Pizza Cutting Knife
Pizza Cutting Knife
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does anyone know how to make Chicago style pizza at home?
i love pizza. i noticed for example the pizza in Miami is very different from the pizza in New England.. the crust is different and i prefer Miami, also i have eaten pizza all over the world and most use a fork and knife..i once ate a pizza in Venezuela with my hands and i was laughed at. is there pizza etiquette?. i am craving a Chicago deep dish..the oven only goes to 5oo degrees.also in Connecticut the slices are cut into small pieces.i'm a pizza boy snob..i'l eat it old,cold and any way you want to serve it.any info appreciated! I WANT TO MAKE A CHICAGO DEEP DISH AT HOME!
I had some puter problems and it wouldn't let me post. I see you got more answers but after typing this out and saving it, I'm still going to add to your choices here! (just hope it actually posts this time!). Here's what I've been trying to say;
Hi! Pizza varies so much in different areas. Not one but 2 good friends of mine own pizzerias...one in LA one in Boston and both swear the secret (and the problem) is the water. It's why NY pizza is so good! The LA friend trucked water in from NY and everyone said (reviews included) it was the best pizza outside NY. But that can be a problem for those without access to NY water lolol. I think the key then is finding the best dough possible and using some REALLY good cheese and toppings so it will still be yummy!
As for eating it, the only person I ever saw use a knife and fork was a European friend of mine. I laughed in his face repeatedly and gave him major grief, so guess it goes both ways lolol.
I have 2 different (put pretty similar) recipes for Uno's Chicago deep dish pizza that I can post. But keep in mind part of the secret is that they use a thick cooking pan which will hold the heat and evenly cook the dough and the pizza. So if this is something you plan to keep working out, you may want to invest in a good pan. (But if you just want to try it I'm sure a cake pan or throw away will do as a starter). Also, I have a pizza ebook with a gazillion recipes....many for different doughs, many for toppings, for all types of pizzas. It's 235 pages of pizza and dough recipes, including yet another deep dish dough! I'd be glad to share with you, but I'd have to send it via email. So pm me if you want a copy and tell me where to send it. I too have been planning to work on perfecting a home pizza, but haven't had the time to work on it much yet.
But here's some starter recipes (I personally might combine elements of the 2...the 2nd one spells out exactly how much but the first one sounds really good, esp for the crust I think). The first one sounds like how I type out a recipe that I know well and make often, so guess I would trust that one the most, but the choice is yours (and now you have bunch to choose between, not just mine!). I couldn't cut and paste the first one (it's in yet another pizza recipe program I have--at one time I was determined about this too, so I retyped it out, because I thought it was written by someone who makes it often, and that's the type of folks I like to get recipes from 
. Check them out and decide what you think...hope one comes through for you! BTW the choices in the recipe are from the person writing them...I haven't tried em yet. I personally would saute the onions and brown & drain the sausage first before adding to pizza. Plus I'd be adding other stuff to it too like mushrooms etc. Here goes;
Uno's Pizzaria Pizza -- makes 2
2 pk yeast
2 cups tepid water
1/2 cup salad oil
4 Tablespoons Olive Oil
3 cups Flour
1/2 cup corn meal (important to use)
2 tsp salt (adjust for taste)
2 1/2 cup flour
Sauce:
2 28 ounce cans Plum Tomatoes crushed and drained
Mozzarella to taste
1 pinch salt & ground pepper
1 garlic chopped; to taste (doesn't give better details, I'd think 1 clove is too little, 1 bulb too much)
Basil; chopped, fresh if available
Oregano; chopped fresh if available
Meat of your choice
1 onion chopped
Parmesan Cheese to taste
Romano Cheese to taste
Mix 2 packets of yeast in 2 cups of tepid water and let sit for 10 minutes. Add 1/2 cup salad oil. Add olive oil, 3 cups flour, cornmeal, and salt. Knead for about 10 minutes. Add 2 1/2 cups additional flour. Knead this for 15 minutes. Let dough rise to twice it's size. Use blackened deep dish baking pans. (When I got mine I cured w/olive oil, & then I just wipe them out when done. They get blackened looking with use. I have 2 pans and make 2 pizzas at a time. I spread the pan with Olive Oil and sprinkle with Cornmeal. Divide the dough in half. Spread and cover the bottom of the pan. Spread it up the sides. I then let it rise again in the pan. Cover pizza dough with sliced mozzarella. Drain and squash a 28 ounce can of plum tomatoes for each pizza. Drain off the excess liquid after squashing and spread this over the cheese. Smidge of salt and pepper over the top. Sprinkle with chopped fresh garlic, basil and oregano. Add the filling of your choice (I use sliced onions and Italian Sausage). Top with a Parmesan/Romano cheese mix. Bake in a preheated 475 degree oven for 35-40 minutes.
======================================
UNO'S DEEP PAN PIZZA
-------- ------------ --------------------------------
-----CRUST-----
1 c Warm tap water (110-115)
1 t Active dry yeast
3 1/2 c Flour
1/2 c Coarse ground cornmeal
1 t Salt
1/4 c Vegetable oil
-----FILLING-----
1 lb Mozzarella, sliced
1 lb Sausage, removed from the
Casing and crumbled
1 can Whole tomatos, drained and
Coarsely crushed
2 c Cloves, peeled and minced
3 ts Dried oregano,OR
5 Fresh basil leaves,
Shredded
4 tb Freshly grated Parmesan
Cheese
Pour the warm water into a large mixing bowl and
dissolve the yeast with a fork. Add 1 cup of flour,
all of the cornmeal, salt, and, and vegetable oil. Mix
well with a spoon. Continue stirring in the rest of
the flour 1/2 cup at a time, until the dough comes
away from the sides of the bowl. Flour your hands and
the work surface and kneed the ball of dough until it
is no longer sticky.
Let the dough rise in an oiled bowl, sealed with
plastic wrap, for 45 to 60 minutes in a warm place,
until it is doubled in bulk. Punch it down and kneed
it briefly. Press it into an oiled 15-inch deep dish
pizza pan, until it comes 2 inches up the sides and is
even on the bottom of the pan. Let the dough rise
15-20 minutes before filling.
Preheat the oven to 500 degrees.
While the dough is rising, prepare the filling. Cook
the crumbled sausage until it is no longer pink, drain
it of it's excess fat. Drain and chop the tomatos.
When the dough has finished its second rising, lay the
cheese over the dough shell. Then distribute the
sausage and garlic over the cheese. Top with the
tomatos. Sprinkle on the seasonings and Parmesan
cheese.
Bake for 15 minutes at 500 degrees. Then lower the
temperature to 400 degrees and bake for 25 to 35
minutes longer. Lift up a section of the crust from
time to time with a spatula to check on its color. The
crust will be golden brown when done. Serve
immediately.
PS....I had to add the 2nd half of the 2nd recipe 3 times for it show up. WTF??!!! Well it's there now, but maybe Yahoo agrees the 1st one is the way to go?!?!
