Chicago Style Deep Dish Pizza Recipe : Par-Baking Chicago Style Deep Dish Pizza Dough
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Hey smartty people, the guy did a good lesson for stupid one that have lame oven that do only convection and no bottom heating, if you do not know what is about try it.
The result is a burnt pizza on top and raw dough on bottom. This Gui just show you the secret to avoid that, ofcourse his method is not quite pro but is enough to get it.
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Wow, people need to leave him alone.
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This is VERY informative. We learned how to put a pan in the oven. WOW! Did I miss a video leading up to this technology?
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O.k. seriously. This guy is an expert chef? hahahahah lolz
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Nice dough job :)
Here's the problem, prebaking a dough which should spend 35-45 minutes in the oven is a waste of time, and will only result in an overcooked dough. Judging by the appearance of your pan, it looks too thick all the way around. You want to go for thin on the bottom, with the sides pulled up to hold the deep dish ingredients. You have entirely too much dough in that pan. The fork holes are unnecessary since a true Chicago Deep Dish doesn't get pre-baked, period!
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It is sad how people troll Youtube bashing people on how they make stuff. Just because someone does not make it like others.
Sometimes I pre-bake, sometimes I don't. It depends on what I am making. I also bake my pizzas at 500 degrees because i can bake them faster and most people don't know commercial pizza ovens are run at 450 to 500, usually 500 around here where I live.
Don't listen to the bashers, if you do not know how to cook something, try several and you will like one.
dadldew 2 years ago 3