Deep Dish #2 on Pele; . Quod Vers.

[KevinD]

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

[KevinD]

Finish cook and slice pictures...of course, YUM. 

 

[MacKenzie]

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?

[KevinD]

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… 

[KevinD]

 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

[MacKenzie]

Thanks, Kevin.  It has been a long time since I've done a deep dish but soon I hope to do another.

[Shuley]

I love trying new recipies and then taking a trick or two towards developing my own version. Sounds like you do too!

[KevinD]

Absolutely correct!  

[tinyfish]

Way to go Kevin. I like the idea too about cheese as the crust.

[Aussie Ora]

Looks good experimenting is fun

Outback Kamado Bar and Grill

[Pequod]

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. 

[Stile88]

Excellent deep dish looks yummy

[ckreef]

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.

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[tony b]

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." 

[MacKenzie]

I'd go for that Mombo Combo and hold those green peppers too.

[Aussie Ora]

I can't see a seafood pizza on the list shame

Outback Kamado Bar and Grill

[Jon B.]

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??????????

 

 

 

 

 

[Steve M]

That looks seriously incredible. Kudos!

[Bruce Pearson]

Great looking DD Pizza bet it tasted good too.

[tony b]

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?