Jimmy Higgins
Contributor
- Joined
- Jan 31, 2001
- Messages
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- Calvinistic Atheist
So, I've been inspired to perfect deep dish pizza. I haven't made one before, so perfecting it could take a few tries. I've been looking online and have seen some things and am conglomerating ideas.
My biggest question, however, as I haven't seen anything on it, is does anyone have an idea for the drizzle on the dough itself, just prior to baking. I've been thinking deeply about this and was thinking olive oil isn't enough. It needs to be infused with oregano, maybe a little garlic, possibly even a tiny tiny bit of crushed up salt. Despite being deep dish, I still think any pizza is always about the crust.
The goal this weekend is remaking a Pizzeria Uno Chicago classic that is vegetarian. The sausage is the easy part. I'm more concerned about the crust. I also want to create a Crab Rangoon Pizza, though I'm thinking uber thin crust is best for that idea.
My biggest question, however, as I haven't seen anything on it, is does anyone have an idea for the drizzle on the dough itself, just prior to baking. I've been thinking deeply about this and was thinking olive oil isn't enough. It needs to be infused with oregano, maybe a little garlic, possibly even a tiny tiny bit of crushed up salt. Despite being deep dish, I still think any pizza is always about the crust.
The goal this weekend is remaking a Pizzeria Uno Chicago classic that is vegetarian. The sausage is the easy part. I'm more concerned about the crust. I also want to create a Crab Rangoon Pizza, though I'm thinking uber thin crust is best for that idea.