A food inspired road trip? Why not? great idea
Chicago-style deep dish pizza vs NYC pizza
- Thread starter Shel_B
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Back in my construction days, I always had a can of something like that bouncing around in my truck, just in case. Usually, by the time I would need it, the label on the can was long gone so it was sometimes a mystery meal. Dinty Moore beef stew was probably my favorite cold meal in a can option.I could go for some Chef Boyardee right now. Straight from the can. Cold.
Keep that baby strapped to the engine, so you could always have a meal when you arrive
You want a good pizza with a nice crust?
Make it.
I used to do this and maybe should again.
Make a full recipe of yeast dough, seven cups of flour IIRC, knead well and allow to rise.
Punch it down, spread it out in a large oiled pizza pan, oil the dough and apply sauce, 1 lbs shredded (by hand) mozzarella, parmigiana and then whatever other toppings you want, pepperoni, dry salami, thinly sliced tomatoes, mushrooms, minced fresh garlic or whatever else strikes your fancy. Anything really oily, like sausage, should be sauteed and drained first, or it will saturate the crust.
Throw in the oven for around twenty minutes at 400F and you'll have a lovely pie with a delectable crust.
Make it.
I used to do this and maybe should again.
Make a full recipe of yeast dough, seven cups of flour IIRC, knead well and allow to rise.
Punch it down, spread it out in a large oiled pizza pan, oil the dough and apply sauce, 1 lbs shredded (by hand) mozzarella, parmigiana and then whatever other toppings you want, pepperoni, dry salami, thinly sliced tomatoes, mushrooms, minced fresh garlic or whatever else strikes your fancy. Anything really oily, like sausage, should be sauteed and drained first, or it will saturate the crust.
Throw in the oven for around twenty minutes at 400F and you'll have a lovely pie with a delectable crust.
Deep dish not your everyday pizza. Never was. Had my first one in 1967 at Pizzeria Due. Uno was a block away but much smaller. Soon after I got my driver license. Once I got my own car I would hop on the Eisenhower and take lower Wacker to within a couple blocks of Due’s. Didn’t know there was anyplace else to get this fabulous pie. Lou Malnati opened his first shops in the early 70’s. We had plenty of great thin crust pies cut in squares. Not until a few years ago did I hear about tavern style.
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