Pizza Food Pr0n – Saturday Night at the ‘Quods

Pequod’s is always packed on a Saturday night. This is why: Pepperoni with Garlic; always a good combo. Italian Sausage and Canadian Bacon / half Mushroom; Not a bad combo ,  but the Canadian Bacon does take over. A few tips for first-timers: As mentioned in a previous pizza rant, Pequod’s pan pizza has caramelized (read: burnt) cheese on the outer crust; This is the reason you come here. When ordering, make sure you order the PAN pizza and not the thin crust. The thin, although not bad, does not have this crunchy cheesy goodness on it’s outer crust, and… Read More »Pizza Food Pr0n – Saturday Night at the ‘Quods

Food Pr0n – Deep Dish Pizza – Garlic Crust

I’m working on a garlic flavored crust for my deep dish pizza. First test was a sausage and pepperoni (pictured below). Tasted great, but needed more garlic in the crust. Back to the tasty, tasty drawing board.

SuperBACON Deep Dish! – The ‘Superbowl’ of Deep Dish Pizza

The Plan: To make an ALL BACON Chicago Style Deep Dish Pizza. Saturday: Prepared deep dish dough (secret recipe handed down from south cicero monks – hint.. absolutely NO cornmeal!), let it rise for one hour, then put it in a ziploc bag in the fridge for an overnight snooze. Gave my 12″ cast iron pan a slow cookin’ workout, frying up a pound of thick cut bacon and an additional package of center-cut thin bacon to soft/partly crispy doneness. Drained on paper towels, cooled and tossed in the fridge overnight. Super Sunday: 2 hours before gametime, dough is removed… Read More »SuperBACON Deep Dish! – The ‘Superbowl’ of Deep Dish Pizza