PDA

View Full Version : Chicago Style Deep Dish (pr0n)


CakeM1x
10-12-2015, 08:00 AM
The wife and her sister and husband were coming into town and asked to do some deep dish pizza since they were driving by an italian shop we use to live by. Picked up cheese/dough/hot suasage/margheritta pepperoni. While they were on the way I started the pizza sauce. Shredded onion, garlic, oregano, basil, san marzano tomatoes into the pot for about 40 minutes and finished with chopped basil/olive oil.

Sauce simmering away
http://farm1.staticflickr.com/689/22097237212_5f4285f1ca_b.jpg

Basil/olive oil added
http://farm1.staticflickr.com/635/22097238142_fd8b456ae3_b.jpg

Next was browning the sausage. I like to make a big patty and then cut it up.
Onto the CI
http://farm1.staticflickr.com/667/21488648273_44f8534392_b.jpg

browned
http://farm6.staticflickr.com/5662/21921591800_78bf0e933b_b.jpg

Next up peppers/onions
http://farm6.staticflickr.com/5653/21921592210_dacf30a4c0_b.jpg

Done to my liking
http://farm6.staticflickr.com/5813/21486942354_d269c9c06d_b.jpg


Fired up the big joe for 2 of the 3 pies and got that cruising at 425
http://farm1.staticflickr.com/712/22097240432_42c986a4ea_b.jpg

Inside to form the pies
http://farm6.staticflickr.com/5774/22083588866_5ef04e69c9_b.jpg

http://farm6.staticflickr.com/5720/21488651483_e0822ff3eb_b.jpg


On they go, 2 on the joe and 1 in the oven. Didn't know how much smoke they'd pick up so did 1 in the oven to be safe.
http://farm6.staticflickr.com/5815/22109783055_c95f4aa5a1_b.jpg

40ish minutes passed, time to pull
http://farm6.staticflickr.com/5692/21921596220_de61a2186c_b.jpg


Inside
http://farm6.staticflickr.com/5677/22097243952_7a5275466c_b.jpg

http://farm1.staticflickr.com/732/22097244562_9c4dcd9e1a_b.jpg

Out of the pans and onto racks to rest/set
http://farm1.staticflickr.com/589/21922861779_094c32617e_b.jpg

Pie for the dudes
http://farm1.staticflickr.com/749/21922862889_ba3a083cc9_b.jpg

Split in half
http://farm1.staticflickr.com/732/22119848701_8545be6589_b.jpg


Love us some deep dish! Thanks for lookin'

Shagdog
10-12-2015, 08:02 AM
Wow! Those look outstanding, especially for a cheese head! :laugh:

chicagokp
10-12-2015, 08:07 AM
Nice Pies!!!

pmad
10-12-2015, 08:40 AM
Lovely

Care to share the crust recipe?

Bludawg
10-12-2015, 08:52 AM
Not even 9am &I'm now craving slices & beer:tongue:

doubt3
10-12-2015, 08:52 AM
I'll take a slice.

Deebo
10-12-2015, 08:55 AM
Those look amazing!!! I'm originally from the south side of Chicago so from someone who was raised on Chicago style pizza, those are pies to be proud of!!!

daninnewjersey
10-12-2015, 08:57 AM
Yum......

Huh? What?
10-12-2015, 09:16 AM
Looks great!

Woody Butthrie
10-12-2015, 09:39 AM
Looks awesome! Great idea to make for the kids.

CakeM1x
10-12-2015, 09:59 AM
Lovely

Care to share the crust recipe?

I cheated and used the frozen dough they sell at the italian store. Didn't have time to make fresh as they sprung pizza on me.

Q Junkie
10-12-2015, 10:01 AM
Man that looks good. I know whats for lunch now.

Q Junkie
10-12-2015, 10:03 AM
I cheated and used the frozen dough they sell at the italian store. Didn't have time to make fresh as they sprung pizza on me.

I get dough balls from my favorite pizza joint. You should check with yours and see if they will sell you some.

cheez59
10-12-2015, 11:34 AM
I've never had deep dish pizza but would DESTROY some of that!

jermoQ
10-12-2015, 12:56 PM
Those are delightfully, stomach pang inducing pies! :hungry:

THoey1963
10-12-2015, 02:10 PM
Nice Cake!

FireChief
10-12-2015, 02:30 PM
Wow. Those look absolutely amazing. Probably better than most pizza joints. Just outstanding.

Whooey
10-13-2015, 10:52 AM
Man that looks awesome, good job. :clap:

thirtydaZe
10-13-2015, 10:56 AM
i'm going to have to learn the art of deep dish pizza. this is the 2nd thread i've seen here since sunday that had deep dish pizza. better looking than anything i've had in years, and in Omaha, i just cant find what i'm looking for.....

DetTigersFan
10-13-2015, 11:46 AM
Wow... Those look great man... I've had Chicago style deep dish many times and those look awesome. Making me wish I could go hit up Gino's East or Uno...

Smoke on Badger Mountain
10-13-2015, 12:08 PM
Fantastic looking pies

CakeM1x
10-13-2015, 02:07 PM
Thanks for all the positive comments.
i'm going to have to learn the art of deep dish pizza. this is the 2nd thread i've seen here since sunday that had deep dish pizza. better looking than anything i've had in years, and in Omaha, i just cant find what i'm looking for.....

I cooked these at 425-450. If using an oven I put them on the bottom rack.

Oil your CI
Lay in dough at least 1/4" thick
cheese->toppings-> sauce

Bake at 425-450 for about 30minutes and then remove and let rest on racks for at least 15min. If you don't let them cool down you'll have pizza running all over your plate.

jjrkegler
10-13-2015, 08:20 PM
They look great, how much smoke flavor did you get. Did you get the crust from Gino's or Fraboni's or?

code3rrt
10-13-2015, 08:23 PM
Outstanding, very good work!

KC

BigBobBQ
10-13-2015, 09:02 PM
those are some great looking pies for sure.

Wornslick
10-13-2015, 09:09 PM
Great job!!!!

emtnate
10-13-2015, 09:27 PM
i'm going to have to learn the art of deep dish pizza. this is the 2nd thread i've seen here since sunday that had deep dish pizza. better looking than anything i've had in years, and in Omaha, i just cant find what i'm looking for.....

Here is a great place to start: http://www.realdeepdish.com/deepdishholygrail/

At the end of the recipe are different weights for different sized pans. I use a standard 9" cake pan.

Let the dough rest for at least 24 hours in the fridge up to 2-3 days. It will take on a more complex taste as the yeast ferments the dough a little.

Make your own sausage and leave out fennel.

The cheese goes on the bottom, use slices not shredded. I like a combination of whole milk mozzarella and provolone.

Keep the sauce simple, crushed tomatoes and a sprinkling of herbs. The best flavors will come from your crust and sausage.

https://lh3.googleusercontent.com/-soQZnn1lHjE/VXokz4QF0dI/AAAAAAAAC00/a6_lXl2oWSo/s640-Ic42/20150611_200245.jpg

https://lh3.googleusercontent.com/-0LM6KpoPJjo/VXokrJT1u7I/AAAAAAAAC0s/KdNN8Z576jE/s640-Ic42/20150611_200538.jpg

https://lh3.googleusercontent.com/-Wqo_e81Duds/VXorh5aibxI/AAAAAAAAC1U/6Sf-ELjMALQ/s640-Ic42/20150611_204235.jpg

https://lh3.googleusercontent.com/-XeiYw4L4rkI/VXoyI3f84vI/AAAAAAAAC18/DmWkvySsch8/s640-Ic42/20150611_205154.jpg

https://lh3.googleusercontent.com/-B52BdJehzpg/VXoyNpDMSQI/AAAAAAAAC2E/AJR7AWgMvBQ/s640-Ic42/20150611_205311.jpg

oifmarine2003
10-13-2015, 09:41 PM
Nice. Looks a little like Lou's. Love deep dish! Very nice effort!

JonP
10-13-2015, 10:33 PM
Drool....

Phubar
10-14-2015, 04:56 AM
Nice pies!

Diesel Dave
10-14-2015, 06:56 AM
Dang fine looking pies!!!

I'll take the other half of the one for the dudes

frognot
10-14-2015, 07:00 AM
Great lookin' pizza!

CakeM1x
10-14-2015, 07:46 AM
They look great, how much smoke flavor did you get. Did you get the crust from Gino's or Fraboni's or?
I got plenty of smoke flavor. Was interesting on a pie. I got the dough/pepperoni/hot bulk sausage/cheese blend at Fraboni's but I've used Gino's before as well.

The real dough for this recipe is the following. I need to stop being lazy and try it next time since a coworker said its super duper.

Dough (it should make 2 pies)

3 1⁄4 cups unbleached all-purpose flour (16 1/4 ounces)
1⁄2 cup yellow cornmeal (2 3/4 ounces)
1 1⁄2 tsp table salt
2 tsp sugar
2 1⁄4 tsp instant or rapid-rise yeast
1 1⁄4 cups water, room temperature (10 ounces)
3 TB unsalted butter , melted,
4 TB Butter, softened
1 tsp olive oil plus 4 TB olive oil

INSTRUCTIONS

1. FOR THE DOUGH: Mix flour, cornmeal, salt, sugar, and yeast in bowl of stand mixer fitted with
dough hook on low speed until incorporated, about 1 minute.

2. Add water and melted butter and mix on low speed until fully combined, 1 to 2 minutes,
scraping sides and bottom of bowl occasionally.

3. Increase speed to medium and knead until dough is glossy and smooth and pulls away from
sides of bowl, 4 to 5 minutes. (Dough will only pull away from sides while mixer is on. When
mixer is off, dough will fall back to sides.)

4. Using fingers, coat large bowl with 1 teaspoon olive oil, rubbing excess oil from fingers onto
blade of rubber spatula. Using oiled spatula, transfer dough to bowl, turning once to oil top;
cover tightly with plastic wrap.

5. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.

6. TO LAMINATE THE DOUGH: Using rubber spatula, turn dough out onto dry work surface and
roll into 15- by 12-inch rectangle.

7. Using offset spatula, spread softened butter over surface of dough, leaving 1/2-inch border
along edges.

8. Starting at short end, roll dough into tight cylinder.

9. With seam side down, flatten cylinder into 18- by 4-inch rectangle. Cut rectangle in half
crosswise

10. Working with 1 half, fold into thirds like business letter; pinch seams together to form ball.

Repeat with remaining half.

11. Return balls to oiled bowl, cover tightly with plastic wrap, and let rise in refrigerator until nearly
doubled in volume, 40 to 50 minutes.

12. Coat two 9-inch round cake pans with 2 tablespoons olive oil each. Transfer 1 dough ball to
dry work surface and roll out into 13-inch disk about 1/4 inch thick.

13. Transfer dough to pan by rolling dough loosely around rolling pin and unrolling into pan. Lightly
press dough into pan, working into corners and 1 inch up sides. If dough resists stretching, let
it relax 5 minutes before trying again. Repeat with remaining dough ball.

BBQ Bacon
10-14-2015, 08:13 AM
Wow. Now I want pizza and it's only 7:13am!