Kenji’s Chicago Thin. Dill Pickle and a Half Cheese/Half Pepperoni.
Kenji’s Chicago Thin. Dill Pickle and a Half Cheese/Half Pepperoni.
by Horrible_Harry
1 Comment
Horrible_Harry
Used Kenji’s Chicago style dough recipe for both pies. Both cooked on a 500°F baking steel for 10 minutes in my home oven.
Dill Pickle Pie: Garlic, fresh dill, gently simmered in olive oil, and finished with a touch of butter for the base. Grated parm, 1/2 pound of Boar’s Head full fat low moisture mozz, Publix brand hamburger dills, and a touch of fresh dill.
Half cheese, Half Pepperoni Pie: A modified version of Kenji’s Chicago style sauce where I added grated onion and fresh garlic and cooked it down for about 15-20 minutes to soften some of the onion and garlic flavors. Grated parm, 1/2 pound of Boar’s Head full fat low moisture mozz, then topped one half with Carando brand pepperoni.
I should have done more fresh dill in the oil for the pickle pie, but it was awesome! Also, I was not impressed with the pepperoni I bought. It wasn’t spicy enough and didn’t cook all that well, which you can tell from the pictures.
1 Comment
Used Kenji’s Chicago style dough recipe for both pies. Both cooked on a 500°F baking steel for 10 minutes in my home oven.
Dill Pickle Pie: Garlic, fresh dill, gently simmered in olive oil, and finished with a touch of butter for the base. Grated parm, 1/2 pound of Boar’s Head full fat low moisture mozz, Publix brand hamburger dills, and a touch of fresh dill.
Half cheese, Half Pepperoni Pie: A modified version of Kenji’s Chicago style sauce where I added grated onion and fresh garlic and cooked it down for about 15-20 minutes to soften some of the onion and garlic flavors. Grated parm, 1/2 pound of Boar’s Head full fat low moisture mozz, then topped one half with Carando brand pepperoni.
I should have done more fresh dill in the oil for the pickle pie, but it was awesome! Also, I was not impressed with the pepperoni I bought. It wasn’t spicy enough and didn’t cook all that well, which you can tell from the pictures.