/ck/ - Food & Cooking

>>7745662
How about people that don't eat their 'go 'za with a spoon?

>>7730696
Yes.
It's even 'go 'za style.

>>7724598
'cago style

>>7723878
Looks like 'goza.

>>7721276
Wrong.

>>7720866
Looks like 'goza.

>>7714396
Oh man, that's a hard one. But I would have to say my top 10 is definitely Chicago Deep Dish Pizza, or as we chi-town folk like to call it, 'cago 'eep 'ish 'za

Recipe below if anyone wants it!

I have never really been a deep dish kind of girl. Thin crust is more my scene, obviously because I can justify more pieces and thus more toppings. Because let’s be honest, IT’S ALL ABOUT THE TOPPINGS, primarily the sauce.

However, after recently getting the urge to go deep dish on you guys, I did a quick survey to see if you’d prefer something savory or sweet. To my surprise, the response was overwhelmingly savory. As in SALT over SUGAR. Whoa. So, as promised, here is a savory deep dish recipe and a sweet one is soon to follow for all my sweet tooths out there. SIT TIGHT ladies and gents.

Most deep dish pies involve some super buttery, complicated crust that I honestly don’t have the time or energy or desire to make.

I like my crust to taste like crust, not a buttery dinner roll. So I kept this one simple and stuck with my favorite pizza crust that I make almost weekly and keep on hand for impromptu pizza nights. I suggest you do the same. Clearly, it’s the only option.

You get a round pan or cast iron, and rub it with olive oil.
Plop on the dough. Spread and form a 1-inch tall crust up the side.

Despite being butter free it tasted absolutely decadent thanks to the layers of cheese, sauce and roasted veggies. It was perfectly crisp on the outside and tender and slightly doughy on the inside. And the veggies married with the sauce melted in between the cheese was a dream.


Ingredients:

1/2 can of tomatoes
8 cups of olive oil
1/2 garlic clove
90 slices of Kraft singles

>>7714711
Cant go wrong with a quick and easy Chicago Deep Dick Pizza! Only takes about 30 minutes and it's delicious! Pic related and recipe below

>>7711020
Chi-town up in here!
Love me some Chi-town "Chicago Style" Deep "Deep-Dish" " Pizza ", or as I like to call it 'Cago 'Eep 'Ish 'Za. Pic related, and recipe below if anyone wants it.

I have never really been a deep dish kind of girl. Thin crust is more my scene, obviously because I can justify more pieces and thus more toppings. Because let’s be honest, IT’S ALL ABOUT THE TOPPINGS, primarily the sauce.

However, after recently getting the urge to go deep dish on you guys, I did a quick survey to see if you’d prefer something savory or sweet. To my surprise, the response was overwhelmingly savory. As in SALT over SUGAR. Whoa. So, as promised, here is a savory deep dish recipe and a sweet one is soon to follow for all my sweet tooths out there. SIT TIGHT ladies and gents.

Most deep dish pies involve some super buttery, complicated crust that I honestly don’t have the time or energy or desire to make.

I like my crust to taste like crust, not a buttery dinner roll. So I kept this one simple and stuck with my favorite pizza crust that I make almost weekly and keep on hand for impromptu pizza nights. I suggest you do the same. Clearly, it’s the only option.

You get a round pan or cast iron, and rub it with olive oil.
Plop on the dough. Spread and form a 1-inch tall crust up the side.

Despite being butter free it tasted absolutely decadent thanks to the layers of cheese, sauce and roasted veggies. It was perfectly crisp on the outside and tender and slightly doughy on the inside. And the veggies married with the sauce melted in between the cheese was a dream.


Ingredients
1/2 can of tomatoes
8 cups of olive oil
1/2 garlic clove
90 slices of Kraft singles

>>7711020
Chi-town up in here!
Love me some Chi-town "Chicago Style" Deep "Deep-Dish" " Pizza ", or as I like to call it 'Cago 'Eep 'Ish 'Za. Pic related, and recipe below if anyone wants it.

I have never really been a deep dish kind of girl. Thin crust is more my scene, obviously because I can justify more pieces and thus more toppings. Because let’s be honest, IT’S ALL ABOUT THE TOPPINGS, primarily the sauce.

However, after recently getting the urge to go deep dish on you guys, I did a quick survey to see if you’d prefer something savory or sweet. To my surprise, the response was overwhelmingly savory. As in SALT over SUGAR. Whoa. So, as promised, here is a savory deep dish recipe and a sweet one is soon to follow for all my sweet tooths out there. SIT TIGHT ladies and gents.

Most deep dish pies involve some super buttery, complicated crust that I honestly don’t have the time or energy or desire to make.

I like my crust to taste like crust, not a buttery dinner roll. So I kept this one simple and stuck with my favorite pizza crust that I make almost weekly and keep on hand for impromptu pizza nights. I suggest you do the same. Clearly, it’s the only option.

You get a round pan or cast iron, and rub it with olive oil.
Plop on the dough. Spread and form a 1-inch tall crust up the side.

Despite being butter free it tasted absolutely decadent thanks to the layers of cheese, sauce and roasted veggies. It was perfectly crisp on the outside and tender and slightly doughy on the inside. And the veggies married with the sauce melted in between the cheese was a dream.

I could’ve eaten the whole thing, probably, except that my belly could only hold two small pieces. Deep dish is filling!

Ingredients
1/2 can of tomatoes
8 cups of olive oil
1/2 garlic clove
90 slices of Kraft singles

>>7714608
Whenever I'm low on food I just love to whip up a quick Chi-Town "Chicago Style" Style Deep-Dish Pizza!

FOR THE DOUGH:
Coat a large bowl with 1 teaspoon of olive oil, using your fingers. Rub any excess oil from fingers onto the blade of a rubber spatula and transfer the dough to a bowl, turning once to oil the top. Cover tightly with plastic wrap and let rise at room temperature until it's nearly doubled in size, about 45-75 minutes.

FOR THE SAUCE:
Heat butter in a medium saucepan over medium heat until melted. Then add the onion, oregano, crushed red pepper and ½ teaspoon of salt, cooking and stirring occasionally until liquid has evaporated and onion is golden brown -- about 5 minutes. Add the garlic and cook until fragrant -- about 30 seconds. Stir in the tomatoes and sugar, increase the heat to high and bring to a simmer. Lower the heat to medium-low and continue simmering until the sauce has reduced to 2½ cups, about 35-30 minutes. Remove the sauce from the stove and stir in basil and oil. Season with salt and pepper, taste and adjust as needed.

TO LAMINATE THE DOUGH:
Using an offset spatula, spread the softened butter over the dough but leave a ½-inch border along the edges. Starting at either short end, roll the dough into a tight cylinder (like you would cinnamon rolls). With seam side down, flatten the cylinder into a 18 by 4-inch rectangle. Cut the rectangle in half, crosswise.
Sprinkle 2 cups of mozzarella over the surface of the dough for each pizza. If using sausage or any topping, scatter it evenly on top of the cheese. Spread about 1¼ cups of tomato sauce over the cheese and toppings, then sprinkle 2 tablespoons of parmesan over the sauce. Bake until the crust is golden brown, about 25-35 minutes. Remove the pizza from the oven to rest for about 15 minutes.
Slice, serve and enjoy!

Pic related! Enjoy!