Chicago Style Deep Dish Baked in a Chicago wood fired Brick Oven
Since the first time I’ve ever had it, I’ve loved Chicago Deep Dish style.
I love many different pizza styles. It’s a mood thing. Sometimes I want a NYC slice, sometimes margarita, sometimes Sicilian, sometimes thin crust, sometimes Chicago.
I remember Pizzeria Uno used to have many more offerings like the “Sea Delico” a buttery white deep dish with shrimp and crab. It was amazing. I might attempt to re-create this in the future. It was not quite a scampi on top, but buttery, garlicy and cheesy amazing.
I have actually recreated it here - • Chicago Deep Dish - my...
Still, I love a plain or Chicago classic style, (sausage).
Need to tent it next time after about 10 minutes because the heat from the flame made it a bit darker than desired. All in all a great pizza pie.
I modified the crust to use more butter to make it more flaky. Used a chunky tomato sauce. Baked in a wood fired oven.
Here's the recipe. - and also the sea delico recipe
www.romeosjulienne.com/post/c...
Music from #Uppbeat (free for Creators!):
uppbeat.io/t/kevin-macleod/cl...
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