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Research and Development means: New Pizza Food Pr0n!

I’ve been working on the first installment of “Deep Dish 101” , which is coming very soon.  In between compiling, revising, adding new information, and catching all the pizza shows they’re showing on The Cooking Channel, I managed to get in a little hands-on pizza R&D, just for you! I just saw Tony Gemignani pretend to know how to make Chicago Deep Dish! You don’t do two layers of cheese and sausage! WTF was THAT, Tony?!? Dude, just stick to what you know! – United Tastes of America – Pizza (2010) Sorry, I got distracted by televised blasphemy. Here’s the… Read More »Research and Development means: New Pizza Food Pr0n!

NEW: Deep Dish Anatomy Chart – version 2.0

I’ve redone the Deep Dish Anatomy Chart, in the style of a vintage hanging school chart. It includes some additional information about each layer, and also contains some phrases in Latin, just for good measure. This chart is also available as a poster in two different sizes and on limited apparel items at:

Toaster Oven Deep Dish Food Pr0n

YES! You CAN successfully make deep dish pizza in a toaster oven. I used a 9″ round Wilton non-stick heavy duty cake pan and baked at 450 degrees F for about 30-35 minutes. In a toaster oven, I highly recommend rotating the pan at least twice during the baking, and cover the top with a piece of aluminum foil if the top starts to char. RELATED ARTICLE: Leftovers – Reheating Deep Dish