The Quod – A Modern Take on Deep Dish Pizza

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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.
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.

20150808-Quod-Pizza-001

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In case you missed it: The Chicago Blackhawks Deep Dish Pizza!

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If you haven’t seen it on the Real Deep Dish Facebook Page,
Here’s the Chicago Blackhawks Deep Dish Pizza I made just for fun!
And then a few weeks later, they won the STANLEY CUP!
You’re welcome.

blackhawks-deepdish-001 blackhawks-deepdish-002
What did I use? :
black olives, mini sweet peppers for the feathers and lines, along with peccorino and dried parsley for the white and green, shredded sharp cheddar for the face.

Under the sauce? Hot Italian Sausage and Pepperoni with Whole Milk Mozzarella.

and the leftovers reheated quite nicely!

blackhawks-deepdish-reheated-001 blackhawks-deepdish-reheated-002


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American Metalcraft Hard Coat
12 Inch Deep Dish Pizza Pan

$24.50

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YES, DARN YOU! I will get a Stuffed Pizza Recipe up here eventually.

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OK, FINE!
YES, I WILL WORK ON A STUFFED PIZZA RECIPE.

It is one of the more complicated styles and my least favorite, so it could take a while until I get the instructions perfected.
In the meantime, here’s a basic template for you intermediate pizza bakers out there who want to play around with the style:

Make a double batch of thin crust dough (recipe on the site).

Split dough into 2/3 and 1/3, then fold over and roll each batch several times to get some layers and then roll them out into thin discs to about the same diameter as your pizza pan.
Then roll the larger dough out a few inches more so you’ll be able to bring up the sides, and drape into the deep dish pan without pressing.
Gently bring up the sides of the dough over the top pan edge.
Fill the pizza with lots of cheese (you can use shredded this time if you want) and whatever toppings you want. Stuffed pizza gets sausage pieces, not patty.
Do NOT put the sauce in yet.
Top with the second dough.
Crimp the top and bottom dough edges together all the way around.
Tear or cut a few vent holes in the top center of the pizza dough so steam can escape.
Ladle on a thin layer of sauce over the top dough to cover.

Bake in a preheated oven at a time and temp TBD – I’m thinking 450-460 F for about 45 minutes,
but you should probably check after 40.
If the outside looks done, but you want to be sure, for safety, I’d stick a thermometer into the center of the pie (don’t hit the bottom of the pan with the thermometer – you’ll get a false reading) and make sure the pizza’s internal temp is at least 165 degrees F.

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** UPDATE – Here’s some more pictures of the assembly **
2015620-RDD-Stuffed-Test1-001 2015620-RDD-Stuffed-Test1-002 2015620-RDD-Stuffed-Test1-003 2015620-RDD-Stuffed-Test1-004 2015620-RDD-Stuffed-Test1-005 2015620-RDD-Stuffed-Test1-006 2015620-RDD-Stuffed-Test1-007 2015620-RDD-Stuffed-Test1-008 2015620-RDD-Stuffed-Test1-009 2015620-RDD-Stuffed-Test1-010 2015620-RDD-Stuffed-Test1-011 2015620-RDD-Stuffed-Test1-012 2015620-RDD-Stuffed-Test1-013 2015620-RDD-Stuffed-Test1-014 2015620-RDD-Stuffed-Test1-015 2015620-RDD-Stuffed-Test1-016 2015620-RDD-Stuffed-Test1-017 2015620-RDD-Stuffed-Test1-018 2015620-RDD-Stuffed-Test1-019 2015620-RDD-Stuffed-Test1-020 2015620-RDD-Stuffed-Test1-021 2015620-RDD-Stuffed-Test1-022 2015620-RDD-Stuffed-Test1-0232015620-RDD-Stuffed-Test1-024 2015620-RDD-Stuffed-Test1-025 2015620-RDD-Stuffed-Test1-026 2015620-RDD-Stuffed-Test1-028



American Metalcraft Hard Coat
12 Inch Deep Dish Pizza Pan

$24.50

from

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Posted in chicago pizza, dd101, deep dish, deep dish 101, deep dish pizza, pizza, pizza dough, recipe, stuffed, stuffed pizza