Emmett’s “Magnum P-Eye” Deep Dish
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If you’re not a Wine Awesomeness member, you wouldn’t have received a box full of…
If you’re not a Wine Awesomeness member, you wouldn’t have received a box full of…
Nope–this really misses the mark completely (what it will make is bread with cheese and tomatoes on it). The biscuit-like texture of Chicago deep dish depends on two factors: lots of oil and a very short knead. The correct ratio is 3 Tablespoons (not teaspoons) oil (usually corn oil) to 1 cup AP flour. Mix for 1 minute; knead for no more than 2. use a premium brand of crushed or ground tomatoes (like 6-in-1, for example) and make part of the mozzarella whole milk. never cook the sauce; no need for butter in the crust; never, ever use cornmeal.