It's pizza weekend...
Had a taste for a good pie or two.................... thought I'd throw a couple down here,
some of my favorites !
First off is a "Chicago Deep Dish"....Chicago's known (labeled) for its deep dish and stuffed pizza's
Some of the big hitters are: Pizzeria Uno, and Due, Gino's East, Giordano's, Nancys.....the list goes on.
We also have our share of Naple style brick oven joints, regular and cracker style pizza parlors.
Some of you have made a pie from scratch at home, only to have it turn out
extra thin and crisp...that might be the slice I'd want on my plate.
I like them all !
This 1st one will be from another well known establishment...."Lou Malnati's".....known for it's flaky buttery crust and its "raw" sauce topping.
I've been fortunate to obtain the exact recipe for the dough from an old friend that retired from the biz.. I've seen folks try to duplicate it but have
only imitated it, usually falling short of the 2 main ingredients and off with the hydration rates. I've reduced the proportions down to making one 26 oz dough ball.
That said..........
Here's the start to the sauce. I like to bruise some Basil, Rosemary, Oregano, Thyme, Olive Oil (tbl) and Salt (tsp) in the mortar. You could smash a garlic clove if
if needed. But that's not necessary.
With a fine strainer over a bowl I added the herbs along with 1/2 can of 6/1 ground Tomatoes. The bowl will sit in the fridge along with the dough overnight.
The herbs will infuse the sauce. (discard herbs before using sauce)
Heres a 14" large deep dish pan. I've displayed the layering of ingredients. First off, the dough ball was placed into fridge for a 3 day rest. Once removed,
the pan will get a liberal coat of Pomace Oil on the bottom only. The room temperature dough is placed in the center and pushed out towards the sides pinching
the lip up 1.5". A single layer of mild Provolone is placed on the bottom, followed by a "thin disc" of fresh hot Italian Sausage . Then a scattering of whole milk
Mozzarella cheese, topped with a layer of sauce with a sprinkle of Parmi-Reggiano. The pan is placed onto the rack of a pre-heated 425 deg oven for 35/38 min.
If you've never removed a large deep dish pie from the pan before it might seem challanging. I can't compare it to flipping an omelette but, more of "pulling the rug
from under". It's fairly easy, place the spatula under the pie, use the grabbers on the rim. In one motion, quickly lift the pan a few inches with the grabbers. While in the down motion keep the pie hoisted while
quickly pulling the pan away. Lay the pie to rest outter edge first. If done correctly, there'll be no poking or ripping through with the spatula.
I've removed a few pies in the past..................
Here's the typical setup in a pizza parlor, Crushed Red Pepper, Parm Cheese, Oregano in the shaker jars along with Olive Oil pour bottle.
I like to have a cold pitcher of beer with my pie !
and I do like to add the condiments...especially the crushed red. This slice is the fork and knife type, typical of a deep dish or stuffed...
"It's Alive !".........This is an Italian Starter, very-very old. I keep this one in a "coma" in the fridge. This was 1 cups worh that I brought out
5 days ago. I washed and fed it from that time.....its a bubbly, gaseous, yeasty, alcoholic smelling wonder !
I'll use half of this with some "00" Flour for the next pie..........the other half will be used later in the week for some Ciabatta Bread........
meatballs anyone ?
See y'all at "High Noon"
Who needs the sun when you have that magnificent glowing disc of cheesy goodness. Some tatsy looking pizzas lately!
. I scooped about 9 oz of dough out, flattened out to a disk. The grill has been lit and the pizza stone is preheating on the indoor oven floor.
