![]() Thank you so much for sharing your knowledge with those of us who otherwise might never get to try the original source material. So the texture of the crust is not something I’m used to, but considering my sources I know it hit the mark.Įxcellent recipe overall. Have not eaten a great deal of deep dish pizza, as I live in New England and the only ones you generally find here are frozen brand name pizzas from your local grocery stores or the occasional Uno’s chain here and there. Texture of crust was similar to a buttermilk biscuit with a slight cornbread-like crumb. Topped with pepperoni after the first half hour, so it cupped and crisped perfectly when finished. Also added crumbled raw Italian sausage, roasted pearl onions, blanched and quartered mushrooms and mixed red, yellow and orange mini sweet peppers.Ĭrust formula was flawless and held up beautifully during the bake. Sauce was made two days in advance, and added two snipped leaves of fresh basil before topping my pizza. Added to that a few Campari tomatoes from the vine, cooked in olive oil and garlic until most of the liquid reduced and added to canned tomatoes with dried basil, a bit of oregano, salt, black pepper and a pinch each of crushed red pepper and sugar. Made my own uncooked sauce using 6 in 1 brand tomatoes, which I heard was the Gold Standard for most Chicago pizza recipes. Made my very first deep dish pizza tonight, using the ratio by weight for a 14″ pizza pan. I know we’re overdue for another video too, so hopefully you’ll be able to stay entertained with the content in the expanded menu, and the posts on Facebook and Twitter, until I can gather up more funds for sweet, sweet pizza testing. Major articles, when I have time or motivation to write them, will still end up on this website. I do usually let people know on the Facebook page if it’s a change worth mentioning, which is where I’ve focused most of my posts these days. I make adjustments to the recipes when I think they need adjusting, and unless it’s a major departure from the last version, I don’t typically announce minor tweaks to the latest version. The journey for making deep dish started on Rant #2: The origin of this website was a series of Pizza Rants that started on my old website blog Like every other foodie with website skills, I started a blog and social media accounts, based on an artistic website/gallery called Virtual Cheeseburger. The timing has never been right to do it professionally due to various health and financial reasons I won’t go into. I watched cooking shows like The French Chef (Julia Child) and the Frugal Gourmet on PBS before Food Network gave us Emeril and Iron Chef, and Good Eats, etc. I have been a foodie since before the word was invented. I’ve been cooking and baking since I was a kid. It would be great to hear about your journey. One thing I am curious about is why the 7 year gap from 2014 to 2021? Also what is your history with making pizza dough! It seems like you are a baker by nature but there is no personal history I can read about. ![]() But the flavor of the crusts overall was SPOT ON! Congratulations and MANY MANY Thanks to you and your dedication to this craft! It made the crust more soggy then I would have liked. ![]() Now I did not use low moisture cheese, instead I used half whole milk and half part skim Polly-O cheese and it was delicious but was way too watery. I tried your 2013 recipe (btw the PDF still say 2012) and I tried your current recipe and Both were a HIT! I personally liked the latest recipe but the 2013 was a favorite to some. Let me tell you that I have been trying to crack the Lou Malnati’s recipe myself for years! idk how I didn’t stumble upon this website earlier as I see you have been posting recipe’s for over 12 years now. I made a couple of your recipe’s for the family yesterday. 1/8 cup Romano or Parmesan Cheese, Grated This is the only cheese that should ever go on top of a deep dish pizza, and it is best to sprinkle it like snow from high above and use it sparingly.Combine with the sauce, or sprinkle on, along with the grated cheese. 1/4 tsp Basil and/or Oregano, dried (optional) I prefer basil over oregano, but using either, neither, or both is fine.14-16 fluid oz Tomatoes, Crushed (or a combination of crushed and diced tomatoes) You can also use whole peeled tomatoes and crush them yourself.Traditionally, they go UNDER the sauce, but you can put them on top if you are careful. 30-40 slices Pepperoni, sliced (optional) If you're covering a whole pizza, you'll need about 30 slices for a single layer.12-16 oz Italian Sausage (optional) raw, mild or hot some traditional deep dish restaurants use sausage without fennel, but either is good. ![]() 16-20 oz Mozzarella Cheese, Sliced Low Moisture, Part-Skim or Whole Milk you will need enough cheese to cover the bottom of the pizza. ![]()
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