2y ago

Chicago style deep dish pizza

Tried our hand at making deep dish pizza for new years. Turned out quite good but I'm no expert so I can't say how accurate it was. I am told the toppings are supposed to all go under the sauce but I couldn't resist putting some pepperoni on top

66 comments

That's a nice looking casserole.
- Soup in a bread bowl, but delicious nonetheless.
  
  No canned onion rings on top?

People are gonna cry about it, but I think this looks delicious.
- It ain't pizza but it does look very, very delicious.
  
  Definitely looks more like a pie than a pizza. Wonder what an Italian would say.

I was about to get really fucking angry about why there are cucumbers slices on a pizza and then I remembered I need to put on my glasses.
- I thought it was eggplant but I'd eat it either way. Looks great!
- I thought it was blood pudding

https://m.youtube.com/watch?v=jCgYMFtxUUw&si=i5khGKZUZ7lLM1L5
too funny not to share
- Haven't clicked the link yet but I'm betting it's The Daily Show.
  
  I have returned from my 1,000th lifetime watch of that video to say your instincts are indeed correct.
  
  "It ain’t even pizza!"

That looks killer to me. Love a good deep dish pie.

Looks great, but the pepperoni should be inside the pie, not on top.
Also, Jon Stewart is wrong in that Daily Show video and doesn't know wtf he's talking about - Chicago deep dish pizza doesn't have cold sauce on it, and he's a moron for suggesting it does.
- My guess is that he's too rich to ever go to a restaurant so it's cold by the time he gets it
  I actually talked my friends out of ordering deep dish last night for that very reason lol

Hey buddy can a pal get the recipe?
- Not OP, but here’s one I’ve made that’s pretty close to Due’s/Lou Malnati’s
  https://www.pizzamaking.com/dkm-chicago.php
  
  Nice. We used this recipe https://www.brianlagerstrom.com/recipes/chicago-deep-dish-2 though 10% semolina instead of straight AP flour
- I use the one from the "pizza Bible" by Tony Gemignani, I go a little less oven heat than his directions, but I think that's my oven. That book has some fabulous pizza.

No judgement but here in the UK this is more like what we'd call a flan than a pizza or a pie. So instead of arguing about pizzas and pies, why not embrace a third category?
- It's a QUICHE. Quichza? Pronounced like key-tch-zah.
  
  I would say a quiche /ˈkiːʃ/ requires eggs whereas a tart doesn't (necessarily), and I have no idea what a key-tch-zah is, we don't have them in the UK. A quiche is a type of tart though, yes.
- Because it's pizza
  
  You can call anything a pizza if you want. It becomes a useful term if it's commonly understood by your audience.

The only part I don't like about Chicago deep dish pizza is you have to Chicago deep throat it to eat it.

I feel like I’d have to put at least some Parmesan on top.
Also, squib!
- What's up squib-fellow :) We did sprinkle the cheap parmesan on top. We bought some real grated parm but it stayed in fridge too long and went mouldy

Where's the cheese? There's no fuckin cheese?
Edit: I knew this was gonna be downvoted. Pro tip, if you downvote this it just proves you're uncultured BECAUSE THE CHEESE IS UNDER THE FUCKING SAUCE
Edit: Your to you're because autocorrect exists
- Naw. Downvoted for the improper use of "your" in the edit.
  
  Yeah I'm sorry autocorrect is a thing
- I specifically looked for this reference, and I'm happy I found it!
- I'm pretty sure that is cheese, it's just well done at the edge.

The only wrong place for pepperoni is unused, and put back in the fridge.
Thanks for doing your part to stand up against pizza gate-keeping!
Absofuckinglutely no pun intended.
- Cook-how-you-feel solidarity 💪

A bunch of people discussing the semantics of what to call it, while I just want to call it delicious.

My mother is from Long Island, so I was raised to abhor anything that was not New York style pizza. Then my wife asked me to take her out for Chicago style pizza. I now make Chicago style far more than anything else.
Did you do yours in cast iron?
- The one in the picture was done in a springform pan but we also did one in a cast iron pan at the same time. They both came out exactly the same except for how vertical the walls were. Also the springform pan leaked some oil so the oven got all smokey. Would definitely recommend putting the springform pan in a baking tray, we just didn't have room to do that with the other pan in there.
- New York style is great, but it’s often floppy… it it? Idk. I lived in Connecticut and was amazed at the gas/wood slate ovens and how they’d make a medium-thin pizza that was super crispy from edge to center. Chicago style is a whole other thing, though! Plus don’t leave out Detroit!
  In MN they make the weirdest “cracker crust” pizza which they cut into squares, even when the pizza is round. It’s… okay.
  
  Yes NY style is floppy, which is where the fold comes into play.

Not a Pizza. Period.
Might as well start calling a boat a ship. Or Pluto a planet.
We have words for things people, and it would make life easier if we just used the correct ones.