It’s finally here – the video you’ve all been waiting for! Fifteen minutes that you will definitely want back! Please Enjoy: Deep Dish Holy Grail 2021 – The 48 Hour Dough Test! If the video doesn’t load, you can also view it directlyon the Odysee link and also on the RDD Facebook Page. If you’re just joining us and saying to… Read More »Deep Dish Holy Grail 2021 – The 48 Hour Dough Test! -The VIDEO
DD101 Extra: Freezing Your Pizza Dough: A visitor to the website asked about freezing deep dish pizza dough. I’m not a fan of freezing any kind of pizza dough, as it’s not very practical, tends to kill off some of the yeast, and modifies the texture a bit. I’d rather the dough hung out in a zip top bag in… Read More »DD101 Extra: Freezing Your Pizza Dough
WELCOME TO THE CHICAGO ‘QUOD STYLE PIZZA PAGE!
aka: The Quod – A Modern Take on Deep Dish Pizza** 2020 UPDATE – This article has a lot of updates, including updated baking instructions and links to the older recipes if you liked one of those better ** There is a style of Chicago Pan Pizza that is distinct from the Original Deep Dish that you know from places like Lou Malnati’s, Pizano’s, Louisa’s, Gino’s East, and Pizzeria Uno. The style I’m talking about is the pan pizza you find at Pequod’s in Chicago and Morton Grove, IL, and until recently*, Burt’s Place in Morton Grove. *UPDATE – Burt’s was closed in 2015, but has been reopened under new management in 2017.* I call this style “Modern Deep Dish” to distinguish it from “Original Deep Dish”. Before you ask… Yes, a pizza style invented over 4 decades ago (1971) is considered relatively “modern” since Original Chicago Deep Dish was invented more than 70 years ago in 1943. For brevity (and because it is fun to say), we can just call it…
(Officially Unofficial Chicago Pizza Style #4)The Quod: 2015 (PDF) The Quod: 2012 (PDF)
This style of pizza is like a hybrid between Chicago Deep Dish, Detroit Style & NY Sicilian pan pizzas. Like a deep dish, the pizza has cheese on the bottom, sauce on the top, and is baked in a round pan. Like the Detroit style (and also Sicilian squares – like L&B Spumoni Gardens), it has a thicker, more pillowy dough, and a caramelized crust, which is created when the cheese and sauce run down the gap between the pan and the outer edge of the pizza dough during baking.