Tried our hand at making deep dish pizza for new years. Turned out quite good but I’m no expert so I can’t say how accurate it was. I am told the toppings are supposed to all go under the sauce but I couldn’t resist putting some pepperoni on top

  • nocturne213@lemm.eeEnglish
    3·
    10 months ago

    My mother is from Long Island, so I was raised to abhor anything that was not New York style pizza. Then my wife asked me to take her out for Chicago style pizza. I now make Chicago style far more than anything else.

    Did you do yours in cast iron?

    • Squibbles@lemmy.caOPEnglish
      2·
      10 months ago

      The one in the picture was done in a springform pan but we also did one in a cast iron pan at the same time. They both came out exactly the same except for how vertical the walls were. Also the springform pan leaked some oil so the oven got all smokey. Would definitely recommend putting the springform pan in a baking tray, we just didn’t have room to do that with the other pan in there.

    • squiblet@kbin.social
      1·
      10 months ago

      New York style is great, but it’s often floppy… it it? Idk. I lived in Connecticut and was amazed at the gas/wood slate ovens and how they’d make a medium-thin pizza that was super crispy from edge to center. Chicago style is a whole other thing, though! Plus don’t leave out Detroit!
      In MN they make the weirdest “cracker crust” pizza which they cut into squares, even when the pizza is round. It’s… okay.