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Junk Food - "Deep Dish Pizza
set at the Goody Shop, featuring 2 trays of pizza, on an elevated tray or in deepdish pan. Click for male/female/kid/held slices of dripping cheese pizza. 3-4li low rez versions, and decor plates included. Get your new Deep Dish Pizza Set from Junk Food today at the Goody Shop event now thru May 20th.
@http://maps.secondlife.com/secondlife/GOODY/120/170/2
Junk Food In-World (New sim, it's like Disney but for foodies!):
@http://maps.secondlife.com/secondlife/Junk%20Food/192/72/36
Junk Food MP:
@https://marketplace.secondlife.com/stores/150026
Junk Food on FB:
@https://www.facebook.com/junkfoodsl/
Junk Food Flickr:
@https://www.flickr.com/groups/junkfoodstore/pool/
Because eating a slice of Chicago style deep-dish pizza is that dramatic.
Food Credit:
Junk Food: Deep Dish Pizza @ the Goody Shop!
Junk Food: Homebrew Tea @ the Mainstore
Junk Food: Mememnto Mori Tray @ the Mainstore
I personally enjoy going out on weekends with a friend or two for lunch. Gosh I can almost taste this, a yummy tomato layer on top of a generous layer of melty cheese and a nice thick crust.
Food Credit:
Junk Food: Deep Dish Pizza @ the mainstore.
Apple Fall: Sourbread Loaf in Tin
Cinoe: Star of Dawn Chocolate Cake
Cinoe: Beer & Water from Multicolored Dish for Two
Dahlia - Rosé bottle from Cora's Champagne Set
Warsaw, Poland
Spring
I love pizza. I mean REALLY love pizza! I often make my own and love the process, once in a while I will make a proper Chicago Style deep dish pizza which are fantastic but hardly the type of pizza I could eat everyday. If you have ever had or heard of them look it up. Not for everyone but if you visit Chicago for sure it will be recommend to try. :)
The reason I bought this is that it is kosher and looked interesting .. in the summer, I make my own strawberry-rhubarb pies but it is winter now ... difficult to find ready made kosher pies ...
K3 Projekt Wheels
Model: Projekt 1
Size: 20x9 & 20x11
IG: @K3PROJEKT
Owner: Yoshi
email us: info@k3projekt.com
Zutaten:
mind. 26 cm Springform
Teig:
400 g Mehl Typ 405
80 g Maisgrieß Polenta
1 ½ TL Salz
1 EL Zucker
1 Päckchen Trockenhefe
250-300 ml lauwarmes Wasser
25 ml Olivenöl
Sauce:
1 Dose 400 gr. gehackte Tomaten
1 Zwiebel, gehackt
2 Knoblauchzehen, fein gehackt
2 TL Oregano
1 TL Majoran
Salz und Pfeffer
Olivenöl zum Anbraten
Belag:
250 gr. geriebener Mozzarella
1 Mozzarella 125 gr. in Scheiben geschnitten
1 Zwiebel in feinen Ringen
300 gr. Salsiccia, enthäutet, grob zerhackt und das Wurstfleisch kurz angebraten (Es geht auch mit anderen Wurstsorten)
Salami in Scheiben, evtl. Bacon oder Kochschinken in kleinen Stücken
1 grüne Paprika, klein geschnitten
Salamischeiben, Bacon, ...
Zubereitung:
Pizzateig:
Die Hefe mit etwas Zucker in einem Teil des lauwarmen Wassers auflösen.
Im Anschluss wird das Mehl mit dem Maisgrieß, dem Salz, dem restlichen Zucker, dem restlichen Wasser und der aufgelösten Hefe grob verknetet.
Sobald sich die Zutaten miteinander verbunden haben, noch etwas Olivenöl dazu geben und den Teig weiter kneten, bis er sich vom Rand der Schüssel löst.
Abgedeckt dann ca. 1 Stunde gehen lassen.
Sauce:
Etwas Olivenöl in einen Topf geben und bei mittlerer Hitze die Zwiebelstücke und den Knoblauch anbraten, bis sie glasig werden.
Dann kommen die Tomaten dazu und die Sauce wird mit Salz, Pfeffer sowie Oregano und Majoran gewürzt. Kurz aufkochen lassen.
Schichten:
Nach der Gehzeit, den Pizzateig in 2 Stücke (Kugeln) teilen. Eine Teigkugel gleichmäßig aus rollen und damit die gut(!) eingefettete Springform auslegen. Überstehenden Teig abschneiden.
Darauf zunächst die Mozzarellascheiben als erste Schicht. Dann eine Schicht Salami. Jetzt im Wechsel Salsiccia (oder Bacon, oder, …) und die Paprikastückchen verteilen.
Dazwischen immer etwas geriebenen Mozzarella.
Zum Schluss wieder eine Schicht Mozzarella.
Die zweite Teigkugel ausrollen und die Schichten damit zudecken. Die Ränder des Teigs zusammendrücken.
Auf diesen Teig die Sauce verteilen.
In den vorgeheizten Ofen bei 160° C - 180° C (Ober- und Unterhitze)für 35 - 40 Minuten ausbacken.
Fertig!
This may be the best pizza I have ever had in my entire life. I have made a lot of pizzas but they have never been quite this delicious. Crispy and yummy: www.suziethefoodie.com/cast-iron-deep-dish-pizza/
Customised Type 2 Pick Up.
New deep dish alloys fitted and extra load on roof rack.
Greenlight 1/64 scale diecast.
Diorama home made.
Yep, that's a small stuffed pizza from Giordano's. One slice removed and consumed, and one hungry Londoner is now full!
I did continue to progress my way through the pie, had more of it for breakfast but in the end, it was still too much for one.
18/04/2012: Seems to have got some Pinterest!
K3 Projekt Wheels
Model: Projekt 1
Size: 20x9 & 20x11
IG: @K3PROJEKT
Owner: Yoshi
email us: info@k3projekt.com
IRON SKILLET DEEP DISH PIZZA RECIPE
Iron Skillet Pizza Dough (12" skillet)
* 1 package active dry yeast
* 1 cup warm water
* 2 1/2 cups all-purpose flour, sifted
* 1/2 cup yellow corn meal
* 1 tsp. salt
* 1 1/2 tsp. sugar
* 3 tbs. olive oil for mixing with dough
* 2 tbs. olive oil for dough bowl
Add water to a large glass bowl; add yeast and mix together. Let it sit for a couple of minutes; until it starts to have tiny bubbles. Add flour, salt, and sugar while slowly stirring with a wooden spoon. When it becomes less sticky, start mixing with your hands. Add cornmeal and olive oil and mix together until all ingredients are combined. Transfer to a lightly floured counter and knead until dough is smooth. Form into a dough ball; lightly oil the large glass bowl with olive oil and put the dough ball in. Cover with plastic wrap and let rise to double its size...this will take about an hour.
Toppings
* 2 cups shredded mozzarella cheese
* 1/2 cup havarti cheese, slice thin (Give this a try; tasty cheese!)
* 1/2 cup freshly grated parmesan cheese
* 1 tbs. dried oregano
* pepperoni slices (as many as you wish!)
* 1 1/4 cup of marinara sauce with diced tomatoes (this is an estimate)
* 2 tbs. large, diced yellow onion
* 2 tbs. fresh, chopped, flat leaf parsley
* 1 tsp. red pepper flakes
Assembly
Grease your cast iron skillet (I used some olive oil for this) and preheat oven to 450F. Roll dough into a rectangle and, using hands, make the closest to a circle with the dough as youcan using your fists (do this off the counter--let gravity do the work). Transfer dough to a 12" cast iron skillet. Spread dough around the skillet and up the sides; make it as even as possible. Let sit 10-15 minutes so it can rise. When the dough has risen, place a layer of havarti on the dough, then add 1 cup of mozzarella. Add the marinara sauce and spread evenly with a spoon and sprinkle with red pepper flakes, onion and oregano. Add pepperoni and top with the remaining mozzarella, parmesan, and parsley.
Cook on the bottom rack for 15 minutes (20 used here) and then move to the top rack for 5-10 minutes (15 minutes here) until the cheese is bubbly brown.
Let pizza rest for about 10 minutes and cut into slices with pizza cutter (here, the pizza easily came out of the skillet and onto a cutting board for slicing). Eat with a fork and knife! (I have wanted to get a hold of a nice rocker blade for this!)
NOTE: I also like to mix some olive oil, garlic salt, oregano, and basil in a small bowl-combine to taste. Before putting the pizza on the top rack, brush the rim of the pizza with this mixture and reapply again in about 7 minutes (rotate pizza in oven too).
This dough does taste a bit like cornbread...it is different, but still good. I have another recipe for dough which is awesome to eat with this pizza but it raises my stress levels too high while working with it--I believe it may be the secret ingredient in Super Glue. :-)
Original recipe credit: Unknown teacher with a penchant for throwing GOOD stuff together from scratch.
NOTE: The pictured pizza has crumbled, browned sausage, green peppers, and a larger dose of onions added to it.