New York Vs. Chicago Style Pizza

[bridedream]

I'm watching a program on the travel channel about NY vs. Chicago pizza. I think this might work as a show... It would showcase a couple of stoneware pieces. Everyone could vote on their favorite...

Has anyone done this? Any good deep dish pizza recipes out there?

 

[DessertDivaFL]

What a cool idea! That would be great as a fall/winter show, especially down here because it is way too hot to do that during the summer. I love the idea!

I hope someone comes up with a great Chicago Pizza recipe. I can make NY pizza in my sleep.

 

[bridedream]

I agree it might be better in the fall. I definitely need a deep dish recipe, though. I'm going to give this some thought and come up with a show outline.

 

[babywings76]

Oh man, if you could find a recipe close to a real Chicago pizza, PLEASE share it here! I fell in love with it last year at Conference.

 

[esavvymom]

Oh man, if you could find a recipe close to a real Chicago pizza, PLEASE share it here! I fell in love with it last year at Conference.

I haven't tried this yet- but will show it to my DH who likes to make these sorts of things....and he's from Chicago..so he'll know if it works better than I would. But I found this:

Here’s the (deep) dish: Chicago’s favorite pizza | King Arthur Flour - Baking Banter

There are lots of photos too!

 

[pampchefsarah]

Would you bake the deep dish in the 12 inch skillet?

 

[babywings76]

What would be a good pan to use to bake it in? Stoneware Deep Dish Baker? I don't have one of those, so I'm not sure on the size of it.

 

[babywings76]

Would you bake the deep dish in the 12 inch skillet?

Ah, that might be a good choice.

 

[bridedream]

I was thinking the Deep Dish Baker, but I suppose the skillet would work, too!

 

[pampchefsarah]

I'm just thinking it might be difficult to get it out of the Baker in one piece! Plus, the picture in the article made me think of the Skillet. :chef:

 

[bridedream]

I found this recipe for a Chicago stuffed crust pizza made in the deep dish baker with frozen pizza dough.. Not exactly what I had in mind, but I sure don't want to mess with making the dough.http://petersonfamilyhome.com/?p=231There's a PC recipe in More Stoneware Sensations on Pg. 54. It doesn't look like it's still available. I wonder if anyone has this cookbook..

 

[bridedream]

Here's one I got from allrecipes.com. It uses frozen bread dough...I think I might try it this weekend.Ingredients * 1 (1 pound) loaf frozen bread dough, thawed
* 1 pound bulk hot Italian sausage
* 2 cups shredded mozzarella cheese
* 8 ounces sliced fresh mushrooms
* 1 small onion, chopped
* 1 green bell pepper, chopped
* 2 teaspoons olive oil
* 1 (28 ounce) can diced tomatoes, drained
* 1/4 teaspoon crushed red pepper flakes (optional)
* 3/4 teaspoon dried oregano
* 1/2 teaspoon salt
* 1/4 teaspoon garlic powder
* 1/2 cup freshly grated Parmesan cheeseDirections 1. Preheat the oven to 350 degrees F (175 degrees C). Press the dough into the bottom and up the sides of a greased 9x13 inch baking dish.
2. Crumble the sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove the sausage with a slotted spoon, and sprinkle over the dough crust. Sprinkle mozzarella cheese evenly over the sausage.
3. Add mushrooms, peppers and onions to the skillet; cook and stir until the onion is tender. Stir in the tomatoes, oregano, salt, garlic powder, and crushed red pepper if using. Spoon over the mozzarella cheese. Sprinkle Parmesan cheese over the top.
4. Bake for 25 to 35 minutes in the preheated oven, or until crust is golden brown.

 

[esavvymom]

Just a note- true Chicago-style has the cheese as the first layer. Everything else is on top of that, with the tomato/sauce as the LAST layer. It's reverse of how most pizzas are built.

 

[bridedream]

Just a note- true Chicago-style has the cheese as the first layer. Everything else is on top of that, with the tomato/sauce as the LAST layer. It's reverse of how most pizzas are built.

That's what I thought when I first saw the recipe. But being as I am from Philly, not Chicago... Thanks for the info!