First cook - Personal sized deep dish pizza


 
Sauce is getting thicker getting close to killing the heat and after a few more wodkas i might star cooking...
Zaaa’s on the kettle
 

Attachments

  • image.jpg
    image.jpg
    115 KB · Views: 5
Last edited:
Yes to On the Beach and Zuma!!!! Great taste, bro.

FWIW, I put my dough in the CI hours before I cook my deep dish. Then a layer of provolone before adding sauce and, like Brad said, several fillings. Usually sausage and/or pepperoni, mushrooms, etc.

Mostly trial by error for me, but I worked in a pizza joint in Illinois and learned some tips back then.

Yours is going to rock, Darryl. Sorry for the pun.
 
TCampbell said:
Yes to On the Beach and Zuma!!!! Great taste, bro.

FWIW, I put my dough in the CI hours before I cook my deep dish. Then a layer of provolone before adding sauce and, like Brad said, several fillings. Usually sausage and/or pepperoni, mushrooms, etc.

Mostly trial by error for me, but I worked in a pizza joint in Illinois and learned some tips back then.

Yours is going to rock, Darryl. Sorry for the pun.
Click to expand...
Zuma time
 
<scratches head> I lived outside of Chicago from 1994 until 2006..... and regularly took my life in my own hands with my personal opinion that I don't care for Chicago style pizza. I much prefer New York style, or nearly a cracker thin crust. The most traditional Chicago pies that I know of are sauce, sausage & cheese, maybe fresh mushrooms. Very thick pies, but not a lot of different toppings.

Around 1995, during a corporate re-organization, a bunch of folks came up from Houston. One gent called the Malnati's around the corner and ordered a large pizza for him and one of the women who came up. I think they ate for 3 or 4 days on it. He had no idea what he was sinking his teeth into.
 
JKalchik said:
<scratches head> I lived outside of Chicago from 1994 until 2006..... and regularly took my life in my own hands with my personal opinion that I don't care for Chicago style pizza. I much prefer New York style, or nearly a cracker thin crust. The most traditional Chicago pies that I know of are sauce, sausage & cheese, maybe fresh mushrooms. Very thick pies, but not a lot of different toppings.

Around 1995, during a corporate re-organization, a bunch of folks came up from Houston. One gent called the Malnati's around the corner and ordered a large pizza for him and one of the women who came up. I think they ate for 3 or 4 days on it. He had no idea what he was sinking his teeth into.
Click to expand...
3 or 4 days.
 
Personal zaa’s looking good
 

Attachments

  • A442E50A-3C7A-4548-A383-4A0B3457A9B5.jpeg
    A442E50A-3C7A-4548-A383-4A0B3457A9B5.jpeg
    149.6 KB · Views: 15
  • 78F8A396-2C94-4582-80C0-4CB7DE518230.jpeg
    78F8A396-2C94-4582-80C0-4CB7DE518230.jpeg
    153.7 KB · Views: 15
Darryl - swazies said:
3 or 4 days.
Click to expand...
Oh, yeah..... He was used to the New York type pies he'd get in Houston, he had no idea what a Chicago pizza was. He was used to scarfin' down a entire large pizza. He barely finished 2 pieces of a Malnati's large (she finished 1,) the first night.

Darryl, those do look pretty darned good.
 
You must log in or register to reply here.

 

Back
Top