Author Topic: Malnati Deep Dish with Semolina  (Read 154014 times)

0 Members and 3 Guests are viewing this topic.

Offline firefly765

  • Registered User
  • Posts: 20
  • Age: 43
  • Location: Pompano Beach, FL
Re: Malnati Deep Dish with Semolina
« Reply #220 on: February 01, 2010, 01:09:51 PM »
The pie looks really good.  One question, what's all the loose semolina from?

Loo
Actually that's corn meal. I know.....no corn meal in Chicago deep dish! I made a Home Run Inn pizza clone (which I'm also working on) for my boys (4 & 6) because they boycott the deep dish for reasons only known to them. Just using the corn meal for the peel.


Offline mkc

  • Registered User
  • Posts: 34
  • Location: Texas
Re: Malnati Deep Dish with Semolina
« Reply #221 on: February 01, 2010, 01:35:16 PM »
mkc, do you find that the lower temp/longer bake helps with moisture evaporation as well? 

I used Cento ROA tomatoes that were deseeded, chopped, and drained for 20 minutes, and had some of the puree from the can added back in.

Suggestions? --db

db,

I've only used Great Value (crushed, I think) for my tomatoes, and I let them drain 3 to 4 hours in a fine mesh sieve.  I've used a 28 ounce can for a 12" pie, and I don't add any of the puree (I get between 3/4 and 1 cup of liquid out) back in.  If you scan this thread back a few pages and you'll see some pics of the result, which wasn't watery at all, despite the addition of cooked spinach and mushrooms.

I believe the lower (450, not lower than BTB recommends but lower than for a thin-crust NY-style) temperature/longer bake time lets the interior cook without overbaking/browning the crust. 

Michelle

Offline joe697

  • Registered User
  • Posts: 4
Re: Malnati Deep Dish with Semolina
« Reply #222 on: February 01, 2010, 05:11:29 PM »
Just got my 16" pan today and am looking forward to making this pizza!!!  If anyone has already created a formulation using 25% semolina and no cream of tatar I would love to get it.  I've tried using the calculator but must be a dope because it does not seem correct.  Thanks!

Offline dbgtr

  • Registered User
  • Posts: 74
    • Berkowitz Guitars
Re: Malnati Deep Dish with Semolina
« Reply #223 on: February 01, 2010, 05:26:17 PM »
Thanks for the suggestions, Michelle.  I wasn't baking it on my stone, so I'll have to do that.  Doesn't the pie get cold after 15 minutes of resting?  The look phenomenal!

BTB, thanks for the clarification.  I wasn't familiar with the term or procedure autolyse.  My friends thank you for your input on this site, I thank you.  Great work!

All the best,

David

Offline joe697

  • Registered User
  • Posts: 4
Re: Malnati Deep Dish with Semolina
« Reply #224 on: February 01, 2010, 08:34:31 PM »
I thought I'd paste my dd calculator output so perhaps someone would let me know what I'm doing wrong.  This is based on BTB's wonderful looking pizza recipe. 

The below is based on a 16" straight sided round pan with the dough pushed up 1.5" on the sides.  Bowl residue is the typical 1.5% seen on this thread as is the .125% thickness factor.

Flour (100%):    474.6 g  |  16.74 oz | 1.05 lbs
Water (47%):    223.06 g  |  7.87 oz | 0.49 lbs
IDY (.5%):    2.37 g | 0.08 oz | 0.01 lbs | 0.79 tsp | 0.26 tbsp
Salt (0.5%):    2.37 g | 0.08 oz | 0.01 lbs | 0.43 tsp | 0.14 tbsp
Olive Oil (6%):    28.48 g | 1 oz | 0.06 lbs | 6.33 tsp | 2.11 tbsp
Corn Oil (18.5%):    87.8 g | 3.1 oz | 0.19 lbs | 6.5 tbsp | 0.41 cups
Butter/Margarine (1%):    4.75 g | 0.17 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
Sugar (1.5%):    7.12 g | 0.25 oz | 0.02 lbs | 1.79 tsp | 0.6 tbsp
Semolina (25%):    118.65 g | 4.19 oz | 0.26 lbs | 11.37 tbsp | 0.71 cups
Total (200%):   949.2 g | 33.48 oz | 2.09 lbs | TF = 0.126875

I just guessed at the IDY amount since that is what I have and I know it is normally less than ADY.  Not sure how much, if at all, this will affect the final product. 

One other question.  If I prefer crust that is a bit thicker, say by a .25" all around what do I need to do to change my formulation?  Would I enter perhaps 17" or 18" in the dd calculator even though I'll be using a 16" pan?  Thanks!

- Joe
« Last Edit: February 01, 2010, 08:38:07 PM by joe697 »

Offline loowaters

  • Registered User
  • Posts: 610
  • Age: 45
  • Location: Somewhere...in Iowa.
  • Where's my knife and fork?
Re: Malnati Deep Dish with Semolina
« Reply #225 on: February 01, 2010, 09:23:44 PM »
Joe, I don't see any real problems with those numbers.  If it's semolina you want in the blend, just replace that amount by weight.  25% for you would be 118.65g based on your numbers above.  The rest would now be 355.95g flour.

You're right, the IDY will be less than the ADY if that's what you're going to use and adjusting downward by 1/3 is a pretty good rule of thumb. 

If you want the dough to be thicker just increase the TF.  You can do this thru trial and error, but for a little help, remember that the TF is the amount of dough in ounces per square inch.

A 16" deep dish pizza is a monster that I would probably advise you to just cut in the pan rather than try to get it out.

Good luck.

Loo
Using pizza to expand my waistline since 1969!

Offline BTB

  • Registered User
  • Posts: 972
  • Location: Tampa Bay, FL & S.W. Mich. areas
Re: Malnati Deep Dish with Semolina
« Reply #226 on: February 01, 2010, 09:37:42 PM »
Joe, I just ran your proportions in the deep dish calculation tool and got the same total weight, but the weights for all the other ingredients are different.  Am uncertain what we did differently.  Here's my result:

Flour Blend * (100%):  542.4 g  |  19.13 oz | 1.2 lbs
Water (47%):  254.93 g  |  8.99 oz | 0.56 lbs
IDY (.5%):  2.71 g | 0.1 oz | 0.01 lbs | 0.9 tsp | 0.3 tbsp
Salt (.5%):  2.71 g | 0.1 oz | 0.01 lbs | 0.49 tsp | 0.16 tbsp
Olive Oil (6%):  32.54 g | 1.15 oz | 0.07 lbs | 7.23 tsp | 2.41 tbsp
Corn Oil (18.5%):  100.34 g | 3.54 oz | 0.22 lbs | 7.43 tbsp | 0.46 cups
Butter/Margarine (1%):  5.42 g | 0.19 oz | 0.01 lbs | 1.15 tsp | 0.38 tbsp
Sugar (1.5%):  8.14 g | 0.29 oz | 0.02 lbs | 2.04 tsp | 0.68 tbsp
Total (175%): 949.2 g | 33.48 oz | 2.09 lbs | TF = 0.126875
    * The flour blend comprises 406.8 grams of AP and 135.6 grams of semolina
      Note: Nominal thickness factor = 0.125; pan is straight-sided and 16" in diameter; the dough is pushed
      up the sides of the pan by 1 1/2"; bowl residue compensation = 1.5%. 

A 16" deep dish pizza is really a monster.  You must have an army to feed.  That size pan will not fit in the average home oven, but I trust it does in yours.  Just a suggestion to cut back on the oil 2 to 4 points.

                                                                                        --BTB                     :-\

Offline joe697

  • Registered User
  • Posts: 4
Re: Malnati Deep Dish with Semolina
« Reply #227 on: February 02, 2010, 04:28:48 PM »
Thank you for the replies Loo & BTB.  Sometimes one can actually hear the click when the proverbial light bulb turns on.  I know I did when looking at BTB's post.  I foolishly had been entering 20% or 25% into the Semolina field of the dd calculator.  I'm glad I now understand how to correctly use the tool. 

- Joe

Offline BTB

  • Registered User
  • Posts: 972
  • Location: Tampa Bay, FL & S.W. Mich. areas
Re: Malnati Deep Dish with Semolina
« Reply #228 on: February 02, 2010, 04:37:33 PM »
I foolishly had been entering 20% or 25% into the Semolina field of the dd calculator.
Um . . . as indicated earlier in this thread, I initially did that too.  So don't feel so bad.  Looking forward to hearing about your successes.                                                                                                      --BTB

Offline peetzabone

  • Registered User
  • Posts: 37
  • Location: Denver
Re: Malnati Deep Dish with Semolina
« Reply #229 on: February 06, 2010, 04:15:58 PM »
 :o

BTB- my buddy and I agree that those photos are nearly porno. I am salivating like a Mr. Pavlov's dog in a steeple at noon. Or midnight.

Am I ok doubling your dough recipe without correction?  I don't know if you said how large your pan was but I know I want to make two pies and one of them may be stuffed so I may just 3x the recipe.

Thanks for the inspiration!!


Offline firefly765

  • Registered User
  • Posts: 20
  • Age: 43
  • Location: Pompano Beach, FL
Re: Malnati Deep Dish with Semolina (adding mushrooms)
« Reply #230 on: February 12, 2010, 08:58:59 AM »
 
When adding mushrooms to this pizza do you pre cook them? Or, add them raw above the sausage? Going to try again tonight with 2 new 9" silver cake pans I bought. Wish me luck!

db,

  If you scan this thread back a few pages and you'll see some pics of the result, which wasn't watery at all, despite the addition of cooked spinach and mushrooms.

Michelle

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21642
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Malnati Deep Dish with Semolina
« Reply #231 on: February 12, 2010, 09:19:06 AM »
I mixed this dough last evening.  Do you see anything wrong with my calculations.  I am going to make the Malnati Deep Dish tonight in a 12" straight side deep dish pan.  I wanted to see if the Durum flour was okay for this formula.

BTB Manlnati Deep Dish with KAAP and Durum Flour


277.56 g  KAAP Flour        92.52 g Durum Flour

Flour (100%):    370.08 g  |  13.05 oz | 0.82 lbs
Water (47%):    173.94 g  |  6.14 oz | 0.38 lbs
IDY (0.5%):    1.85 g | 0.07 oz | 0 lbs | 0.61 tsp | 0.2 tbsp
Salt (0.5%):    1.85 g | 0.07 oz | 0 lbs | 0.39 tsp | 0.13 tbsp
Olive Oil (6%):    22.2 g | 0.78 oz | 0.05 lbs | 4.93 tsp | 1.64 tbsp
Corn Oil (18.5%):    68.46 g | 2.41 oz | 0.15 lbs | 5.07 tbsp | 0.32 cups
Butter/Margarine (1%):    3.7 g | 0.13 oz | 0.01 lbs | 0.78 tsp | 0.26 tbsp
Sugar (1.5%):    5.55 g | 0.2 oz | 0.01 lbs | 1.39 tsp | 0.46 tbsp
Total (175%):   647.64 g | 22.84 oz | 1.43 lbs | TF = 0.1275723

Thanks,

Norma
Always working and looking for new information!

Offline loowaters

  • Registered User
  • Posts: 610
  • Age: 45
  • Location: Somewhere...in Iowa.
  • Where's my knife and fork?
Re: Malnati Deep Dish with Semolina
« Reply #232 on: February 12, 2010, 11:11:24 AM »
That looks like a pretty heavy dough ball.  Using my calculations 12" at .1275723 comes in at 579g.  It looks like you went the full two inches up the sides of the pan, I usually go 1 1/2".  There's the difference.  Looks good and should work out fine.

Loo
Using pizza to expand my waistline since 1969!

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21905
  • Location: Texas
  • Always learning
Re: Malnati Deep Dish with Semolina
« Reply #233 on: February 12, 2010, 11:22:43 AM »
Norma,

There are three pieces of information that we need to know to enable us to tell if what you came up with is correct: 1) the thickness factor, 2) how far up the sides of your pan the dough goes, and 3) the bowl residue compensation. BTB uses a thickness factor of 0.125, the dough goes up the sides of the pan by 1.5", and the bowl residue compensation is 1.5%. I tried different combinations in the deep-dish dough calculating tool and couldn't come up with your results. Using BTB's values for the above three numbers for a 12" straight-sided pan, I get the following:

Flour (100%):
Water (47%):
IDY (0.5%):
Salt (0.50%):
Olive Oil (6%):
Corn Oil (18.5%):
Butter/Margarine (1%):
Sugar (1.5%):
Total (175%):
329.31 g  |  11.62 oz | 0.73 lbs
154.78 g  |  5.46 oz | 0.34 lbs
1.65 g | 0.06 oz | 0 lbs | 0.55 tsp | 0.18 tbsp
1.65 g | 0.06 oz | 0 lbs | 0.3 tsp | 0.1 tbsp
19.76 g | 0.7 oz | 0.04 lbs | 4.39 tsp | 1.46 tbsp
60.92 g | 2.15 oz | 0.13 lbs | 4.51 tbsp | 0.28 cups
3.29 g | 0.12 oz | 0.01 lbs | 0.7 tsp | 0.23 tbsp
4.94 g | 0.17 oz | 0.01 lbs | 1.24 tsp | 0.41 tbsp
576.3 g | 20.33 oz | 1.27 lbs | TF = 0.126875

Peter

Offline BTB

  • Registered User
  • Posts: 972
  • Location: Tampa Bay, FL & S.W. Mich. areas
Re: Malnati Deep Dish with Semolina
« Reply #234 on: February 12, 2010, 11:29:55 AM »
Norma, that does seem like too much dough for a 12" diameter deep dish.  My use of the deep dish calculator came up with 576.3 g (with 1.5" up the side of the pan and 1.5% bowl residue, and a .125 TF).  I would suggest that you simply just not use all the dough.  Save the excess for a little thn crust.  Your flour proportion shows 25% semolina flour. 

Opps, I see Peter had already responded.  Let us know how the pizza turns out.

                                                                                     --BTB

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21642
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Malnati Deep Dish with Semolina
« Reply #235 on: February 12, 2010, 11:40:42 AM »
loowaters,

Thanks for looking over my calculations and telling me it looked like the dough ball is heavy.  Hopefully it works out okay.  Here is a picture of what the dough ball looks like now.

Thanks,

Norma

Peter,

I went by the formula at reply #226 and used the deep dish calculating tool.  I did use a thickness factor of 0.125 and 1.5 bowl residue.  I put in the calculator 12" pan and 2" deep.  I didnít save the all of the numbers I put in, just the formula I thought I needed to mix. 

Thanks,

Norma

BTB,

Thanks for also going over my calculations.  I will follow your advise and not use all of the dough.  I did use 25% for the Durum flour, in place of Semolina.  I will let you know how the deep dish turns out.

Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21642
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Malnati Deep Dish with Semolina
« Reply #236 on: February 12, 2010, 11:52:50 AM »
I think I know what I did wrong.  I have to look in this thread.  I think there was another place here that I saw a thickness factor of 0.1275723 and that is what I used.  I will look and see if that is where I went wrong.  I did look and can't find out why I used this thickness factor of 0.1275723 .  ::)

Norma
« Last Edit: February 12, 2010, 12:26:18 PM by norma427 »
Always working and looking for new information!

Offline mkc

  • Registered User
  • Posts: 34
  • Location: Texas
Re: Malnati Deep Dish with Semolina (adding mushrooms)
« Reply #237 on: February 12, 2010, 05:52:24 PM »

When adding mushrooms to this pizza do you pre cook them? Or, add them raw above the sausage? Going to try again tonight with 2 new 9" silver cake pans I bought. Wish me luck!


Hi Firefly,

I precook the sliced mushrooms in a small amount of olive oil and with some minced garlic.  I cook them past the point of giving off moisture and to the point where they're fairly dry.  Mushrooms contain a lot of water and would result in a soggy 'za.

Good luck with the new pans!  Are you going to try the lower (450 F) temperature as well?

Michelle (doing my first Glutenboy recipe NY style tonight...)

Offline dbgtr

  • Registered User
  • Posts: 74
    • Berkowitz Guitars
Re: Malnati Deep Dish with Semolina
« Reply #238 on: February 12, 2010, 06:03:57 PM »
Firefly, I concur with Michelle.  Brown them off before adding them to the pie.  They'll lose lots of water in the process, and the caramelization will give them a deeper flavor.  I like the idea of adding the garlic, Michelle.   Nice touch. --db

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21642
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Malnati Deep Dish with Semolina
« Reply #239 on: February 12, 2010, 10:18:45 PM »
I must say, I thought this Malnati Deep Dish was really good.  One slice was enough to fill me. Thanks to BTB and everyone that has contributed to this thread.

I rolled the dough out for this pie. The dough was easy to roll out.  I made the one spot too thin, so I just patched it with the leftover dough. The Malnati Deep Dish was dressed with mozzarella, sausage, pepperoni, and 6 in 1 sauce and grated Parmesan cheese..  I added only sugar and sea salt to the 6 in 1 sauce.

Since I have only made one other deep dish, I really donít have too much to compare this to. I do think the Durum flour was okay to use in this pie.  The crust was crispy.

Norma
Always working and looking for new information!


 

pizzapan