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

AMAZING! You can really taste the cornmeal!

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Everyone knows that the reason why deep dish pizza is so great is that incredible cornmeal crust! It’s nearly glowing yellow hue just adds to the majesty of the corniness!

I don’t know what I would do without this indispensable ingredient.

Conmeal! Best Ingredient EVER!

More information about this amazing ingredient after the jump… Read more ›

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Posted in April, april fool, corn meal, humor

Deep Dish 101: Lesson 5 – Making Deep Dish Dough – VIDEO

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RDD-DeepDish-101Just joining us?
You can start Deep Dish 101 from the beginning by clicking on the image above.

Lesson 5 – Making Deep Dish Dough:

This is a quick lesson,
featuring a video demo I threw together today
on making deep dish dough.

I’ve tried to give you the basics so even you can make a ball of deep dish dough in under five minutes.


A Quick FAQ:

1) Can I use any kind of oil?
You should try to stick to oils that have a higher smoke point, so stay away from the non-refined extra virgin oils (or use them in a smaller amount in combination with another oil).
The recipe calls for corn oil and olive oil (the regular kind).
I like to skip the olive oil altogether and just use all corn oil.
Some people use butter, coconut oil, canola, lard, bacon grease, or crisco.
You can use any combination that you like.

2) Do I have to get half of the flour on the countertop while mixing?
No, in fact, you probably want to use a little more care than I did when mixing.
I sometimes get a little overexcited in front of a video camera. 🙂

3) How hot does the water need to be?
The water should be hot, but not scalding. The term they use is ‘luke-warm’,
which should be about 105 degrees fahrenheit. If the water is too hot, it can kill the yeast. The easiest way to get the right temp water without a thermometer is to put your hand under the water tap while it’s heating up and if the water is too hot for your hand, it is too hot for the yeast.

4) Do I have to use semolina?
No, you do not have to use semolina. I list semolina as an optional ingredient for those who like to use it, but I prefer to make my deep dish dough with just all-purpose flour.

5) Is it really that easy to make deep dish dough?
Yep.

6) Hey, where’s the recipe? I’m going to guess you haven’t read all of the lessons.
Go back and read Lesson 3 or you can use this link:
Real Deep Dish Pizza Recipe Link

If you have any questions that the video did not explain, feel free to post a comment and I’ll try to post a reply as soon as I can.

Here, watch another deep dish video that you may have missed: A Deep Dish Video

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Posted in chicago pizza, chicago style deep dish pizza, dd101, deep dish, deep dish 101, deep dish pizza, dough, flour, How To, How to make Chicago deep dish pizza, ingredients, oil, pizza, pizza dough, real deep dish pizza, recipe, salt, sugar