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Pequod's Deep Dish Pizza (Chicago‑Style Pizza Donuts)
A faithful recreation of the iconic deep‑dish pizza from the TV show *The Bear*, featuring a buttery, caramelized cheese crust, chunky fresh‑tomato sauce, and a bright basil‑gel garnish. The pizza is baked in a heavily seasoned aluminum pan, then cut into bite‑size “pizza donuts” and finished under the broiler for extra crunch.
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Cost Breakdown
Critical Success Points
- • Blanching and peeling tomatoes for a smooth, non‑curly sauce.
- • Seasoning the aluminum pan with multiple coats of polymerized oil.
- • Kneading the dough to the proper windowpane texture.
- • First rise until the dough doubles in size.
- • Pressing the dough into the seasoned pan without flour.
- • Creating a solid mozzarella “cheese wall” against the pan sides.
- • Baking at high temperature to achieve a caramelized cheese crust.
- • Preparing the basil‑gel with gelatin to set properly.
Safety Warnings
- • Boiling water and hot oil can cause severe burns – handle with care.
- • The oven will be at 450 °F; use oven mitts when handling the pan.
- • Gelatin must be heated to at least 120 °F to dissolve fully; avoid overheating.
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