bosco Posted August 11, 2016 Report Posted August 11, 2016 Thanks to ckreef I have spent the past week researching and learning how to make deep dish. I have learned that Chicago has various pizza styles ie thin crust, deep dish and stuffed crust. I have finally perfected my sauce and it is where I want it to be. My bread making adventure last year has taught me more about dough and this Chicago dough was pretty darn good. I strayed from from the traditional Chicago style a bit and didn't do the sausage layer. I added my favourite topping combo. Pepperoni, mushroom, green olive, hot peppers. Onto the komodo Kamado at 450 degrees for 45 min. I can can say for certain that this is the best thing that I have ever cooked since I started cooking 5 years ago. I wish that I had my better camera out for these shots but the iPhone will have to do for now. Can't wait to do this again. Next time i will pre cook my mushrooms and dry the olives and peppers better to prevent the juices from pooling 3 Quote
MacKenzie Posted August 11, 2016 Report Posted August 11, 2016 That pizza is looking pretty tasty to me. Quote
KevinD Posted August 12, 2016 Report Posted August 12, 2016 Ok, now I have to do a deep dish this weekend! Can't stand looking at the posted results and not being able to have a slice! Quote
Bruce Pearson Posted August 12, 2016 Report Posted August 12, 2016 Yum Yum I'll take 2 slices please Quote
ckreef Posted August 12, 2016 Report Posted August 12, 2016 Now that is a serious pie. Great job. Send me a piece I have fork and knife ready to go. Sent from my XT1585 using Tapatalk Quote
CeramicChef Posted August 12, 2016 Report Posted August 12, 2016 Bosco - that's a beautiful deep dish pizza pie. It's enough to make our buddy, Wilbur, pine for his Chicago home! Beautifully done! Kudos. Quote
Aussie Ora Posted August 14, 2016 Report Posted August 14, 2016 That sure does look nice Outback Kamado Bar and Grill Quote
bosco Posted August 16, 2016 Author Report Posted August 16, 2016 Thanks. I just found a local supplier for 00 flour so I will likely switch to that and give it a go in my next crust Quote
ckreef Posted August 16, 2016 Report Posted August 16, 2016 Thanks. I just found a local supplier for 00 flour so I will likely switch to that and give it a go in my next crust If you can get it for a resonable price the KA Pizza Blend flour has a fine texture and a good flavor. Sent from my XT1585 using Tapatalk 1 Quote
tony b Posted August 17, 2016 Report Posted August 17, 2016 A big second on the KA pizza flour. It's my standard. 1 Quote
bosco Posted August 17, 2016 Author Report Posted August 17, 2016 We don't get KA in Canada and I have not seen it when I go to the USA Quote
Steve M Posted August 17, 2016 Report Posted August 17, 2016 10 minutes ago, bosco said: We don't get KA in Canada and I have not seen it when I go to the USA Can you order from the KA site? Quote
bosco Posted August 17, 2016 Author Report Posted August 17, 2016 I could probably ship to my PO box but I want to try the 00 flour. I hear great things and it is local. What is the biggest size of the pizza blend? Quote
