Early in the pandemic I received an email to preorder the Modernist Pizza set. It was enough of a discount (40%) I placed an order. I had forgotten I had until a shipping email got sent. Just like modernist Cuisine it’s a stellar encyclopedic collection.

Decided I’d make a Chicago deep dish. Super tasty



Recipe from Modernist Pizza




Make Poolish 12-16 hours in advance (dissolve yeast in water add flour, mix with whisk, I just use a big fork) let sit loosely covered)

Mix water yeast and Poolish until dissolved

Add flour, fine ground cornmeal(corn flour)
Mix to shaggy consistency (low speed)

Add softened butter and lard
Mix to low gluten(medium speed)

Add salt
Mix to full gluten (medium speed) window pane test

Shape to a ball, 320g for 8.5” pan. Let proof covered for 1.5-2hrs at room temp.

Roll out to a few inches larger than pan thickness 1/8” (I’ll double check the thickness, wrote from memory)

Put in buttered pan, leave overhang

Layer in order- Mozz up 2/3s on sides all across the bottom, Meat, provolone, grate garlic, shredded cheese

Use roller to remove overhang

Cover edge with foil, Bake on preheated pizza stone or steel at 480F for 20 min. Turn 180 after 10min. Middle of oven

Warm sauce in pan

Let pie cool for 7-10 on rack (I removed from pan after about 7min, let cool again for 5)

Sauce, sprinkle Romano, dried oregano

Slice with serrated knife easiest

Enjoy!!

This message has been edited. Last edited by: snwghst,

Dang, that looks goooooood!

quote:

Originally posted by bigdeal:
Dang, that looks goooooood!

Ain't that the truth...I'm not sure if you cook pizza a lot but that thin of a crust and what looks crispy still with all that grease is perfection!

Do you cook on the corrugated steel? Or cook on a stone and cool on the rack?

You know, I don't typically go for deep dish, but damn that looks good! You got the perfect bake on it, too. Just the right amount of color.

As a sometime pizza cook, son, I am impress.

quote:

Originally posted by OttoSig:

quote:

Originally posted by bigdeal:
Dang, that looks goooooood!

Ain't that the truth...I'm not sure if you cook pizza a lot but that thin of a crust and what looks crispy still with all that grease is perfection!

Do you cook on the corrugated steel? Or cook on a stone and cool on the rack?

I ordered a 12” coated aluminum pan from Lloyds Pans (made in USA, Spokane, WA)

Baked on a stone, then cooled on a rack for about 10min

Deep Dish is the best pizza, it looks fantastic.

I can feel the weight of that wonderful creation from here.

As a long time Deep dish fan...I am jealous

I am not a big pizza eater, but that one look awesome!!

Nicely done! Looks awesome

Wow, looks great!

Would you care to share the recipe with the rest of us drooling SIGforum members?

Looks absolutely delicious!

That deep dish pizza looks scrumptious.

We love our Lou Malnati's Pizza so much that we regularly order it shipped from Chicago.

https://www.tastesofchicago.co...y/Lou_Malnatis_Pizza

That looks great!

Wow!!! Excellent!

I'm lean more towards NY pizza but I would absolutely take a slice of that pie.

I'd be happy if it tasted half as good as it looks. You did a great job.

That looks so good I was tempted to bite at the screen

I'm embarrassed to admit I've never had deep dish but that looks so so good I must try.

Looks good!