Seems everyone in the pro peloton this year is rolling on deep dish rims and there are even some that are rolling deep rear and regular front…mmmm, roadies converting to the ways of triathlon. Then again they’d be dumb to not reap the aero benefits of deep dish rims, but why the regular front, deep rear combo?
Damn I thought this was going to be about pizza.
I just put a deep dish frozen pizza in the oven.
Why would one want to dish a front wheel? Seems to me that using a symmetrical hub shape and maintaining equal spoke count/tension from each of the flanges is the way to go.
This thread is about pizza, not dishing a wheel,
jeez …
DEEP DISH PIZZA… WHO COOKED THAT UP? J.J. wonders…
Chicago. That’s the first thing you are going to think of with regard to Deep Dish Pizza, and you are right. There seems to be no argument about that. It’s Chicago where it was first created and it’s Chicago where it’s most popular. In fact, in Chicago, Deep Dish Pizza is literally and figuratively, numero uno.
There’s a wonderful story about the creation of Deep Dish Pizza, which goes like this: after World War II an American soldier who had done duty in Italy went home to Chicago, got a job in a bar and grill, and began experimenting with the recipe for pizza, which he had first tasted during his war service. Nice story, except for one thing. Deep dish pizza appeared in Chicago in the early 1940’s and the war didn’t end until 1945.
Actually, Deep Dish Pizza is to Chicago what chili is to Cincinnati. There are more than 2,000 pizzerias in Chicago, most of them serving “deep dish” and many of them offshoots of a small original kitchen in an old part of town. The story that has not been disputed is that a Texan named Ike Sewell created the dish at his bar and grill named Pizzeria Uno in 1943. The pizza was so popular that to handle the crowds he had to open another place nearby called Pizzeria Due. By 1955 a restaurant just east of Michigan Avenue began serving deep dish pizza in a place called Gino’s East, and it became popular with the fashionable crowds along Chicago’s “Magnificent Mile.” Meanwhile, two of Ike Sewell’s employees were Rudy Malnati and his son Lou. In 1971 Lou and his wife Jean opened a pizzeria in the suburb of Lincolnwood, north of Chicago. The rest, as they say, is history. 
What makes Chicago deep dish pizza different is of course that it is not very much like a classic Italian pizza, with thin crusts and delicate toppings. During the depression of the thirties, followed by the war years of the forties, Americans ate one-dish meals of “casseroles” – easily procured ingredients that would satisfy the stomach, stretch the budget and not cost many ration coupons. Therefore, the more you could load onto a pizza crust, the better it would be, and doubtless a deep pan would be more like a casserole. Moreover, the crust would not need the fancy stretching and pushing, even tossing, that the traditional Italian thin pizza would require. The mozzarella cheese would be on the bottom and the crust and toppings would all bake and ooze together and become one of America’s legacies to fat foods nationwide and waistwide. It’s an indulgence a teenager could hardly resist after a ballgame, let alone someone who might be escaping the chill of the Windy City on a snowy night.
You can find lots of recipes for Chicago-Style Deep Dish Pizza on the Internet including those listed below. However, for your convenience, I am reproducing here a recipe that purports to be the nearest to the original served at Pizzeria Uno in Chicago.
CHICAGO-STYLE DEEP DISH PIZZA
The Crust
(You’ll need an electric mixer or food processor with a dough hook for this)
2 packages dry yeast (“Quick Rise”)
2 cups tepid water (90 degrees F)
1/2 cup salad oil
4 Tbs. olive oil
1/2 cup cornmeal
5 1/2 cups flour
In the mixing bowl, dissolve the yeast in the water. Add the salad oil, the olive oil, the cornmeal and 3 cups of the flour. Beat or process for 10 minutes. Add the dough hook and mix in the rest of the flour. Knead for 10 to 15 minutes. Put the dough onto a plastic countertop or a cutting board and cover it with a very large metal bowl. Allow dough to rise until double in bulk. Punch down and allow to rise again. Punch down again.
Oil two large round deep dish pans or cake pans. Divide dough between the pans. Put a little olive oil on your fingers and press and push the dough to the edge and up the sides of each pan. The dough should be 1/8 inch throughout.
The Filling
3/4 to 1 lb. sliced mozzarella cheese
1 28-oz. can of plum tomatoes, coarsely crushed
1 tsp. basil
1 tsp. oregano
2 to 4 cloves garlic, peeled and crushed (according to taste)
salt
grated Parmesan cheese
3 Tbs. olive oil
Layer the mozzarella cheese all over the bottom of the pies. Next add the tomatoes, basil, oregano and garlic. Add salt to taste, and then, if you wish, add any or all of the following
Optional Additions to The Filling
crumbled sweet or hot Italian sausage
thin sliced Pepperoni
diced yellow onions
sliced mushrooms
slices of cored green pepper
sliced ripe black olives
Liberally sprinkle with grated Parmesan cheese and drizzle the olive oil on top.
Bake the pizzas in a pre-heated 475 degree F oven for 35 to 40 minutes or until the top is golden and gooey and the crust is a light golden brown.
For more variations on the recipe, you might consult the following websites: Broccoli Deep Dish Pizza
Fast Deep-Dish Pizza from Bon Appetit
And, if you really like Pizza and want to read all about it, go to the following website devoted to classic (not just Deep Dish) Pizza: Homemade Gourmet Pizza
What about deep dish apple pie?
Exactly! Why would anone want to put a deep dish pizza in place of a wheel up front??? Maybe in back, but never up front…
Screw cooking it. Lou Malnati’s can be delivered anywhere in the world!
well, then I’ll have thin crust with mushrooms, green peppers, garlic, onions and black olives.
I prefer mine warm with vanilla ice cream. Better yet, a peach cobbler with vanilla ice cream. I know it ain’t deep dish but since we’re talking deserts…
mmmm, deep dish dutch apple pie. With vanilla ice cream. HOT DAMN!
Hey, I thought this thread was all about hi-flange hubs vs low, offset bed rims and the such. Why are youze guys hijacking it and turning it into a pizzafest?
PizzaPapalis deep dish pizza in Detroit is best on the planet. And they ship anywhere in the US of A, too!! (selfish plug!)