Tell Us How You Make Pizza At Home

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Posted by Theresa111 • 7/30/11
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I just watched America's Test Kitchen (it's Saturday late afternoon) and one of the two shows was about Richard going to Chicago to find our where the best Chicago Pizza was served. He kept trying to get the owner to tell his secrets about his dough ... which he refused to do. Flatly refused and beamed a wide grin. Richard tried not to show his disappointment.

Their second show was about recreating the perfect Chicago Pizza he tasted in The Windy City and it was pretty interesting to watch.

Have you ever tried easting this variety of pizza? Have you ever attempted making it? (it's upside-down on the inside, you know) What is your secret to making it come out tasting authentic?

baking secrets, chicago pizza, Community, sharing, trying new things

Discussion Replies

0 votes

Theresa111 (7/30/11)

www.americastestkitchen.com/recipes/detail.php?docid=21349

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0 votes

amybyrd21 (7/30/11)

If I do a deep dish pizza I use my 9x13 casserole dish. I stretch the dough out to fit it and up the sides. I prebake it before adding fillings. Then I load it down with filling and bake it again. Sometimes I even put a top on it if I have extra dough.

If I do thin pizza I use my pizza stone.

The best pizza I had had black beans for the sauce (like refired beans) that tomato,onion and green leafy stuff , grilled shrimp, a little white cheese and then they topped it with cream fresh before serving it. Wesleys favorite is cream spinach and mushrooms with garlic and white cheese

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+1 vote

sugarpies (7/30/11)

I loathe Chicago "Deep Dish" pizza. If I want a casserole I'll make a casserole.

www.sugarpiesfood.com/2010/04/pizza-margherita.html

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1. 0 votes
  
  Theresa111 (7/31/11)
  
  I ate a version in an Chicago franchise but was not impressed. I do believe I'd need to visit Chicago to find out for certain, but I'm not impressed with upside down insides to my pie. I love New York Pizza and will not change allegiance.
  
  I might bake pizza sometime. When I was a child I used Chef Boyardee pizza kit and was insanely proud I have followed the directions, but even at age ten I was unimpressed. I ate if because I was hungry.
  
  See ... I clicked on your distinguished pizza and I would want to eat your recipe for sure! We should have a pizza making contest.
0 votes

ChaffeeStreetCafe (8/01/11)

I use EVOO and yeast salt water and flour.

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1. 0 votes
  
  sugarpies (8/01/11)
  
  No toppings?
2. 0 votes
  
  ChaffeeStreetCafe (8/19/11)
  
  Forgot the toppings. tomato sauce lots of marinated olives and bacon with a blend of white cheeses and topped with garlic and basil leaves.
+1 vote

urbanideas (8/06/11)

I am the minority. Absolutely dislike the deepdish pizza. Always make thin crust pizza at home.

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1. 0 votes
  
  Theresa111 (8/06/11)
  
  I am a New Yorker from a little girl and no pizza is like NY Pizza! I don't know what they do to make it taste like they do but it's wonderful.
2. 0 votes
  
  urbanideas (8/08/11)
  
  Funny, my husband also LOVES the NY pizza. I liked it when living there but was always a tad too greasy. I was one of those people who would always use some paper towel to take off some of the grease on the top! lol
3. 0 votes
  
  Christopher51 (9/01/11)
  
  Oh no! You’re definitely not in the minority here. In my opinion, deep dish pizza is something someone makes when they don’t know how to do a ‘round’ pie. And the toppings… they’re ridiculous; chicken, lamb, goat cheese, avocado, shrimp and list goes on and on. Buck is right, you want a casserole, I’ll make you a casserole. I’m a New York City boy; born, bred and raised. It’s got to be a thin crust with a slight puff to the rim. With classic toppings like Italian sausage or pepperoni and always with copious amounts of fresh, when I can get it, mozzarella cheese.
  
  The other day, I got an official request from my wife who’s been on a very strict diet for the past 8 months; she wants a pizza. Honestly, so do I. I’ve been cooking all this time to please her and keep her on track with her diet. So last night I made her favorite, white pizza. I made a plain pepperoni for myself. Oh, it was good. And no, I can’t throw dough. I’m too uncoordinated. A nice French pin and well floured hands makes up for it though.
0 votes

Theresa111 (8/08/11)

At home I use a homemade sauce (red), with basil leaves, mozzarella, provolone and garlic.

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0 votes

Theresa111 (8/20/11)

Tonight I used my telephone and ordered a pizza.

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1. +1 vote
  
  Christopher51 (9/01/11)
  
  You need to go to confession for that. :-D
0 votes

LadyGourmet (8/23/11)

Well, I know that making the dough is not all that difficult, but sometimes a little short-cut is o.k.. I buy my pizza dough at my local pizzeria. It is very inexpensive and comes out delish! You can make any topping you like. Imagination is unlimited. The cost of take out pizza is just too much.

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1. 0 votes
  
  Theresa111 (8/23/11)
  
  How much do they charge you and ... do you need to let it rise or (is it already proofed?) and you just roll it out?
0 votes

LadyGourmet (8/24/11)

I pay 2.50 for a pizza dough. You do not have to let it rise. You just work it with your hands in the air. Don't roll out a pizza dough. You have to work it.

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1. 0 votes
  
  Theresa111 (8/26/11)
  
  It would be an I Love Lucy moment. I have never tried tossing pizza dough. Wait! Yes I have, when I was a child I tried doing it with my Chef Boyardee pizza dough. It was a mess!
  
  www.meijer.com/s/chef-boyardee-pizza-kit-pepperoni-pack-of-12-31-85-oz-ea-/... It did not look this way back then. Ha!