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Cooking with Ze: Deep dish pizza

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  1. littleze littleze is offline

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    Dec 9th, 2011 (12/9/2011 2:34am)

    This is Sicilian/Detroit style pizza.

    DOUGH

    I used this basic recipe by Emeril but any dough recipe works, http://www.foodnetwork.com/recipes/e...pe3/index.html

    *TIPS* I never use the full amount of flour the recipe calls for, once the dough is a solid ball I stop then transfer it to a large mixing bowl that has already been coated with a tablespoon of EVOO then add another coat of EVOO on top, cover, let it rise, punch it down, then transfer it to a 12X9 inch baking pan that has been coated with EVOO and melted butter(butter is the key to a flavorful crust)

    Once it has been spread out to fit the 12X9 inch pan you let it rise 30-45 minutes, then you must bake it alone for 6-8 minutes, then add more melted butter to the whole dough and make sure you get the sides.

    It won't cook up perfectly even because it rises as it pleases but here is what it will look like


    SAUCE

    This is a secret but any basic sauce from the store or homemade recipe will do, don't use too much sauce a little goes a long way.

    TOPPINGS

    I decided to do 2/3 pepperoni and 1/3 ham/bacon, for cheese I have 8oz of Italian mixed blend and 4oz of fresh mozzarella(plus finely ground parmesan romano to top the pizza after it's fully cooked)



    Place the sauce leaving about a half inch at the edges, then the cheese all the way to the edge so it forms a burnt cheese crust when finished, then toppings.

    http://i1118.photobucket.com/albums/...rd/photo-2.jpg

    Fresh out of the oven, use a metal spatula to break the edge free form the side of the pan if needed(the butter/oil in the pan before cooking will keep it from sticking)


    Add melted butter with a brush to the crust, then top the crust and entire pizza with the finely ground parmesan romano.(notice the crispy cheesy buttery crust)


    Cut into 10 pieces, and enjoy

    Edited By: littleze Dec 9th, 2011 at 04:57 AM
    Reason: photobucket>flickr
  2. SmokeyCasinos SmokeyCasinos is offline

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    Dec 9th, 2011 (12/9/2011 2:40am) in reply to littleze

    ^^^^^^^^

  3. curiousgeorge curiousgeorge is offline baby duck hat

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    Dec 9th, 2011 (12/9/2011 2:44am) in reply to curiousgeorge

    i failed hard trying to help you OP.
  4. gutbirdxx gutbirdxx is offline

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    Dec 9th, 2011 (12/9/2011 2:46am) in reply to curiousgeorge

    looks gross, oh wait
  5. danomite danomite is offline

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    Dec 9th, 2011 (12/9/2011 2:47am) in reply to gutbirdxx

    LOL Smokey...
  6. LeftyMark LeftyMark is online now Boss of Birds

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    Dec 9th, 2011 (12/9/2011 2:47am) in reply to danomite

  7. michlad michlad is offline

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    Dec 9th, 2011 (12/9/2011 3:20am) in reply to LeftyMark

    For all the noobs failing hard at pic posting, go to Bad Beat forum and try a test run first(I used to do that if posting pics form photucket bef was sure if doing right link or whatev), esp when using your own pics. Obv easier with one step copy/paste from google images, for ex.

    Then, you can see post exactly like it'll be posted(or preview post, but I think preview may show pics- then when u post, it's w/out pics). When post is right(has pics, etc), just delete the thread and come here and post it, thus avoiding 2 pgs of fail pics
  8. Neeek Neeek is offline

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    Dec 9th, 2011 (12/9/2011 3:29am) in reply to michlad

    so your definition of deep dish is just a really fucking thick crust?
    Edited By: Neeek Dec 9th, 2011 at 03:31 AM
  9. dolphin13 dolphin13 is offline OT Vice MVP

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    Dec 9th, 2011 (12/9/2011 3:30am) in reply to Neeek

    Doesn't look like deep dish.

    Looks like focaccia bread with some tomatoes, meat and cheese
    Edited By: dolphin13 Dec 9th, 2011 at 03:31 AM
  10. BirdWings BirdWings is offline

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    Dec 9th, 2011 (12/9/2011 3:34am) in reply to dolphin13

    Meh...with that thick of bread/crust this def needs more meat and cheese.
  11. SCooker SCooker is offline

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    Dec 9th, 2011 (12/9/2011 3:46am) in reply to BirdWings



    http://www.tastesofchicago.com/categ...Malnatis_Pizza

    when real men want deep dish pizza, they get lou malnati's over-nighted from chicago
  12. resilient resilient is offline

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    Dec 9th, 2011 (12/9/2011 3:52am) in reply to SCooker

    god I love Lou Malnati's so much
     
  13. BRm34eva BRm34eva is offline

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    Dec 9th, 2011 (12/9/2011 3:56am) in reply to resilient

    too much dough
    not enough cheese
    would still eat it though
  14. JoeSexAppeal JoeSexAppeal is offline

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    Dec 9th, 2011 (12/9/2011 3:59am) in reply to BRm34eva

    whats the point of the secret sauce? u scurrred that we gon take it mainstream to get rich and famous?
  15. dolphin13 dolphin13 is offline OT Vice MVP

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    Dec 9th, 2011 (12/9/2011 4:02am) in reply to JoeSexAppeal

     
    Originally Posted by JoeSexAppeal View Post

    whats the point of the secret sauce? u scurrred that we gon take it mainstream to get rich and famous?


    He probably used Campbell's tomato soup
  16. kmc28 kmc28 is offline

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    Dec 9th, 2011 (12/9/2011 4:04am) in reply to JoeSexAppeal

     
    Originally Posted by JoeSexAppeal View Post

    whats the point of the secret sauce? u scurrred that we gon take it mainstream to get rich and famous?

    This. Not to mention there isn't a picture of the step where you put the sauce on the dough, yet say not to put too much. How much is too much?

    Needs more pictures.

    I actually think I'd really like this though because I like doughy pizza for whatever reason.
  17. Dsprin8171 Dsprin8171 is offline

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    Dec 9th, 2011 (12/9/2011 4:07am) in reply to JoeSexAppeal

    SAUCE

    This is a secret but any basic sauce from the store or homemade recipe will do, don't use too much sauce a little goes a long way.

    God, I hate when people do this shit. Its not fucking Buschs Baked Beans. I mean honestly, what do you think we're going to do with the recipe. And what exactly makes it so much different from other sauces that its a secret? Are you adding camel piss ? Because then, yes, that would be a secret recipe.
    Edited By: Dsprin8171 Dec 9th, 2011 at 04:08 AM
  18. littleze littleze is offline

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    Dec 9th, 2011 (12/9/2011 4:08am) in reply to Dsprin8171

    I actually based this pizza on Buddy's Pizza in Detroit, here is an article about it. http://today.msnbc.msn.com/id/308721.../#.TuGIKWBN3N0

     

    15. Buddy’s in Detroit: Cheese pizza
    Buddy’s pizza crust is one of the best in America, although it’s unlikely you knew it was in the running for the championship. That’s because Buddy’s, as much a bar and sandwich shop as it is a pizzeria, specializes in Detroit-style square pizza, almost unknown outside the city. The crusts here are a little better than the competition’s, and almost every pizzeria I tried in Detroit did them well. The interior slices on a Buddy’s pizza are light, slightly crunchy, and extremely satisfying, but the goal in any Detroit experience is those slices at the four corners of the pan, where maximum blackening occurs. If you love the burnt ends on pork ribs, Buddy’s isn’t to be missed.

    I've had Lou's and it is very good, I just happen to prefer this style of deep dish over Lou's style which is more like lasagna in pizza dough. You can't eat Lou's without a knife and fork and the crust is meh, I like the buttery, crunchy crust but I'm from Detroit so if I was from Chicago I guess I might have a different opinion.

    As for the sauce it's actually a secret recipe from Buddy's and if I shared it I could be killed but seriously it's a proprietary recipe so it's not mine to share, it's not anything insane and you probably could make a sauce just as good it you practiced and experimented for a while. I will say sugar is important unless you like acidic sauce.
    Edited By: littleze Dec 9th, 2011 at 04:17 AM
    Thread Starter
  19. SCooker SCooker is offline

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    Dec 9th, 2011 (12/9/2011 4:10am) in reply to resilient

     
    Originally Posted by resilient View Post

    god I love Lou Malnati's so much

    just ordered 6 of these bishes
  20. dolphin13 dolphin13 is offline OT Vice MVP

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    Dec 9th, 2011 (12/9/2011 4:16am) in reply to littleze

     
    Originally Posted by littleze View Post

    I actually based this pizza on Buddy's Pizza in Detroit, here is an article about it. http://today.msnbc.msn.com/id/308721.../#.TuGIKWBN3N0



    I've had Lou's and it is very good, I just happen to prefer this style of deep dish over Lou's style which is more like lasagna in pizza dough. You can't eat Lou's without a knife and fork and the crust is meh, I like the buttery, crunchy crust but I'm from Detroit so if I was from Chicago I guess I might have a different opinion.

    what the fuck is this shit. Perhaps the most retarded statement of the day.I had Lou Malnatis for lunch today and i can't fathom ever saying it tasted like lasagna. You sir are nuts
  21. chs3rd chs3rd is offline

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    Dec 9th, 2011 (12/9/2011 4:19am) in reply to SCooker

     
    Originally Posted by SCooker View Post



    http://www.tastesofchicago.com/categ...Malnatis_Pizza

    when real men want deep dish pizza, they get lou malnati's over-nighted from chicago

    Chicago born, I've had it shipped many times. I prefer Giordano's but the bastards won't ship meat pizzas and the shipping is ridiculous. I do make sure every time we head to Florida that we stop at a Giordano's in Orlando though.
  22. littleze littleze is offline

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    Dec 9th, 2011 (12/9/2011 4:25am) in reply to chs3rd

    Lou's is constructed like lasagna is what I meant and the crust is like an apple pie crust not a pizza pie crust, the middle is delicious as I admitted earlier.
    Thread Starter
  23. dolphin13 dolphin13 is offline OT Vice MVP

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    Dec 9th, 2011 (12/9/2011 4:30am) in reply to littleze

     
    Originally Posted by littleze View Post

    Lou's is constructed like lasagna is what I meant and the crust is like an apple pie crust not a pizza pie crust, the middle is delicious as I admitted earlier.


    I give up
  24. Realbigfish4 Realbigfish4 is offline

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    Dec 9th, 2011 (12/9/2011 4:34am) in reply to dolphin13

    What the fuck is this? I agree with Dolphin... I dont know if this is safe for anyone.

    OP made a "french bread" type pizza not deep dish...
  25. SCooker SCooker is offline

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    Dec 9th, 2011 (12/9/2011 4:36am) in reply to littleze

     
    Originally Posted by littleze View Post

    .

    [ ] knows the difference between sicilian and deep dish
    Edited By: SCooker Dec 9th, 2011 at 04:37 AM
  26. sean614 sean614 is online now

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    Dec 9th, 2011 (12/9/2011 4:40am) in reply to SCooker

    Pizza looks good in the OP. I like doughy pizza though.

    Big fail on my part, went to Chitown two summers ago and didn't get any deep dish pizza. Kinda went to fancy dinners (Mortons, and some Italian joint that was pretty classy by Mortons). I did have a hot dog with the works at wrigley, nothing too special imo.
  27. Mr. Blonde Mr. Blonde is offline Supreme Moderator

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    Dec 9th, 2011 (12/9/2011 4:44am) in reply to sean614

    it doesnt look bad for homemade pizza.
     
  28. Realbigfish4 Realbigfish4 is offline

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    Dec 9th, 2011 (12/9/2011 4:46am) in reply to SCooker

     
    Originally Posted by SCooker View Post

    [ ] knows the difference between sicilian and deep dish

    theres the word... couldnt think of it to save my life so i went with "french bread" type knowing it wasnt what I wanted to go with...
  29. DBo Fo Sho DBo Fo Sho is offline Taking advantage of Official Threads

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    Dec 9th, 2011 (12/9/2011 4:48am) in reply to Realbigfish4

    That pizza looks fucking fantastic op. It's got a softer complexion to it if u will compared to a Lou's type deep dish. WP, and def do want. Also looks like the perfect slice to burn the shit out of the roof of your mouth with.
  30. clemsonrich clemsonrich is offline

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    Dec 9th, 2011 (12/9/2011 4:51am) in reply to DBo Fo Sho

    well i for one think it looks delicious and would be proud to say i cooked that pie. if you had just called it pizza, i think you woulda hit a home run.
     
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