Cooks Illustrated Video: Chicago Deep Dish Pizza

[hippywife]

I think I may give this a whirl tomorrow night. Pizza night had to be postponed til tomorrow because I'm just too exhausted from work today to deal with it. Other half had left over pasta and meat sauce instead. (You know it's good when he'll eat it four nights in one week! LOL)

You gotta click on the pizza link in the frame to the right of the video screen:
http://www.americastestkitchen.com/cookstv/preview/?Extcode=L9AN5AA00

[Lucinda]

1. I haven't had deep dish in years. Looks good!

I thought the milk was an interesting addition to the dough too.

I may try the oatmeal scones on the same page...yum.

[hippywife]

2. I have never put any kind of milk

in a pizza crust but I'm willing to try it. I'm picking up a gallon of fresh raw cow;s milk tomorrow. Won;t be the skim they call for in the recipe but I do have some organic 1% I could try, too.

I'll report back tomorrow night! :hi:

[Lucinda]

5. I'm looking forward to the results.

Happy pizza!

[hippywife]

9. I'm actually thinking I want to try

the hot and sour soup. I absolutely love the stuff but my Bill is just kinda iffy about it. This seems to make a smaller recipe so I could still make it and he can choke a little of it down. LOL

My dough is rising. I did add a little whole wheat flour for the Bill. I watched the video again and she doesn't tell you how much milk. It looked like a cup or so. I used a cup and a quarter and still ended up adding more unbleached AP while it was mixing. My bowl never comes out as clean as theirs does when mixing dough.

[Lucinda]

10. One of my best friends ever runs for hot and soup soup the minute she feels sniffly

Yummy stuff.

Seems like I almost always have to adjust flour or water for the dough to feel "right". Maybe because of where we live?

I am mixing the NYT no knead cooking method with the artisan in five recipe. Have about 15 more minutes before it comes out of the oven.

I'm beginning to think I might be a tad bit obsessed.

[hippywife]

11. Maybe just a tad. LOL

I may set some out tonight, myself. :D

[Lucinda]

13. Pot meet kettle.

:D

[hippywife]

16. LOL!

True dat! Like I said, it's just too easy these days to make it and with all the crap in commercially packaged food, there's just no reason not to. Especially when you get such fabulous results. No?

[Lucinda]

18. Yep. It's tastier, its healthier, its cheaper, and whats not to love about being a domestic goddess?

I also lust after heirloom seeds.
But I've still got about a month before I start jonesing.

[hippywife]

19. Yeah, I got to sit down

and inventory what I have and order what I need. I really should be starting them soon. Check out the Gardening Group here if you haven't peeked in there already.

[Lucinda]

20. I stuck my head in briefly the other day. Looks like a good group!

I have a stack of garden porn to read through this next month. We usually order seeds from the same few places, but I do like to see what the other growers are offering.

[Tab]

3. Can't do it

Lactose intolerant.

But wish I could.

[hippywife]

4. I bet it would still work without the milk.

I think the key is the pan and the amount of oil in the bottom of it. Come on, you want to try it! I know you do. LOL

[elleng]

6. My mistake was reading this instead of sleeping,

so its 8:20 a.m. and I want pizza!!!

[hippywife]

7. Me, too.

I ate a small pecan roll (it was the last one and I was really just cleaning up, you see. :D ) and a few bites of other half's pasta. I was so hungry when I got up. We have to go out to run errands soon so it's just PBJ on toast this morning. Sigh.

[NMDemDist2]

8. I worked at a joint in Sacramento with a woman who learned from the Master

of Chicago style pizza when she lived in Chicago


here's the thing about how they did it. I called it 'upsidedown' pizza cuz the NEVER baked the crust first, they made a thin crust, put in the cheese and meat then poured the sauce over the TOP of the ingredients

it went against everything I knew about how you place toppings on pizza but it was AWESOME while being nothing like a 'traditional' pizza

they did put a light brushing of olive oil on the crust before adding the cheese to keep the crust from getting soggy. it wasn't a really deep pizza either

her name was Zelda and here's the website and a picture of the finshed product

http://www.zeldasgourmetpizza.com/awards.html




edit to add, this is about as close to the recipe as I can find on the web with a quick search

http://planetgreen.discovery.com/food-health/emerils-deep-dish-pizza.html

[hippywife]

12. Here is the result:

I did sub in ww flour for 1/3 of the AP. I used my own sauce but I think 2/3 of a cup is entirely too much. Also, 2 T. of sugar is too much, as well. I think straight mozz is boring so used a shredded six cheese blend. It could have done with a little extra parm for my taste, too.

But the crust did "fry" up nicely.

[Lucinda]

14. Are there any leftovers you could email me?

:D
Looks great. I prefer a multicheese blend too. Not a big fan of all mozarella.

Btw - white cheddar does amazing things for pizza.

[hippywife]

15. Sure!

The recipe was for two pans and we only ate one. I usually only eat one piece and Bill eats the rest. With a normal pizza, there are usually 2 or 3 pieces left for his lunch the next day.

[Lucinda]

17. Thanks. Email pizza is way fewer calories for me!

My Bill will be delighted. He can have his homemade chili with a pizza chaser when he gets in tonight. :D

[hippywife]

21. Pic of the bottom.

It's a little fuzzy, well maybe a lot fuzzy, but you get the idea. It browned very nicely.