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

Pin It
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. :-)

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

DD101 Extra: Freezing Your Pizza Dough

Pin It

RDD-DeepDish-101-footer

DD101 Extra: Freezing Your Pizza Dough:

A visitor to the website asked about freezing deep dish pizza dough.

I’m not a fan of freezing any kind of pizza dough, as it’s not very practical, tends to kill off some of the yeast, and modifies the texture a bit. I’d rather the dough hung out in a zip top bag in the fridge if you’re making it a day or 3 ahead of time, but freezing can be done.

PREPARING YOUR DOUGH FOR THE FREEZER:

If you know ahead of time that you are going to freeze your dough, you can give it a better chance to recover from the freezing by slightly increasing the yeast and sugar amounts in your dough recipe.

After letting your dough rise, punch it down, work it back into a ball, then coat the ball lightly in oil, seal it up in plastic wrap or a zip top bag (get as much air out as you can), then seal in aluminum foil and place in your freezer. Label and date your package so you know what kind of dough it is and when you made it.

THAWING YOUR DOUGH:

Move the frozen dough TO THE REFRIGERATOR and LET IT GO at least 24 hours to thaw in the fridge before moving it to the counter to warm up.

WHILE YOU WAIT:

It will take about 1 to 2 hours to warm up your dough. I’ve pressed out and baked deep dish dough that had been out of the fridge for about an hour and was still a little cold, and the pizza still baked OK.
While you wait for your dough to warm up, you can preheat your oven and pizza stone, and start preparing your pizza toppings so you can assemble your pizza quicker.



American Metalcraft Heart Shaped Pizza Pan – $25.98

American Metalcraft Heart Shaped Pizza Pan - $25.98

American Metalcraft Heart Shaped Pizza Pan – $25.98

The heart shaped pizza pan from American Metalcraft- Make loveable pizzas, cakes, brownies, cookie cakes and more with this quality, commercial pie pan. 16 inches wide, 1-1/2 inches deep. Constructed of heavy duty 18 gauge aluminum. The perfect pie pan for celebrating Valentine’s Day, anniversaries, weddings, parties and more.

Pin It

Tagged with: , , , , ,
Posted in dd101, deep dish 101, dough, freeze, freezing, frozen, How To, pizza, pizza dough

The Quod – A Modern Take on Deep Dish Pizza

Pin It

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.

20150808-Quod-Pizza-001

Read more ›

Pin It

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

Pin It

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

$24.50

from

Pin It

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

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


  • 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. :-)
  • 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 RealDeepDish.com is property of its creator. Food photos may be available for sale or license.

    Contact Us:


    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!

    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!

    Archives