![]() ![]() So, real talk: is deep dish actually pizza? On a quest to settle this once and for all, I flew to the windiest city and embarked on an epic deep-dish deep dive. But when I dig into a slice of deep dish, I'm readying myself for an experience more akin to pizza soup in a bread bowl than a slice of actual pizza. I've always liked Chicago-style pizza just fine, with its buckets of ooey-gooey cheese, salty tomato sauce, and croissant-level buttery crust. Īs a New Yorker, pizza means a thin crust to me, end of discussion. And there's no greater deep-seated (or is it deep crusted?) beef than the fight between New York-style thin crust and Chicago deep dish. Feel free to use whatever herbs you have! This is your pizza and you should customize it to your liking.Pizza is no stranger to heated debate, whether it's who opened first or which shop does it better. For my seasonings, I used garlic powder, oregano, basil, and a little bit of salt. Otherwise you’ll end up with a watery pizza - gross. The only requirement is that you need to lightly sauté the veggies beforehand to remove any liquid. Great ideas include artichokes, mushrooms, and sausage if you want some meat. For the spinach, you can use that if you’re a spinach lover like me or replace it with your favorite pizza topping. Also, you’ll want to do a quick drain of the crushed tomatoes beforehand (about 10 minutes in a colander). Regarding the tomatoes, make sure you use a can of crushed tomatoes and not diced tomatoes as it makes a big difference in the texture. The filling is my favorite part because you can use whatever you like! Everyone has preferences when it comes to their pizza toppings, right? In this recipe, I use mozzarella cheese, crushed tomatoes, sautéed spinach, and some seasonings. The dough should be stretched out enough to go ALL THE WAY UP the sides of the pan (about 3 inches high) so that it can hold all of the pizza’s contents and truly be deep dish.įor a healthier dough option, check out the almond flour dough used in low carb pizza. It’s really important to make sure that your dough is flattened out in a circle large enough to fill the bottom and up the sides of your baking pan. You’ll want a large flat surface like a baking mat, and a rolling pin will be helpful to flatten out the dough. ![]() The hardest part is stretching it out in a large circle. The dough is simple to prepare and quite easy to handle with your hands. Regarding the dough, I adapted a pizza crust recipe from King Arthur Flour. If you want to double the recipe, you can use two 9 inch pans or one 14 inch pan. It’s easy and effortless to slide out the pizza, and even more so if you use a springform pan. As the pizza bakes, it will shrink a bit from the sides and it does not stick to the bottom. Nonstick is good, but you don’t have to worry about the pizza sticking to the pan. Personally, I used a springform pan, which was perfect for this pizza. I recommend using any round 9 inch baking pan that is at least 3 inches tall. You may use a cake pan, but usually cake pans have low sides about 1.5 inches tall and that’s too low for a deep dish pizza. You’ll want to use a 9 inch diameter round baking pan with high sides. Let’s talk about the recipe and specifically about the pan. It tasted great, but I thought to myself that I couldn’t keep ordering from them - so next time I’d have to make my own. And that’s what brings me to this recipe. The pizza restaurant I ordered from was Lou Malnati’s (not as good as Giordano’s but I’ll take what I can get) and they sent me a partially baked frozen pizza with dry ice and plenty of instructions. ? Yes, you read that right! I ordered pizza delivery from Chicago to Boston, which is a distance of about 850 miles or 1370 km. One time my cravings got so bad that I ordered pizza delivery from Chicago. On average, I probably had deep dish pizza once a week while living in Chicago!Īfter departing Chicago, I lived on both the west coast and (currently) east coast, and there aren’t any deep dish eateries on either coast that come even close to Chicago-style deep dish pizza. The pizza is so deep that it’s essentially a savory pie and one slice is pretty much an entire meal for one person. Whenever I had out-of-town family and friends visiting, a must-see (must-eat?) was Giordano’s for their spinach pizza. There are a bunch of deep dish pizza restaurants in Chicago, and my favorite one is Giordano’s. I had never enjoyed proper deep dish pizza prior to arriving in Chicago, and it quickly became my favorite kind of pizza. I lived in Chicago for 4 years and one of my favorite things about this city was the DEEP DISH PIZZA. ![]()
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