First cook - Personal sized deep dish pizza

[Tony-Chicago]

As someone who has made Chicago style pizza for a long time, longer than I care to think about, nice!
Advice, as stated earlier, deep dish gets a plain sauce, thin gets the spicier stuff.
Whole tomatoes, hand crushed at the end right before cooking.
Dough, cheese, sausage, sauce, all other ingredients, then maybe a crushed tomato or two, parmesan oregano basil drizzle on top.
To this day it is hard to believe the sausage ever got cooked being in the worst, hardest part of the pizza. Maybe that is why Iowa mandates cooked sausage.
So how much dough. Guessing 9 ounces.

 

[Darryl - swazies]

1/2 pound per pizza, mine was dark on the bottom but between the 2 it’s good on the whole. This one was kinda of dark on the bottom

 

[Tony-Chicago]

Looks great! Making me hungry. Iirc 27 ounces for a large 14 inch so about 8-9 for a 8 or so inch pizza.
Fantastic! Low moisture part skim was the cheese we used, mozzarella of course. Slices. However grated does work in a pinch. Ask me how I know.
Drat that pizza making me hungry.
Our favorite of the era was the one we made with sausage, ...., and ...

 

[Dave Mazz]

Looks awesome. You Darryl, have inspired me!

 

[Ron De Hoogh]

MMMMM Pizza!

 

[Darryl - swazies]

Looks awesome. You Darryl, have inspired me!

Great, if you make one as described before, I would love to see what it looks like with the tomatoes crushed by hand.

 

[Darryl - swazies]

I had a few drinks, here are some finished, cooling pics.

 

[Darryl - swazies]

So for redemption on the little mistakes I made on the deep dish pizza I will be doing flat cast iron crispy edge more Detroit style pizza tonight.
Idea is to bring the sauce and the cheese to the edge and get a nice dark crispy salty edge on the pizza. Lots of cheese and sauce and about 2 toppings. Its going to be 1 bigger pizza probably with the toppings half n half as the MRS prefers veggies most of the time. Also going to be preparing smoked possibly vortex wings or baskets on both sides red hot and the wings up the middle like I did last time that really came out tasty.
Also possible crazy bread if I have enough dough left from the pizza to make enough to be worth making. I may just update this thread with the pictures unless that is kind of a no no...................
Also spinning some good wax, I will share some pics and quite possibly having too many beverages, which generally allows me to make poor decisions while cooking. It might be another WODKA night

 

[ChristopherC]

Get the Gorzka Vodka.... it is so nice. Herbal vodka with a perfect flavor and warmth for the holidays!

 

[Darryl - swazies]

I don't get that kind of goodness around here Chris.
When I can find something very good I will stick to it generally.
I really only drink 3 different kinds of vodka and 2 of them are polish.
I am working my last Saturday for the year, only 2 hours to go
Go get car maintenance done
Go get groceries, put on some good albums...........................cook dinner.

 

[ChristopherC]

The LCBO carries it and it isn’t that expensive. And it is delicious! And it is polish!

Wódka Żołądkowa Gorzka - Wikipedia

en.m.wikipedia.org

The name translates as "bitter vodka for the stomach." Żołądkowa Gorzka follows in a long Polish tradition of infused fruit and herb vodkas known as nalewka. The traditional Polish practice of producing nalewka dates back to at least the 16th century[1] and is typically done at home, but there are several commercial brands including Żołądkowa Gorzka.

The brand has enjoyed popularity among consumers and has been introduced to international markets. In addition to Poland, Żołądkowa Gorzka is available in the USA, Australia, United Kingdom, Canada, Germany and Spain. In 2012, the Czysta de Luxe variant was the ninth-most popular vodka in the world, by sales.[2]

Żołądkowa Gorzka has received several awards, including the Oskar FMCG 2006 award, a CoolBrands award, the gold medal at Poznan International Fair POLAGRA 2000, the Grand Gold Quality Award en 2009 and 3 Golden Stars of International Taste & Quality Institute Awards 2013.[3]

In 2009, Polmos changed the bottle design for a more modern one that is still inspired by the original and traditional bottle.[citation needed]

In 2011, alcohol by volume content was reduced from 40% to 38%, and in 2013 was further reduced to 36%.

Despite its name, Żołądkowa Gorzka is a sweet, amber-coloured vodka with a spiced aroma and herbal flavor. This is marketed as its "traditional" variety (Żołądkowa Gorzka Tradycyjna).

 

[Darryl - swazies]

I would have to order it online to try it out.
If you haven't been to a small community LCBO then you wouldn't know
Selection is poor, part of an LCBO requirement is to be able to move items. They are basically forced into stocking their shelves with product that moves. The rarities and the tasties is what I like, I should be grateful I can get sobieski and wyborowa.
My main vodka to drink however Chris is TAG. It is a 5 times distilled OAKVILLE produced vodka.
When buying in bulk it is close to $1 per ounce, the price has recently just increased to $63 per 60 ounce.
I would recommend for mixed drinks, I even like it neat it is one of the smoothest vodka's out there. It makes a really good run against the grey goose and its easily half the price.

 

[ChristopherC]

I live in Acton. It is a very very small town. I can order anything LCBO has online and pick it up at my LCBO 5 minutes away in 3-5 days. No delivery charge.

Wódka Zoladkowa Gorzka

750 mL bottle

www.lcbo.com

$28.65 for 26 oz.

 

[Darryl - swazies]

Getting all the food in order here. Having acceptable beverages and listening to acceptable tunes, lets hope the beverages don’t beat me out.

 

[Darryl - swazies]

Also hit up some midnight oil before this.

 

[Darryl - swazies]

It’s a box set of awesomeness

 

[Darryl - swazies]

Flat cast iron pizza and smoked wings
Stor3 bought dough and sauce, everything else is from home.
Got some rub on them too

 

[Darryl - swazies]

Pizza is getting ready and the wings are on.

 

[Darryl - swazies]

I did get some final pics, just didn’t get them posted last night. Pizza was done on cast in the oven at 500. The wings were on the kettle, not sure what temp but as hot as I could with Weber baskets on each side loaded with red hot lump.
The “ crazy bread “ is just the left over dough brushed with garlic and butter. Pizza was sliced sausage and mushroom only and Mrs had the same.