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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

First Deep Dish of 2015

As I have been lax in posting on RDD lately, I feel that I owe you all some gratuitous deep dish pizza food porn. Here’s my first deep dish of 2015: 3 day fridge dough (I usually don’t age my dough this long, but it worked out well) , whole milk mozzarella, roasted garlic/olive oil/semolina paste smeared on the bottom, then 3/4 pound of hot Italian sausage, a layer of Margherita pepperoni, layer of cooked baby spinach with crushed fresh garlic, and topped with a sauce made from half of my thin crust pizza sauce (recipe on the thin crust… Read More »First Deep Dish of 2015

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