Loading…
10
Rant: My first attempt at deep dish took 4 hours and still flopped
Last Sunday I decided to finally try making a real Chicago deep dish at home in Phoenix. I had the pan, the cheese, even looked up a recipe from a buddy who grew up near Wrigley. Problem was I spent 2 hours on the dough alone, then burned the bottom while the middle stayed raw. Another attempt last night with a lower oven and par-baked crust worked way better, but only after I admitted my rolling pin was useless for that thick edge. Has anyone else spent a whole afternoon on a pizza that ended up tasting like a soggy biscuit?
1 comments
Log in to join the discussion
Log In1 Comment
patriciaellis1mo ago
Did you let the dough rest overnight in the fridge? That thick crust needs it, and it makes the rolling way easier.
5