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. 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! When you buy great items like this Deep Dish Pan, you are supporting this website. Thank You! American Metalcraft Hard Coat 12 Inch Deep Dish Pizza Pan $24.50
A QUICK POST ABOUT DEEP DISH PIZZA: DOUGH: SHORT-KNEAD, LESS GLUTEN. MORE OIL THAN A TYPICAL PIZZA DOUGH. DO NOT TOSS IT IN THE AIR. PRESS OUT FLAT TO THE EDGE. PINCH UP A THIN LIP ALL THE WAY AROUND. NO FRIGGIN CORN MEAL! CHEESE: LOW MOISTURE MOZZARELLA. SLICED, NOT SHREDDED. GOES ON THE BOTTOM. OVERLAP THE SLICES TO COVER. The only cheese that breaks the “on the bottom” rule is a light sprinkle of grated Romano/Parmesan on top of the tomatoes. SAUCE: CANNED CRUSHED TOMATOES. TASTE THEM BEFORE YOU USE THEM. DRAIN IF NECESSARY – DO NOT PRE-COOK. GOES ON THE TOP. KEEPS THE CHEESE FROM BURNING. COMPLETELY COVER THE PIZZA. DON’T OVERDO IT.
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,… Read More »DD101: EXTRA – Always Room For Improvement 2 (Electric Pizzaloo)