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

Pin It

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

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


Pin It

Tagged with: , , , , , , , , , , , , , , , , , , , , , , , ,
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

Happy Birthday Lou Malnati’s!

Pin It

On March 17th, 1971,

(Yes, St. Patrick’s Day!),
Lou Malnati opened his very first Deep Dish Pizza restaurant in Lincolnwood, IL.
Lou’s was my very first deep dish and it has forever influenced my love of the style.

Original Lou Malnati's
HAPPY BIRTHDAY, LOU’S!
Keep the deep dish coming!

 

Pin It

Tagged with: , , , , , , , , , ,
Posted in anniversary, birthday, chicago, chicago pizza, chicago style deep dish pizza, deep dish, deep dish pizza, Lou Malnati's, Malnati's, Marc Malnati, pizza, real deep dish pizza

DD101 Extra: A Quick Post About Deep Dish Pizza

Pin It

A QUICK POST ABOUT DEEP DISH PIZZA:

DOUGH:

SHORT-KNEAD, LESS GLUTEN.
MORE OIL THAN A TYPICAL PIZZA DOUGH.
DO NOT TOSS IT IN THE AIR.
PRESS OUT FLAT TO THE EDGE.
PINCH UP A THIN LIP ALL THE WAY AROUND.
NO FRIGGIN CORN MEAL!

CHEESE:

LOW MOISTURE MOZZARELLA.
SLICED, NOT SHREDDED.
GOES ON THE BOTTOM.
OVERLAP THE SLICES TO COVER.
The only cheese that breaks the “on the bottom” rule
is
a light sprinkle of grated Romano/Parmesan on top of the tomatoes.

SAUCE:

CANNED CRUSHED TOMATOES.
TASTE THEM BEFORE YOU USE THEM.
DRAIN IF NECESSARY – DO NOT PRE-COOK.
GOES ON THE TOP.
KEEPS THE CHEESE FROM BURNING.
COMPLETELY COVER THE PIZZA.
DON’T OVERDO IT.

RDD-Sausage-2014019-002

Pin It

Tagged with: , , , , , , , , , , , , , , , , ,
Posted in cheese, chicago pizza, chicago style deep dish pizza, Cornmeal, crust, dd101, deep dish, deep dish 101, deep dish pizza, dough, How to make Chicago deep dish pizza, How to make Chicago deep dish pizza, How to make Chicago deep dish pizza, pizza, pizza dough, real deep dish pizza, sauce, tomato, tomatoes

DD101: EXTRA – Always Room For Improvement 2 (Electric Pizzaloo)

Pin It

2014! New year – New Recipe!

No, it’s not the Chicago Thin Crust recipe. I’m still working on that.
(If you are up for trying an intermediate level recipe and you have some skills,
here’s my latest test recipe for Chicago style thin crust: click here to download the PDF )
Follow RealDeepDish on Facebook to check out the progress and join in on the fun.


I have updated the main recipe for Deep Dish Pizza.

(some of you know it as the Deep Dish Holy Grail Recipe)

You can find it here: CLICK HERE TO DOWNLOAD THE PDF


Why the update?

Two reasons:
1) My crusts were turning out really thin (not always a bad thing), so I was a bit concerned about stability, and I thought you could benefit with a little bit more dough to work with.

2) I wanted to make the dough less stiff and closer to the soft puffy cloud, memory-foam-mattress-like texture that you see when Marc Malnati presses out his dough on TV.
Overall, I wanted to give you all a better dough that was easier to use. While I was at it, I did a slight revision on the instructions as well.
I favor hand-mixing and kneading instead of using a mixer,
because it is not hard to do (especially with the new recipe), and it shouldn’t take you very long.

Tips:
Use 3/4 lb (3 links) of Italian Sausage for a 12″ pizza.
Place dabs of sausage down on top of the cheese so they are just touching, until you have a “web” of sausage covering your whole pie. This is better than pressing out a large patty, and you will reduce the possibility of your sausage shrinking into an island in the middle of your pizza. It’s also easier to do this with food service gloves.

Go easy on the sauce.
For a 12″ deep dish, use 14 to 16 oz (of crushed tomatoes (drained, if your tomatoes are on the watery side). Cover the whole pie, all the way to the inside edge.

Use protection.
No, not that kind. Put a sheet of heavy duty aluminum foil over the top rack of your oven to keep the top burners from burning your pizza before it’s done.
Check out the “Pizzafication” page for more info.

Don’t Overbake.
A 12″ deep dish should take 35-40 minutes in a preheated 450-460 degree oven.
Smaller pizzas will bake faster. A 9 or 10 inch pie will take 25 to 30 minutes.

Give it a rest.
You just took your pizza out of the oven. I know it’s tempting but don’t cut into it.
Not yet. Give it 5-10 minutes to settle. Your pizza is still technically cooking. The moisture needs to get reabsorbed by the sausage and there’s still steam coming off of those tomatoes. Cut into it too soon and you’re going to have a puddle of liquid in your pan. If you still have puddles forming, it’s not the end of the world. Click here for a tip on grease control.

If you liked one of the previous versions of the Deep Dish recipe,
you can still find them at the links below:
Deep Dish 2013Deep Dish 2012Deep Dish 2011


If you’re counting calories:

One slice of deep dish sausage pizza is about 620 calories.
That’s if you’re cutting a 12″ deep dish into 6 slices.
If you cut a 12″ deep dish into 8 slices, each slice is about 465 calories.

You can now get the nutritional breakdown of a Real Deep Dish recipe slice of cheese or sausage deep dish pizza (both 1/6 and 1/8 portion sizes from a 12 inch pie) at MyFitnessPal.com .
Just search the food database for “RealDeepDish.com”.

On that site, you can track your calorie intake, watch your sodium and potassium levels, and set fitness and weight goals. YOUR GOAL is to be as healthy as possible so every once in a while, you can eat a slice of Deep Dish Chicago Heaven without having a coronary.

Hey Look! Pizza! (aka Deep Dish Heaven)
RDD-Sausage-2014019-001
RDD-Sausage-2014019-002
RDD-Sausage-2014019-003
RDD-Sausage-2014019-004
RDD-Sausage-2014019-005

Pin It

Tagged with: , , , , , , , , , , , , , , ,
Posted in authentic, baking, cheese, chicago, chicago pizza, chicago style, chicago style deep dish pizza, dd101, deep dish, deep dish 101, deep dish pizza, dough, food, food porn, food pr0n, How to make Chicago deep dish pizza, Lou Malnati's, mozzarella, pizza, Pizzeria Uno, pr0n, pron, real deep dish pizza, recipe, sauce, sausage, tomato, tomatoes

The Truth Will Set You Free.

Pin It

If you’ve been reading the articles at Real Deep Dish for a while,
you should already know this.
If you just got here, you may be in for a shocker:

 

 

=

Stop saying that it does. It does not. No. There is none. No cornmeal. Nope.

But why is Gino’s East crust so yellow?

The secret to their “secret, golden crust”:
Food dye, aka food color, aka egg shade, aka Yolkoline,
aka FDC Yellow #5 and #6.

But I swear I can taste the corn!

There’s a reason and it’s not cornmeal.
Don’t believe me? Go to your grocery store freezer aisle and look at the ingredient label on a frozen Gino’s East pizza.
OR
Let me save you the trouble and show you a screenshot from the Gino’s East website:

Gino's East Ingredients
First, you will notice in the “dough” section of the ingredients, there is NO CORNMEAL, just a combination of wheat and malted barley flours and a bunch of nutrients (aka PIZZA FLOUR or All-Purpose Flour).

Second, you will see that Gino’s uses two kinds of vegetable oil, Olive Oil and…
wait for it…

CORN OIL!

Well, that can’t be all there is to it, can it?

The yellow food color could possibly be messing with your brain,
and some of the dough conditioners (sugar and cream of tartar)
could be messing with the crust texture and flavor a bit,
but yeah, that’s pretty much it.

So spread the word!
(with new stylish merchandise!)

Deep Dish Pizza DOES NOT Have Cornmeal In It!
The Truth Will Set You Free!

realdeepdish_no_cornmeal_tshirt-promo

Pin It

Tagged with: , , , , , , , , ,
Posted in chicago, chicago pizza, chicago style, chicago style deep dish pizza, corn meal, Cornmeal, oil, pizza, pizza dough

This One Goes Out To Jon Stewart

Pin It

Chicago-Thin-CrustIt’s easy to compare apples to oranges, but let’s not talk about fruit.
Let’s talk PIZZA.

Chicago Deep Dish may be strange and unfamiliar to a New Jersey native, but it is PIZZA, regardless of what Jon Stewart and his East Coast “Pizza Truther” writing staff think.
But as my earlier fruit comparison suggests, let’s try comparing things that are a little closer to themselves.

I mentioned in an earlier post that Chicago has THREE distinct styles of pizza:
Deep Dish, Stuffed (blonde double-crusted step-child of Deep Dish), and Thin Crust.

If you’re going to keep dragging out this tired pizza war, let’s have the
New York slice go up against the mini-titan, CHICAGO THIN CRUST.

While Deep Dish is clearly superior to a New York slice,
Chicago THIN CRUST quite simply OBLITERATES it.

You wanna go, Stewart?!
Take on our Chicago Thin Crust!
IT WILL KICK YOUR FLOPPY FOLDY NEW YORK PIZZA’S KEESTER!

2013-0607-SausPepp-ThinCrust-01
Coming soon: An intermediate level Chicago Thin Crust Demo/Recipe/Type Dealie.
It’s not ready yet because there’s a few more variables than deep dish has.

Pin It

Tagged with: , , , , , , , , ,
Posted in chicago, chicago pizza, pizza, thin crust

DD101 Extra: Pizzafication Of Your Oven

Pin It

Deep Dish 101DD101 Extra: Pizzafication Of Your Oven


To follow up a bit on things I mentioned in
Lesson 4: Nuts & Bolts (go read the YOUR OVEN part if you haven’t yet),
here’s a little diagram of how I prepare my home oven to bake pizzas.

Pizzafication - Pizza Oven Home Mod - diagram - CLICK to view this image full size in a new window

This is a 30″ standard size oven. Your results may vary, but this should get you in the ballpark.

Tips:
Preheat your oven for 45 to 60 minutes, to get the pizza stone up to temperature.
If you don’t preheat your stone, it will act as a heat barrier (the opposite of what you want)
and the bottom of your pizza won’t get crispy, and/or your pizza will take f-o-r-e-v-e-r to bake.

If you’re one of those impatient types, you don’t have to bake on top of a stone.
Just make sure to use an aluminum foil shield on the top rack to protect your pizza from burning on top.

I recommend starting your oven at 500 degrees F, then turn down the oven to your target baking temperature once you’ve put your pizza in the oven.

Questions?
Post a comment on this article and I’ll do my best to answer.
Good luck! Happy Pizza-ing!

Looking for a Pizza Stone?

American Metalcraft Economy Rectangular Pizza Stone, 15″ x 14″

from: AbestKitchen.com

Pin It

Posted in baking, chicago, chicago pizza, chicago style, chicago style deep dish pizza, dd101, deep dish, deep dish 101, deep dish pizza, How to make Chicago deep dish pizza, oven, pizza

SuperHeroStuff-Shop Now
advertisement

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.
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. :-)
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.

Contact Us:

Deep Dish Food Pr0n!


Read
THE PIZZA RANTS


Seriously! Read them!



Real Deep Dish - The Shop
is NOW OPEN at CafePress!

http://www.cafepress.com/realdeepdish

Go there right now!

SuperHeroStuff-Shop Now
advertisement

VIRTUAL CHEESEBURGER!
Virtual Cheeseburger! ZERO CALORIES!
NOW WITH ZERO CALORIES!


READ THE
VIRTUAL
CHEESEBURGER BLOG
Virtual CheeseBLOGGER! Click to go there NOW!
See cool food photos, read about recipes,
cooking, bbq, pizza, cheeseburgers
and MORE!


Allied Deep Dish Non-Stick Black Buster Pizza Pan - 12 Inch - $18.85

These Allied Deep Dish Black Buster Pizza Pans are 1 7/8 inches deep with a 12 inch diameter. These baking pans are straight sided, and stackable for easy storage. Non-stick black buster coating provides even heat transfer, easy food removal and easy cleaning. Made of heavy weight 22 gauge steel.

advertisement
advertisement Baconfreak Delivers Treats Directly To Your Door