KevinD Posted August 29, 2016 Report Share Posted August 29, 2016 (edited) So here we are one week after my first deep dish cook and I am attempting DD#2 but instead of traditional deep dish, I'm going to make the Pequod version, from RealDeepDish.com. This was done in a 12" x 2" deep pan. The 'Quod version dough recipe is a bit different from the traditional dough recipe adding ground black pepper and a bit of sugar. Two other significant differences from a traditional deep dish is that you do not pull any dough up the side of the pan and instead of putting down all of the ingredients and topping with sauce, this is more of a traditional assembly with sauce going down on top of the cheese, before the other ingredients are added. The mozzarella cheese and sauce placed up the against the side of the dish will caramelize to form a crust. You will see from the pictures that I actually put some sausage on top of the mozzarella and l put down the sauce, before adding the rest of my ingredients. Finish cook and slice pictures will follow... Edited August 29, 2016 by KevinD 1 Quote Link to comment Share on other sites More sharing options...
KevinD Posted August 29, 2016 Author Report Share Posted August 29, 2016 Finish cook and slice pictures...of course, YUM. 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 29, 2016 Report Share Posted August 29, 2016 Kevin, your second deep dish looks really really tasty. I imagine it was very filling as well as tasty. At what temp. and how long did you bake it? Quote Link to comment Share on other sites More sharing options...
KevinD Posted August 29, 2016 Author Report Share Posted August 29, 2016 Ok, having finished my first slice of this version of deep dish I have decided that I would probably like a blend of the two different styles… I much prefer the original deep dish dough recipe flavor and taste over this Pequod version which is good, I just prefer the original style crust more. Being a fan of crunchy chewy cheese, I like the caramelized cheese and would make an original deep dish style dough but instead of pulling the dough thinly up the side, I would use the 'Quod process – meaning place the mozzarella cheese up the side of the pan and go from there… Quote Link to comment Share on other sites More sharing options...
KevinD Posted August 29, 2016 Author Report Share Posted August 29, 2016 (edited) 450°F for 40 minutes… exactly as the version recipe called for. Whenever I first follow a recipe I tend to follow it exactly unless something is really needing adjustment for my own personal flavor preferences. Edited August 29, 2016 by KevinD Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 29, 2016 Report Share Posted August 29, 2016 Thanks, Kevin. It has been a long time since I've done a deep dish but soon I hope to do another. Quote Link to comment Share on other sites More sharing options...
Shuley Posted August 29, 2016 Report Share Posted August 29, 2016 I love trying new recipies and then taking a trick or two towards developing my own version. Sounds like you do too! Quote Link to comment Share on other sites More sharing options...
KevinD Posted August 29, 2016 Author Report Share Posted August 29, 2016 Absolutely correct! Quote Link to comment Share on other sites More sharing options...
tinyfish Posted August 29, 2016 Report Share Posted August 29, 2016 Way to go Kevin. I like the idea too about cheese as the crust. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted August 29, 2016 Report Share Posted August 29, 2016 Looks good experimenting is fun Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Pequod Posted August 29, 2016 Report Share Posted August 29, 2016 Native Chicagoan here. Been making deep dish - and iterating my recipes - for 25+ years. Extremely impressive what you've done in only two cooks. I need to check out realdeepdish.com. May end up chucking my recipes for theirs. Quote Link to comment Share on other sites More sharing options...
Stile88 Posted August 29, 2016 Report Share Posted August 29, 2016 Excellent deep dish looks yummy Quote Link to comment Share on other sites More sharing options...
ckreef Posted August 29, 2016 Report Share Posted August 29, 2016 Looks yummy. I've been meaning to try the cheese up the side style. I'll have to give that a go one day soon. Sent from my XT1585 using Tapatalk Quote Link to comment Share on other sites More sharing options...
tony b Posted August 29, 2016 Report Share Posted August 29, 2016 Been to Pequod's - serious pie and well worth the wait to get one. The cheese up the side is what we call "Detroit style" around here. One of our local spots does it and it's the standard order when I walk in - "Small, Detroit, Mombo Combo, no green peppers." Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 29, 2016 Report Share Posted August 29, 2016 I'd go for that Mombo Combo and hold those green peppers too. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted August 30, 2016 Report Share Posted August 30, 2016 I can't see a seafood pizza on the list shameOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Jon B. Posted August 30, 2016 Report Share Posted August 30, 2016 19 hours ago, tony b said: Been to Pequod's - serious pie and well worth the wait to get one. The cheese up the side is what we call "Detroit style" around here. One of our local spots does it and it's the standard order when I walk in - "Small, Detroit, Mombo Combo, no green peppers." Born and raised in Detroit and never heard of "Detroit Style" pizza?????????? Quote Link to comment Share on other sites More sharing options...
Steve M Posted August 30, 2016 Report Share Posted August 30, 2016 That looks seriously incredible. Kudos! Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted August 30, 2016 Report Share Posted August 30, 2016 Great looking DD Pizza bet it tasted good too. Quote Link to comment Share on other sites More sharing options...
tony b Posted August 30, 2016 Report Share Posted August 30, 2016 4 hours ago, Jon B. said: Born and raised in Detroit and never heard of "Detroit Style" pizza?????????? I'd never heard of it before either and I think this is the only place that I've seen that calls it that. A rose by any other name, eh? Quote Link to comment Share on other sites More sharing options...
