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… Read More »DD101 Extra: A Quick Post About Deep Dish Pizza
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: 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… Read More »The Truth Will Set You Free.
PIZZA RANT 2.6 – (rant #3 is coming soon, I swear!) PAT “Pasquale” BRUNO! I’m CALLING YOU OUT! I am by no means the first person to correct this misconception about Deep Dish Pizza dough, and I’m sure I won’t be the last: re: CORNMEAL (or Corn Meal): Traditional Chicago Style Deep Dish Pizza… DOES NOT HAVE CORNMEAL IN IT!… Read More »PIZZA RANT 2.6 – The Cornmeal Rant