Nick Kindelsperger continues his quest to make virtually all of Chicago’s iconic foodstuffs at home — having made his own hot dogs and Italian beef, the kitchen whiz turns his attention to the third of the Windy Trifecta: deep-dish pizza.
Taking his cue from Pequod’s Pizza, which might just be the most perfect deep-dish Nick has ever eaten: “I am completely astonished by how balanced this pizza is. The crust isn’t an impenetrable barrier of rock hard dough, and instead fells more layered and flaky, almost like a biscuit. The sauce is bright and just slightly sweet. And then, the best part: the edge is lined with cheese turns caramelized, crispy, and nearly jet black in the oven. This crust is about the tastiest bite I’ve had in months.”
The recipe he tries is good, but doesn’t produce a flaky crust like the Pequod-esque one he aims to replicate. Nick hints that a future post might involves a hybrid of pizza pie and actual pie. We can’t wait.
Digging into Deep-Dish [The Paupered Chef]
Pequod’s Pizza [MenuPages]
Pequod’s Pizza [Official Site]
[Photo via The Paupered Chef]
