Category: How to make Chicago deep dish pizza

WELCOME TO THE CHICAGO ‘QUOD STYLE PIZZA PAGE!

aka: The Quod – A Modern Take on Deep Dish Pizza

** 2020 UPDATE – This article has a lot of updates, including updated baking instructions and links to the older recipes if you liked one of those better **

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.
*UPDATE – Burt’s was closed in 2015, but has been reopened under new management in 2017.*

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.

(Officially Unofficial Chicago Pizza Style #4)

** RECIPE LINK – The Quod (PDF)

OLDER RECIPE VERSIONS:
The Quod: 2015 (PDF)
The Quod: 2012 (PDF)

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This style of pizza is like a hybrid between Chicago Deep Dish, Detroit Style & NY Sicilian pan pizzas. Like a deep dish, the pizza has cheese on the bottom, sauce on the top, and is baked in a round pan. Like the Detroit style (and also Sicilian squares – like L&B Spumoni Gardens), it has a thicker, more pillowy dough, and a caramelized crust, which is created when the cheese runs down the gap between the pan and the outer edge of the pizza dough during baking.

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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.

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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 (by volume) of crushed tomatoes (drained, if your brand of tomatoes is 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 video 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”
or start at the link below:
Realdeepdish.com Nutritional Listings on MyFitnessPal.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)
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