Chicago style deep dish

[SheilaAnn]

#59

So I tried this recipe for Friday Night Pizza. I do have a couple edits. I do not keep corn oil in the house, so it was all olive oil (Bertolli EV). I used fine sea salt. I did not add the NFDM and I have it on hand 🤦🏼‍♀️

His recipe was difficult to follow. If this pizza turns out, I am going to rewrite it.

Pulsed dry ingredients in the food processor. Added yeast and water all at once. Pulsed a few times, added the olive oil, pulsed a few times. Added the butter, pulsed a few times. Turned it out and kneaded by hand to really bring it together. In a bowl and in the oven 20 minutes with the Bread Proof setting (100*F). Turned off proof setting and oven light on. It’s chilly and windy today, so in the oven.

Punched down after 2 hours.

Topped as shown in the pictures. I did not get the measurements. Low moisture mozzarella and provolone. I used the sausage recipe someone put up. I used baby Bella mushrooms. Crushed Muir glen whole tomatoes and topped with pasta sprinkle from Penzey’s.

Preheated my gas oven (KA Architect Series II) on ROAST at 500*F for about an hour. Stone on bottom rack.

Dropped temp to BAKE 450*F. Checked under the pizza at 20 minutes. Looked a little light, kept on bottom rack for 10 minutes. Dropped temp to 425*F. Continued baking for 20 minutes.

Pulled and rested for about 10 minutes. Sliced and served.

I am not in love. Crust was super flaky (cuz of the butter, I’m sure) and I liked it. But the whole pie, not a winner. Note that the author had LM tomatoes and I bet they were seasoned. I did not season the tomatoes except for the Penzey’s, which did not have salt.

That said, I learned a lot about technique with this kind of Chicago deep dish crust. The dough was magic in my hands! I learned (by watching the pictures) how to properly press it out uniformly. I kept wanting to rest the dough for a rise, but forced myself not to, because that’s not this dough. I will revisit this……

[Bogy]

If I'm counting correct, you baked that pizza for fifty minutes, on a stone heated to 500. I bake mine in a 500 degree oven, on a pre-heated stone, for between five and ten minutes. Crust looks good, but are you sure the temp is reading accurately?

[SheilaAnn]

Bogy The times are accurate based on the original recipe. I only preheated at 500*F. Dropped to 450*F for the first 20 minutes, and based on the original recipe, dropped again to 425*F. Chicago Deep Dish usually takes 40-60 minutes.

Now when I do a thin crust or Neapolitan style, 5-10 minutes only on the preheated stone AND my sausage is pre-cooked.

[Bogy]

SheilaAnn Looking at the pictures again, are you putting the cold (relatively) cast iron pan on top of the pre-heated stone? I make very thick, loaded pizza, but it's not official "deep dish" because I put it straight on the stone. And the sausage is cooked and veggies sauteed.

[Draznnl]

I think salting the tomatoes will make a world of difference. Otherwise, it looks great from your pictures.

[RonB]

It looks great and a little tweaking to a recipe is almost mandatory according to Forum Rules.

Here's another take on CDDP:

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/pizza-amp-flatbreads-on-the-grill/309230-authentic-chicago-deep-dish-in-excruciating-detail

[SheilaAnn]

I remember reading this thread a while back. I was new and wasn’t going to bust chops because they were making fun of Cubs fans 🤣⚾️💕

[Bogy]

SheilaAnn But...but...Making fun of Cubs fans is sooooo much fun!

[Redwng]

Looks real good, the pics are awesome and a nice detailed review. Did you taste the sauce before putting it on?

[Jfrosty27]

Looks good. But to honest, when I want Chicago style deep dish Za, I just order a Lou Malnati's from the carryout location down the street. 🤣😂😁

[Draznnl]

;p~~~

[SheilaAnn]

Jfrosty27 Nyah Nyah Nyah 🤪🤪

[troymeister]

Looks Good! I will be baking one for my parents later tonight.

[jfmorris]

Looks great! I hate that the tomato portion was unsalted and you weren't happy with the results. I always see these and feel like its upside down as I expect more cheese on top I guess! Also both SWMBO and I have heartburn issues with a lot of tomato sauce, so I've been going down the road of alternative pizza sauce (alfredo, garlic parmesan, pesto, buffalo ranch, etc). If I go to Chicago I'll not miss a chance for a real deep dish pizza like this.

[Bogy]

I don't have the problem with tomato sauce, but my wife does. So I've had to adapt a lot of things. Very thin tomato application, or alfredo, no fresh garlic or onion. I can get by with dried onion or onion powder, and garlic powder.

[Red Man]

The crust looks great! For the sauce, I use well drained canned San Marzanos. Definitely want to season the sauce. If I add mushrooms or onions I sauté first to remove moisture.

[SheilaAnn]

In hindsight, I agree with the sautéing the mushrooms. There was a lot of residual moisture from the tomatoes and I’m sure the mushrooms.

[rickgregory]

All of the tomato sauces I've seen for 'za are seasoned but not cooked. Most seem to have salt, garlic powder and some pepper. Of course, that's for pizza, not casseroles...

Speaking of which, it's time for a trip to Big John's PFI to grab some DOP San Marzanos.

[Waiting for the Worms]

Sounds like you have a good start. Just a little tweak here and there, and you should be golden.

[FireMan]

That is the best lookin pizza I may have ever seen! I place my order, yes’m I’ll take one. 👍👍👍 🕶

[texastweeter]

I cook my deep dish in heavy deep cake rounds in my Italia pizza oven. Also, I put the sausage under the cheese, then the sauce on top. I use a simple sauce recipe, I can get it to you if you want. Try setting the pie directly on the bottom of the oven, or on a thick preheated pizza stone or baking steel.

[SheilaAnn]

texastweeter I’ll take a sauce recipe. As I type this my memory is telling me to go back to American Pie store a sauce recipe.

My oven is gas with a heating element on the floor of the oven. I have a broken pizza stone nestled in there. Rack on the lowest rail and a big ole pizza stone on that rack.

[RichardCullip]

Chicago-style Deep Dish seems to be a bit upside down to me. I prefer to layer my sauce first then add cheese then the meats (typically pepperoni and sausage). That being said, your pizza looks mighty tasty.

[texastweeter]

Chicago has to cook so lo g the toppings will burn if sau e not on top.

[Smoking77]

SheilaAnn Sorry about the sauce. If you're looking to try a new recipe, I've had a lot of success with the website realdeepdish.com

Not positive, but I'm pretty sure someone in the Pit directed me to it years ago.

It's a fun site! Good luck with your next deep dish!

[SheilaAnn]

That website has been a rabbit hole for me! So much information!!

[Smoking77]

For sure! I've followed their recipe for Chicago thin crust too, with very positive results.

[SheilaAnn]

Smoking77 the Pizza Factory recipe is next, probably. I have never been there, but maybe some fellow south siders have….?