Idea Lab is where we explore topics before we head into the kitchen. We welcome your thoughts, opinions, and ideas, so please leave them in the comments!
Though I once praised the virtues of the broiling pizza on Serious Eats, I'm now over it. I'm tired of broiler antics and pre-heating cast iron pans to make approximations of Neopolitan-style pizza at home (I've already ruined one ba...
I was determined not to fail this time. My last attempt at deep-dish wasn't an absolute failure, but it was close. It was too soggy and messy , and had none of the glorious qualities that my favorite Chicago pizzeria, Pequods , displayed. I theorized about all kinds reasons for the failure, thinking it had something to do with the crust. Then I just gave up and asked you all...
Or at least, that was my hunch. I searched for a long time and finally settled on this recipe from pizzamaking.com. Deep-dish dough is very different from its thin crust counterpart. The crust has a healthy dose of cornmeal, which gives it an interesting crunch and texture. All the elements seemed to be here. I tracked down some tomatoes, cheese, and even decided to add some spinach (a...