Thread by @ElJefeDSecurIT, Deep dish pizza thread!Ima break Canon and teach you the secret of [...]

Deep dish pizza thread!

Ima break Canon and teach you the secret of the ancients. Let us begin!

Activate yeast in a half cup warm water and a tsp of sugar!

Now mix ~4 cups AP flour 1.5 tsp salt, 1 more tsp sugar, 1 cup warm water, 4 tbsp corn oil and 2 tbsp melted cooled butter And the previous cup of yeasties. Mix/blend till it. Comes together. Knead lightly. Oil bowl, let rise for, Meh 60-90 min or until doubled.

'wait whut?' you say?
What No corn meal?

Wtf no olive oil?

Only 2 tbsp butter?

NO! BAD CHICAGOANS SPREAD LIES LIKE THIS BECAUSE THEY NEVER WORKED IN A DEEP DISH PIZZA SHOP A DAY IN THEIR LIVES

I am letting you in on the secret :
It's all been an evil conspiracy by those cornmeal zealots in Indiana influencing crappy South side deep dish shops for decades

Now we wait until it's doubled in size... And then we begin the next secret... Laminating the dough. Let's get 4 tbsp softened butter, and now gonna roll this out... BRB.

Saute about 1/2 an onion until they are clear and soft, then add 3 cloves, or as I like to say, half a jar, of garlic, then add a 28oz can or crushed San marzano tomatoes. Must be San marzano, 1 tsp sugar, and about 2-3 tsp of Italian seasoning, or one ea of oregano & basil

Simmer on low, set aside so it comes together.

Dough rose, so let us begin with the 2nd secret

Roll that dough out till it's like, 1/4 to 1/8 in thick.

Take about 2.5 tbsp of softened butter and spread it all out. Leave 1/2 inch along the side, then fold it

Like a bug envelope. Sure you could have rolled it up and flattened it again...

This way is how I did it back when we had the machines, and a butter brush. Take another pat of softened butter and spread it again...

And the last 1/2 a pat again... And then

Fold it one more time. Be sure your edges are sealed up.

Now cut them in half and pinch the open end, toss in the fridge for another hr to rise one last time meanwhile, we get the fillings ready

Remember that sauce? Simmering? It should stand up in its own, now that it's reduced itself. I'm sorry you can't smell or taste it.

No... Not really.

My pie gonna have sausage and pepperoni. Cook up the meat into lil mealt balls, yes, cooked in butter. Our WA pork is too lean to give me good drippings to depend on.

Oh & I guess by special request, green peppers. In half. As ordered by the veggie popo.

BRB cleaning cast iron

I said mealt balls.

heh.

Ok back to our beloved dough, look how plump it is!

We gonna make each a cast iron and spring form pan pies I'll show you each :

We take one and roll it out to about 16 in round. These are 12 inch pans, with a 3 in lip, so, you do the math and then eye ball it

Then just lay it gently on corn oil lined pans.

Wait, not butter?

BECAUSE IT'S CORN OIL!

If you want a dry, flaky crust, use butter. If you want that gooey buttery crust, trust me, use corn oil.

Once you lay it in, gently form it from the middle out to the edges. Don't worry it if goes over, just trim it, it'll be fine.

There's a proper way of assembling a deep dish pie, and a wrong way.

INGREDIENTS FIRST!

THEN ADD SAUCE

And then 2 cups cheese. I used pizza blend this time, coz the last secret is a 60/30 blend of mozzarella to. Provolone, which cuts the salt and adds more flavor, plus it's extra stretchy. Bake 20-30 minutes.

Ok! Now the springform pan.

You'll notice it ain't nearly as fine as the other one, because it needed the cuts of dough from the 1st one, and, well, it's taller, which means it's more Northern style deep dish than those flimsy south side pans

Don't worry if it doesn't teach the top! It's ok! Just give it another 10 minutes to rest, and then give it another pull. Also, again, stretch from the center, and tuck into the corners, it'll make the top easier. Again, let it rest if it doesn't give.

This one gets some shrroooms!

Also, a boiled egg cutter works nicely with shrooms.

Here's my 'Saucy action' shot

Now, this one gets cheesed hard, it's got 4 cups of ooey goodness in there

And we toos em in to 20 - 30 minutes, or until G, B, and D..

The cast iron is about 10 mintues in

And here they are at 20

Baking is at 425. For 20-30 minutes.

The ovens we'd use at the pizzeria would be set to 650f, so we could toss pies in and have the thins done inn10-12 and deep dishes done in about 20-25 minutes, since the ovens were also constantly open into the kitchen... W

Which is why I stick my bare hand in fire without fear meanwhile....

First pie is done! She's a beaut!

Another 10 minutes... And...

BOOM! A DEEP DISH!

There we have it folks,

The secrets have been leaked. Now y'all gonna say it ain't real coz no corn meal... Well, here's the last secret of the ancients :

We used coarse ground corn meal to dust the boards coz it was cheap and prevents sticking while handling the dough. So...

That cornneal people think is in the dough, is really what's left stuck to the dough before putting into the pan & after baking:it's what adds that nice sweet crunch when it's baked in with the corn oil in the pan...

There you have it folks! That's how You make a deep dish. Sure I could have used cornmeal, but that's a South side style and I don't subscribe to that Krap

Now, to enjoy my deep dish!

Thanks for watching!

Oh one last thing for all the haters :
I don't swear that often but I'll make this one exception.

Can your casserole stand 3 inches tall on its own like a boss outside the pan on its own like this?

NO I DIDN'T THINK SO, IT WHY ITS A FUCKING PIE!!!

Enjoying my slice of savory Chicago deep dish pie.

Ommgmg thith ith gooth

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