Bored in Buffalo!

[Steve H]

Good God I reckon!! That's an awesome pizza. Kinda makes me miss the 5 years I spent in the Chicago area....but not enough to go back

Robert

Chicken! Just kidding. I used to love going to Pasquales in Mount Vernon. Back when my mom and sister lived there. Fond times that are no longer there. Chicago deep dish rocks!

 

[tx smoker]

Chicken! Just kidding.

Not chicken at all, just smart That climate is not fit for human habitation if the particular human has broken about every bone in their body. I have arthritis in places the doctors didn't know it existed. When it gets that cold even my hair hurts....what little of it I have left.

Anything below about 65 is considered cold any more
Robert
P.S. I know you were kidding

 

[bigfurmn]

Hmm... Im a man whos mother grew up in and brother currently lives in Chicago. Then I married a woman who grew up in Rochester,NY. I'm not aloud to get any deep dish pizza at all. If you didn't own a smoker I might not trust a man from NY who says they like Chicago style pizza. Reminds me of advise my grandfather in Chicago gave me. "If someone tells you the are a Cubs and a Six fan, check your watch, your wallet and your keys. Then get the hell away from them."

 

[Steve H]

Hmm... Im a man whos mother grew up in and brother currently lives in Chicago. Then I married a woman who grew up in Rochester,NY. I'm not aloud to get any deep dish pizza at all. If you didn't own a smoker I might not trust a man from NY who says they like Chicago style pizza. Reminds me of advise my grandfather in Chicago gave me. "If someone tells you the are a Cubs and a Six fan, check your watch, your wallet and your keys. Then get the hell away from them."

Hmm, Rochester is so bastardized with pizza. What is her favorite? Please don't say a Brooklyn style from upstate. I have 3 smokers. So, I really hope you have me in good graces.

 

[bigfurmn]

She likes thin crust. At least she likes smoked food.

 

[Steve H]

She likes thin crust. At least she likes smoked food.

There's hope then! ;)
I like thin crust as well.

 

[mneeley490]

I was in the grocery store yesterday, practicing safe distancing in the baking aisle (in the checkout line which reached halfway to the back of the store) when I noticed that all of the yeast had been plundered, except for the pizza dough yeast. This thread immediately came to mind. I didn't grab it this time, but will consider it when I work up my nerve to try making something as spectacular as yours.

 

[bigfurmn]

There's hope then! ;)
I like thin crust as well.

There is. I just will remember not to listen to her uncle who suggested I ask for ranch with my buffalo wings up that way. I'm generally a blue cheese guy but I just met the guy so I trusted him. Owner of the place damn near threw me out! He was legit mad sand I explained that her uncle put me up to it. They all had good laugh and the owner sent over some free drinks for us. I still go there every time we go back that way.

 

[Steve H]

There is. I just will remember not to listen to her uncle who suggested I ask for ranch with my buffalo wings up that way. I'm generally a blue cheese guy but I just met the guy so I trusted him. Owner of the place damn near threw me out! He was legit mad sand I explained that her uncle put me up to it. They all had good laugh and the owner sent over some free drinks for us. I still go there every time we go back that way.

Ranch on wings? Wars have started for less!!! Actually, ranch is used by some folks on wings. But, I believe the premise with ranch on the side is to dip the celery in to cool you off if you have a spicy order of wings. Thick and chunky blue cheese dressing, especially home made is by far the best.

 

[bigfurmn]

I totally agree with the blue cheese, but I see it in the Midwest constantly. Ranch on wings is just strange.

 

[sawhorseray]

Recipe By:owensjo
Ingredients
2 1/4 teaspoons active dry yeast
1 1/2 teaspoons white sugar
1 1/8 cups warm water - 110 to 115 degrees F (43 to 45 degrees C)
3 cups all-purpose flour
1/2 cup corn oil
1 1/2 teaspoons kosher salt
Directions
Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam. Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes. Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan. ALL RIGHTS RESERVED © 2020 Allrecipes.com Printed From Allrecipes.com 3/4/2020 [/QUOTE



I've never made a deep dish pizza but I like a thick crust dough. I bake my pizzas in a 425º oven for about 18 minutes on a hot pizza stone, been using a dough recipe the last few years I found on the Food Network site from Guy Fieri. Your dough recipe looks interesting to me and I'd like to give it a try. Do you think it'd work for the way I make my pizzas? RAY

 

[SmokinVOLfan]

That is a beautiful pizza! Makes me thing about using a cast iron and make a deep dish on the grill.

 

[fullborebbq]

The Chicago dough is more like a biscuit dough than traditional pizza dough. something about the corn oil I believe.