DD101: EXTRA – Always Room For Improvement 2 (Electric Pizzaloo)

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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”.

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)
RDD-Sausage-2014019-001
RDD-Sausage-2014019-002
RDD-Sausage-2014019-003
RDD-Sausage-2014019-004
RDD-Sausage-2014019-005

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Posted in authentic, baking, cheese, chicago, chicago pizza, chicago style, chicago style deep dish pizza, dd101, deep dish, deep dish 101, deep dish pizza, dough, food, food porn, food pr0n, How to make Chicago deep dish pizza, Lou Malnati's, mozzarella, pizza, Pizzeria Uno, pr0n, pron, real deep dish pizza, recipe, sauce, sausage, tomato, tomatoes

The Truth Will Set You Free.

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If you’ve been reading the articles at Real Deep Dish for a while,
you should already know this.
If you just got here, you may be in for a shocker:

 

 

=

Stop saying that it does. It does not. No. There is none. No cornmeal. Nope.

But why is Gino’s East crust so yellow?

The secret to their “secret, golden crust”:
Food dye, aka food color, aka egg shade, aka Yolkoline,
aka FDC Yellow #5 and #6.

But I swear I can taste the corn!

There’s a reason and it’s not cornmeal.
Don’t believe me? Go to your grocery store freezer aisle and look at the ingredient label on a frozen Gino’s East pizza.
OR
Let me save you the trouble and show you a screenshot from the Gino’s East website:

Gino's East Ingredients
First, you will notice in the “dough” section of the ingredients, there is NO CORNMEAL, just a combination of wheat and malted barley flours and a bunch of nutrients (aka PIZZA FLOUR or All-Purpose Flour).

Second, you will see that Gino’s uses two kinds of vegetable oil, Olive Oil and…
wait for it…

CORN OIL!

Well, that can’t be all there is to it, can it?

The yellow food color could possibly be messing with your brain,
and some of the dough conditioners (sugar and cream of tartar)
could be messing with the crust texture and flavor a bit,
but yeah, that’s pretty much it.

So spread the word!
(with new stylish merchandise!)

Deep Dish Pizza DOES NOT Have Cornmeal In It!
The Truth Will Set You Free!

realdeepdish_no_cornmeal_tshirt-promo

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Posted in chicago, chicago pizza, chicago style, chicago style deep dish pizza, corn meal, Cornmeal, oil, pizza, pizza dough

This One Goes Out To Jon Stewart

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Chicago-Thin-CrustIt’s easy to compare apples to oranges, but let’s not talk about fruit.
Let’s talk PIZZA.

Chicago Deep Dish may be strange and unfamiliar to a New Jersey native, but it is PIZZA, regardless of what Jon Stewart and his East Coast “Pizza Truther” writing staff think.
But as my earlier fruit comparison suggests, let’s try comparing things that are a little closer to themselves.

I mentioned in an earlier post that Chicago has THREE distinct styles of pizza:
Deep Dish, Stuffed (blonde double-crusted step-child of Deep Dish), and Thin Crust.

If you’re going to keep dragging out this tired pizza war, let’s have the
New York slice go up against the mini-titan, CHICAGO THIN CRUST.

While Deep Dish is clearly superior to a New York slice,
Chicago THIN CRUST quite simply OBLITERATES it.

You wanna go, Stewart?!
Take on our Chicago Thin Crust!
IT WILL KICK YOUR FLOPPY FOLDY NEW YORK PIZZA’S KEESTER!

2013-0607-SausPepp-ThinCrust-01
Coming soon: An intermediate level Chicago Thin Crust Demo/Recipe/Type Dealie.
It’s not ready yet because there’s a few more variables than deep dish has.

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DD101 Extra: Pizzafication Of Your Oven

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Deep Dish 101DD101 Extra: Pizzafication Of Your Oven


To follow up a bit on things I mentioned in
Lesson 4: Nuts & Bolts (go read the YOUR OVEN part if you haven’t yet),
here’s a little diagram of how I prepare my home oven to bake pizzas.

Pizzafication - Pizza Oven Home Mod - diagram - CLICK to view this image full size in a new window

This is a 30″ standard size oven. Your results may vary, but this should get you in the ballpark.

Tips:
Preheat your oven for 45 to 60 minutes, to get the pizza stone up to temperature.
If you don’t preheat your stone, it will act as a heat barrier (the opposite of what you want)
and the bottom of your pizza won’t get crispy, and/or your pizza will take f-o-r-e-v-e-r to bake.

If you’re one of those impatient types, you don’t have to bake on top of a stone.
Just make sure to use an aluminum foil shield on the top rack to protect your pizza from burning on top.

I recommend starting your oven at 500 degrees F, then turn down the oven to your target baking temperature once you’ve put your pizza in the oven.

Questions?
Post a comment on this article and I’ll do my best to answer.
Good luck! Happy Pizza-ing!

Looking for a Pizza Stone?

American Metalcraft Economy Rectangular Pizza Stone, 15″ x 14″

from: AbestKitchen.com

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Posted in baking, chicago, chicago pizza, chicago style, chicago style deep dish pizza, dd101, deep dish, deep dish 101, deep dish pizza, How to make Chicago deep dish pizza, oven, pizza

Pizza De Mayo 2013

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Pizza De Mayo happens during the second week of May every year. When you choose to celebrate it on that week is up to you. Margaritas are, of course, entirely optional.

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.

Read more ›

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Posted in bacon, barbecue, bbq, cardiac event, cheese, chicago, chicago pizza, chicago style, chicago style deep dish pizza, chocolate, deep dish, deep dish pizza, food coma, food porn, food pr0n, garlic, gourmet, grease, hot peppers, italian sausage, jalapeno, Mac, mac and cheese, macaroni, meat, meatza, mozzarella, pepperoncino, pepperoni, pizza, Pizza de Mayo, real deep dish pizza, ribs, sausage, smoked, spinach, st. louis, tasty animals, tomatoes

Welcome to Real Deep Dish.

START HERE

Deep Dish 101 has just begun!
Click here to start your lessons!

or
You can also access the lessons below:


I'm impatient! Where's the recipe?!
Look for the links below with asterisks.
  • Deep Dish 101: Lesson 1
  • Lesson 2 - The Basics
  • Lesson 3 - Chicago Pizza Styles*
  • Lesson 4 - Nuts and Bolts
  • Lesson 5 – Making Deep Dish Dough - VIDEO
  • DD101: EXTRA - Leftovers / Reheating Deep Dish
  • DD101: EXTRA - Deep Dish Anatomy
  • DD101: EXTRA - Always Room For Improvement - Deep Dish Dough Update*
  • DD101: EXTRA - Pizzafication Of Your Oven
  • DD101: EXTRA - Always Room For Improvement 2 (Electric Pizzaloo)*
  • DD101: EXTRA - A Quick Post About Deep Dish Pizza
  • Join me on my quest for deep dish nirvana
    and get a crash course in Real Deep Dish!

    Can't wait for the next
    Deep Dish 101 Lesson?

    Read THE PIZZA RANTS!


    You should read them anyway. :-)
  • Rant 1
  • Rant 2 - The Deep Dish Pizza Conundrum
  • Rant 2.5 - Chicago Style Deep Dish Pizza SUCCESS!
  • Rant 2.6 - The Cornmeal Rant
  • Rant 3 - A Crusty Rant
  • Rant 4 - Deep Dish or Rant Hard! (Pizzeria Uno Rant)
  • Rant 5 - Nice Tomaters!
  • Photos and images used on this website are property of their originators or copyright holders. Original content created for RealDeepDish.com is property of its creator. Food photos may be available for sale or license.

    Contact Us:


    Read
    THE PIZZA RANTS


    Seriously! Read them!



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