Author Topic: Trying out Chicago Style WW Crust  (Read 2208 times)

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Offline Bubblz

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Trying out Chicago Style WW Crust
« on: January 16, 2010, 12:59:55 AM »
I played around with the dough calculator on Wednesday night.  That thing is just awesome. 

Anyways, I wanted to make a whole wheat Chicago style crust.  I made one the last weekend and it was great.  Unfortunately, the recipe was converted to WW by dumping in water until I thought it looked wet enough, and it only rose for a few hours before we got too hungry and decided it was time to bake it.  It came out great; the boyfriend voted it the best pizza ever.  Since I didn't write my percentages down, I'm starting with a new recipe.

Hereís what I used:
Flour (100%):    470.83 g  |  16.61 oz | 1.04 lbs
Water (85%):    400.21 g  |  14.12 oz | 0.88 lbs
IDY (4%):    18.83 g | 0.66 oz | 0.04 lbs | 6.25 tsp | 2.08 tbsp
Salt (2%):    9.42 g | 0.33 oz | 0.02 lbs | 1.96 tsp | 0.65 tbsp
Sugar (1%):    4.71 g | 0.17 oz | 0.01 lbs | 1.18 tsp | 0.39 tbsp
Total (192%):   904 g | 31.89 oz | 1.99 lbs | TF = 0.406


Anyways, I made the dough on Wednesday night.  I ran out of WW flour, so I used some WW pastry flour instead.  I didnít mix much, as I understand the thick biscuit-like crust comes from barely any kneading. And I was short on time, so I couldnítíve done much more if I wanted to.  I just incorporated the water in with the flour and called it good.  I covered the bowl of sticky dough and threw it in the fridge.

The dough was punched down Thursday night, and then I took it out of the fridge on Friday morning and stretched it out into a 9 inch spring form pan.  From there, I covered and threw it back in the fridge.

I wasnít sure it was a good idea to form the cold dough in the pan, but Iím starving when I get home from work, and I thought it would be cool to just heat up the oven and throw on toppings, and then have pizza very soon afterwards.  It had about 9 hours to rise in the fridge, and the boyfriend took it out about an hour before I got home. 

The dough seemed pretty ok Friday evening; I had to flatten down the middle to make room for toppings, but it came out ok.  I put cheese on first, spices, then (vegetarian) sausage, turkey pepperoni, lots of onions and peppers, and some sauce on last.  The thing baked for an hour!

Note: I took it out after 30 minutes, cut it in half, and saw the dough wasnít done in the middle.  Then I smashed it back together and threw it back in at 450 degrees for 30 minutes.

Anyways, I know I did a few things wrong.  The recipe was for a 10 inch pie, not a 9 inch one (I donít know what I was thinking). The crust was crazy thick.  It was good, but veryÖ thick.  And I didnít include oil.  I donít have anything against olive oil, but I wanted to see how much it impacts the flavor and texture.  It definitely impacts the flavor and texture. 

Now I have some questions.  How does one assemble such a pizza so the toppings donít burn?  What goes on the bottom?  What goes on top?  I know cheese doesnít go on top; after an hour it would be a blackened mass of gross.  How do I persuade my onions and peppers not to leak so much on the pizza?  Really, they just sweat water and make everything soggy.  And yes, I pile them on; veggies are good. 

Eh, I just need some suggestions on how to make my pizza more awesome.  Iíll definitely put the correct pie size in the calculator next time, but what else can I do?


Offline Bubblz

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Here's a Pic
« Reply #1 on: January 16, 2010, 01:06:15 AM »
Thought I'd include an image as well...