Chicago Cracker Thin no Starter

I forgot to make a starter last night for Chicago cracker thin on Monday. Is it better to make the starter and just let it ferment for 24 hours, or should I make it without the starter and do the ful... (more)

Eric S.
posted about 2 years ago

Chicago-Style Retry

Last night I retried the Chicago-Style deep dish with sweet fennel sausage. Per Raj's and Tony's requests I cooked the pizza a little longer in my woodstone. I also used 12" carbon-steel pans this ti... (more)

Dean T.
posted over 2 years ago

Chicago Deep Dish Style - Fully Stuffed

I was completely out of diastatic malt and ordered a new scale, diastatic malt, Maldon Salt, and Fleur de Sel Salt from King Authur for this pizza and many others to come. The order got mixed up in... (more)

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Matthew D.
posted over 1 year ago

Cast iron pan

I was reading about Pequod's Pizza in Chicago the other day so I thought I would experiment with a cast iron pan. I didn't quite follow the recipe from The Pizza Bible though. For dough I used the ma... (more)

Chuck W.
posted over 2 years ago

Fully Stuffed Chicago-style Sausage, Pepperoni, Mushroom, Red Pepper, and Onion

I made my first fully stuffed Chicago-style pizza. This was also the first time I made my own sausage (4 lbs worth!) following the recipes in the Pizza Bible. My guests REALLY liked the pie and the s... (more)

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Paul S.
posted over 1 year ago

Trouble finding Chicago pans

I'm having trouble finding the Chicago pans listed in the back of Pizza Bible. What are some good brands and sites that I can order from? I'd like a 10 or 12 inch pan.

Peter W.
posted over 2 years ago

Chicago Cracker-Thin With Fennel Sausage

For this pizza, I decided to roll the dough on the pizza peel to avoid damaging the uniform thickness and circular shape of the dough. In my previous experience with thin-crust I encountered difficu... (more)

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Matthew D.
posted over 1 year ago

Chicago-style Full Stuffed Pizza

I made a fully-stuffed Chicago style pizza with homemade meatballs. For the love of all things holy, you must make the meatballs. They’re the best I’ve ever had! My mom sent me the black steel 13” pa... (more)

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Paul S.
posted over 1 year ago

What's the best flour for making Chicago style deep dish pizza?

What's the best flour to use for Chicago style deep dish pizza? I know 00 is good for Neapolitan, and high gluten for New York style, but for Chicago style, is there a better flour than all-purpose?... (more)

David Burke
posted about 3 years ago

Chicago thick crust

I am going to attempt my first Chicago style pizza crust....something I am not clear on.....how do you incorporate the lard and butter when adding it to the flour???room temperature?....melt it?........ (more)

Mark S.
posted almost 2 years ago

Perforated Deep Dish Pans

The 12" deep-dish pans I ordered arrived today, sort of. One of the pans they sent has a perforated bottom. Needless to say, I'll be sending it back and having them send me the correct one. UNLESS, I... (more)

Dean T.
posted over 2 years ago

My First Attempt at a Chicago-style Deep Dish Pizza (Spinach and Ricotta)

I just made my first Chicago-style deep dish. It was pretty damn good! I loved the spinach and ricotta cream (Polly-O whole milk ricotta, heavy whipping cream, and mascarpone). I got a little nervous... (more)

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Paul S.
posted over 1 year ago

Chicago Style Doughs and Cornmeal

As a self-confessed newbie to Chicago-style pizza making, I've got what might be a very obvious question:

I've eaten at some Chicago-style pizzerias (deep dish) that have a corn meal crust and oth... (more)

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Raj Irukulla admin
posted over 2 years ago

Chicago Deep Dish Style

The pizza adventure continues on to Chicago Style deep dish pizza. The Chicago deep dish is pizza that invokes memories for me. I had the only real surprise birthday party that I have ever had at a... (more)

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Matthew D.
posted over 1 year ago

The first crust is a bust!

So I've survived long enough on frozen pizza. Being a Chicago boy, that's a shame. I recently bought a Lodge 12" cast-iron skillet and The Pizza Bible. Surprisingly, the Chicago style cast-iron skill... (more)

Tim B.
posted over 1 year ago

Where can I buy various flour - Mainly Ceresota Flour?

I moved from Chicago to the Denver area this past summer. My problem is that I cannot find anywhere to purchase the Cerestoa flour at. I've tried over the past 4 weeks to purchase from this website... (more)

Jeff S.
posted 12 months ago

Malt in Chicago Deep Dish Dough ??

I'm going to try making a cast-iron skillet pizza, but I have a couple of questions:

1. I notice that the directions given are for using a stone in a regular oven. I'm assuming I can do this in my... (more)

Dean T.
posted over 2 years ago

Starter in Chicago-Style Dough?

I see in the baker's quantities on pg. 302 of The Pizza Bible the Chicago Style dough calls for 4% starter. On page 74, where you list the recipe, you state that you don't use starter for this dough,... (more)

Dean T.
posted over 2 years ago

Deep Dish pizza pan

Is there anyone that can recommend a site where I can buy a good Deep Dish pan? There were some recommendations on The Pizza Bible, but I checked their sites and it seems is out of stock and probably... (more)

Felix N.
posted over 2 years ago

Chicago style

I have never been impressed with Chicago style pizza but I figured it was because I had never really had a good one, even in Chicago. I thought I would give one a try to see if it might change my min... (more)

Chuck W.
posted over 2 years ago

Looking for a good Chicago-style thin crust recipe

I absolutely love Chicago-style thin crust pizza. Can someone share a good recipe for this style of pizza? Most of the Chicago-style recipes I'm seeing online are for deep dish. The ones I am seei... (more)

Marcos F.
posted about 3 years ago

Chicago-Style Deep Dish

I'm making Chicago-Style pizza today in my Woodstone oven. I've got two dough balls in the refrigerator that have been there since Sunday evening, one for the Spicy Calibria Sausage pizza and one for... (more)

Dean T.
posted over 2 years ago

Chicago cracker thin

Made Chicago cracker thin today. Dough recipe from the book using Heckers AP flour (same as Cerasota). The sauce was the book recipe but using Bonta and 7/11. I was a little lazy and didn't trim up t... (more)

Chuck W.
posted over 2 years ago

Cast-Iron Skillet Style

It is becoming increasingly difficult and nearly impossible to choose a favorite pizza from The Pizza Bible, because they are all that good! I have already experienced the Detroit Style and Chicago ... (more)

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Matthew D.
posted over 1 year ago

Source for 13” Chicago Deep Dish Pan (Black Steel)?

This isn’t a new topic, but I was hoping someone could direct me to the place where they purchased the Chicago deep dish pan recommended in the Pizza Bible. FG Pizza & Italian, Peach Suite, and Amazo... (more)

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Paul S.
posted almost 2 years ago

Chicago Style, Take Three

Last night was my third try at Chicago-style deep dish in my Woodstone, and unless I just got lucky last night I've finally figured out how to do it in there. I didn't do much differently than the bo... (more)

Dean T.
posted over 2 years ago

Chicago Deep Dish Style - Spinach

Round two with the Chicago Deep Dish. Admittedly, I was skeptical at first at what this pizza was going to taste like. I mean come on, exclusively spinach as a topping on a pizza other than cheese ... (more)

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Matthew D.
posted over 1 year ago

First Try on Fully Stuffed Deep Dish under "cruel" conditions

Hi all,
last night, I did my first fully stuffed deep-dish pie under cruel conditions. Cruel? Yeah, cruel indeed because at the moment, I've lost my sense to taste due to my current cold - let me te... (more)

Ulli Haus
posted 8 months ago

Pan Make and Material for Pequod's/Burt's Place Style

Hey all,

I am looking for the pan make and material similar to Burt's Place, Pequod's, and Colony Grill in Stamford.

I want to bake a round pie with cheese pressed up against the edge that will... (more)

Lou T.
posted 4 months ago

Chicago Style Deep Dish Debriefing

Ok, last night I made Chicago Style Deep Dish pies for the first time. I made two, the Spinach and Ricotta, and the Spicy Calibrese Sausage pies that are both in The Pizza Bible. The flavor was great... (more)

Dean T.
posted over 2 years ago

Is Ceresota Flour 'the' Flour of Chicago Style Pizza?

Hello!

Is Ceresota flour really "the" flour to use to create Chicago-style pizza? Or is there another option that will still offer the same quality of a Chicago style pizza crust?

I'm having... (more)

Jeff S.
posted 11 months ago