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
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.
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.
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. 🤗
Mmmyyyeeeeh. Wikipedia page for Pie says otherwise from what I can see? It needs to have some sort of filling, and the crust needs to be a type of casing, whether a cover/top casing or bottom casing, or both. The only mention of pizza that I can see is a link to the page for Chicago style pizza like here, as well as calzone, which both seem to fit the definition of a pie as described.
I’ll stretch to concede that this style of pizza is both a bastardized pizza and a pie, by modern/conventional standard. But not all pizzas are pies. Good compromise.
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?
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.
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 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.
Add comment