For the Love of Deep Dish, MAKE A PIZZA ALREADY!

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Hi there.
You may or may not have noticed that there is now a top menu link to the
REAL DEEP DISH CHICAGO STYLE PIZZA RECIPE .

If you haven’t had the opportunity to read the other articles on the website, but are just itching to make a deep dish pizza, do yourself a favor and…
READ THE RECIPE ALL THE WAY THROUGH… TWICE!

It doesn’t take very long to make deep dish if you have all of your ingredients and equipment ready to go, but don’t set yourself up for failure by trying to grab all the stuff at the very last second.

You can make deep dish pizza dough that’s ready to use in as little as 90 minutes
(although a 2 hour rise is recommended).

Here’s a few basics:
• While your dough finishes rising, pizzafy and preheat your oven.
• While your oven is preheating, get out your hardware: a deep dish pizza pan, serving spatula, pan gripper (or potholders if you don’t have a gripper), and a trivet or extra potholder to go under your hot pizza pan.
• It can take 5 to 15 minutes to build your pizza, so when your oven is preheated (or if you have a pizza stone which has been heating for at least 45 minutes) spray the bottom of your pizza pan with a little cooking spray; then press out your dough.
• Cover the bottom with overlapping slices of mozzarella, dot the pizza with bits of raw italian sausage (and/or pepperoni) to cover; then cover completely with crushed tomatoes.Take about 1/8th cup grated romano/parmesan into your hand about 12 inches over the pizza, and sprinkle the cheese over the top like snow. You don’t need much. Now your pizza is ready to go into the oven.
• When your pizza is ready, let it rest for about 5 minutes before cutting into it so the liquids don’t go spilling out all over.

So now you have some tips and you’ve got the recipe.
WHAT ARE YOU WAITING FOR?

For the love of deep dish,
MAKE A PIZZA ALREADY!

 

RDD-DeepDish-101


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Posted in chicago, chicago pizza, chicago style, chicago style deep dish pizza, deep dish, deep dish pizza, food porn, How To, How to make Chicago Style Deep Dish Pizza, pizza, real deep dish pizza, recipe

DD101 Extra: Pizza Math and Ingredient Swapping

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DD101 Extra: Pizza Math and Ingredient Swapping – Volume to Weight Conversions and Substitutions


Hi, Deep Dishers.
If you’re one of the amazing people who downloaded the Deep Dish Pizza Recipe and then looked at those pesky cup-to-gram conversions and wondered… “how the heck did he convert those?”, well you’re in luck, because I’m going to give you a few links with some conversion shortcuts.

While I do that, I should tell you something that some of you already know:

The Volume-to-Weight ratio of an ingredient can vary,
depending on the ingredient.

For example:

1 Cup of All Purpose flour (US, not Metric – yeah, they’re different, don’t ask me why)
weighs about 125 grams.

1 Cup of Water (US) weighs about 237 grams.

1 Cup of Vegetable Oil (or Corn Oil) weighs about 223 grams.

ALL ARE 1 CUP. Do they weigh the same? NO.

Why? What do I look like? Bill Nye?
Go google “ingredients volume vs weight measurement”, then come back here.
You don’t wanna? Fine. I’ll try to explain:
Basically, some ingredients are made up of molecules or grains (or pieces) that are more densely packed than others. Most of the the time, especially on Earth where most of us live,  air takes up whatever space is left between the grains or molecules.

In fact, if you tightly pack AP flour into a 1 cup measure and then fill another 1 cup measure using one of the usual flour measuring methods, those cups of flour could have different weights… FOR THE SAME INGREDIENT!
WHY? Do ya know how some recipes ask you to sift things like flour? The container you add the flour to is the same size, but there’s less of your ingredient in there because the sifting puts more air between the grains, so it weighs less than the same ingredient if you just packed it in there.

Now, if we were in outer space making pizza dough, I’d be talking about mass and gravity, and that’s when I’d be emailing Bill Nye to help me with this article (he is welcome to contact us at any point and I will happily add info & correct any errors), but then that’s really more than I want to explain at this point, and it’s really not necessary to get THAT sciency when we’re making pizza dough here on Earth, so…

Just get it into your head that a cup of bolts and a cup of feathers and cup of water and a cup of flour DO NOT WEIGH THE SAME…

(and that Global Warming is happening and we need to do something about it before all the coastal cities are 20 feet underwater and the only pizzerias left in the US will be in 2nd floor bakeries in Chicago and various mountain towns that will likely have frozen over in the impending ice age caused by the SuperMegaUltraPolarVortexPalooza created by Godzilla, Mothra, Gamera, Dick Cheney, and Screech from Saved by the Bell – he knows what he did)

 and not paying attention to this when you switch out ingredients can be a

RECIPE… (trumpets of doom -DUN Dun dunnn!)  FOR DISASTER!!!


SUBSTITUTIONS:

If you decide to substitute one ingredient for another, you should be aware that if your substitution ingredient weighs differently than the original ingredient, your recipe may not turn out how you expected.

Let’s say you want to use Semolina Flour as part of the flour in your recipe and also want to use a combination of Olive Oil and Corn Oil instead of just Corn Oil.
1 Cup of Semolina weighs about 167 grams.
1 Cup of Olive Oil weighs about 215 grams.

If you substitute some Olive Oil for Corn/Vegetable oil,
you can see it wouldn’t be much of a recipe-shift,
because the weights of each cup of oil are only 8 grams apart.

But look at the difference between the All Purpose Flour and the Semolina… 42 GRAMS!
To get the same 125 grams that you had for the AP Flour, you’d only need to use 3/4 of a cup of the Semolina.

Websites like Convert.to can help you figure out the right conversions.
If you want to tweak your own pizza dough recipe, there’s great recipe calculator tools out there that have a lot of those conversions built in, like the Dough Tools at Pizzamaking.com.

Of course, ingredient weights and measures are only part of the issue.
It’s not always about PIZZA MATH.

Some ingredients behave differently. You’ll find that some dry ingredients absorb liquids at a different rate (or not at all), so you have to be aware that if you grab that evil can of cornmeal instead of the semolina you meant to buy, or substitute too much semolina for your All Purpose Flour, you’re going to end up with different characteristics to your pizza dough.

Or say you decide to change out some of that Corn Oil for Butter.
“They’re both fats, right? Should be just a simple substitution!” you say.
Well, your “simple substitution” isn’t so simple.  Butter does have fat, but it also contains water, so not only are you reducing the fat content, you are increasing the hydration. You need to compensate for that by using more butter and reducing the amount of water in your recipe.

Maybe your head is spinning at this point,
and you might be nervous about making the right substitution, but don’t worry.
Even though baking is a science, it can be a forgiving one, especially with pizza dough.
Once you have followed the dough recipe exactly a few times, you should get a good idea of the texture and stretch and structure of your pizza dough. You can use that experience to compensate for a modified dough you’ve been tinkering with.

Did your customized dough end up too sticky or knotty?
You probably had too much liquid, so you may need to add in a little more flour, a bit at a time, until your dough gets to the smooth dough ball that you want.

Is your dough too dry and crumbly?
It is possible you don’t have enough water (or you live in a dry environment)
or the dry ingredients you substituted absorb water more slowly than the original ingredient.
This is one of those times where you may need to just give the dough some extra time before attempting to knead it, but you may just need more liquid; you can start working in small amounts of water (or oil) until your dough starts to come together.

Accurate measuring is important, but don’t be afraid to experiment.
Some of the best recipes resulted from someone trying something different, making a recipe modification with unexpected results, or just accidental dumb luck.
Are you familiar with the Tollhouse Chocolate Chip Cookie recipe?
The chocolate chip cookie was a somewhat controversial ACCIDENT,
(of which you can read the various accounts on the wiki link)
.
Today, it’s the most popular cookie in the world.


If you’re not too sure about all this cup conversion stuff…

You could always get a scale!
A gram will always weigh a gram.
A pound will always weigh a pound.
Weight of an ingredient doesn’t change.
This is why commercial bakers often measure recipes by weight.


RDD-DeepDish-101

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First Deep Dish of 2015

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As I have been lax in posting on RDD lately, I feel that I owe you all some gratuitous deep dish pizza food porn.

Here’s my first deep dish of 2015:

3 day fridge dough (I usually don’t age my dough this long, but it worked out well) , whole milk mozzarella, roasted garlic/olive oil/semolina paste smeared on the bottom, then 3/4 pound of hot Italian sausage, a layer of Margherita pepperoni, layer of cooked baby spinach with crushed fresh garlic, and topped with a sauce made from half of my thin crust pizza sauce (recipe on the thin crust pizza article on this site) and half crushed Cento tomatoes, then sprinkled with Peccorino Romano and baked in a preheated oven on the stone for 35 minutes. 
  DEEP DISH POWER-USER TIP:
I learned that if you add a bit of flour and/or semolina above or below the meats, it helps to absorb some of the excess liquids and makes your pizza less weepy.

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DD101 Extra: Why Deep Dish Crust Tastes Like That

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Hi.
I keep reading and/or hearing from people who are first time deep dish eaters,

that, compared to other pizza crusts, deep dish crust is bland.

Well… Yeah. Generally, IT’S SUPPOSED TO BE.

Why? Because you are putting so many savory, flavorful (and salty) ingredients inside a deep dish pizza that, while the crust is chiefly made to contain those ingredients (the reason the sides go up the edge of the pan), it is also made to contrast all of the intensely flavored ingredients that you put inside.

Italian Sausage is loaded with salt, spices, garlic and fennel;
Pepperoni is spicy, salty and flavorful;
Tomatoes and bell peppers are sweet;
Mozzarella and grated parmesan/romano also have salt in them;
and you’re using a lot more of these ingredients than you would in another type of pizza,
so it makes sense that you’d need a counter-balance to that
.

A noticeable difference between deep dish crust and other pizza crusts is that the crust is more of a supporting player and not the star, but without it, everything falls apart… literally. In this regard, deep dish pizza crust is not unlike pie crust. Both play second fiddle to the stuff inside, and provide a contrast in texture and taste, compared to the filling they support.

That said, you don’t need to go bland when you make your own deep dish crust at home.

DeepDishDough2014-with-more
Making deep dish at home and want more flavor in your crust?

You can add what you want to your dough. I often mix my dough with various herbs, whole or ground spices, hot pepper flakes or chile powders, and garlic. Grated cheese like Pecorino Romano or Parmesan, can also be an excellent flavor-booster. You could also just add a bit of extra salt or sugar. Just realize that additional salt and sugar could affect the texture of your crust, because both affect the yeast in opposite ways.

You can also switch up the oil/fat that you use in your dough.

Sometimes I use bacon grease, lard, or coconut oil, instead of my usual corn oil, and of course Butter is an option, though it might serve you better brushing it melted onto the dough after it’s already been pressed out into the pan. For a dessert-based deep dish (The Elvis Deep Dish) , I have even used peanut butter.

You could even go as far as switching up or mixing the grains that you use for flour. Whole Wheat, Rye, Semolina, Rice Flour, could all be used in part with your All Purpose flour, to add more flavor to your dough. Some of you may even want to experiment with sourdough. The options are endless.

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Pizza De Mayo 2012 - The Elvis: Peanut Butter Crust, covered with milk chocolate and bacon, filled with a peanut butter banana custard & topped with caramelized bananas.

The Elvis: Peanut Butter Crust, covered with milk chocolate and bacon, filled with a peanut butter banana custard & topped with caramelized bananas.

 

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Chicago Thin Crust Pizza – Yes, it’s a thing.

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Chicago Thin Crust Pizza – Yes, it’s a thing.

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In Deep Dish 101 Lesson 3, I told you about 3 styles of Chicago pizza.
Thin crust is one of them.

Here’s a refresher, courtesy of Dr. Screeny McShots-a-lot, DDS (doctor of digital screenshots):


1) Chicago Thin Crust -  Similar to many midwest cracker thin style pizzas, Chicago thin crust pizza has a smooth, sweet, often zesty, almost paste-like tomato sauce, generous amounts of shredded mozzarella, and is typically cut into squares (aka box-cut or party cut). Pepperoni is an available topping in Chicago, but often comes second to Italian Sausage. Contrary to what many people on TV tell you, when Chicago locals order pizza, this is the style we usually order. Many in Chicago consider Deep Dish to be a tourist thing. (They clearly haven’t eaten mine!) Popular thin crust shops include Vito & Nick’s, Rosati’s, Barnaby’s, D’Agostino’s, Aurelio’s and hundreds of other great spots all over the city and suburbs.


So you’re probably asking, “how can I make this glorious style of pizza at home?

Well, I’m glad that you probably asked!

I’ve been working on both dough and sauce recipes (and italian sausage too!) for a home version of the typical style of thin crust pizza that you’re likely to find in Chicago and its surrounding suburbs.
Before I get to the recipe, I want to talk a little more about this style of pizza.
Many people from other cities will say something like:
this looks just like the thin crust pizza from my home town of [INSERT TOWN NAME HERE], and to that my response is, yeah, it probably does, because this style of pizza (or a variation of it) has been made in the midwest about as long (or longer) than Deep Dish Pizza has been around (deep dish was invented in 1943), and because of it’s thin and crispy crust, sweet and sometimes zesty sauce, similar versions of this square-cut pizza enigma are now sold nationwide by major pizza chains that sometimes rhyme with “Bleetzza Butt” and “Schlominoes”.

So… what’s the deal with the squares?

Well, “pizza al taglio” or “pizza by the slice” is not a new thing. It’s origins are Roman.
We’re not exactly sure where the “party-cut/tavern-cut” originated in the USA (besides a party or tavern),
but it’s most likely that square-cut slices originated with rectangular pizzas, like East Coast Sicilian (i.e. – L&B Spumoni Gardens) and “Grandma” style bakery pizzas.

Square Sicilian Slices from L&B Spumoni Gardens in Bensenhurst, Brooklyn NY - photo by Adam Kuban

Square Sicilian Slices from L&B Spumoni Gardens in Bensenhurst, Brooklyn NY – photo by Adam Kuban

Aside from the party-cut’s Roman and East Coast origins, it’s just an easy way to cut pizza into more pieces, so you can potentially serve a dozen people with one pizza instead of just getting 6 or 8 wedges.

more pics:
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Now, you might say “but this looks kinda like New York style, but you just rolled it instead of tossing, and then cut it into squares”. Well, yeah, but there’s other differences. Chicago style thin crust is baked a bit longer and the crust is typically baked much crispier than a New York slice. No folding will be happening here.
We know that pepperoni is popular nationwide, but Italian Sausage is a popular topping in Chicago – not so much in NY - and we put our Italian sausage on RAW. On the East Coast,  if they even offer sausage, they pre-cook it, and the flavor is different when you do that.

OKAY, let’s talk about making Chicago Style Thin Crust Pizza at home:

Chicago Style Thin Crust Pizza is a little more complicated than making deep dish.
No, REALLY!
First off, there’s the pizza dough. It’s pretty much your typical pizza dough.
My recipe has been adjusted slightly to make it easy to roll out your dough.
You may need to adjust for your local humidity levels by using less water.
If you don’t want to make your own dough, you can get away with store-made pizza dough.
(I know, you’re saying to yourself, “that’s not very complicated!”; just hang in there, because here it comes…)

Here’s my 2 main rules for preparing thin crust dough:
1) You have to roll it out thin. Like an 1/8th of an inch thin.
2) You have to prepare it so it doesn’t stick to the pizza pan/pizza screen/pizza stone.

Number 1 is the easy part. The place where you have options (and potential disasters) is number 2,
and it all depends on how you plan on baking your pizza,
and how much of a mess you want to clean up afterward.

The restaurants use a dough sheeter to do most of the hard work.
You’ll need a rolling pin, a large pastry mat or clean, dry, smooth surface, like a marble counter-top or your tabletop.
You’ll also need all purpose flour and/or semolina, and some non-stick cooking spray if you’re using a pan or screen (update – after a bit of testing, you might not need the non-stick spray if you have enough flour on your dough). The method you use will determine how much of a mess you will likely create from the ingredients I just mentioned.

Not every thin crust pizza restaurant does it the same, so I’ll try to explain a few of the ways that I have encountered thin crust pizza that I would consider the general methods.
Feel free to do whatever works for you that you’re comfortable doing in your own kitchen.
After all, YOU’RE the one trying to bake delicious pizza while avoiding having to call the fire department.

1) The “Every Local Pizza Joint” Chicago Thin Crust style:
A number of pizzerias in Chicago-land prescribe to this method:
1) Flour up your dough ball, roll your dough thin [dough sheeter], slather on a canned sweet tomato puree or watered down paste (often doctored up with herbs and spices), cover generously with shredded mozzarella (or a mozz/provolone blend – some also add cheddar, parmesan, romano or other cheeses), dot the pizza with a few dozen quarter-sized chunks of freshly made raw fennel-laced Italian sausage. Add rest of toppings (if necessary) and bake until the sausage is golden and the cheese starts to get spots of brown. Cut into squares.

2) Vito & Nick’s style :
I grew up in the burbs, so the only time I ever went to the south side was the rare occasion when my family would take me and my brothers to White Sox games at Comiskey Park, so I never had the opportunity to try Vito & Nick’s until my adult years when a co-worker brought some in for an office party.
Great stuff. Lots of similarity to the pizzas of my youth. I love how they intentionally run the cheese and sauce to the edge to get that crispy burnt “Pequody” cheese thing that we all love.“They burn!” Rose exclaimed proudly in the DDD video that I can no longer locate on youtube.
Also, Italian beef with giardiniera on a pizza is one of the best things on this planet.

Nick & Vito’s dusts the dough ball with flour (they use a lot of flour), runs it through a sheeter (possibly more than once) – YOU’LL HAVE TO JUST ROLL YOURS BY HAND WITH A ROLLING PIN – , and then they trim the outer crust with a pizza wheel/cutter.
Then they spoon on the tomato sauce – they like to go all the way to the edge, then throw on the cheese and toppings, and bake them to well done. It’s a really delicious pizza and in my top 3 for the style.
If you want to see them in action making this style, you can watch the clip from Chicago’s Best or search the interwebs for the Diners Drive-Inns and Dives episode which also features them.

3) Barnaby’s Family Inn style:
Originally from the Chicago suburbs, I grew up with Barnaby’s pizza.  They have a lot of locations (some in other states). The one I frequented the most was the now-closed Schaumburg location. It was an old-school family style pizza parlor with wood booths and a little TV mounted in the corner near the ceiling that would occasionally show White Sox games and other sports with it’s “ONTV” descrambler box (anyone remember those?). Barnaby’s had a big window where you could watch them make the pizzas (a common feature of this chain of restaurants). There were big trays of dough balls, dough sheeters and giant benches of semolina flour (we thought it was cornmeal, but now we know better).
I seem to remember them doing the initial stretch by hand in the bench of semolina and then running it through the dough sheeter . There was a great crispy sandy bottom crust on this pizza.
I’ve been trying to reproduce it by putting a small mound of semolina under my ball of dough while I roll it out. It’s still a bit of a work in progress. Barnaby’s also runs their sauce pretty close to the edge, but they do leave you some “bones” to grab onto. Not all of the Barnaby’s locations were the same. Some of them, like the Northbrook location (it still exists, and makes the best pizzas of all the Barnaby’s still standing) crimp the outside of the dough by hand, which not only keeps the sauce from going over the edge, but also gives the pizza a great look and nice crispiness.

Variations of those 3 methods exist, but I think you have the idea.

PEPPERONI: Above or below the cheese?

I’ve seen it both ways in Chicago. I personally prefer pepperoni on top because I like a little char on my pepperoni (or both above and below if you don’t have a heart condition).

Making Thin Crust Pizza, LEAST MESSY:

Lightly dust your dough ball with flour and then roll it out to size. Dock it with a fork, then transfer to a lightly greased perforated pizza pan or pizza screen. Build your pizza, bake in a preheated oven, preferably one with a pizza stone.

Making Thin Crust Pizza, SLIGHTLY MORE MESSY:

Lightly dust your dough ball with flour and then roll it out to size. Dock it with a fork, then gently transfer to a flour/semolina-dusted pizza peel. Build your pizza as quickly as possible with the least amount of force, so the dough doesn’t stick to the peel. Before you bring your pizza and peel over to the oven give your peel a gentle test-shake to make sure the pizza is going to slide off of the peel and onto your preheated pizza stone.  If your dough is stuck to the peel, your ingredients will fly off into the oven and create lots of smoke. If you’re stuck during the test-shake, try using a spatula to unstick it and then toss a little more semolina (or flour) between the dough and peel to keep it loose.

Troubleshooting the baking process:

If you’re baking without a perforated pan or screen and directly on the stone, the crust won’t be your major problem for sticking. The cheese and sauce will, especially if you’re running cheese and sauce all the way to the edge; not only are you likely to get a little more smoke coming from your oven (ventilate your kitchen well), but also, you may need to do some strategic “unsticking” of the edges of your pizza from the stone, using a metal spatula or something similar, before attempting to remove the pizza with your peel.

You might be able to avoid all of this by building your pizza on top of a sheet of baking parchment placed on your peel, then sliding the pizza and parchment directly onto the stone. Your crust may not get as crispy as baking directly on the stone, but the parchment should make it easier to remove your pizza with the peel.
Keep in mind that although parchment is meant for baking,
IT IS NOT COMPLETELY FIREPROOF,
so have a fire extinguisher handy when you bake pizzas. It’s a good idea to have one anyway.

OK, hopefully, I haven’t completely scared you away from thin crust pizza, but I just want you to be prepared and get the methods down before jumping into what I would call an intermediate level pizza baking experience. So, good luck to those of you willing to try it, and feel free to post comments and questions here and on the facebook page.

I’m certain that this is not the last discussion I’ll have on Chicago Thin crust, and there’s likely to be a recipe revision or two, but I think you’ll do OK with the recipe I’ve developed, so without further ado…

Hey Look! A Chicago Style Thin Crust Pizza Recipe!
DOWNLOAD THE RECIPE FROM THIS LINK!

This dough can take on different characteristics, depending on how long you knead it, how long you let it rise, and whether you decide to give it a rest overnight in the fridge (or not), and what temperature the dough is when you roll it out and bake it (not to mention: what temp you bake at and for how long). These variables are entirely up to you. If you follow the recipe, you’ll get close to the basic Chicago thin crust style, but any of these choices can make your crust take on different characteristics: puffiness, crispiness, chewiness, etc. I hope you’ll experiment and figure out what works, and please feel free to let us know how it worked for you.

201402-thincrusttest-017201402-thincrusttest-012201402-thincrusttest-002 201402-thincrusttest-003 201402-thincrusttest-004 201402-thincrusttest-005 201402-thincrusttest-006 201402-thincrusttest-007 201402-thincrusttest-008201402-thincrusttest-013 201402-thincrusttest-014If you think it's all just deep dish, you don't know Chicago Pizza.

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Welcome to Real Deep Dish.

START HERE

Deep Dish 101 has just begun!
Click here to start your lessons!

or
You can also access the lessons below:


I'm impatient! Where's the recipe?!
Look for the links below with asterisks.
  • Deep Dish 101: Lesson 1
  • Lesson 2 - The Basics
  • Lesson 3 - Chicago Pizza Styles*
  • Lesson 4 - Nuts and Bolts
  • Lesson 5 – Making Deep Dish Dough - VIDEO
  • DD101: EXTRA - Leftovers / Reheating Deep Dish
  • DD101: EXTRA - Deep Dish Anatomy
  • DD101: EXTRA - Always Room For Improvement - Deep Dish Dough Update*
  • DD101: EXTRA - Pizzafication Of Your Oven
  • DD101: EXTRA - Always Room For Improvement 2 (Electric Pizzaloo)*
  • DD101: EXTRA - A Quick Post About Deep Dish Pizza

  • ThinCrust101: Chicago Thin Crust - Yes, It's A Thing


  • Join me on my quest for deep dish nirvana
    and get a crash course in Real Deep Dish!

    Can't wait for the next
    Deep Dish 101 Lesson?

    Read THE PIZZA RANTS!


    You should read them anyway. :-)
  • Rant 1
  • Rant 2 - The Deep Dish Pizza Conundrum
  • Rant 2.5 - Chicago Style Deep Dish Pizza SUCCESS!
  • Rant 2.6 - The Cornmeal Rant
  • Rant 3 - A Crusty Rant
  • Rant 4 - Deep Dish or Rant Hard! (Pizzeria Uno Rant)
  • Rant 5 - Nice Tomaters!
  • Photos and images used on this website are property of their originators or copyright holders. Original content created for RealDeepDish.com is property of its creator. Food photos may be available for sale or license.

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