Author Topic: Harvest King Chicago Deep Dish  (Read 1267 times)

0 Members and 1 Guest are viewing this topic.

Offline Randy

  • Supporting Member
  • *
  • Posts: 2020
  • Age: 67
  • Pizza, a great Lycopene source
Harvest King Chicago Deep Dish
« on: December 21, 2006, 03:44:20 PM »
This was very good.  Botched the pan out, will post pictures next time.
For a single 10  pan
For a KitchenAid mixer.  Be careful, if this bogs you mixer down, shut it of if it stalls and it will probadly be done anyway.  Very little kneading required.

9 oz Harvest King flour
5 oz warm water (90 F)
1 tsp instant dry yeast
1/4 teaspoon salt
2 tablespoons  + 2 teaspoons Corn Oil
2 teaspoons Olive oil
Place flour salt yeast in the mixer bowl.  Add oil Using blade on stir speed then add water.  When the dough clumps run on stir speed for one - two minutes.
Put the dough to a lightly oiled bowl. Cover the bowl with plastic wrap or a kitchen towel, and let the dough rest for 4-5 hours. 
Oil a 10" deep dish pan with some olive oil (not extra virgin) on bottom only.  Place dough in pan and pat out until it covers the bottom. Then using your fingers, pull the dough up the side of the pan.
Bake on the bottom rack of an oven heated to 450 degrees for about 20 minutes or the crust is golden brown.



Offline DKM

  • Lifetime Member
  • *
  • Posts: 1684
  • Age: 46
  • Location: Texas
  • Chicago - Now that's Pizza!
    • The Emperor.net
Re: Harvest King Chicago Deep Dish
« Reply #1 on: December 22, 2006, 11:31:46 AM »
Pictures Randy, I need Pictures!!!!
I'm on too many of these boards

Offline Randy

  • Supporting Member
  • *
  • Posts: 2020
  • Age: 67
  • Pizza, a great Lycopene source
Re: Harvest King Chicago Deep Dish
« Reply #2 on: December 22, 2006, 11:40:09 AM »
Next time for sure.  I made a mess out of the last one.


 

pizzapan