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Im sorry, deep dish pizza really sucks

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snoopy7548 said:
Here you go:

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sjvA0HZ.gif
 
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
 
BurnItDwn said:
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
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I'd like to try a coal-fired pizza one day but I haven't seen anyone around here offering them yet.
 
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
 
lxskllr said:
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
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Traditional wood fired pizza ovens have the fuel and the food in the same space.
1280px-Wood-fired_Pizza_Oven_at_Baronessa_Italian_Restaurant.jpg
 
WelshBloke said:
Traditional wood fired pizza ovens have the fuel and the food in the same space.
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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.
 
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whm1974 said:
Look you two, Pizza is a type of savory pie!!! So Deep Dish is just another variety of pizza with deeper crust. 🙄🙄🙄

So there!!!
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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.
 
And screw you people, I just took a fougasse provencal with olives, rosemary, and a little orange peel out of the oven.
 
Hayabusa Rider said:
If your name is Jack and you made it, props! Otherwise... pfft!
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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.
 
IronWing said:
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.
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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 said:
Beg to differ but Haggis is Scottish not Brit. But carry on.
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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.
 
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