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



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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

One comment on “DD101 Extra: A Quick Post About Deep Dish Pizza
  1. Donald Damm says:

    Closest to Lou Malnati’s I have found after 20 yrs tinkering with the recipie.

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