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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Posted in chicago, chicago pizza, pizza, thin crust

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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