Anyone have suggestions on anything that would need to be different on a Weber Kettle or Spirit vs your ceramic cooker?
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Authentic Chicago Deep Dish...in Excruciating Detail
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Turned out well, except the pepperoni was a little dried out and burned on the edges. Most likely due to temp differences between ovens. Next time I will try 425 or 400.
The crust was great, although it didn't appear to rise in the oven at all.
Our crushed tomatoes here closely resemble tomato sauce so I used a can of hand crushed & drained San Marzano tomatoes and a small can of drained diced tomatoes. Delish!
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Pequod I've been making Chicago Deep Dish for a couple of years now using the realdeepdish recipe. I'm going to try your dough recipe really soon and see what happens in the WFO.
This weekend was going to try a Detroit in the WFO but now I might have to try your Chicago dough recipe instead.
But I must bust your chops a bit. What the heck is pepperoni doing in a Chicago Deep Dish? Come on man, Italian sausage lightly pre cooked. Just sayin ........
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The realdeepdish recipe is the real deal too. Mine is pretty similar and was gently lifted (and minimally changed) from one at pizzamaking.com. Pepperoni is legit! Gino’s East used to offer charred pepperoni as a topping, and it was like crispy bacon. Superb. Pineapple, etc...must draw the line there.
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Why limit to one? Pepperoni is valid.
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I tend not to use sausage on my deep dish because I can't get that *Chicago* style sweet Italian locally. Just isn't the same with something less. Recently found a recipe at pizzamaking.com that I like a LOT and use on my Chicago Thin, so that story may change in the future.
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Club Member
- Apr 2018
- 1633
- the LOU
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Cookers:
22" Blackstone Griddle, with stand & hood
CharGriller Portable Firebox - so modified you'll BLOL
Kitchenaid #810 Charcoal Grill - highly modified
Weber BI-code Black Performer w/Igniter
Weber DE-code Red Limited - 'Lucille'
Accessories:
Ancient heavy CI Propane Turkey Fryer, for lighting chimneys
BBQ Dragon kettle shelves - 2
Fyre Dragon Kettle Drippin' Ring, Burnin' Cone & Drippin' Pan - 2 sets
Fyre Dragon Kettle Ribbin' Ring
Fyre Dragon Kettle 2-Zone Smokin' Sheet
OneGrill Rotisserie for the Kitchenaid
Smokenator
Smoking Tubes: 2x12" & 1x6"
SnS
Weber Gourmet Grill w/Griddle, Pizza Stone & Wok
My Helpers:
Anova 900W Sous Vide Cooker w/Radios
Instant Pot 6Q Duo
Nesco Tabletop Roaster
& the PIT!
Huskee - 'Pizza Pizza' - oh geez. Someone from Chicago overnight Huskee a real piece of pizza. Please. And deep dish, unlike steak, when not well done is not done right. ;o)
oh oH DARN, you ducked. I missed you with that tomato.
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Club Member
- Apr 2018
- 1633
- the LOU
-
Cookers:
22" Blackstone Griddle, with stand & hood
CharGriller Portable Firebox - so modified you'll BLOL
Kitchenaid #810 Charcoal Grill - highly modified
Weber BI-code Black Performer w/Igniter
Weber DE-code Red Limited - 'Lucille'
Accessories:
Ancient heavy CI Propane Turkey Fryer, for lighting chimneys
BBQ Dragon kettle shelves - 2
Fyre Dragon Kettle Drippin' Ring, Burnin' Cone & Drippin' Pan - 2 sets
Fyre Dragon Kettle Ribbin' Ring
Fyre Dragon Kettle 2-Zone Smokin' Sheet
OneGrill Rotisserie for the Kitchenaid
Smokenator
Smoking Tubes: 2x12" & 1x6"
SnS
Weber Gourmet Grill w/Griddle, Pizza Stone & Wok
My Helpers:
Anova 900W Sous Vide Cooker w/Radios
Instant Pot 6Q Duo
Nesco Tabletop Roaster
& the PIT!
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Club Member
- Apr 2016
- 477
- Crozet, VA
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Gear
- Komodo Kamado 23" Ultimate
- Komodo Kamado 32" Big Bad
- Medium Konro
I think it was Potkettleblack who recently asked about replacing the corn oil in this recipe with butter or another healthier oil. Tonight I made this recipe with 64g of softened, unsalted butter in place of the corn oil and omitted the olive oil entirely. All other ingredients were the same. The result? Outstanding! The crust was a bit lighter and flakier, with more flavor (but no distinctly buttery notes, which could be distracting in a pizza), tending more toward a savory, yeasted pie crust if you can imagine such a thing. This may become my new go to deep dish recipe.Last edited by Pequod; May 12, 2019, 03:56 PM.
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JeffJ - I’m familiar with the CI recipe and know lots of people who enjoy it. Nothing wrong with that. My objection is to their use of Cornmeal and the word "Chicago" in the same pizza recipe. Bostonians blaming such a travesty on Chicago is irresponsible. Lazy research. Enjoy the pizza, but leave Chicago out of it.
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The corn flavor should come from corn oil.
It doesn't mess with the dough character the way cornmeal would.
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Exactly right. I’ve made many a cornmeal based deep dish because Pat Bruno and the conventional wisdom said I should, but it was never right. My deep dish improved overnight and became more Chicago authentic as soon as I ditched the cornmeal for corn oil. Night and day difference.
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For Mother's Day we just did 4 cooked in the kettle with a hickory split and a Chicago style pizza in the oven. Here is the Chicago:
Bottom layer - ground pepperoni and sausage.
Then a layer of mozzarella and oregano.
Then a layer of mozzarella sliced for a smooth layer.
In the oven and removed after 30 minutes for some Parm...
Then back in the oven with the broiler on with the parm....
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