I’ve been working on the first installment of “Deep Dish 101″ , which is coming very soon. In between compiling, revising, adding new information, and catching all the pizza shows they’re showing on The Cooking Channel,
I managed to get in a little hands-on pizza R&D, just for you!
I just saw Tony Gemignani pretend to know how to make Chicago Deep Dish!
You don’t do two layers of cheese and sausage! WTF was THAT, Tony?!?
Dude, just stick to what you know!
- United Tastes of America – Pizza (2010)
Sorry, I got distracted by televised blasphemy. Here’s the Food Porn!
First, I give you : Traditional Italian Sausage Deep Dish with half Pepperoni;
Crushed Garlic pressed into the dough under the sliced mozzarella.
Next, we have what I think I’ll call a Chicago Shallow-Dish; it’s not quite a Chicago style thin crust.
Using the same dough you’d normally use for a 12″ deep dish, I’ve spread it out into a 14″ round pan.
Half Baby Spinach with Garlic (pre-cooked) / Half Pepperoni.
Shredded Parmesan and Romano pressed into the dough, an uncooked tomato sauce seasoned with salt, sugar, basil, and sriracha hot sauce. Topped with shredded Cheddar/Mozzarella cheeses.
I’ve redone the Deep Dish Anatomy Chart, in the style of a vintage hanging school chart.
It includes some additional information about each layer, and also contains some phrases in Latin, just for good measure.
This chart is also available as a poster in two different sizes and on limited apparel items at:
You CAN successfully make deep dish pizza in a toaster oven.
I used a 9″ round Wilton non-stick heavy duty cake pan and baked at 450 degrees F for about 30-35 minutes.
In a toaster oven, I highly recommend rotating the pan at least twice during the baking.
Food Pr0n photos below:
One traditional deep dish with spinach and garlic (not pictured),
Photos of one of my latest pies:
12″ (medium) Deep Dish Half Cheese/Half Pepperoni.
Sliced mozzarella all over the bottom crust,
with a ring of sharp white cheddar around the inside of the outer crust.
Topped with a combination of crushed and diced tomatoes.
I might take photos of individual slices if i have a camera near me when I reheat the leftovers.