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Welcome to Real Deep Dish!


If you’re looking to get started right away,
go ahead and download one of the recipes below,

and then keep reading this post for first time tips and advice.

DEEP DISH PIZZA RECIPE – CLICK HERE!


RDD Quick Dough Recipe – Click Here


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See pizzas I’m baking, get occasional tips and tricks, and pizza adjacent links and stories.


Deep Dish 101

Deep Dish 101 has just begun!
CLICK HERE to start your lessons!

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).
If you’re really in a hurry to get that dough ready, try the
RDD “QUICK DOUGH” all purpose Chicago Pizza Dough recipe!

20140308-sausage-pepperoni-chicago-deep-dish-pizza

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. Are your tomatoes on the watery side? Now would be a good time to drain them. It’s also a good time to cut up any veggies or slice up your cheese, if yours isn’t pre-sliced.
• 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, raise it up about 12 inches above 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. If your pizza does weep a bit after that first slice, there’s a solution for that too (fun with paper towels!).

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!


I’m always testing to make this recipe better.

Did you like one of the older versions of the recipe?
Here are links to some previous versions:
http://www.realdeepdish.com/RealDeepDishPizza-vcb2010.pdf
http://www.realdeepdish.com/RDDHolyGrail2011.pdf
http://www.realdeepdish.com/RDDHolyGrail2012.pdf
http://www.realdeepdish.com/RDDHolyGrail2013.pdf
http://www.realdeepdish.com/RDDHolyGrail2014.pdf


School yourself on Chicago Pizza!
Deep Dish 101:

RDD-DeepDish-101


When you buy great items like this Deep Dish Pan, you are supporting this website. Thanks!


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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

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: https://www.mypiepizza.com/nationwidedelivery

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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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 pizza tonight, but I don’t want to wait a zillion hours for the dough to ferment and rise” kind of quick dough.
Give this dough at least 45 min. to an hour to rise, while you preheat your oven.

RDD QUICK DOUGH:
The All Purpose Chicago Pizza Quick Dough Recipe


DOWNLOAD THE SUPER FANCY
(AND PRINTABLE) RECIPE HERE.


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).

Click here to download the RDD Quick Dough Recipe!

MAKING THE DOUGH:

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

Get a mixing bowl.

Empty the yeast and sugar into the bowl.

Add lukewarm water (around 105° to 110° F / or 41° to 43° Celsius ). Try not to go over 130° F.

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:

FOR DEEP DISH: Knead only until dough comes together into a ball – total mix & knead time: 2 minutes. If the dough is a little shaggy, that’s fine. Do not over-knead deep dish dough.

FOR THIN CRUST, PAN or STUFFED: You’ll want to knead about 5 to 10 minutes, or until your arms fall off. *

*If your arms are still attached, you may still have more kneading to do.
Also, you may want to consult your physician for any kneading related injuries.

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.**

**If you let the dough ferment longer than 48 hours, you’re essentially making something like sourdough or on your way to something beer-adjacent.

HEY LOOK A VIDEO!
How did THAT happen?!

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 dry 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.


Here are some of the items (or similar recommended items) that I used in the video.

The mixing bowl with the non-skid bottom is one of my favorites.




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Posted in chicago, chicago pizza, chicago style, chicago style deep dish pizza, deep dish, deep dish pizza, pizza, real deep dish pizza, recipe, thin crust