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SuperBACON Deep Dish! – The ‘Superbowl’ of Deep Dish Pizza

The Plan: To make an ALL BACON Chicago Style Deep Dish Pizza. Saturday: Prepared deep dish dough (secret recipe handed down from south cicero monks – hint.. absolutely NO cornmeal!), let it rise for one hour, then put it in a ziploc bag in the fridge for an overnight snooze. Gave my 12″ cast iron pan a slow cookin’ workout, frying up a pound of thick cut bacon and an additional package of center-cut thin bacon to soft/partly crispy doneness. Drained on paper towels, cooled and tossed in the fridge overnight. Super Sunday: 2 hours before gametime, dough is removed… Read More »SuperBACON Deep Dish! – The ‘Superbowl’ of Deep Dish Pizza

Late Night at the ‘Quod’s

Photos from Tuesday evening at Pequod’s Pizza in Chicago. Photo 1: All Pepperoni pan pizza, with the signature caramelized cheddar on the outside of the crust.  This is my favorite kind of pizza from Pequod’s, followed closely by italian sausage or the pepperoni/sausage combo. Photo 2: Despite my efforts to warn them, my friends feel like experimenting with toppings on the 2nd pie. On one half: Italian Sausage and Hot Pepperoncino Peppers (not bad!) On the other half: Spinach, Garlic, and… Anchovies. Just say NO to anchovies on a pizza. This has been a public service announcement.

Deep Dish Food Pr0n – December 2009

For those who were unable to partake, ( there was only so much pizza to go around – no leftovers for Ed :-  )here are a few quick photos from my latest batch of Chicago Style Deep Dish Pizzas. Here in the foreground is a 14″ sausage and pepperoni combo;in the back is a 12″ sauteed baby spinach and garlic. Not pictured is a 12″ bacon and pepperoni combo. I look forward to a whole new year of deep dish pizza ‘experiments’, including: Deep Dish Bacon and Caramelized Cheddar Combo. Ultimate Cheese (varieties?) Home-made Italian sausage Ulti-MEAT Deep Dish! Grilled… Read More »Deep Dish Food Pr0n – December 2009