Author Topic: Malnati Deep Dish with Semolina  (Read 188244 times)

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Offline BTB

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Re: Malnati Deep Dish with Semolina
« Reply #550 on: December 09, 2011, 11:38:09 AM »
In the past I often looked for more inexpensive options, but have learned that even if "a little more," it sometimes is worth getting it.  I thought that since pizza tools are their specialty of sorts, that I would order from pizzatools.com and have never been disappointed.  But I'm sure that all the grippers work similarly and yours will be fine.  Mine is some sort of heat resistant plastic-like material for which I don't know the details of.  But I highly recommend it as it is super handy in handling hot DD or other pans.    
                                                                 --BTB
« Last Edit: December 09, 2011, 11:49:49 AM by BTB »


Offline Hdale85

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Re: Malnati Deep Dish with Semolina
« Reply #551 on: December 09, 2011, 11:56:08 AM »
I went ahead and canceled the one from Amazon, the one from Pizzatools looks much nicer. I don't seem to be able to edit my order though, so I'm not sure I can add it on? Might have to wait until I order some other items from them.

Online Pete-zza

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Re: Malnati Deep Dish with Semolina
« Reply #552 on: December 09, 2011, 01:31:16 PM »
Hdale85,

I would call PizzaTools and see if you can have them modify your order.

Peter

Offline Hdale85

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Re: Malnati Deep Dish with Semolina
« Reply #553 on: December 10, 2011, 01:33:36 AM »
Yea I may, I have to make sure I have enough extra now lol. I got an email today that they are making my pans and they should ship by the 14th? Strange they don't have a stock of them. I hope they arrive before the 24th as that's when I need to use them lol.

Offline Hdale85

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Re: Malnati Deep Dish with Semolina
« Reply #554 on: December 16, 2011, 03:42:43 PM »
Well I got my pans today, one thing I'm a bit disappointed about is it doesn't seem like the coating is all that durable, as on the top edges it's kind of scuffed up and knicked a bit already? Doubt it's from shipping. Do any of your pans look like that? Maybe it's normal. I guess for almost 20 dollars a piece I was expecting them to be nicer, but proof is in the pudding I guess. They still seem a bit expensive for what they are.

Online Pete-zza

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Re: Malnati Deep Dish with Semolina
« Reply #555 on: December 16, 2011, 04:22:22 PM »
Hdale85,

I would call PizzaTools and discuss your situation. I have ordered several PSTK items from PizzaTools in the past and they all arrived in good order. Maybe you can take a photo and include it in an email to PizzaTools if that will help them assess your situation.

Peter

Offline Hdale85

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Re: Malnati Deep Dish with Semolina
« Reply #556 on: December 16, 2011, 04:25:18 PM »
Well it just the rim, and looking at some of the pictures I see similar markings on some of BTB's pans and what not..... Honestly they probably work fine which is why I said proof is in the pudding.

Offline Hdale85

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Re: Malnati Deep Dish with Semolina
« Reply #557 on: December 16, 2011, 04:26:09 PM »
I did have a question, do you guys not wash your pans after the first cook? I see a lot of people say they just wipe them out with oil after use?

Online Pete-zza

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Re: Malnati Deep Dish with Semolina
« Reply #558 on: December 16, 2011, 04:41:00 PM »
I did have a question, do you guys not wash your pans after the first cook? I see a lot of people say they just wipe them out with oil after use?

You might find it useful to read the FAQs at the PizzaTools website at http://www.pizzatools.com/content/PizzaTools/CustomPages/faq.htm.

Peter


Offline vcb

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Re: Malnati Deep Dish with Semolina
« Reply #559 on: December 16, 2011, 04:44:54 PM »
I did have a question, do you guys not wash your pans after the first cook? I see a lot of people say they just wipe them out with oil after use?

It depends on the pan.

Most non-stick pans, like the Chicago Metallic ones,
http://www.amazon.com/dp/B003YKGS4A/?tag=pizzamaking-20
should be cleaned by hand (even though they claim they are dishwasher safe), but otherwise don't need any special care.

If you are using one of those seasoned steel pans, then you want to typically treat it like cast iron, avoiding soap.
Hot water is fine, as long as you thoroughly dry the pan, and then coat it with oil.

Never put any of these pans in the dishwasher.

Others in this forum have talked about deep dish pans in some other discussions.
Perhaps someone can point you out to a link regarding the "blackening" of the outsides of deep dish pans, etc.
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
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Offline Hdale85

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Re: Malnati Deep Dish with Semolina
« 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.

Offline vcb

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Re: Malnati Deep Dish with Semolina
« Reply #561 on: December 16, 2011, 04:54:03 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.  :chef: :pizza:
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
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Offline BTB

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Re: Malnati Deep Dish with Semolina
« Reply #562 on: December 16, 2011, 05:28:48 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.

Offline vcb

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Re: Malnati Deep Dish with Semolina
« Reply #563 on: December 16, 2011, 05:34:03 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.
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
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Offline dbgtr

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Re: Malnati Deep Dish with Semolina
« 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."

Offline BTB

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Re: Malnati Deep Dish with Semolina
« 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
« Last Edit: December 19, 2011, 09:26:13 AM by BTB »

Offline Clive At Five

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Re: Malnati Deep Dish with Semolina
« 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


Offline BTB

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Re: Malnati Deep Dish with Semolina
« 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                         ;D

Offline BTB

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Re: Malnati Deep Dish with Semolina
« 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.

Offline BTB

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Re: Malnati Deep Dish with Semolina
« 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! ! !
« Last Edit: December 21, 2011, 10:33:51 AM by BTB »

Offline vcb

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Re: Malnati Deep Dish with Semolina
« Reply #570 on: December 21, 2011, 10:45:18 AM »
Great photos, BTB!  :chef:
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Offline BTB

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Re: Malnati Deep Dish with Semolina
« 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.

Offline Hdale85

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Re: Malnati Deep Dish with Semolina
« 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?

Offline vcb

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Re: Malnati Deep Dish with Semolina
« Reply #573 on: December 21, 2011, 11:52:50 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.  :chef: :pizza:
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
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Offline Hdale85

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Re: Malnati Deep Dish with Semolina
« 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.


 

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