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

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…

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.

For the love of deep dish,



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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

The Quod – A Modern Take on Deep Dish Pizza

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There is a style of Chicago Pan Pizza that is distinct from the Original Deep Dish that you know from places like Lou Malnati’s, Pizano’s, Louisa’s, Gino’s East, and Pizzeria Uno.

The style I’m talking about is the pan pizza you find at Pequod’s in Chicago and Morton Grove, IL,
and until recently, Burt’s Place in Morton Grove.
I call this style “Modern Deep Dish” to distinguish it from “Original Deep Dish”.
Before you ask… Yes, a pizza style invented over 4 decades ago (1971) is considered relatively “modern” since Original Chicago Deep Dish was invented more than 70 years ago in 1943.
For brevity (and because it is fun to say), we can just call it…

The ‘Quod.


Read more ›

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Posted in Burt, Burt's Place, chicago pizza, chicago style, chicago style deep dish pizza, crust, deep dish, deep dish pizza, dough, food, food porn, food pr0n, How To, How to make Chicago deep dish pizza, How to make Chicago Style Deep Dish Pizza, italian sausage, Morton Grove, pepperoni, Pequod, Pequod's, pizza, pizza dough, real deep dish pizza, recipe

In case you missed it: The Chicago Blackhawks Deep Dish Pizza!

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If you haven’t seen it on the Real Deep Dish Facebook Page,
Here’s the Chicago Blackhawks Deep Dish Pizza I made just for fun!
And then a few weeks later, they won the STANLEY CUP!
You’re welcome.

blackhawks-deepdish-001 blackhawks-deepdish-002
What did I use? :
black olives, mini sweet peppers for the feathers and lines, along with peccorino and dried parsley for the white and green, shredded sharp cheddar for the face.

Under the sauce? Hot Italian Sausage and Pepperoni with Whole Milk Mozzarella.

and the leftovers reheated quite nicely!

blackhawks-deepdish-reheated-001 blackhawks-deepdish-reheated-002

American Metalcraft Hard Coat
12 Inch Deep Dish Pizza Pan



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Posted in authentic, Blackhawks, cheddar, cheese, chicago, chicago pizza, chicago style, chicago style deep dish pizza, deep dish, deep dish pizza, food, food porn, food pr0n, heart attack, Hockey, leftover, mozzarella, pepper, pepperoni, pizza, pr0n, real deep dish pizza, sausage, Sports, Stanley Cup

YES, DARN YOU! I will get a Stuffed Pizza Recipe up here eventually.

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It is one of the more complicated styles and my least favorite, so it could take a while until I get the instructions perfected.
In the meantime, here’s a basic template for you intermediate pizza bakers out there who want to play around with the style:

Make a double batch of thin crust dough (recipe on the site).
Split dough into 2/3 and 1/3, then roll them out into thin discs to about the same diameter as your pizza pan.
Then roll the larger dough out a few inches more so you’ll be able to bring up the sides, and place into the deep dish pan.
Bring up the sides of the dough over the top pan edge.
Fill the pizza with lots of cheese (you can use shredded this time if you want) and whatever toppings you want. Stuffed pizza gets sausage pieces, not patty.
Do NOT put the sauce in yet.
Top with the second dough.
Crimp the top and bottom dough edges together all the way around.
Tear or cut a few vent holes in the top center of the pizza dough so steam can escape.
Ladle on a thin layer of sauce over the top dough to cover.

Bake in a preheated oven at a time and temp TBD – I’m thinking 450-460 F for about 45 minutes,
but you should probably check after 40.
If the outside looks done, but you want to be sure, for safety, I’d stick a thermometer into the center of the pie (don’t hit the bottom of the pan with the thermometer – you’ll get a false reading) and make sure the pizza’s internal temp is at least 165 degrees F.


American Metalcraft Hard Coat
12 Inch Deep Dish Pizza Pan



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Posted in chicago pizza, dd101, deep dish, deep dish 101, deep dish pizza, pizza, pizza dough, recipe, stuffed, stuffed pizza

Welcome to Real Deep Dish.


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

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?


    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 is property of its creator. Food photos may be available for sale or license.

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