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DD101 Extra: A Quick Post About Deep Dish Pizza

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” ruleis 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.… Read More »DD101 Extra: A Quick Post About Deep Dish Pizza

DD101: EXTRA – Always Room For Improvement 2 (Electric Pizzaloo)

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… Read More »DD101: EXTRA – Always Room For Improvement 2 (Electric Pizzaloo)

Pizza Oven At Home - diagram

DD101 Extra: Pizzafication Of Your Oven

DD101 Extra: Pizzafication Of Your Oven To follow up a bit on things I mentioned inLesson 4: Nuts & Bolts (go read the YOUR OVEN part if you haven’t yet),here’s a little diagram of how I prepare my home oven to bake pizzas.  TIME TO PIZZAFY! This is a 30″ standard size oven. Your results may vary, but this should get you in the ballpark. Baking Tips: Preheat your oven for 45 to 60 minutes, to get the pizza stone up to temperature.If you don’t preheat your stone, it will act as a heat barrier (the opposite of what you… Read More »DD101 Extra: Pizzafication Of Your Oven