Category: How To

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Welcome to Real Deep Dish!


If you’re looking to get started right away,
go ahead and download one of the recipes below,

and then keep reading this post for first time tips and advice.

DEEP DISH PIZZA RECIPE – CLICK HERE!


RDD Quick Dough Recipe – Click Here


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Deep Dish 101

Deep Dish 101 has just begun!
CLICK HERE to start your lessons!

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).
If you’re really in a hurry to get that dough ready, try the
RDD “QUICK DOUGH” all purpose Chicago Pizza Dough recipe!

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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, cooling rack, or extra potholder to go under your hot pizza pan. Are your tomatoes on the watery side? Now would be a good time to drain them. It’s also a good time to cut up any veggies or slice up your cheese, if yours isn’t pre-sliced.
• 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, raise it up about 12 inches above 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. If your pizza does weep a bit after that first slice, there’s a solution for that too (fun with paper towels!).

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!


I’m always testing to make this recipe better.

Did you like one of the older versions of the recipe?
Here are links to some previous versions:
http://www.realdeepdish.com/RealDeepDishPizza-vcb2010.pdf
http://www.realdeepdish.com/RDDHolyGrail2011.pdf
http://www.realdeepdish.com/RDDHolyGrail2012.pdf
http://www.realdeepdish.com/RDDHolyGrail2013.pdf
http://www.realdeepdish.com/RDDHolyGrail2014.pdf


School yourself on Chicago Pizza!
Deep Dish 101:

RDD-DeepDish-101


When you buy great items like this Deep Dish Pan, you are supporting this website. Thanks!

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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.


When you buy great items like this Deep Dish Pan, you are supporting this website. Thanks!

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.

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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.

Read More »

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