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Get Stuffed! How to Build A Stuffed Pizza

Stuffed Pizza – (two crusts with a “ton” of cheese, sausage, etc. between the crusts, and tomato sauce on top);This style was invented in 1971 at Nancy’s Pizza. A variant of deep dish pizza, based on Rocco Palese’s Italian family recipe for “scarciedda“, Stuffed pizza has both a top and bottom crust with a substantial amount of cheese and other ingredients in-between, and the sauce going not inside, but on top of the top crust. The dough used for this style of pizza is closer to a regular pizza dough than that of original Deep Dish. Connie’s, Edwardo’s & Giordano’s are also famous for… Read More »Get Stuffed! How to Build A Stuffed Pizza

DD101 Extra: Pizza Math and Ingredient Swapping

DD101 Extra: Pizza Math and Ingredient Swapping – Volume to Weight Conversions and Substitutions Hi, Deep Dishers.If you’re one of the amazing people who downloaded the Deep Dish Pizza Recipe and then looked at those pesky cup-to-gram conversions and wondered… “how the heck did he convert those?”, well you’re in luck, because I’m going to give you a few links with some conversion shortcuts. While I do that, I should tell you something that some of you already know: The Volume-to-Weight ratio of an ingredient can vary,depending on the ingredient. For example: 1 Cup of All Purpose flour (US, not… Read More »DD101 Extra: Pizza Math and Ingredient Swapping

DD101 Extra: Why Deep Dish Crust Tastes Like That

Hi. I keep reading and/or hearing from people who are first time deep dish eaters, that, compared to other pizza crusts, deep dish crust is “bland.” Well, I wouldn’t call it bland, but yeah – generally, IT’S SUPPOSED TO BE. Why? Because you are putting so many savory, flavorful (and salty) ingredients inside a deep dish pizza that, while the crust is chiefly made to contain those ingredients (the reason the sides go up the edge of the pan), it is also made to contrast all of the intensely flavored ingredients that you put inside. Italian Sausage is loaded with… Read More »DD101 Extra: Why Deep Dish Crust Tastes Like That