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 3 years ago

Thin crust shaped dough thickness

Progress is slow but with the caveat that we are certainly not making pizza daily! I am still working with the master recipe, using 1/2 of the recipe to make an approximately 13" pizza. The is abou... (more)

Ken K.
posted over 4 years ago

Crust Blistering and Hollow, Spider-web like gluten/crumb structure

Hey all,

I am looking to achieve a west-coast style pizza like Gjelina and Mozza. Their crusts are characterized as being well fermented, with blisters on the cornicione and a crumb structure in t... (more)

Lou T.
posted almost 2 years ago

Burnt Bottom Crust on my Chicago Deeper

So... I have to say... this last pie was a perfect pizza... except for the bottom... I setup my oven with a stone on the top rack and a steel on the bottom rack... pre-heated at 500 for well over an ... (more)

William Oberacker
posted about 1 year ago

Neapolitan Dough--pic of underside

Here's a couple of photos of a pie I made using the Neapolitan-style dough, including the underside. All in all I made 6 pies. This one was topped with sweet fennel sausage, pepperoni, and roasted sw... (more)

Dean T.
posted over 4 years ago