/ck/ - Food & Cooking

I'm seconding this post because I'd like to know as well.

Holy shit look at that prizza.

http://video.about.com/americanfood/Chicago-Deep-Dish-Pizza.htm

I found this in about 1 minute. Try harder

> Calling a quiche "pizza"

I'd probably eat a slice or two then throw the rest out.

>>3802569
>Calling fake plastic vomit "pizza"

>>3802569

>quiche
>not 'puffs pizza' (puff being a male homosexualist)

>>3802573
Only Chicago is dumb enough to call that tomato cake a pizza.

>>3802577
Only New York is retarded enough to call their bread and cheese flyswatters a pizza

>>3802577

>Quiche is a savory, open-faced pastry crust dish with a filling of savory custard with cheese, meat or vegetables.
>custard

Maybe learn what a quiche is before running your mouth.

pizzamaking.com/deepdish.php

>>3802581
Yeah, them and everybody else in the world. Nobody recognized Chicago "pizza" as anything but a joke.

>>3802583
Except I called it a cake.

New York pizza is better than Shitcago pizza.

>>3802584
>No picture of finished product

For all I know, I could be making a retarded New York style pizza with a big crust, because we all know people who actually like that shit think "Oh the crust is big, it must be deep dish!"

>>3802585
>Yeah, them and everybody else in the world.

What is cheap and easy to make? Oh wait I forgot your logic
>"Oh if chains make it this way, EVERYONE MUST LOVE IT!"

Go back to eating grass, sheep.

>>3802592
dont be a pussy. try it and if it doesnt work, try another recipe.

I'm new to pizza making, but I'm assuming a heavy crust with high sides plus a healthy amount of topping is the key to deep dish pizza?

jesus christ, its fucking pizza. no one cares about your opinion. maybe just tell us how YOU make pizza. then we can try and decide for ourselves.

"Jew York style cardboard cheese grease 'za dawg!" faggots

>>3802569
> > Calling a quiche "pizza"

This fuckin little faggot started this nonsense, derailing a perfectly fine thread.

Are a member of some faggy pizza-making guild or something? What is your righteous interest in how the term "pizza" is used? Would it make any difference if OP came here asking "How can I make this chicago quiche/cake? Fuck no. You are just a trolling, territorial faggot.

You suck cock by choice.

And all the faggots on your bandwagon are all part of your pride parade.

Sorry but "Chicago-style pizza" isn't pizza

>>3802655

>>3802605
>sheep.

Woah you're so different and special,
So aware and above it all.

>quiche
>not lasagna

Just don't "add shit you only find in rich white peoples' farmer's markets", and experiment a little.

>>3802665
"-style" ???

pizza is dough, tomatoes, cheese + anything you want or add just basil and have the "real" pizza.

the thickness of dough and amount of toppings does not fall into account.


and well prepared, a deep dish pizza could be quite nice. like q quiche with crunchier dough and without eggs. why not.

>>3802665
That's beautiful don't get me wrong but it looks more like an appetizer than something I can get full on.

>>3802932

the thickness of the dough is definitely important

amount of toppings, eh, maybe, but the type of topping is also fairly important

look obviously there are many styles of pizza i just think the dough and the cooking method is the most important part

Cornmeal crust + fucktons of olive oil in the pan + put the cheese on the bottom so it doesn't scorch +ladle sauce on the top = Chicago deep dish. Bake at 400 degrees for an hour. Bakes on the top, fries on the bottom.

It isn't that tough. It's sort of the pizza world's answer to upside-down cake.

>>3802933
That's sort of the point. If it's shared, it's eaten as an appetiser/precursor to a meal. Many pizzerie double also as rosticcerie (Neapolitan roast-shops; similar to a UK chippy, but roast or baked foods rather than fried) and will offer roast chickens etc as main course, a shared pizza as an appetiser and various sides including roasted potatoes, spinach sautéed with garlic and topped with cheese etc.
On an aside: those potatoes, man... best potatoes ever. They sit in a long roasting pan at the bottom of the oven while several spits of several chickens each rotate and cook, dripping their delicious chicken essences onto the potatoes as they cook. So. Fucking. Good.

>>3802562
Chef John from Food wishes! Oh gosh I love that guy. I even drew a cartoon of him :3

>>3802961
That sounds awesome. I think I'll sprinkle my baked taters with chicken stock next time.

>>3802982

won't quite be the same with unreduced white chicken stock, because what comes out of a roasted chicken is a far more concentrated liquid than that

best thing to do is just to roast the potatoes in the same pan as the chicken but then that sort of precludes deglazing for gravy

when you roast chicken dry in a pan, the little bits of chicken caramel that end up drying on the bottom are basically what those potatoes get smothered in, so they get almost glazed

>>3802942
yeah, for preffered taste and texture. so, everything goes.
>opinions

there is no right or wrong pizza as long as we're talking pizza-styles.

the traditional pizza as said in the thread is thin dough, tomato sauce, basil, mozarella.

>>3802982
It's more like fat; as the chicken cooks, the fat (which is in-and-under the skin) renders/melts, dripping down onto the potatoes, taking some of the seasoning and salt down with it.

One of the only times I miss home is when I think about rosticcerie. )-:

>>3802562
>store bought pizza dough
>two layers of crust
>that finished product

what the fuck is this? I've never seen a deep dish pizza like this.

>>3803052
Beeteedubz, here's a pic. It's preferred if the ovens are woodfired, but nowadays, gasfired ovens are becoming more common. Gasfired ovens aren't good for making pizze (needs to be 425°C/800°F for proper neapolitan-style pizza, otherwise, the dough comes out too thick and chewy like a New York-style one) but are generally fine for roasting chickens.