Pequod's Chicago Deep Dish

[ckreef]

Gave Pequod's Chicago Deep Dish crust a try. Baked it in the WFO. Started with a traditional base. Pequod's dough, sliced mozzarella, Italian sausage and homemade chunky pizza sauce. Into the WFO it went.




After 20 minutes I pulled it out and added some fresh mozzarella and pepperoni. Back in the WFO it went.




Another 20 minutes and we're good to go. Very tasty.




Next time I'm going to bump the heat up another 50* (but that's just my ovens temperature). Also the recipe was for a 13" dish. I had a 9" so I cut the recipe down to 80%. The dough was a little thick. I should have cut it down to 70%.

[Pequod]

Awesome awesome awesome! Did a Chicago Thin tonight myself. My Chicago accent tends to come out a bit more when reminded of home, so youse guys, dat’s lookin awesome.

For a 9”, cut the dough approximately in half...maybe a touch more dan dat. Surface area thing.

[Pequod]

...and I just checked the original recipe in my notes, and the quantities listed there are for a 9” pie and exactly 1/2 that listed here. I double the amount for a 12 or 13” pizza.

[ribeyeguy]

Gave Pequod's Chicago Deep Dish crust a try. Baked it in the WFO. Started with a traditional base. Pequod's dough, sliced mozzarella, Italian sausage and homemade chunky pizza sauce. Into the WFO it went.




After 20 minutes I pulled it out and added some fresh mozzarella and pepperoni. Back in the WFO it went.




Another 20 minutes and we're good to go. Very tasty.




Next time I'm going to bump the heat up another 50* (but that's just my ovens temperature). Also the recipe was for a 13" dish. I had a 9" so I cut the recipe down to 80%. The dough was a little thick. I should have cut it down to 70%.

That looks as good as good can get! I love Chicago style pizza and you nailed it!

[CaptainMike]

Oh man, I can smell that through the screen! I love pepperoni when it curls like that, especially if it crisps the edges ever so slightly.

[Huskee]

Nice work! How hot does your WFO run would you say?

[ckreef]

A definite learning curve. I got it this spring and get to use it 2 maybe 3 times a month. I'm starting to get the hang of it. Doesn't use as much wood as I thought it would. You do have to fire it up a minimum of 2 hours prior to the cook to help it get heat soaked. My dome is about 8" thick, that's a lot of cement/bricks to heat soak. It's a fun adventure.

[FireMan]

Well, I’ve now quit ordering out. Great lookin pizza.

[JoeSousa]

Beautiful. Next time you need to add the sliced cheese around the edges to get that Pequod's signature burnt cheese crust. Best part of their pizzas.

[Troutman]

Looks legit to me !!!

[HJS]

Oh man I used to live very close to pequods. My goodness it's so good.

[Mudkat]

That looks so good! The pepperoni is just right on that bad boy!

[Willy]

FWIW, the ratio of areas for a 13" vs 9" diameter pan is 2.08. IOW, a 13" pan has more than TWICE the area for the same depth of "pizza stuff". Try cutting the 13" recipe in half.

[Pequod]

Correct. The 13” recipe he’s using is actually a double of my recipe for a 9” pizza. Cut it in half.

[ckreef]

Okey dokey - half it is next time. Actually about to buy a new 9" pan. (9" is perfect for me and Mrs skreef). Will give this another go in the near future.