The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Super Deep Dish Pizza

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pizzameister's picture
January 7, 2006 - 7:33am -- pizzameister

Deep Dish Pizza, which was baked in bottomless baking ring.

Comments

qahtan's picture
Submitted by qahtan on

It was great thanks for posting it,
I have just posted it to London UK and Ottawa.......... qahtan

pizzameister's picture
Submitted by pizzameister on

Thanks for spreading the word.

If anyone would like it I can put up a recipe for this pie.

My youngest daugher's boyfriend sayz that "I have totally ruined pizza for him." I guess I get the meaning. ;-)

Pizzameister

Melana's picture
Submitted by Melana on

I would love to have this recipe-Is it posted here somewhere? I can't seem to find it!
Thanks Melana

pizzameister's picture
Submitted by pizzameister on

Melena,

It is more about technque than a recipe. Just need to keep moisture down with the fillings. Veggies should be sauteed till cooked and failry dry.

Email me at gcasper@nycap.rr.com and I will send you my recipe. Watch the video below for technique:

http://www.superpeel.com/vids/Deep%20Dish%20%20-%20Text%20-%20Final.wmv

Good luck with it. It is worth it! I sent it to the folks at Cook's Illustrated earlier this year as they were doing work on a Deep Dish Pizza article. They found it quite clever.

Gary

Melana's picture
Submitted by Melana on

Thanks so much! How thick do you layer the cheese and fillings? I reviewed your video-Can't wait to try it! Melana

pizzameister's picture
Submitted by pizzameister on

Melana,

It is all sort of by feel, and doesn't really matter. I would say geneally 1/2" shredded cheese on the bottom and then similar layers of other ingredients until as full you can get it, right up to top of the ring. I also do an all sweet onion (presauteed) with some red bell peppers, topped with swiss and then smoked on the grill. Yummmmmm.

Good luck!

PM

dasein668's picture
Submitted by dasein668 on

That's cr-r-r-r-azy! I love it! ;)

Nathan Sanborn
dasein668.com

mrpeabody's picture
Submitted by mrpeabody on

I tried to emulate this super deep dish pizza a few weeks ago and it turned out great! I made one with sausage and peppers and another with beef and mushrooms. I didn't have a recipe, but I tried to make sure that the fillings were not too soupy.

My wife and kids loved them.

Mr. Peabody

pizzameister's picture
Submitted by pizzameister on

Right!

Keep the moisture low. If you are going to use a lot od veggies, either drain very well in the case of canned tomatoes, or sautee until they lose most of the moisture. The crust will come out nice and crunchy and can be very low fat - if you don't like chese that is.

Very glad that someone tried it improvised. Hard to go very far wrong. I do have a recipe written up if anyone would like it. It is down in hard numbers, but don't necessarily belive them. I am sure they change a bit every time.

:-)

Pizzameister

mrpeabody's picture
Submitted by mrpeabody on

Was waiting. After they came out of the oven, I suspected that I needed to let them rest for about 5-10 min before cutting into it (lest the too warm fillings will just ooze out). The pizzas looked great and I just sat there and drooled.

My wife is already begging that we make these again. Especially because she is lactose-intolerant and usually cannot eat pizzas with cheese. However, for some strange reason Kraft preshredded mozzarella is listed as having NO lactose (very strange as nearly all other mozzarella cheeses are full of lactose). So, the only way she can ever eat decent pizzas is if I make them.

Mr. Peabody

Paddyscake's picture
Submitted by Paddyscake on

Now that my Superpeel is on the way..could you post your recipe so I will
have guidelines for amounts of veggies? I always seem to think I don't have enough
while I'm chopping them up and end up with twice as much as I need!
Thanks!

pizzameister's picture
Submitted by pizzameister on

One of my youngest daughter's friends told her that eating my concoctions has "totally ruined pizza for him." I guess it was a complement.

DIY is so much better, and as you say, you can deal with special diet needs. I am wheat intolerant, so I am experimenting with alternate pizza dough recipes. Not too happy with recipes or mixes I have tried. My own latest experiment is a brown rice flour dough, with mozzarella well blended into it in the food processor. Unfortunately, the added cheese makes it stick to the baking stone, so I have to bake it on parchment. Getting closer to something that actually chews a little like real dough, and the cheese adds some moisture and a nice flavor.

Pizzameister

SteveB's picture
Submitted by SteveB on

More likely, Gary, your daughter's friend's comment was a compl'i'ment. :)

Sorry, I couldn't resist!

- Steve

Paddyscake's picture
Submitted by Paddyscake on

Have you tried any of Bob's Red Mill Gluten Free Products or recipes?
They do list a Thick Yeast Free & Gluten Free Pizza dough recipe
(as well as lots of other gluten free recipes).
Your pizza looks awesome..would love to try the recipe..please post!!
Also, I am convinced I have to have a Super Peel..where do you suggest I order from? Thanks

Paddyscake's picture
Submitted by Paddyscake on

That is most kind of you. I was wondering, though, if the info re
Bobs Red Mill products is of any use for you? You have celiac disease/syndrome?

pizzameister's picture
Submitted by pizzameister on

I have tried some BRM products and find them very good and useful. I do not believe that I have Celiac disease, however I have not had tests for it. As in most natural phenomena, sensitivety to wheat forms a continuum, and likley ranges from true allergy to celeac disease. Others fall somewhere along the continuum. Elimination of wheat is helpful to me, however I do not know if it is the gluten or just the wheat. Need to do more work I guess.

BRM's wheat free hot cereals are wonderful and a regular part of my diet. I also use a lot of brown rice flour. I've tried spelt and kamut - both of which are ancient wheat grains, with uncertain results. Recently, I tried using sorghum flour, which is non-gluten. Interestingly, I had a relatively strong and immediate reaction to it. So, I am not yet entirely sure of my personal range of sensitivity to some things. We are all completely unique genetically speaking.

Re: gluten free baking.........I have aversion to using gums, which are relatively expensive and although a natural product, I would rather not use if I can find other ways of doing things. My limited experience is that xanthan gum can not really replace the gluten to produce "real bread" from non-gluten grains. Granted, I need to do more experimenting, but I would be very interested in any exceptionally good results anyone has had. The addition of mozzarella to rice flour for a pizza dough, adds cohesion and some chew factor. The holy grail - an EXCEPTIONAL gluten free bagel!

Thanks,

Gary

pizzameister's picture
Submitted by pizzameister on

Steve,

Whether more likely or not, my inteneded meaning was more along the lines of the old classic comedy line: "Hey, I resemble that remark" as a sarcastic acknowledgment and alternate to "I resent that remark". I meant "complement", as the remark was taken as an accolade that befit me very well. His remark did in fact complement me. Yeah, right! Now go bake some bread! :-)

Gary

Nita's picture
Submitted by Nita on

now I know why, I put way too many sliced fresh mushrooms as a topping. I should have sauted them first in a little bit of olive oil. These little things I've been learning here are key to my success so far in baking pizza and bread!