Author Topic: Pan Risen Deep Dish  (Read 2771 times)

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Offline BBH

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Pan Risen Deep Dish
« on: April 07, 2012, 08:12:16 PM »
Pan Risen Deep Dish 
This is a soft and airy crust as well as tender.  I developed this for my kids who really like this style.  The objective was tender, light and “easy to bite” crust.  My kids don’t like heavy oil, butter or biscuit style. So, after making many of these this one seemed to be the most liked.  I wanted the edges to look like “artisan” style bread, but with a soft texture
The dough is broken down as follows:
Flour (100%)
Water (55%)
IDY (.80%)
Salt (1.38%)
Olive Oil (6%) (Pure not EV)
Sugar (1.5%)
Buttermilk, Dry (5%) – (SACO Cultured Buttermilk)
Bowl Residue (1%)
TF .20
For a 12” pan ball is 647g or 22.85oz

Fully dissolve Salt and Sugar – this is important for crust coloration.  Mix low for 60 seconds then add oil and mix low 4 more minutes.  5 total.  Ball into 22.85 oz (however many balls you want) and store in a sealed container in the fridge for 48 hours.  The balls will end up to be about 7 inches in diameter so leave plenty of space between the balls.

When ready, let the dough warm for 2 to 3 hours.

Oven temp at 475
Crisco oil the bottom of the pan fairly heavy
Press the ball into the pan by hand, slowly push to the side and set the pan off to the side for rising
Let rise for 60 minutes and reshape the edges. You will have a skin on the dough which is fine.  You can use the more common “fat” edge that most people like (but some hate) or press tight to the pan and thin out the rim
The dough will be about 1” thick at the center after rising
Do not push it down – you want it puffy.

I put cheese first then using a ketchup style dispenser, squeeze on the sauce.  Keeping the sauce off the dough as much as possible will keep the upper layer of the crust in better shape.  You can also lay down sliced first. So, Cheese, toppings, Cheese.  I also added fresh basil which to me really adds the flavor.
These pizzas disappeared off the table. 


Offline BBH

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Re: Pan Risen Deep Dish
« Reply #1 on: April 07, 2012, 08:13:41 PM »
More pics

Offline BBH

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Re: Pan Risen Deep Dish
« Reply #2 on: April 07, 2012, 08:17:25 PM »
Few More

Offline David Deas

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Re: Pan Risen Deep Dish
« Reply #3 on: April 08, 2012, 09:17:22 AM »
Thick style?  Pizza Hut?

Why did you choose buttermilk?  Thats an interesting ingredient.
« Last Edit: April 08, 2012, 09:19:51 AM by David Deas »

Offline Jackie Tran

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Re: Pan Risen Deep Dish
« Reply #4 on: April 08, 2012, 11:52:03 AM »
Really good looking pizzas BBH.  The crust looks really soft and tender. And thank you for posting up your recipe and method.   I'll have to jot down your recipe for next time I make a deep dish.

Btw, what flour do you use?  Is that bread flour or high gluten flour?

Chau
« Last Edit: April 08, 2012, 12:09:54 PM by Jackie Tran »

Offline Garvey

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Re: Pan Risen Deep Dish
« Reply #5 on: April 08, 2012, 05:10:45 PM »
It's a great looking pan pizza!  Wouldn't call it DD, though, since I breaks from orthodoxy on several points, but it does look and sound delicious.

Offline Chicago Bob

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Re: Pan Risen Deep Dish
« Reply #6 on: April 09, 2012, 11:32:08 AM »
BBH,

That "just out of the oven pic" looks killer...very nice browning on the cheese. What type/brand did you use?

Bob
« Last Edit: April 09, 2012, 11:34:32 AM by Chicago Bob »
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Offline Ev

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Re: Pan Risen Deep Dish
« Reply #7 on: April 10, 2012, 08:11:27 AM »
That looks great, by golly! I think I'll be trying this formula soon! Does the sausage cook through ok?

Offline BBH

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Re: Pan Risen Deep Dish
« Reply #8 on: April 10, 2012, 03:15:22 PM »
Flour is KAAP  - standard all purpose

Cheese is Falbo Classics Red - part skim mozz

Style is more traditional pan pizza severed basically everywhere, I'm from Chicago and very few shops actually serve "Chicago Style"

The dry butter milk just add a little more flavor, if butter is added it far more rich but the kids don't like the butter

Sausage cooked thru no problem, takes about 20 min


BBH

Online Pete-zza

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Re: Pan Risen Deep Dish
« Reply #9 on: April 10, 2012, 03:30:09 PM »
Thick style?  Pizza Hut?

Why did you choose buttermilk?  Thats an interesting ingredient.


David,

Several years ago, Pizza Hut used to make a premix for a "Pan Dough" that contained a dairy blend with whey, nonfat milk and buttermilk: http://www.espanol.pizzahut.com/menu/nutritioninfo/documents/ph_ingredients.pdf. PH still makes some fresh doughs outside of the U.S., but most of their doughs for their U.S. stores are frozen.

Peter


Offline Giggliato

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Re: Pan Risen Deep Dish
« Reply #10 on: April 21, 2012, 01:39:03 PM »
That sauce in a squeeze bottle is neat, I might have to try that later today :-D :-D :pizza:

I definitely have to make an oily deep dish pizza...


 

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