bring to boil then simmer until thick.

Deep dish pizza

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