Hi. Welcome to Deep Dish 101: Lesson Four – Nuts and Bolts. In the previous lesson, I told you about the main styles of Chicago Pizza : Thin crust (tavern style, box-cut), Deep Dish, and Stuffed, and then finally gave you a workable Deep Dish dough recipe with detailed instructions to make your deep dish pizza at home. Soon,… Read More »Deep Dish 101: Lesson 4 – Nuts and Bolts
I’m making pizza with my niece and nephew tonight! We’re actually using thin-crust pizza dough (still-in-the-testing-phase) tonight, because the kids like to hold their pizza slices, but we’ll still use my deep dish pans just to make it a little easier to get the pizzas in and out of the oven. Here’s a few tips to make Pizza Night with… Read More »Pizza Night with the Kids!
Welcome to Deep Dish 101 – Lesson Two: The Basics.
Deep dish pizza is also made like this, except for a few differences.
1) While most pizzas are baked directly on the stone floor or deck of a pizza oven, a deep dish pizza is baked in a pan. The original Chicago deep dish pizzas were made in round pans, very similar (possibly identical) to cake pans. (never start a sentence with…) Because Deep Dish was intended to be a more substantial version of pizza, it is made in a pan and constructed to have a high outer wall to contain the generous amount of ingredients put inside.
2) With a few exceptions (Jersey, I’m talking to you!), most modern pizzas are made with the dough on the bottom, then the sauce on top of that, and then cheese goes on the very top, along with any additional toppings.
Deep dish pizza is assembled in a very similar way to a New Jersey “Tomato Pie”.
Cheese goes down first, then toppings, and tomato sauce goes on top. For deep dish pizza, this is essential, because if you don’t put the sauce on top, the cheese and toppings will burn due to the longer baking time.