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

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WELCOME TO REALDEEPDISH.COM!
This post has been stickied – If you are on the main home page, scroll down for more recent articles or, ya know… you could read this one first. 🙂

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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!


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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

Order Some Frozen Chicago Deep Dish Pizzas If You Want

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I get it. You want to send something distinctively Chicago to your friends in other cities, and Chicago Deep Dish Pizza sounds great, but even though you’ve managed to bake up a really good deep dish pizza at home (thanks in part to this wonderful website), you may not have your own subzero freezer and unlimited supply of dry ice and packing materials. Also, you’re thinking, “dang, I’d have to get up out of my comfy chair and go ship the darn thing too,” so it’s perfectly reasonable to exclaim loudly into your mobile device, and probably a confused pet or roommate,

“I could ORDER some frozen deep dish or stuffed pizzas and let THEM ship them nation-wide for me!
Thank you, Convenient Online Interweb Shopping Dealie!”

You know what? That’s totally cool with me.
I don’t often order frozen pizzas because I prefer to make my own, so I won’t make any recommendations, but here’s a list of places that ship frozen pizzas:

BTW, I don’t make a penny by telling you about these (unless you ordered from the amazon link below), but this is the kind of information that I think you’d want to know.
If you know any other Chicago pizza restaurants that ship their pizzas nationwide, please let me know and I will consider adding them to the list.

Chicago Pizza Joints That Ship Frozen Pizzas:

(shipping methods are varied – your mileage may vary)

If you’re looking for stuffed pizza:
Nancy’s: https://shipnancyspizza.com/
Giordano’s: https://gio1.ultracartstore.com/
Edwardo’s: https://edwardospizza.goldbely.com/

If you’d prefer original deep dish, most of the big Chicago joints have a frozen shipping department now:
Pizzeria Uno: https://ship.unos.com/

Lou Malnati’s: https://www.loumalnatis.com/ship-lous

The Lou’s are 9 inches and Uno pizzas are 10 inches in diameter.

Gino’s East has 11 inch pizzas: https://ginoseast.goldbely.com/

Pizano’s ships both deep dish and thin crust pizzas: https://www.pizanosshipmeone.com/

My Pi ships the bigger 12 inch pizzas if you’re looking for best value: http://www.mypiepizza.com/nationwide-shipping/

Chicago’s Pizza ships deep dish and stuffed: http://www.asliceofchicago.com/

Connie’s ships their pizzas too: https://www.conniespizza.com/ship-pizza-anywhere/

and there is a small mom & pop shop called Giovanni’s which will also ship deep dish and stuffed pizzas. If their ordering page is a bit confusing, you might want to email or call them to make sure you get what you want: http://www.giovannispizzachicago.com/Ship-A-Pizza-.html

Chicago Thin Crust? Yep:
I mentioned Pizano’s above, but also:
Aurelio’s: https://www.aureliospizza.com/shipping/

Home Run Inn ships 12 packs of their 6 inch pizzas: https://www.tastesofchicago.com/category/home_run_inn





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The RDD Chicago Deep Dish Pizza Quick Dough Recipe

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If you’re looking for that Chicago Deep Dish Pizza Quick Dough Recipe that I’ve been sharing on the RDD Facebook page, here it is, with baking percentages (from the Pizzamaking Dot Com dough calculator).

This is that “I want deep dish tonight, but I don’t want to wait a zillion hours for the dough to ferment and rise” kind of dough.

Give this dough at least 45 minutes to an hour to rise, while you preheat your oven.

All Purpose Chicago Pizza Quick Dough Recipe

Now, with basic instructions below the ingredient list!

Measuring ingredients by weight? The info you need is on the left .
Using cups and teaspoons? The info you need is on the right.

This is for a 12 inch deep dish, or a 14-16 inch thin crust
(or maybe a 9 inch stuffed, or two 10 inch thin crust pizzas).

All Purpose Chicago Pizza Quick Dough Recipe : Flour (100%): approx. 2.5 cups Water (50%): approx. 2/3 cup IDY (2.2%): 1 packet (about 2 1/4 teaspoons) Salt (.9%): 1/2 tsp Corn Oil (17.5%): 1/4 cup Sugar (.65%): 1/2 tsp

All Purpose Chicago Pizza Quick Dough Recipe – The Easy Version :

Flour :     approx. 2.5 cups

Water :     approx. 2/3 cup

Instant Yeast :     1 packet (about 2 1/4 teaspoons)

Salt:     1/2 tsp

Oil :     1/4 cup

Sugar :     1/2 tsp

Okay, I have all my ingredients ready. Now what do I do?

Get a mixing bowl.
Empty yeast into bowl.
Add lukewarm water (around 105 degrees F / or 40.5 Celsius ).
Add oil.
Drop salt (and any herbs or garlic powder or spices you might want to add) on top of the oil.
Add the All Purpose flour.
Mix until combined.
Put on food gloves or lightly oil your hands,
and knead dough into a ball.
Coat dough ball with cooking spray and cover bowl with plastic wrap or a towel.
Let dough rise in a warm place for about an hour.
Use immediately,
or punch down for a 2nd rise for 1 to 2 more hours,
or place in a zip top bag with most of the air squeezed out, and refrigerate for 24-48 hours.

QUESTIONS AND TIPS AND THINGS:

I made too many batches of Quick Dough.
Can I put this dough in a zip-top bag and use it later?

Yes, you can. You should be OK using it a day or two later, just make sure to warm up the dough before you try to press it into a deep dish pan or roll it out for thin crust.

Am I really using a WHOLE PACKET OF instant yeast?!

Yes, you’re really using a whole packet of instant yeast (IDY). The wonderful yeastiness will help make up for the short amount of time you’re giving the dough to rise and develop those flavors, and also boost the rise.

If you’re not in such a hurry to bake your pizza today, or are planning on refrigerating this dough for future use, you could cut that yeast amount in half.
If you’re making thin crust or stuffed dough instead of deep dish,
you may want to cut your oil amount in half as well, from 1/4 cup to 1/8 cup.

Want to make your own dough formula?
Plug your ingredients into the PMDC deep dish calculator.

If you have any questions about the recipe or the dough calculator,
post comments below or join in on the fun on the RDD Facebook Page.




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Make Chicago Style Italian Sausage for Pizza!

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Make Your Own Fresh Italian Sausage!

It’s really easy to make your own bulk Italian sausage at home! All you need is this recipe that some of you will recognize from page 2 of the RDD Thin Crust Pizza recipe. You can use it for deep dish or thin crust pizza, or shape it into patties or links for any number of recipes!

1 lb lean ground Pork

1/2 tsp Salt

2 tsp of Fennel seed, lightly crushed

1 tsp granulated Garlic (or 4 cloves of fresh garlic, crushed/minced)

1 tsp Black Pepper

1 tsp Sugar (optional, but recommended)

1/2 tsp Oregano (optional)
You can also add other herbs, like Marjoram, Parsley, and Basil.
1/4 tsp Crushed Red Pepper Flakes (optional)

Combine salt and spices.

Mix with ground pork until well combined.

Wrap and refrigerate for 2 to 24 hours.

Italian Sausage Recipe – from Page 2 of the RDD Thin Crust Pizza Recipe

 




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