kjs Posted November 19, 2015 Report Share Posted November 19, 2015 Finally decided to tackle a Chicago style deep dish pizza this past weekend. This is my version of a pizza from Pequod's in the Lincoln Park neighborhood of the city. It has cheese layered on the dough and the cheese is also shingled up the sides of the pan, giving the finished pizza a cheesy slightly burnt, caramelized crust that is delicious. Start with making some dough and letting it rise. The brush your pan with olive oil. Next spread the dough in the pan, just barely coming up the sides of the pan and layer your cheese (mozzarella) Add Italian sausage (a patty large enough to cover the bottom of your pan, pre-cooked and drained of any grease) add your sauce. I like pepperoni so I next added that and oregano. Place on your KK at 425° until done Finished pizza. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted November 19, 2015 Report Share Posted November 19, 2015 Thats one nice filling meal. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 19, 2015 Report Share Posted November 19, 2015 kjs, oh my, that looks soooo delicious. I'm sure it won't be your last either. Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 19, 2015 Report Share Posted November 19, 2015 A really great looking Chicago style deep dish pizza. Making me hungry and I still have about an hour to go for dinner. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted November 20, 2015 Report Share Posted November 20, 2015 Ken, I gotta tell you that is one seriously droolicious looking pizza pie. I'd eat a slice or two or three of that any day! Kudos to ya! Quote Link to comment Share on other sites More sharing options...
bosco Posted November 20, 2015 Report Share Posted November 20, 2015 Looks great!! Can you explain the foil under the baking stone?? Is anyone else overwhelmed with how big that stone is lol!!!! Amazing Quote Link to comment Share on other sites More sharing options...
GrillingMontana Posted November 20, 2015 Report Share Posted November 20, 2015 looks like an absolute 10! Great job! Just out of curiosity, how did it stack up to Pequod's? Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted November 20, 2015 Report Share Posted November 20, 2015 Bosco - wait until you try and heft that baking into the KK BB you have on order. They are worth every single ounce. Quote Link to comment Share on other sites More sharing options...
kjs Posted November 20, 2015 Author Report Share Posted November 20, 2015 Looks great!! Can you explain the foil under the baking stone?? Is anyone else overwhelmed with how big that stone is lol!!!! Amazing Just wanted to keep the stone clean. Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 20, 2015 Report Share Posted November 20, 2015 Bosco - wait until you try and heft that baking into the KK BB you have on order. They are worth every single ounce.If I'm seeing right that's not the actual baking stone that is a grill shaped heat diffuser. Almost white in color and not polished. Can be used as a baking stone. My grill shaped heat diffuser for the 19" has the same color just smaller. It is 1.25" thick and weighs 10 pounds. My round KK baking stone is rough and black on the bottom side, polished and dark grey on the top side. It's 14.5" in diameter x 1" thick and weighs 9.25 lbs. Definitely made out of something different. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
kjs Posted November 20, 2015 Author Report Share Posted November 20, 2015 looks like an absolute 10! Great job! Just out of curiosity, how did it stack up to Pequod's? I think t stacked up fairly well . I got the same caramelized cheese crust I was after and my wife and daughter loved it. My wife said she liked it better than Pequod's. Quote Link to comment Share on other sites More sharing options...
kjs Posted November 20, 2015 Author Report Share Posted November 20, 2015 If I'm seeing right that's not the actual baking stone that is a grill shaped heat diffuser. Almost white in color and not polished. Can be used as a baking stone. My grill shaped heat diffuser for the 19" has the same color just smaller. It is 1.25" thick and weighs 10 pounds. My round KK baking stone is rough and black on the bottom side, polished and dark grey on the top side. It's 14.5" in diameter x 1" thick and weighs 9.25 lbs. Definitely made out of something different. Charles - Prometheus 16.5", Cassiopeia 19" TT This is the baking stone for the 32" I think the white color is due to the flash of the camera, since the photo was taken after dark. Ceramic chef is correct it is one heavy stone. Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 20, 2015 Report Share Posted November 20, 2015 This is the baking stone for the 32" I think the white color is due to the flash of the camera, since the photo was taken after dark. Ceramic chef is correct it is one heavy stone.Kewl - the grill shaped baking stone is just coming out for the 19".Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
PRippley Posted November 20, 2015 Report Share Posted November 20, 2015 Yummy yum, beautiful pizza! Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
Poochie Posted November 21, 2015 Report Share Posted November 21, 2015 Looks like a winner all the way around! Beautiful! Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted November 21, 2015 Report Share Posted November 21, 2015 Seeing that pizza makes me miss Chicago. Nicely done Benton Quote Link to comment Share on other sites More sharing options...
