Author Topic: Malnati Deep Dish with Semolina (Read 113891 times)

Hdale85 · « **Reply #560 on:** December 16, 2011, 04:47:48 PM »

Well I got the ones from pizzatools that are PSTK coated. But I've seen some people say that for flavor they don't wash them, they are hardened aluminum pans though. I know you can wash them, and I see it says not to use oil unless in the recipe.

vcb · « **Reply #561 on:** December 16, 2011, 04:54:03 PM »

Quote from: Hdale85 on December 16, 2011, 04:47:48 PM

Well I got the ones from pizzatools that are PSTK coated. But I've seen some people say that for flavor they don't wash them, they are hardened aluminum pans though. I know you can wash them, and I see it says not to use oil unless in the recipe.

You can totally go with the "wipe out" method, but if the pan gets a little gunk on the inside, feel free to go at it with some hot water and a plastic scrubby.

BTB · « **Reply #562 on:** December 16, 2011, 05:28:48 PM »

Quote from: Hdale85 on December 16, 2011, 04:47:48 PM

Well I got the ones from pizzatools that are PSTK coated. But I've seen some people say that for flavor they don't wash them, they are hardened aluminum pans though. I know you can wash them, and I see it says not to use oil unless in the recipe.

Pay little to no attention to their advice regarding use of oil (except vegetable oil). See
http://www.pizzamaking.com/forum/index.php/topic,6480.msg116742.html#msg116742.

Advise to wash for first use and lightly by hand thereafter.

vcb · « **Reply #563 on:** December 16, 2011, 05:34:03 PM »

Quote from: BTB on December 16, 2011, 05:28:48 PM

Pay little to no attention to their advice regarding use of oil (except vegetable oil). See
http://www.pizzamaking.com/forum/index.php/topic,6480.msg116742.html#msg116742.

Advise to wash for first use and lightly by hand thereafter.

Almost forgot to mention, I've been using "PAM for Grilling" spray in the bottom of my pans with great results.
It's made for high-heat cooking and contains mostly cottonseed oil. It definitely helps to make the bottom crust crispy in the center.

dbgtr · « **Reply #564 on:** December 17, 2011, 08:59:33 AM »

A number of different pans have been recommended here over the years and I'm about to upgrade from my old all steel Chicago Metallic, tapered 1.5" pans to a heavier pan. I'd like some feedback from folks on the efficacy of straight versus tapered sides as well as the Pizza Tools PSTK, the American Metalcraft hard anodized pans (also 14ga), and the Chicago Metallic Bakalon anodized pans, as well as 1.5" or 2."

BTB · « **Reply #565 on:** December 19, 2011, 08:15:50 AM »

I've had many different kinds and brands of deep dish pizza pans over the years and most all of them work fairly good. Among them are all the brands you mentioned and all of them, of course, are darker colored pans, no shiny ones that reflect heat outwards, except one that is shiny on the inside but not on the outside. Straight-sided are traditional and ALL the classic Chicago deep dish pizzerias have such (and the sides at all of them are 2"). But I've mentioned elsewhere's that tradition and home pizzamaking practicality sometimes has to be considered when "extracting" a deep dish pizza from the pan. For my small 6" to 9" straight-sided pans, I generally have no problems getting the pizza out of a straight-sided pan and onto the cutting board. For the 12" size, it gets a little trickier. And for the 14" size, it gets much more difficult, I find.

My choice in the future will be some more of the Pizzatools/Lloyd pans. They appear straight-sided but are slightly tapered in that the bottom pan dimensions are slightly smaller than the dimensions at the top of the pan, but it is insignificant. But for my large size pizzas, which I don't do too frequently (i.e. 14") I would consider more of a tapered pan as it becomes a little easier to "slide" the pizza out (after nudging it with a spatula or something). I prefer the 2" depth as I like to tightly press or crimp the edge of the dough far up the side of the pan for a nice crisp crust. Those I've made in a 2" pan always look better than those I've made in a 1.5" pan. But with any of the brands that you mentioned, I don't think you can go wrong.

--BTB

Clive At Five · « **Reply #566 on:** December 20, 2011, 03:34:55 AM »

Just for an additional two cents, I have the Chicago Metallic Bakalon pans mentioned by dbgtr. I do not wash them after use, only wipe out the crumbs. They are starting to get a _really_ nice seasoning...

FWIW, not all Chicago Metallic pans are made alike. The kind you find at Bed Bath and Beyond with "Chicago Metallic" stamped in the bottom are actually manufactured by a 3rd party and are different than the "Bakalon" pans. I have one of each and recommend the latter, but not the former.

-Clive

BTB · « **Reply #567 on:** December 21, 2011, 10:15:45 AM »

Last week I made the following 9" diameter Chicago style deep dish pizza (bowl residue of 2% and TF of .125):

Flour Blend* (100%): 208.94 g | 7.37 oz | 0.46 lbs
Water (45%): 94.02 g | 3.32 oz | 0.21 lbs
ADY (.7%): 1.46 g | 0.05 oz | 0 lbs | 0.39 tsp | 0.13 tbsp
Salt (1%): 2.09 g | 0.07 oz | 0 lbs | 0.37 tsp | 0.12 tbsp
Olive Oil (6%): 12.54 g | 0.44 oz | 0.03 lbs | 2.79 tsp | 0.93 tbsp
Corn Oil (10%): 20.89 g | 0.74 oz | 0.05 lbs | 4.64 tsp | 1.55 tbsp
Butter/Margarine (4%): 8.36 g | 0.29 oz | 0.02 lbs | 1.77 tsp | 0.59 tbsp
Shortening/Crisco (3%): 6.27 g | 0.22 oz | 0.01 lbs | 1.57 tsp | 0.52 tbsp
Sugar (1.5%): 3.13 g | 0.11 oz | 0.01 lbs | 0.79 tsp | 0.26 tbsp
Total (171.2%): 357.7 g | 12.62 oz | 0.79 lbs | TF = 0.1275

*Flour blend consisted of 75% (156.75 g) KAAP, 17% (35.5 g) semolina flour, and 8% (16.7 g) of rice flour.

The pizza was baked in my GE Profile electric oven on the bottom rack (no apparent heating elements) at 435 degrees F for roughly 30 to 35 minutes (checking the bottom from time to time to assure adequate brownness).

While this is close to one of my basic recipes, I deviated a bit for the sake of curiosity and diversity. I decreased the corn oil and softened butter just a bit and added a slight amount of Crisco. Result was tasty, flavorful, crispy and . . . fantastic. Pics follow.

--BTB

BTB · « **Reply #568 on:** December 21, 2011, 10:28:49 AM »

And here are some further photos just to give an idea to others about the pizza "building and dressing" process.

BTB · « **Reply #569 on:** December 21, 2011, 10:31:27 AM »

And the final dressing before baking and . . . consuming! It's called Chicago style deep dish pizza heaven! ! !

vcb · « **Reply #570 on:** December 21, 2011, 10:45:18 AM »

Great photos, BTB!

BTB · « **Reply #571 on:** December 21, 2011, 11:18:13 AM »

Thanks, Ed. Your website continues to be fantastic, I see.

I forgot to include a photo here with some pieces of sliced cheese on top of the dough. I sometimes like to get a little more coverage with the sliced cheese, so I break apart some pieces and place them to where I think they may cover the dough nicely. And sometimes the extra pieces are provolone, which is a nice added cheese to the mozzarella.

Hdale85 · « **Reply #572 on:** December 21, 2011, 11:44:41 AM »

I had a question I was thinking of the other day, I'm going to be making 6 pizza's as I said, all different toppings. One is going to have chunks of slab bacon in it along with pepperoni, I know generally we like to put raw meats in due to the length of cook time, but if I wanted the bacon sort of crisp would I pre cook it? Not sure how it would taste if I put them in raw?

vcb · « **Reply #573 on:** December 21, 2011, 11:52:50 AM »

Quote from: Hdale85 on December 21, 2011, 11:44:41 AM

I had a question I was thinking of the other day, I'm going to be making 6 pizza's as I said, all different toppings. One is going to have chunks of slab bacon in it along with pepperoni, I know generally we like to put raw meats in due to the length of cook time, but if I wanted the bacon sort of crisp would I pre cook it? Not sure how it would taste if I put them in raw?

I usually par-cook my bacon because bacon releases a lot of grease.
If you're putting par-cooked or pre-cooked bacon on top, keep an eye on it to make sure it doesn't burn. I often cover my pizzas halfway thru cooking time with a loose sheet of aluminum foil to protect the stuff on top from burning.

If you're using it raw, try dicing it (try diced prosciutto some time),
but go easy on the amount you use or you'll have a puddle of grease.

Hdale85 · « **Reply #574 on:** December 21, 2011, 11:54:28 AM »

Well I was planning on putting it inside with the pepperoni, I have like 3 people who's favorite topping is pepperoni and bacon lol. I'll probably par cook it a bit to get down some of the grease and give it the bacon flavor (chared a bit) and then just throw it on top of the roni.

vcb · « **Reply #575 on:** December 21, 2011, 11:57:36 AM »

Quote from: Hdale85 on December 21, 2011, 11:54:28 AM

Well I was planning on putting it inside with the pepperoni, I have like 3 people who's favorite topping is pepperoni and bacon lol. I'll probably par cook it a bit to get down some of the grease and give it the bacon flavor (chared a bit) and then just throw it on top of the roni.

Good idea!

One other reason I'd recommend going easy on the bacon is that the flavor can "take over" the whole pizza.
If you're wanting to have more than one ingredient, you will want to go easy on the bacon.

You could also try working par-cooked bacon into the dough.

BTB · « **Reply #576 on:** December 21, 2011, 12:00:49 PM »

I never do bacon but would find crispy bacon interesting, but would think it would be best to pre-cook it at least 3/4s of the way, but that's a guess. Otherwise, alot of . . . bacon grease I would think would remain on the pizza which would not be good. Ed's done a lot of bacon, tho, so he may have some tips (which I see he's already given).

vcb · « **Reply #577 on:** December 21, 2011, 12:09:17 PM »

Quote from: BTB on December 21, 2011, 12:00:49 PM

I never do bacon but would find crispy bacon interesting, but would think it would be best to pre-cook it at least 3/4s of the way, but that's a guess. Otherwise, alot of . . . bacon grease I would think would remain on the pizza which would not be good. Ed's done a lot of bacon, tho, so he may have some tips (which I see he's already given).

Yeah, I have!

http://www.realdeepdish.com/2010/02-07-superbacon-deep-dish-the-superbowl-of-deep-dish-pizza/

http://www.realdeepdish.com/2010/05-15-pizza-de-mayo-a-deep-dish-celebration/

http://www.realdeepdish.com/2011/05-13-pizza-de-mayo-2011-featuring-deep-dish-meatza-2-electric-meataloo/

If you take out your pizza and notice there's a giant moat of grease, you can always soak it up with several paper towels, or use a turkey baster and transfer that grease to a heat-proof container, and then refrigerate it after it cools down a bit for cooking some pizza grease omelets the next morning! :-)

norma427 · « **Reply #578 on:** December 21, 2011, 01:08:38 PM »

BTB,

Delicious looking Deep-Dish pizza.

Oh, only to be able to taste it.

Great job!

Norma

Hdale85 · « **Reply #579 on:** December 21, 2011, 01:12:18 PM »

I know most of you guys stick to the traditional sausage topping, but I plan on doing a sausage, pepperoni and bacon, pineapple and black olives, artichoke hearts, onion, and sweet sausage, and probably a plain pepperoni for the 6th. Or for the 6th I may do something with mini portobello mushrooms and onions, not sure what meat I'd put in with it? Sausage would probably work ok.