Deep Dish Pizza
Does anyone have a recipe for deep dish pizza. I've got the deep dish pizza pan. I've tried a few recipes with mediocre results.
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5 Comments:
Maybe try this one from Emeril on the Food Network.
dhorst at 12:42PM on 10/24/09
Jeff Smith, of 'Frugal Gourmet' (and settled allegations) fame, had a good one. Cornmeal is the key, and as I recall, a little pre-baking. I always brush my bases with olive oil and garlic butter before adding the cheese and toppings and finally the sauce. It needs an oven much less hot than you would use for thin crust, but for a lot longer. I also find that simple is best...plain chopped tomatoes with a bit of oil and pepper are far superior to jarred or cooked pizza sauces. I also like to mix a bit of smoked cheese (gouda, provolone) into the mixture with the fresh mozzarella and parmesan. I usually dust the top with oregano and more black pepper while it cools.
NotAmerican at 1:02PM on 10/24/09
http://www.pizzamaking.com/forum/index.php/topic,1184.0.html
grampart at 1:56PM on 10/24/09
Google has 70 pages on deep dish pizza. My best tip is put the cheese on the bottom so it doesn't burn, because deep dish pie usually cooks for 30 minutes or more.
dmcavanagh at 10:57PM on 10/24/09
the classic "Chicago" deep dish is a beautiful thing to behold and even better to eat.. Use your favourite standard crust recipe and just knead in a bit of cornmeal and extra EVOO at the kneading stage. put it in the fridge covered in an oiled bowlfor a couple hours then let it rise to doubled in size or so. (The traditional yellow color of the crust does not come from cornmeal but from annato or yellow food coloring). Preheat your oven to about 475 degrees well before assembly. dust your pan with a bit of cornmeal after greasing well with olive oil then stretch out the ball of dough in the pan. dough should be consistent thickness of 1/4 inch or less - take care forming good "walls" tucking their corners well to maintain the same thickness. Poke with a fork several times and prebake about 7 minutes then remove. Use sliced (not grated) scamorza and smoked provolone to make a full layer then add other toppings and then your sauce (crushed tomatoes, evoo, oregano, garlic, pinch of sea salt & black pepper) and finish baking about 25 minutes more. Let cool about 5 minutes or so before cutting into wedges. lift slices out with a pie server, pour a big bicchiere of chianti, then take your seat at heaven's table.
ThirdStoneFoodLab at 8:06AM on 10/25/09