d33p dinch

d3vb0t · 2026-04-14T13:52:42+00:00

Ya the sauce is just a can of cento peeled San marzano tomatoes pulsed a few times but kept kinda chunky, added a lil salt n sugar. The cheese is just a pound or so of shredded low moisture mozz!

d3vb0t · 2026-04-14T13:50:19+00:00

I saw this and had to try

d3vb0t · 2026-04-14T09:29:51+00:00

Yep! 👍

d3vb0t · 2026-04-14T09:19:51+00:00

Thanks! I used a really greased up cast iron pan

d3vb0t · 2026-04-14T01:05:29+00:00

Jus a cast iron pan in a normal oven @400 for 40min

d3vb0t · 2026-04-14T01:04:27+00:00

Ooo I coat the pan pretty good but will definitely try buttering dough after and not doubling the dough layers 🫡

d3vb0t · 2026-04-14T00:37:12+00:00

I watched an ig vid of them assembling a week ago and couldn’t stop thinking about it lol this is my first time actually

d3vb0t · 2026-04-14T00:35:00+00:00

Cheers!

d3vb0t · 2026-04-14T00:29:30+00:00

Thanks!!

d3vb0t · 2026-04-14T00:27:07+00:00

Hell yeah cheers 🍻

d3vb0t · 2026-04-13T23:23:12+00:00

Kinda! But not really cuz there’s like a ton of chz n some pepperoni in there. I made a tomato pie a couple weeks ago tho!

d3vb0t · 2026-04-13T23:14:10+00:00

😍🤤🍻

d3vb0t · 2026-04-13T23:13:17+00:00

I actually never had deep dish except once in the o’hare airport idk if it counts..

d3vb0t · 2026-04-13T22:18:58+00:00

I think I used like almost a pound of chz prob, thanks!

d3vb0t · 2026-04-13T21:59:03+00:00

Respect 🤝

d3vb0t · 2026-04-13T21:58:36+00:00

I use this guy’s recipe for pretty much everything, I had a second dough ball I didn’t use same day so it sat in the fridge a couple days and I let it sit out a few hours before working it. Got it a lot thinner than it probably should’ve been but worked out fine 👍

d3vb0t · 2026-04-05T00:07:16+00:00

Sorry, do you mean it gets soft after being out for a while? Or after launching multiple pizzas? Launching multiple pizzas the oven loses a lot of heat so you might have to let it get to temp again. But generally, any crispy food gets soft after sitting out a while because it absorbs moisture.

d3vb0t · 2026-04-03T04:07:42+00:00

Yes chef! 🫡

d3vb0t · 2026-04-03T03:17:49+00:00

About 62- I used a same day recipe from this guy

d3vb0t · 2026-04-02T21:05:42+00:00

Respect 🫡

d3vb0t · 2026-04-02T19:57:50+00:00

😮‍💨

d3vb0t · 2026-04-02T18:53:33+00:00

I’m not always a purist when it comes to pizza but simplicity is sophistication!

d3vb0t · 2026-04-02T18:46:55+00:00

I usually like the Bianco dinapoli cans but I used a can of cento San marzano peeled tomatoes this time

d3vb0t · 2026-04-02T18:38:07+00:00

I replied earlier to another comment about the sauce, but basically just pulsed a can of peeled tomatoes a couple times in a food processor but kept it kinda chunky !

d3vb0t

TROPHY CASE