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The Long Awaited – Pizza Rant #3 – A Crusty Rant

Pizza Rant #3 – A Crusty Rant:  (6-9-2009) You’ve waited long enough.. here it is:  Good day, and welcome to Rant #3 – THE CRUST: Deep Dish Dough and the Pequod’s Confusion: To start, I should explain the main difference between a Basic (or New York style) pizza dough and a Chicago Style Deep dish dough. Basic Pizza Dough contains flour, oil, yeast, and water, and most people also add salt. Lombardi’s in New York (the widely accepted originator of New York style pizza and the first pizzeria in the US) has mentioned on television that they don’t use oil… Read More »The Long Awaited – Pizza Rant #3 – A Crusty Rant

PIZZA RANT 2.6 – The Cornmeal Rant

PIZZA RANT 2.6 – (rant #3 is coming soon, I swear!) (5-6-2009) PAT “Pasquale” BRUNO! I’m CALLING YOU OUT! I am by no means the first person to correct this misconception about Deep Dish Pizza dough, and I’m sure I won’t be the last: re: CORNMEAL (or Corn Meal): Traditional Chicago Style Deep Dish Pizza… DOES NOT HAVE CORNMEAL IN IT! Never did! Why does Pat “Pasquale” Bruno, Chicago Sun-Times food critic and author (he has 2 books about pizza), believe that cornmeal belongs in a recipe for deep dish pizza dough? Well, I haven’t asked him (and he’s welcome… Read More »PIZZA RANT 2.6 – The Cornmeal Rant

PIZZA RANT 2.5 – Chicago Style Deep Dish Pizza – SUCCESS!

PIZZA RANT 2.5 – Chicago Style Deep Dish Pizza – SUCCESS! (Missed the previous rant? – click here to read pizza rant #2 ) – (4-23-2009) SUCCESS! First attempt… Nearly perfect! Will give details and more pics soon… Gotta eat pizza now. Bye! 2nd slice 🙂 🙂 🙂 PIZZA RANT #3 will be coming shortly with more details, info on my research, and a recipe. Many thanks to the pizza-philes at pizzamaking.com chicago style pizza forum, especially Loo Waters, who gave me some insight and a good place to start. PREVIOUS PIZZA RELATED RANTINGS: Click to read PIZZA RANT#1 Click… Read More »PIZZA RANT 2.5 – Chicago Style Deep Dish Pizza – SUCCESS!