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!

 

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

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

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OK, FINE!
YES, I WILL WORK ON A STUFFED PIZZA RECIPE.

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 40 minutes,
but you should probably check after 35.
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 temp is at least 165 degrees F.

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

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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Posted in deep dish, deep dish pizza, flour, food, food porn, food pr0n, garlic, grease, italian sausage, mozzarella, pepperoni, pizza, pizza dough, pr0n, pron, real deep dish pizza, sauce, sausage, spinach, tomato, tomatoes

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


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    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!
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