Chicago style bratwurst pizza(w/ P-view)

Discussion in 'Breads' started by mdboatbum, May 10, 2012.

  1. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Decided I wanted a good old fashioned Chicago style deep dish last night. Had some uncased bratwurst left in the freezer from last week, and since it's Chicago style, I figured that was fitting. Made a basic bread dough with the addition of double the recommended amount of vital wheat gluten, so it was perfect for pizza.

    I started off with a 12" round pizza dough which fit perfectly in my 9" deep dish pan. (also known as a heavy duty round cake pan)

    It came up the sides enough to allow for the top layer to be sealed on, while still allowing for a good outer crust. Onto the bottom crust I placed a 3/4" thick disc of the bratwurst covering the whole thing. Think giant hamburger patty. By the way, sorry I forgot to take pics during the assembly process. Then I added the top crust, basically a 9" round pizza placed on top and the edges crimped onto the edges of the lower crust. Then some sauce, pepperoni, cheese and mushrooms. Into a 475˚ oven (turned out to be too hot, outer crust ended up hard as a rock) for 45 minutes.

    The result, other than the hard outer crust, was FANTASTIC, if I do say so myself. 

    In this pic you can see the layer of bratwurst. It was definitely a carnivore's delight! Yes, I had taken a bite before I thought to take a picture. This was actually this morning. Nothing like cold leftover pizza for breakfast.


    Here you can see the outer crust which was way overdone. I think for next time I'll do it at 425˚ for the same amount of time.

  2. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Yes, you are right, nothing wrong with pizza for breakfast!  Looks delicious!  Maybe 400°?
  3. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Yeah, 400˚ might be perfect. I'll try again soon, as I still have enough dough left in the fridge.

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