i used to make pizza at pub down here in new zealand. i very much enjoyed making the pizza. i liked to play around with different styles of pizza during my down time, so one day i made a chicago style deep dish pizza for staff to enjoy. i used ground beef with our house pizza sauce and new zealand mozzarella. it was a big hit. i've never seen anyone else in new zealand making this style of pizza, but i feel like it would become popular here as it's not too dissimilar to our meat pies.
Did you enter the toppings you used into inventory? Or do you just think you can do whatever you want and whoever orders inventory has to deal with it? Ok, bro... Just saying if I was working at that "pub" it wouldn't be going down like that.
oh, i could do whatever i wanted. i was the man who dealt with ordering and inventory, lol. i started making the kitchen a lot of money after i changed the menu to be extremely vegan friendly. vegan food is very trendy here. and i kept wage cost to a minimum by forming a small, very reliable team, keeping it around 27%. and the proprietor encouraged creativity and free food for staff. we looked after each other at that place.
>With a fork and knife
Depends on where you get it. At Lou Malnatis you can just hold it like a regular pizza. >It's more like a casserole or a pie than a pizza
Completely false. Never speak about deep dish again.
You've either never had a deep dish or never had a casserole. Deep dish pizza has a flour crust, with tomato sauce (marinara), cheese, and maybe other toppings on top. Which is the same as a regular pizza. Casseroles have no crust, may or may not have tomato sauce (won't be marinara), and has starch mixed throughout the dish. They're completely different.
I usually make New York style pizza. But every now and then, I will oil up a cast iron skillet and press the dough in. The flavor is almost the same, but the pan pizza is more bready and a bit more oily.
Proper pizza is wonderful but if you consider all pizza "goyslop" then that kinda outs you as just eating shitty pizza at dominos/pizza hut etc. But go off on how "based" you are, tough guy.
Yeah OK i'm going to make this tonight how do I do it? I have these ingredients >Can of whole peeled san marzano >good olive oil >butter >various flour >fresh mozz, old parm, various medium cheeses
potential toppings that I have include >meatballs & whole cooked sausage in a tomato/onion/bell pepper sauce >mushrooms >a very old dry hard salami
I also have prepared beef goulash, raw chicken legs and some not very high quality beef roast I was planning to make into mexical shredded beef.
Better to make it in a round cake pan or a cast iron?
I mite try grating the salami
I made a thread last week with my deep dish
Maybe check if it's still archived
I showed my whole process
Basically you just build an upside down topping pizza- cheese on the bottom, then your layers of toppings, then sauce on top, in a deep pan and you cook it for longer than you would a normal zah
My thread was called " 'zah, the food of the gods " or some shit like that. It was fun, but it archived pretty quick. This board is afraid of deep dish
The only frozen pizzas that aren't shit are the ones made by local places and shipped to the grocery stores fresh. And I doubt you can get that everywhere and it's almost as expensive as just ordering a fresh pizza anyway.
All the box brand national distribution frozen pizzas taste pretty much the same. Cant evn taste the difference between the "high end" uncured all pork pepperoni and the sloppa chicken etc pepperoni.
i worked in a local but authentic chicago deep dish pizza place for years in my hometown, and have been to chicago and tried all the different deep dish chain shops including Gino's. this stuff is pretty solid when cooked right and with extra seasoning dusted on top. very fairly priced at ~$9 IMO.
i do suggest dusting the top with seasoning and brushing the sides and bottom of crust with butter before cooking. otherwise it comes out dry and crackery, but its still tasty even without buttering. butter brush gets it as close to fresh made in a pan at a restaurant as you'll get.
>uglier
Says the retards that literally put their trash on the sidewalk
Lmao get your shit together before you throw shade at a city with a better skyline than yours, homosexual
'at's 'e 'eal 'th 'go 'eep 'ish
it's deep and it's from Chicago
an inch deep and a mile wide!
gross
if you unironically need a fucking spoon to eat a pizza, it's a bad pizza
>The same specific thread for the sixth time in 8 months, tasteless and without any real discussion
I love this place guys, is not even like there's some sort of bot keeping the people having good discussions
i love everyone one of these
i used to make pizza at pub down here in new zealand. i very much enjoyed making the pizza. i liked to play around with different styles of pizza during my down time, so one day i made a chicago style deep dish pizza for staff to enjoy. i used ground beef with our house pizza sauce and new zealand mozzarella. it was a big hit. i've never seen anyone else in new zealand making this style of pizza, but i feel like it would become popular here as it's not too dissimilar to our meat pies.
why dont you open a pop up shop (so you can set up anywhere and dont have to pay rent) and start marketing 'ew 'nd 'za?
Did you enter the toppings you used into inventory? Or do you just think you can do whatever you want and whoever orders inventory has to deal with it? Ok, bro... Just saying if I was working at that "pub" it wouldn't be going down like that.
>5'10" stfu manlet
oh, i could do whatever i wanted. i was the man who dealt with ordering and inventory, lol. i started making the kitchen a lot of money after i changed the menu to be extremely vegan friendly. vegan food is very trendy here. and i kept wage cost to a minimum by forming a small, very reliable team, keeping it around 27%. and the proprietor encouraged creativity and free food for staff. we looked after each other at that place.
I don't understand how anyone can look at this and not think it looks delicious. A bunch of limp wristed queers on this board.
Never had it before, how are you supposed to eat it? Looks like it would slop everywhere if you tried to pick it up like a regular pizza slice.
With a fork and knife. It's more like a casserole or a pie than a pizza. It's really fucking good though.
>With a fork and knife
Depends on where you get it. At Lou Malnatis you can just hold it like a regular pizza.
>It's more like a casserole or a pie than a pizza
Completely false. Never speak about deep dish again.
Some people just like tomatoes.
it's tomato casserole, not pizza.
>it's tomato casserole, not pizza
t. Retard
It's nothing like a casserole what the fuck?
>t. Retard
>It's nothing like a casserole what the fuck?
You've either never had a deep dish or never had a casserole. Deep dish pizza has a flour crust, with tomato sauce (marinara), cheese, and maybe other toppings on top. Which is the same as a regular pizza. Casseroles have no crust, may or may not have tomato sauce (won't be marinara), and has starch mixed throughout the dish. They're completely different.
I usually make New York style pizza. But every now and then, I will oil up a cast iron skillet and press the dough in. The flavor is almost the same, but the pan pizza is more bready and a bit more oily.
I win
pepperoni as a topping is such a pleb move
i like pineapple and semen. the salty and sweet mix together real well, and it adds protein
agreed, just like ready made women. why fuck a used roastie when you can groom your own daughter just the way you like it?
I want to make my own pizza but making a dough from scratch seems like a pain
Takes like 2 hours. Just buy ready made dough.
>ready made dough.
Never seen ready made dough that wasn't complete and utter dogshit.
Pizza is dogshit goyslop in general. That's why you cover it in meat and cheese. Otherwise you'd just eat bread.
I am goyim and proud.
Goyim is plural, dumdum
We are one, yet many.
Proper pizza is wonderful but if you consider all pizza "goyslop" then that kinda outs you as just eating shitty pizza at dominos/pizza hut etc. But go off on how "based" you are, tough guy.
You can say the same about burgers and sandwiches, you brain rotten /misc/yp scum
Yeah OK i'm going to make this tonight how do I do it? I have these ingredients
>Can of whole peeled san marzano
>good olive oil
>butter
>various flour
>fresh mozz, old parm, various medium cheeses
potential toppings that I have include
>meatballs & whole cooked sausage in a tomato/onion/bell pepper sauce
>mushrooms
>a very old dry hard salami
I also have prepared beef goulash, raw chicken legs and some not very high quality beef roast I was planning to make into mexical shredded beef.
Better to make it in a round cake pan or a cast iron?
I mite try grating the salami
I made a thread last week with my deep dish
Maybe check if it's still archived
I showed my whole process
Basically you just build an upside down topping pizza- cheese on the bottom, then your layers of toppings, then sauce on top, in a deep pan and you cook it for longer than you would a normal zah
My thread was called " 'zah, the food of the gods " or some shit like that. It was fun, but it archived pretty quick. This board is afraid of deep dish
You boys ever had this? It's a fairly decent fro' piz' just dont try to eat the butt crust
i agree 100%. decent but the pizza bones are dense. I had the pepperoni and sausage one. Would try again. 6.7/10
The only frozen pizzas that aren't shit are the ones made by local places and shipped to the grocery stores fresh. And I doubt you can get that everywhere and it's almost as expensive as just ordering a fresh pizza anyway.
All the box brand national distribution frozen pizzas taste pretty much the same. Cant evn taste the difference between the "high end" uncured all pork pepperoni and the sloppa chicken etc pepperoni.
i worked in a local but authentic chicago deep dish pizza place for years in my hometown, and have been to chicago and tried all the different deep dish chain shops including Gino's. this stuff is pretty solid when cooked right and with extra seasoning dusted on top. very fairly priced at ~$9 IMO.
i do suggest dusting the top with seasoning and brushing the sides and bottom of crust with butter before cooking. otherwise it comes out dry and crackery, but its still tasty even without buttering. butter brush gets it as close to fresh made in a pan at a restaurant as you'll get.
What kind of seasoning dust we talkin? Like oregano and garlic and shit? I'm gonna have to try this buttered crust tek, these are good advice
Chicago is such a try hard city. Will always be the retarded uglier younger brother of new york
>uglier
Says the retards that literally put their trash on the sidewalk
Lmao get your shit together before you throw shade at a city with a better skyline than yours, homosexual
SlopZa
I really don't know what to tell you OP. People like myself just enjoy meat, cheese, and sauce.
It's good, but not as good as NY style.
The worst part is that bizzare crust, its like some kind of crumbly cornmeal shit, definitely the worst crust variation ever
A good crust should be buttery and flaky like a pie crust
Any recipes?
Should I buy a kitchenaid stand mixer from costco on sale for the sole purpose of making deep dish pizza crust?
Is Chicago flyover?
Its layover
Nobody goes there on purpose but it still gets visitors because they need to transfer flights and have a few hours to kill
Nah, Chicago is driveby.