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
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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.
From personal experience, an Italian would say “wow this is delicious but I can only eat a slice or two”
Traditional Italian pizza is nothing like the food we call pizza now anyway
Yeah I’ve seen some purist Italians talk about pizza on YouTube. Definitely very different (and more tasty) than the pizza I make at home with my family. 😅 Wish I had a stone oven or even room for one of those small modern ovens, to make good pizza in.
“Look how they massacred my boy…”
“This ain’t a pizza it’s a pie”
Source: I’m Italian
I figured something like that 😄
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!”
It’s a fuckin casserole.
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 blood pudding
That looks killer to me. Love a good deep dish pie.
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
Nice. We used this recipe https://www.brianlagerstrom.com/recipes/chicago-deep-dish-2 though 10% semolina instead of straight AP flour
Ooh! I’ll have to give that one a shot. Thanks! Sucks being addicted to food you can’t get any other way that’s not “make it yourself”.
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.
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
May or may not be from the area (ahem), but I’ll say this: if you’re not getting it straight from the oven, then what’s the point? Delivered Chicago-style is only slightly more appetizing than delivered lasagna, NGL.
OP’s pie, however, looks damn tasty. The pepperoni on top are just as garnish anyhow. 🤗
Agreed. The sauce needs to be hot and the cheese needs to be oozing out
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.
Going by primary ingredient I guess it would be like a tomato tart. Though the dough is yeasted so it probably doesn’t fully match a lot of categories.
It matches the pizza category, don’t let Margherita Berry over there hassle you.
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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
Looks like you nailed it. Yeah, pepperoni on inside and they wont get torched. If you must put toppings on top, maybe put them on at the end and put it under the broiler for a bit? Either way it looks dank. Would chonch on this.
The pepperoni was pretty thick and we had no issues with them burning or anything. There was smoke but only because the springform pan dribbled oil into the bottom of the oven. We did one in springform and another in cast iron, both squeezed into the oven at the same time and they both came out identical except I liked the vertical walls from the springform pan better.
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 💪
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
Unforgivable!
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.
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.
