Why I Oughta...

If you ask ten people who lived on the northside of Chicago what their favorite pizza from that time in their life was, I'd bet that 8 of them will tell you one place:  Pequod's .  It is a place that serves a distinct version of Chicago Deep Dish that features what they call a "caramelized crust".  What it really is a well-done whole milk mozzarella edge.  Not quite a frico , but more an 'edge'.    Is it my favorite?  No.  But, I'm a thin-crust-always-kinda-guy.  We've been to Pequod's.  Both the city location, but also the original up in Morton Grove.  Here's my post from a visit there in 2015 .  And here is our first visit to the suburban location (the original started here by Burt Katz) in 2011 .  Also note...we did eventually make it to Burt's Place before Burt Katz passed away .   But, back to Pequod's and why I bring it up.  One of our neighbor's requested a Pequod's-style pizza recently.  I haven't made deep dish pizz

At the beginning of COVID and the start of social distancing/stay-at-home, I saw some unique pizza pans from Lloyd's pans on Instagram and was 'influenced' (swipe up) to buy them .  These new pans are long and skinny and hold a lot of promise for me as a home pizza maker. I've been fine-tuning my formulations on these pans over the past 60 days and have had some success.  Still plenty of work to do - as the last time I used these I had a TERRIBLE flop - but I'm seeing some good results like these below: I've recently started to use some of our sourdough starter in the formulation.  I've consistently used a 1.5 cup of flour as the basis for the chassis.  I've historically used ADY, but over the past few weeks, I've been using three 'scoops' of our starter and just a little bit of ADY - which...we're running low on.  When I use the starter in bread doughs, I go the whole starter --> poolish --> dough.  But, in these p

Back in 2011, we discovered the 'original' Pequod's Pizza up in Morton Grove.   I posted about it here on the blog . Nothing has changed at the place. But, plenty has changed on our side.  We went from a family of three to a family of five.  And we arrived in style in our minivan.  Yeah...that's right.  A van. I went with the usual sausage and pepperoni combo and it was delicious.  I have no idea what Nat and the kids ate because I was so focused on my part of the order and shoveling this tasty stuff into my piehole. Those of you who have been to the Pequod's in the city wouldn't be surprised by the pies dished out in Morton Grove.  They're basically the same.  But...for those of you who like to make pizza pilgrimages (like me!), the OG Pequod's is worth the trip.  Just to say you've been to the place where it all began. Look at that beautifully caramelized crust.  Burnt?  Not one bit. It wouldn't be a pizza post without the