this post was submitted on 27 Oct 2024
70 points (96.1% liked)
Casual Conversation
1767 readers
352 users here now
Share a story, ask a question, or start a conversation about (almost) anything you desire. Maybe you'll make some friends in the process.
RULES
- Be respectful: no harassment, hate speech, bigotry, and/or trolling
- Keep the conversation nice and light hearted
- Encourage conversation in your post
- Avoid controversial topics such as politics or societal debates
- Keep it clean and SFW: No illegal content or anything gross and inappropriate
- No solicitation such as ads, promotional content, spam, surveys etc.
- Respect privacy: Don’t ask for or share any personal information
Casual conversation communities:
Related discussion-focused communities
- !actual_discussion@lemmy.ca
- !askmenover30@lemm.ee
- !dads@feddit.uk
- !letstalkaboutgames@feddit.uk
- !movies@lemm.ee
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
my pizza requires 2.5lbs of cheese. i think youd enjoy it
I have always wanted to try Chicago (and Detroit) style. Unfortunately the one time I was in Chicago, my Amtrak layover wasn't long enough to find that many options and I ended up at some vegan place a few blocks away.
i was driving through arizona once and out of the corner of my eye i caught a 'giordanos' sign at a mall.. i couldnt believe it. it turns out the original operators from paris, il (chicago) opened one in paris, az. so weird.
keep your eye out!
If you're a home cook, it's possible to make a very passable Chicago style pizza at home. I've done knock-offs of Giordanos's stuffed spinach and also a standard Lou Malnoti's.
But I'll admit that it's a bit tricky if you don't have that base knowledge of what you're going for.
I think this was the resource I used to back-engineer the crusts. The rest is getting the order of ingredients (cheese on bottom to form a fat shield that protects the crust, toppings, potentially more cheese or another razor thin crust, then red sauce.)
https://www.pizzamaking.com/forum/index.php
I do cook at home, the bready things I make are with basically corn flour. I have wheat flour, but I don't even know how old it is... A new thing to learn!
im already there, you can see my copycat in this thread its beautiful, and exact.
Deep dish crust has been surprisingly easy to replicate at home, but for the life of me I can't get the sauce and especially the sausage anywhere near where I want it. I swear Lou Malnati's does some outright witchcraft with their sausage. It's so good.
Plus, it's amazing how hard it is to find whole milk mozzarella in some places.
the crust for me was the most work/hardest part being a cracker-crust not a typical pizza crust. i did some taste testing and believe it or not, off the shelf pizza sauce was impossible to discern from the restaurant.
ive never done sausage though, not really my thing.