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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Due to a whole lot of weird crazy stuff happening in my life that I won’t get into,
I’m having to postpone my Pizza De Mayo this year.
The important thing is that you have Pizza De Mayo… SOME TIME IN MAY!
Don’t go doing that weird Mayfest type thing where they hold it in June, or Octoberfest in September. Just don’t.
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You can read about Pizza De Mayo 2010 here.
- PDM 2011:
Pizza De Mayo 2011 featured the glorious return of
‘Deep Dish MEATZA 2 (Electric Meataloo)’.
More stable than the original with the addition of an outer crust,
this well-constructed deep dish marvel was a meat-a-licious cheese-a-riffic flavor bomb.
You can read about Pizza De Mayo 2011 here.
This year, new combinations will emerge with a vengeance.
Will Meatza return?
Will we be able to survive another attempt?
Will coronary bypass be required?
Will another pizza emerge to surpass it’s culinary glory?
Will it be Sweet or Spicy?
Will 6-hour BBQ smoked items appear?
Will peanut butter be involved?
Do I have enough tomatoes?
Will I need to re-stock the bar?
Should I start selling tickets to this thing?
Only time will tell.
(America!!!! Eff Yeah!)