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/ck/ - Food & Cooking

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File: 635 KB, 1366x1194, Giordano's_Deep_Dish_Pizza.jpg [View same] [iqdb] [saucenao] [google]
3978712 No.3978712[DELETED]  [Reply] [Original]

Anyone here tried making Chicago style deep dish pizza at home? I'm thinking about giving it a go and any advice or stories would be helpful.

>> No.3978721

make lasagna and serve it in a pie shell

>> No.3978730

Take a piece of bread, hollow it out and shove shit in it.
Top with tomato sauce.

>> No.3978736

I made it it's like 3 fucking recipes but it's hella fun and delicious seriously though you like need a team of 5 to do it. I make mine from scratch so I do the dough, the sauce, and cut up the ingredients really fun though I loved doing it in my culinary academy

>> No.3978740

http://pizzamaking.com/dkm_chicago.php

Haven't made that yet but it looks pretty good!

>> No.3978743

pizzamaking.com

>> No.3978747
File: 57 KB, 533x400, suparossa.jpg [View same] [iqdb] [saucenao] [google]
3978747

>>3978740
oh shit, didn't even see this post.

any chicagoans ever had suparossa's deep dish?

>> No.3978810

>>3978721
>>3978730

Fuck the both of you. Fuck you both. Fuck both of your homeless dogs and your grandmothers who were not only whores, but are also dogs who are in turn homeless.

Fuck you.

Fucking fuck you, you fucking morons.

Deep dish is fucking god-tier.

Go eat an infected shit out of your Homeless Canine grandmother's ass. You do not deserve to eat human food or live in human houses. Because fuck you.

Go to hell.

Fuck you.

>> No.3978812

>>3978810
this anon is fighting the good fight

>> No.3978823

>>3978810
i lol'd. butthurt much? chicago deep dish is delicious, but i would never call it pizza. even st. louis has real pizza.

>> No.3978833

thats not pizza op

>> No.3978840

>>3978747
Are you a Chicagoan?

>> No.3978844

>>3978740
Who is the buttfucking moron who wrote this recipe? why in the world would anyone ever follow the recipe of someone who purposely filters pictures of his food into indistinct blobs in photoshop? I'd rather eat a block of [redactedtopreventtrolling] here than follow that recipe

>> No.3978849

Is anybody here operating under the assumption that Chicagoans only (or primarily) eat deep-dish pizza, and all other forms of pizza are deemed non-Chicagoan?

I actually don't fuck with that shit ever, I'm all about this famous local place that makes pizzas so thin they're like some kind of delicate pastry.

>> No.3978850

>>3978740
made it. loved it. and i'm a thin crispy crust kinda guy

>> No.3978851

Would you fellow anons want to have My Culinary teacher's chicago deep dish recipe? I did it sophomore year.

>> No.3978854

>>3978851
Definitely. You got pics?

>> No.3978855

>>3978854
I didn't take any of when I did but it was Delicious I'll tell you that. I wasn't joking when i posted here saying how long it takes to make 2 days actually.

Anyways give me a few minutes and ill post.

>> No.3978856

>>3978851
I would appreciate it papi. ;)

>> No.3978860

Before I post it I think it's time to introduce my self I don't want to make a new thread just for my self. I have been lurking on /ck/ for half a year or more, started posting helping people being anon a couple months ago and 2 months or less i've been using the name Abyssal you might see me around giving recipes or helping people on questions they ask :)
Anyways I am in the Culinary Arts Academy (3 years so far) Cooking is my passion. Any questions you got for me ask anytime when you see me on /ck/ I'm going to sleep now.

>> No.3978862

>>3978860

Here's the recipe

Chicago Deep Dish Pizza

Dough:

1 ½ tsp. yeast
6 T. warm water- 105-115 degrees
6 T. warm milk- 105-115 degrees
Pinch sugar
2 T. oil
1 T. cornmeal
½ tsp. salt
3 T. whole wheat flour
1 ¾ cup flour

Tomato Sauce

2 T. oil
½ cup onion, diced
1 clove garlic, minced
3 cups tomatoes, peeled, seeded and chopped
¼ cup tomato sauce
Dash basil
Dash oregano
Salt and pepper to taste

Toppings:
1 cup Italian sausage links, cooked and sliced
3 cups mozzarella cheese, shredded
½ cup red bell pepper, cored, seeded and thinly sliced
1/3 cup parmesan cheese

1.For the dough, in a small mixing bowl dissolve the yeast in the warm water and set aside for 3 to 4 minutes.
2.In the kitchen aide mixer bowl, combine the milk, oil and cornmeal. Add the yeast mixture and mix.
3.Add the salt and whole wheat flour; mix well.
4.Put on the dough hook and gradually add the white flour and work into a soft, workable dough. Stir on #2 for 5 minutes.
5.Put dough into a large red cambro, coat the top with oil and let the dough rise overnight in the frig.
6.For the sauce: Heat the oil and add the onion and garlic, and cook for 3 minutes.
7.Stir in the diced tomatoes, sauce, basil, oregano, salt and pepper; simmer for 30 minutes until thick. Place in a small cambro label and place in frig until tomorrow.
8.Cook the Italian sausage thoroughly, cool slightly and slice into ½” thick slices. Place in a small plastic container, label and place in frig until tomorrow.

>> No.3978863

>>3978862
Day 2
1.Punch down dough and let rise again. I did this for you already.
2.Heat up the sauce and the sausage. Using the microwave will be quicker than the stovetop.
3.Preheat the oven to 450. Lightly oil a 9” round cake pan that is 1 ½” deep.
4.Roll out the dough into a 12” circle and fit it into the pan. The dough should just cover the bottom and sides of the pan with no over hang. Prick the dough all over with a fork.
5.Bake for 10 minutes then remove.
6.Spread half of the mozzarella over the dough. Spread the sauce over the cheese covering completely. Spread the sausage and red peppers over the sauce. Top with the remaining mozzarella and the parmesan cheese.
7.Bake for 20 minutes or until the cheese and crust are golden brown and the filling is bubbly. Remove from oven and allow to sit for 5 minutes before cutting.

>> No.3978868

I'm a Minnesotan but I make chicago style deep dish all the time. It's great.

You really need one of those deep ceramic pans though for cooking it. It makes a huge difference.

>> No.3978869

>>3978862
looks tasty but what is the point of 3 tablespoons of whole wheat flour? and can i do this in a 9x9 square pan the same depth?

>> No.3978872

>>3978869
For protein content..It's difficult to explain im sleepy. There different kinds of flour. AP, pastry, cake, self-raising yatta yatta different gluten content and such

>> No.3978873

>>3978872
how come you don't use bread flour?

>> No.3978875

>>3978873
you can use bread flour instead of AP flour in the recipe my bad forgot to say