ckreef Posted October 20, 2015 Report Share Posted October 20, 2015 (edited) That's what they are calling this style on the Guru. A variation of a Chicago Deep Dish. Hand stretched dough and sliced mozzarella. Italian sausage. A little pizza sauce. Grated Parmesan and Romano. Hand stretched some more dough really thin. Put it on top then trim off the extra. More sauce and some shaker cheese. Baking it in the Blackstone. After 20 minutes pull it out for phase two. Shredded mozzarella. 1/2 green peppers and 1/2 mushrooms. Pepperoni. Back in the Blackstone to finish it up. Pizza time. Very messy but yummy. Not my best pizza attempt but it will do. Edited October 20, 2015 by ckreef Quote Link to comment Share on other sites More sharing options...
PRippley Posted October 20, 2015 Report Share Posted October 20, 2015 Wow, that is awesome ckreef, simply awesome! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 20, 2015 Report Share Posted October 20, 2015 ck, that is absolutely stunning. I'd love to be at the table. It looks so juicy and tasty. Quote Link to comment Share on other sites More sharing options...
bosco Posted October 20, 2015 Report Share Posted October 20, 2015 you sir are the pizza king Quote Link to comment Share on other sites More sharing options...
Poochie Posted October 20, 2015 Report Share Posted October 20, 2015 I agree that he has the art of pizza mastered. Looks delicious! Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 20, 2015 Author Report Share Posted October 20, 2015 Thanks everyone. My son told me last night he was tired of the specialty pizzas and we needed to get back to regular ones (thin and crispy Neo-Neapolitan style). That's a decent plan. When the new KK comes in I'll probably have to put them both out of commission for a few weeks while I get the stand built. We'll be doing a lot of Blackstone cooking. Quote Link to comment Share on other sites More sharing options...
kjs Posted October 20, 2015 Report Share Posted October 20, 2015 Looks delicious!!! It is definitely a variation on Due's from Chicago. I plan on doing a slightly different version from Pequod's in Chicago (my favorite pizza in the city) It has caramelized cheese on the outside crust. I will be sure to post pics and the recipe. Look for it in a couple of weeks. Again great job on the pizza!!! Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 20, 2015 Author Report Share Posted October 20, 2015 Would love to see the cheese on the outside. Someone else on this forum (sorry forgot who) mentioned doing that, just haven't tried it yet. Quote Link to comment Share on other sites More sharing options...
tony b Posted October 20, 2015 Report Share Posted October 20, 2015 The cheese out to the edge that gets nice and crusty is called "Detroit style" around here. That pizza was starting to look like a heart attack on a plate, ckreef! Serious pie! Quote Link to comment Share on other sites More sharing options...
tinyfish Posted October 20, 2015 Report Share Posted October 20, 2015 Delicious as always. Pizza king you are. Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted October 20, 2015 Report Share Posted October 20, 2015 All hail the pizza king! Benton Quote Link to comment Share on other sites More sharing options...
tony b Posted October 22, 2015 Report Share Posted October 22, 2015 Huzzah! Quote Link to comment Share on other sites More sharing options...
