Im sorry, deep dish pizza really sucks

[Fanatical Meat]

Deep dish is absolutely pizza......a pizza that should be and treat and eaten no more than three times a year.

 

[brianmanahan]

Here you go:

View attachment 15109

 

[WelshBloke]

Here you go:

View attachment 15109

I dont mind squid on a pizza but that is an abomination!

It needs to not have cheese, the squid need not to be fried and there needs to be a lot less of it, they need to lose the tinned tuna, the base would ideally be thinner plus its going to be a bitch to cut on that plate!

 

[BurnItDwn]

Good deep dish is good.
Crap deep dish is crap.

Stuffed pizza is where its at if you want thick cheezy insanity.
That said, my favorites these days are coal fired thing pizzas

 

[BUTCH1]

Good deep dish is good.
Crap deep dish is crap.

Stuffed pizza is where its at if you want thick cheezy insanity.
That said, my favorites these days are coal fired thing pizzas

I'd like to try a coal-fired pizza one day but I haven't seen anyone around here offering them yet.

 

[Homerboy]

Deep dish is fine, but it's not pizza. It's a casserole.

 

[WelshBloke]

I'd like to try a coal-fired pizza one day but I haven't seen anyone around here offering them yet.

How are those? Coal fires can be pretty stinky, I'm not sure I want my pizza tasting of tar and sulphur. Wood fired ovens are s bit better smelling.

 

[whm1974]

How are those? Coal fires can be pretty stinky, I'm not sure I want my pizza tasting of tar and sulphur. Wood fired ovens are s bit better smelling.

I wonder if he means charcoal and coal by mistake? Typos happen.

 

[lxskllr]

I'm sure it's coal. I see stuff like that advertised, but I'm not sure what it's supposed to bring to the table. The firebox, and oven should be completely segregated, so I don't know why the fuel source would matter. Wood or coal certainly sounds more "artisanal" though :^D

 

[WelshBloke]

I'm sure it's coal. I see stuff like that advertised, but I'm not sure what it's supposed to bring to the table. The firebox, and oven should be completely segregated, so I don't know why the fuel source would matter. Wood or coal certainly sounds more "artisanal" though :^D

Traditional wood fired pizza ovens have the fuel and the food in the same space.

 

[BUTCH1]

No, I'm referring to coal as the heat source, they burn around 900 degrees F and use a type of coal that burns cleanly,
https://www.foodrepublic.com/2015/10/05/why-is-coal-fired-pizza-so-hot-right-now/ TBH I didn't even know of this until this thread.

 

[Fanatical Meat]

Traditional wood fired pizza ovens have the fuel and the food in the same space.
View attachment 15123

Pizza place near me has that exact oven
Just a different color.
Pizza is great there. Dude who owns the place is super passionate about food and appears he has studied it.

only bummer about pizza prepared in an oven like that is it doesn’t reheat well nor age well. Basically needs to be immediately eaten out of the oven. Even my 5 minute drive home is a problem.

 

[whm1974]

No, I'm referring to coal as the heat source, they burn around 900 degrees F and use a type of coal that burns cleanly,
https://www.foodrepublic.com/2015/10/05/why-is-coal-fired-pizza-so-hot-right-now/ TBH I didn't even know of this until this thread.

Coke? That is coal has its impurities burned off by heating it up under totally lack of oxygen.

Coke (fuel) - Wikipedia

en.wikipedia.org

 

[lxskllr]

Coke? That is coal has its impurities burned off by heating it up under totally lack of oxygen.

Coke (fuel) - Wikipedia

en.wikipedia.org

No, the article said anthracite coal, mined in NE PA. It's harder, and cleaner burning, but with more co2 than than the usual bituminous coal used in power plants and whatnot.

 

[ElFenix]

mmm grimaldi's coal fired

 

[Hayabusa Rider]

Look you two, Pizza is a type of savory pie!!! So Deep Dish is just another variety of pizza with deeper crust.

So there!!!

Pizza is a variant of what appears in almost every culture, a flatbread. I have some buffalo mozzarella on hand which is nice for a neo-neapolitan style pizza.

 

[Fanatical Meat]

Darn it!
Why did we have to lose doctor pizza??

I forgot username spelling format

 

[Hayabusa Rider]

So are pork pies, faggots and haggis and all those are glorious!

And this is why curry is the current national food of the Brits.

 

[Hayabusa Rider]

And screw you people, I just took a fougasse provencal with olives, rosemary, and a little orange peel out of the oven.

 

[IronWing]

And screw you people, I just took a fougasse provencal with olives, rosemary, and a little orange peel out of the oven.

I've got leftover Jack's pepperoni and sausage pizza with extra pepperoni added in the fridge. <stance of dominance>

 

[Hayabusa Rider]

I've got leftover Jack's pepperoni and sausage pizza with extra pepperoni added in the fridge. <stance of dominance>

If your name is Jack and you made it, props! Otherwise... pfft!

 

[IronWing]

If your name is Jack and you made it, props! Otherwise... pfft!

I make a wicked deep dish pizza but the ingredients cost so much I rarely make it anymore. I never achieved much with thin crust pizza as my crusts always came out chewy instead of crisp. I think I know what to do now so may take it up again.

 

[Hayabusa Rider]

I make a wicked deep dish pizza but the ingredients cost so much I rarely make it anymore. I never achieved much with thin crust pizza as my crusts always came out chewy instead of crisp. I think I know what to do now so may take it up again.

Head over to Pizza making forum

Virtually all that is known about pizza can be found there. There is a "cracker crust" style that might be what you are after. I prefer a thin crust with an airy edge and NO soggy bottom. Flours matter as well as fermentation times, hydration as you likely know but they offer particulars. Right now I favor 1/4 Tipo 00 with 3/4 King Arthur Sir Galahad. I'll add enough yeast to ferment for 48 hours and that results in a nice extensible dough.

Right now I have about 200 lbs flour in my basement

 

[whm1974]

And this is why curry is the current national food of the Brits.

Beg to differ but Haggis is Scottish not Brit. But carry on.

 

[Hayabusa Rider]

Beg to differ but Haggis is Scottish not Brit. But carry on.

True, but it is consumed in GB, more often in the northern parts but was a widespread culinary plague at one time. Blood pudding? BLECH!

I do like a good yorkshire pudding though, and we in the US don't know when to stop with sugar, well at least a lot of people. Sweetness should be balanced with tartness of acid like citrus and so on which those on the Great British Baking Show seem to know. I can't watch the American equivalent.