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Home-made Italian Sausage Deep Dish and the Pepperoni Pequod Hybrid

I made two test pizzas tonight.One was my first made with a layer of home-made Italian sausage, which tasted great! The other was a modified version of my deep dish pepperoni pizza that I ‘Pequodified’ by kneading the dough by hand a few extra turns and leaving the dough level instead of raising the outer lip. Also, I surrounded the outside of the dough with slices of sharp cheddar to make a charred outer crust. The Pequod hybrid is going to take a few tries until I get it right because the caramelization of the outer crust is difficult to… Read More »Home-made Italian Sausage Deep Dish and the Pepperoni Pequod Hybrid

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