Deep Dish Pie

[wittdog]

We took a trip to Chicago today….not really but we ate like we did….We made a deep dish pizza…the dough was made from scratch…We started with a oiled cast iron skillet…the dough, some cheese, a lot of Italian Sausage, some Pepperoni, then the Sauce (Crushed Tomatoes drained off the water, some Garlic, Onion, Italian Seasonings and some Parm Cheese)…Into the oven which had been preheated to 475* for an hour…then we bumped the temp down to 450* and cooked for 25 min…



It came out PDG…even Thing 1 ate it and he typically doesn’t like Pizza

 

[Toby Keil]

Looks great Witt...them fellers in Chicogy better watch out.

 

[swampsauce]

Looks mighty fine.

 

[ronbeaux50]

I like pizza you can't pick up.

 

[LarryWolfe]

Fantastic Dave! I've been tinkering with the idea of making cast iron pizzas and found some recipes in a magazine. Now I'm ready after seeing yours!

 

[Captain Morgan]

DOESN'T LIKE PIZZAS???????????????

There's a chick I know here who orders overnight delivery
from Chicago...costs like 60 bucks to get 2 pies, but she
swears it's worth it. They do it once a year, special
occasion kind of thing. I'm tempted to try it....hell if you
go out to dinner, you're gonna spend 60 bucks anyway, right?

 

[Pigs On The Wing BBQ]

Great pizza there Dave. I just think that, why order out whan you can make it better at home.

Pigs

 

[wittdog]

The key to the deep dish is the dough...it contains alot of oil...I wouldn't recomend substituting regular dough use a deep dish dough...Other than that just drain the tomatoes well...it was pretty easy.

 

[Cliff H.]

Looks real good Dog.

 

[big dude]

Looks great, we love homemade pizza, do you deliver :?: :?:

 

[007bond-jb]

Looks good Dave, What dough recipe did you use

 

[gsmith]

that pie looks awesome!

I'm interested in the dough recipe also

 

[wittdog]

I got the dough recipe off of this site http://www.pizzamaking.com/ here is a link to the dough calculators… http://www.pizzamaking.com/dough_tools.html

This is the dough recipe I used

Flour *** (100%): 239.82 g | 8.46 oz | 0.53 lbs
Water (47%): 140.89 g | 4.97 oz | 0.31 lbs
ADY (.75%): 2.25 g | 0.08 oz | 0 lbs | 0.59 tsp | 0.2 tbsp
Salt (.5%): 1.5 g | 0.05 oz | 0 lbs | 0.27 tsp | 0.09 tbsp
Olive Oil (5%): 14.99 g | 0.53 oz | 0.03 lbs | 3.33 tsp | 1.11 tbsp
Corn Oil (18%): 53.96 g | 1.9 oz | 0.12 lbs | 11.99 tsp | 4 tbsp
Butter/Margarine (1%): 3 g | 0.11 oz | 0.01 lbs | 0.63 tsp | 0.21 tbsp
Semolina (20%): 59.95 g | 2.11 oz | 0.13 lbs | 5.74 tbsp | 0.36 cups
Total (192.25%): 576.3 g | 20.33 oz | 1.27 lbs | TF = 0.126875

***Using the deep-dish dough calculation tool, the AP flour came out to
"Flour (100%): 299.77 g | 10.57 oz | 0.66 lbs," but as indicated above, you need to deduct
the amount of semolina to ensure a proper balance of flour in total.

 

[Diva Q]

oh my. Good grub.

 

[Tannehill Kid]

Looks good Witt. Thanks for the idea