- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Homemade Chicago style deep dish pizza
Posted on 11/5/14 at 2:13 pm
Posted on 11/5/14 at 2:13 pm
I love this board, so I wanted to see if any of you have any tips. I found this recipe and will follow it pretty closely with a few exceptions (namely using Rao's marinara with some basil and oregano thrown in)
LINK
Of the recipes I was browsing, this seemed to be the easiest without using frozen dough. Most of the recipes called for a five hour time on waiting for the dough to rise.
Anyone have any tips or anything? I have been craving a homemade deep dish pizza.
LINK
Of the recipes I was browsing, this seemed to be the easiest without using frozen dough. Most of the recipes called for a five hour time on waiting for the dough to rise.
Anyone have any tips or anything? I have been craving a homemade deep dish pizza.
3
Posted on 11/5/14 at 3:37 pm to lsuguy84
i'm interested as well. i've never done a deep dish.
Posted on 11/5/14 at 3:49 pm to lsuguy84
I will be checking in on this thread. Haven't tried a deep dish either. The recipe you posted looks pretty good. Might try soon.
Posted on 11/5/14 at 4:21 pm to Motorboat
My wife made deep dish pizza a few times and it turned out really good.
I'm almost certain this was the recipe she used. (Except she may have used dried herbs instead of fresh) I think she made the crust from scratch -- it tasted like a deep dish crust. (Unless they had some kind of frozen deep dish pizza dough at Whole Foods or Trader Joe's)
LINK
I'm almost certain this was the recipe she used. (Except she may have used dried herbs instead of fresh) I think she made the crust from scratch -- it tasted like a deep dish crust. (Unless they had some kind of frozen deep dish pizza dough at Whole Foods or Trader Joe's)
LINK
Posted on 11/5/14 at 4:39 pm to timbo
When you oil the pan, don't skimp on the oil. A Chicago Deep Dish Pizza has a biscuit-like crust and the bottom basically fries in the pan.
I would use this recipe. (The 2nd one)
LINK
I made it once about 25 years ago and it was great. It's adapted from "The Great Chicago-Style Pizza Cookbook" by Pasquale Bruno Jr. I made the one in the book.
I would use this recipe. (The 2nd one)
LINK
I made it once about 25 years ago and it was great. It's adapted from "The Great Chicago-Style Pizza Cookbook" by Pasquale Bruno Jr. I made the one in the book.
This post was edited on 11/5/14 at 4:42 pm
Posted on 11/5/14 at 6:28 pm to AA7
So far so good. The dough is turning out great. Oiled the pan and about to put the dough down and layer. I will try to post pics. The only deviation I made was to use Rao's marinara sauce so I hope it turns out good.
Posted on 11/5/14 at 7:44 pm to AA7
It turned out to be really good. The crust was good but was really good and ended up staying crispy and not getting soggy which was great. I will definitely make it again.
Posted on 11/5/14 at 9:14 pm to lsuguy84
next time use bread flour instead of all purpose
you may have to add a bit more water also
you may have to add a bit more water also
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News