View allAll Photos Tagged deepdish
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.
On March 17th, 1971, Lou Malnati and his wife Jean opened the first Lou Malnati’s Pizzeria in Lincolnwood, IL. Lou always thought it was funny that an Italian should open a pizzeria in a Jewish neighborhood on an Irish holiday, but that was just Lou’s style. He wanted his restaurant to be a model of hospitality, a place dedicated to family.
BBS Deep Dish | First Class Fitment '14
• 10.18.2014 | Princeton Airport, NJ
Photo for Baseline
Baseline Facebook | www.facebook.com/bas3line.co
Baseline Instagram | instagram.com/bas3line.co
Registered: 18/03/1970 near Essex.
1300 cc inline 4 engine.
South of England Classic Car Show - June 2019.
My first deep dish pizza at Pizzeria Due when I was a teenager was lifechanging, with no hyperbole. I loved it so much that I saved the napkin for years. Little did I know at the time that one day I'd live in Chicago.
Chicago, Illinois.
Thursday, July 7, 2022.
You know...
when I look back at that moment I don't remember how it all happened.
It all went down so fast.
It was like taking some psychadellic drug and having a crazy dream after you fall asleep having knocked back half a bottle of Nyquil and using a Salvador Dali painting for a blanket and leaving the tv on after eating a burrito.
How's that for an effective metaphor?
You know I dig Friday-Love!
I'm cool with strange love too.
How about some Strange-Friday-Love?
Yeah.
Thassjuswhatchoo need.
Everybody loves some strange love every once in a while.
I think it was just after noon on the streets of Chicago.
That puts it closer to midnight if you go by Grenwich Mean Time.
But this guy...
I think he was celebratin' Bangkok's New Year.
Because he was twelve hours early if you go by my watch.
I'd bet all the money I got in the bank that there was no way he was awake for Chicago's New Year.
He was in the bag at noon.
Which is cool...
because he was walikin'...
and it was New Years Eve...
and because he was a friendly kind of drunk.
Now that I look back on it...
I think dude was out all night celebratin' New Years Eve Eve.
He asked me where Giordano's Pizza was.
Dude wanted some deepdish.
Chicago style.
That's the best deep dish there is.
Obviously the man had taste.
And a friend named Johnny Walker.
What happened next is gonna be a lot of fun for me and my hot therapist to work out over the next few months.
She reminds me of this teacher I had a crush on in the fifth grade.
I tell her that.
She never wants to talk about it though.
I think she has issues or something.
She's gonna like this one.
She tries not to smile when I tell her about all the weird shit that happens to me...
but I see it.
Secretly I think she wants to go out and shoot some street with me.
Let that 'inner bad girl' out.
'Did you pet the weasel' I can imagine her asking.
'How did the weasel make you feel?'
You know I hope you're feelin' the love today.
It's Friday.
Sweet Friday-Love all over you.
Good vibrations.
Strange love.
We made it through the holidays...
recovered...
now it's time to getcher freak on and get out and feel the love!
Strange Friday-Love!
INGREDIENTS
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls (8 rolls)
2 tablespoons LAND O LAKES® Unsalted or Salted Butter
1 tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
1 medium onion, thinly sliced
1 clove garlic, finely chopped
1 box (13.25 oz) frozen baked honey-battered chicken tenders, thawed, cut into 1/2-inch pieces, or 1 deli rotisserie chicken (2 to 2 1/2 lb), shredded
16 slices (1 oz each) Muenster cheese
1/4 cup grated Parmesan cheese
1/4 cup mayonnaise or salad dressing
2 tablespoons Dijon mustard
2 teaspoons lemon juice
1 teaspoon honey
1 teaspoon horseradish sauce or cream-style prepared horseradish
1/2 teaspoon chopped fresh thyme leaves or 1/8 teaspoon dried thyme leaves
1 lb shaved cooked brown-sugar or maple-glazed ham (from deli)
DIRECTIONS
1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with Crisco® Original No-Stick Cooking Spray. Unroll crescent rolls in baking dish; press perforations to seal. Bake 10 to 13 minutes or until light golden brown.
2. Meanwhile, in 10-inch skillet, heat butter and oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring frequently, until softened. Remove from heat; stir in cut-up chicken tenders.
3. Place 8 slices of the Muenster cheese over baked crust. In small bowl, stir Parmesan cheese, mayonnaise, mustard, lemon juice, honey, horseradish sauce and thyme until well blended. Spoon half of the mayonnaise mixture evenly over cheese on crust.
4. Spoon chicken mixture evenly over mayonnaise mixture on crust. Spoon remaining mayonnaise mixture evenly over chicken. Cover chicken evenly with ham. Top with remaining 8 slices Muenster cheese.
5. Bake 15 to 20 minutes longer or until cheese is melted and filling is thoroughly heated.
large on black just to make you hungry
Wow. I've been getting a ton of views on this photo lately, and I realized that when you do a google image search for 'chicago pizza', my photo is on the first page of results. Thanks everybody for looking at it!
K3 Projekt Wheels
Model: Projekt 1
Size: 20x9 & 20x11
IG: @K3PROJEKT
Owner: Yoshi
email us: info@k3projekt.com
Registered: 18/03/1970 near Essex.
1300 cc inline 4 engine.
South of England Classic Car Show - June 2019.
DESCRIPTION
Load up the fillings in an elegant quiche that goes together easily in a frozen deep-dish pie crust.
INGREDIENTS
1 Pillsbury® Pet-Ritz® frozen deep dish pie crust
6 slices bacon, cooked, crumbled
4 medium green onions, sliced (1/4 cup)
3 medium plum (Roma) tomatoes, seeded, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup half-and-half
2 tablespoons all-purpose flour
2 eggs
1/2 cup shredded Swiss cheese (2 oz)
1/2 cup shredded Cheddar cheese (2 oz)
DIRECTIONS
1. Place cookie sheet on oven rack. Heat oven to 375°F. Remove crust from freezer; let stand 1 minute. Prick crust with fork. Bake on cookie sheet 9 to 11 minutes or until very light golden brown.
2. Sprinkle bacon, green onions, tomatoes, salt and pepper in crust. In medium bowl, stir together half-and-half, flour and eggs. Stir in cheeses. Pour over tomato mixture.
3. Bake on cookie sheet 25 to 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
High Altitude (3500-6500 ft): Increase bake time in step 3 to 33 to 38 minutes.
IG: @K3PROJEKT
Wheel Model: Projekt 1
Color: Candy Red
From 1931 to now our Projekt 1 proves to be TIMELESS!!
DESCRIPTION
Chicago-style deep dish pizza ready in just 45 minutes? Yes, thanks to refrigerated pizza crust and simple, traditional toppings.
INGREDIENTS
1 lb bulk Italian pork sausage
1/2 cup chopped green bell pepper
1 cup sliced fresh mushrooms
1 can (8 oz) pizza sauce
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1 1/2 cups shredded mozzarella cheese (6 oz)
2 medium plum (Roma) tomatoes, chopped
1/4 cup sliced ripe olives, if desired
2 tablespoons chopped green onions (2 medium)
DIRECTIONS
1.Heat oven to 400°F. Spray 9-inch square pan with cooking spray. Heat 10-inch nonstick skillet over medium-high heat. Cook sausage and bell pepper in skillet 7 to 9 minutes, stirring frequently, until sausage is no longer pink. Stir in mushrooms and pizza sauce. Keep warm over low heat.
2.Unroll dough in pan. Press in bottom and up side of pan, folding edge under to form crust. Sprinkle 1/2 cup of the cheese evenly in bottom of crust. Spoon hot sausage mixture over cheese. Top with remaining 1 cup cheese, the tomatoes and olives.
3.Bake 15 to 20 minutes or until crust is golden brown. Sprinkle with onions. Let stand 5 minutes. To serve, cut pizza into wedges with serrated knife.
High Altitude (3500-6500 ft): Bake 20 to 25 minutes.
I've been waiting to photograph something on this road.
Ryan's M3 photographed in Mount Airy, MD.
Copyright (C) 2024. Ryan S Burkett. All Rights Reserved.
K3 Projekt Wheels
Model: Projekt 1
Size: 20x9 & 20x11
IG: @K3PROJEKT
Owner: Yoshi
email us: info@k3projekt.com