110,618
edits
Chicago deep pan pizza: Difference between revisions
no edit summary
No edit summary |
No edit summary |
||
| (9 intermediate revisions by the same user not shown) | |||
| Line 3: | Line 3: | ||
|title=Chicago deep pan pizza pie recipe | |title=Chicago deep pan pizza pie recipe | ||
|titlemode=replace | |titlemode=replace | ||
|keywords= | |keywords=#parmesancheese #pizzadough #dried #mushrooms #chicagodeeppanpizza #chorizo #dough #tomatoes #cheddarcheese #grated #mozzarella | ||
|hashtagrev=032020 | |||
|description=The inspiration for this deep pan pizza pie recipe came from Julia's I believe I Can Fry recipe blog | |description=The inspiration for this deep pan pizza pie recipe came from Julia's I believe I Can Fry recipe blog | ||
}} | }} | ||
<!-- /seo --> | <!-- /seo --> | ||
The inspiration for this recipe came from [[I believe I can fry|Julia's I believe I Can Fry recipe blog]]. For me though, the essential deep pan Chicago pizza comes not from Tortuga's but from Bob M. Payton's 300 seat 'Chicago Pizza Pie Factory', deep-down in the basement, in a corner of London's Hanover Square. It would have been in 1980-something, when mobile phones were the size of car batteries and the Internet was unknown. | |||
In those days the queues would reach all the way down the stairs to a 'boxing-ring', where you would stand and take your pre-meal drinks. The Chicago Pizza Pie Factory was a forerunner of Hard-Rock style themed restaurants. Loud rock music played and big screens showed American sports. The decor of the place was authentic Chicago Americana and the food was fantastic with super-slick service that used a really clever idea - A flashing neon sign: 'My Kinda Town'. The flickering letter would indicate to the waitresses which table area of the huge restaurant had food ready to be served. | |||
Bob died in the mid 90's and I believe the restaurant closed around that time too. I notice that a restaurant of the same name exists in Dublin. I would be interested to see if it bears any resemblance to the original. | |||
This was absolutely fantastic and nothing like as difficult as you might think. Thanks for the inspiration Julia - I believe you can! | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 1909 | |TotalCalories = 1909 | ||
| Line 19: | Line 27: | ||
|PrepTime = 40 minutes | |PrepTime = 40 minutes | ||
|CookTime = 45 minutes | |CookTime = 45 minutes | ||
|Image = [[Image:Chicago deep pan pizza recipe.jpg| | |Image = [[Image:Chicago deep pan pizza recipe.jpg|thumb|middle|none|alt=Electus]] | ||
}} | }} | ||
</table> | |||
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px"> | |||
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
<span class="review"> | |||
<span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Oh, I so miss this place</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">38 years ago, Chicago Pizza Pie Factory was the place to be. We used to queue for hours to get in. This is a pretty close approximation to 'the real thing'!</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
</tr></td> | |||
</table> | |||
===How to ensure a crispy base=== | ===How to ensure a crispy base=== | ||
Having made these deep pan pizzas many, many times, I've found that sometimes it's hard to get the base well cooked without burning the rest of the [[pizza dough]]. I've found the best way is to use a | Having made these deep pan pizzas many, many times, I've found that sometimes it's hard to get the base well cooked without burning the rest of the [[pizza dough]]. I've found the best way is to use a metal-based pan, similar to a baking tray. The metal base gets hot enough to crisp the base properly. I have a cast iron rectangular Le Creuset baking tray that is absolutely ideal. It seems a shame as it will mean I'll never use my earthenware deep pan pizza dish again! | ||
<gallery> | <gallery widths=250px heights=250px perrow=5> | ||
Image:Cooking the chorizo sausage.jpg | Image:Cooking the chorizo sausage.jpg | ||
Image:Chicago chorizo pie pizza cheese.jpg | Image:Chicago chorizo pie pizza cheese.jpg | ||
| Line 63: | Line 81: | ||
===[[Mise en place]]=== | ===[[Mise en place]]=== | ||
* Preheat the [[Oven|oven]] to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins | * Preheat the [[Oven|oven]] to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins] | ||
* Remove the sausagemeat from the sausages and discard the skins | * Remove the sausagemeat from the sausages and discard the skins | ||
* Make the [[pizza dough]] as instructed | * Make the [[pizza dough]] as instructed | ||
| Line 93: | Line 111: | ||
===Chef's notes=== | ===Chef's notes=== | ||
Julia's original used [[Italian]] [[Sausage|sausage]] which I can't get on this snowy winter's day so I've used [[Minced|minced]] [[Chorizo|chorizo]] instead. | Julia's original used [[Italian]] [[Sausage|sausage]] which I can't get on this snowy winter's day so I've used [[Minced|minced]] [[Chorizo|chorizo]] instead. | ||
If you don't have garlic powder then just crush a few peeled cloves of garlic and sauté them in a little oil for a few minutes, just to take the 'edge' off. | If you don't have garlic powder then just crush a few peeled cloves of garlic and sauté them in a little oil for a few minutes, just to take the 'edge' off. | ||
If you have the time, when sauteeing the onions, etc., you can add back the drained tomato juice little by little and boil it off to create a more intense flavour. Just ensure the mixture is not too wet before you bake the pizza. | |||
==See also== | ==See also== | ||
* www.ibelieveicanfry.com/2012/01/chicago-stuffed-pizza.html Julia's Chicago pizza recipe | * www.ibelieveicanfry.com/2012/01/chicago-stuffed-pizza.html Julia's Chicago pizza recipe | ||
| Line 113: | Line 131: | ||
[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
[[Category:Favourite recipes]] | [[Category:Favourite recipes]] | ||
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/parmesancheese|#parmesancheese]] [[Special:Search/pizzadough|#pizzadough]] [[Special:Search/dried|#dried]] [[Special:Search/mushrooms|#mushrooms]] [[Special:Search/chicagodeeppanpizza|#chicagodeeppanpizza]] [[Special:Search/chorizo|#chorizo]] [[Special:Search/dough|#dough]] [[Special:Search/tomatoes|#tomatoes]] [[Special:Search/cheddarcheese|#cheddarcheese]] [[Special:Search/grated|#grated]] [[Special:Search/mozzarella|#mozzarella]] | |||
</code><!-- /footer hashtags --> | |||