Fire and Food. Chicago style pizza in the mud oven.

[lukem]

A lot of non-traditional pizza ideas here ( (broken link removed) ) if you are interested. I know the author.

 

[fishingpol]

Don't know enough about Chicago pizza to compare, but we have been to Lou Malnati's. It was good, but like I said, I don't have any standard.

This is my attempt. It was pretty darn good.

Fantastic. Note to self. More sausage...

 

[raybonz]

Well, second good firing this evening. First two pizzas were embarrassing, plain cheese flops(tasty though). The dough did not rise during cooking. They were more like flat bread pizzas. I may have let it rise too long in the bowl, but I am not sure.

Last pizza was a Chicago deep dish. New dough recipe, new sauce recipe and used part skim mozz cheese(thanks Bfunk). Grated Parmesan over the whole shebang. The pizza rocked it. I raked the coals out and cooked it about 20 minutes with the wooden door in place. The sausage, mushroom and garlic smell seeped out the tiny gap around the door. Probably the best homemade pizza I have made yet.

First, firing pics

View attachment 69160

Raging secondaries, surprised the camera didn't melt.

View attachment 69161

Hot out of the oven.

View attachment 69162

The recipe has 1/3 cup of olive oil in the dough and pan was oiled. The crust was slightly browned, slightly crunchy and that Chicago style crust was almost like a biscuit crust. I was as full as a tick and have leftovers for tomorrow.

Maybe sausage calzone and a barbecue chicken for next weekend. A major thunderstorm rolled through while stoking the oven this evening. It was very enjoyable though when the temperature dropped 15 degrees in an hour after the front passed.

One more teaser...

View attachment 69163

Jon that looks fantastic! Great job and cool oven!!

Ray

 

[fishingpol]

A lot of non-traditional pizza ideas here ( (broken link removed) ) if you are interested. I know the author.

Very unusual recipes there Lukem.

 

[fishingpol]

Thanks Ray. Not too much going on here this time of year. I figure we all like fire and food, so why not?

Maybe I'll start POTW (Pizza of the week) for the summer.

 

[raybonz]

Thanks Ray. Not too much going on here this time of year. I figure we all like fire and food, so why not?

Maybe I'll start POTW (Pizza of the week) for the summer.

I don't recall seeing pics of this oven.. Did you post them here?

Ray

 

[fishingpol]

I don't recall seeing pics of this oven.. Did you post them here?

Ray

Back a few pages in the DIY.

https://www.hearth.com/talk/threads/new-pizza-mud-oven-build-a-few-pics.86971/

 

[Jack Straw]

We just had some real Chicago deep dish here and the best part of meal was the Newcastle!

 

[Jags]

We just had some real Chicago deep dish here and the best part of meal was the Newcastle!

What, you don't like a loaf of bread with your sauce?

 

[Jack Straw]

What, you don't like a loaf of bread with your sauce?

I do prefer a thinner crust, the quality of the pizza was poor. You'd think a place named Pizano's would be good.

 

[Jags]

I do prefer a thinner crust, the quality of the pizza was poor. You'd think a place named Pizano's would be good.

You might think, but Javier was probably cooking it. Ya gotta find the places that Mama and Papa still fight in Italian. Then you know your gonna get a good pie.

 

[Adios Pantalones]

I had a bad experience with a Mexican run pizza place in Hoboken, NJ of all places.

On the other hand- Hoboken was a really cool little city.