next »

[Randy]

In a bit of a charge to try something different I think I am going to try Loo's recipe with the addtion of semolina and cornmeal in equal parts.  I am thinking 20% of the flour weight.

Randy

[JConk007]

Cant wait to see and here about it, I was considering the same thing because I want to see what exactly the cornmeal does. You have a lot more experience than I  So its   

Lets Make a pie by Ugo 1st!

John

[Randy]

I will try to post pictures tomorrow night.

[Randy]

Not so good in the flavor department.  Not that it tasted bad, it just was not hit.  It did however shape well and baked nicely albeit a lighter color than the normal Loo's and DKM.

Randy

[JConk007]

So X ne on the cornmeal?
Still looks like a winner!
John

[Randy]

John, ya, the flavor was just not right at all.  My wife thought the same thing.  Stick with loo's or DKM's recipe or one of the others.  We both glad this was just a 10 incher.

I think what I want to do is venture off into a Chicago like Deep dish but try some entirely different dough recipes.  Maybe just call it a Chicago's Politician Deep Dish pizza meaning it will look like a Chicago pizza but it will be just a bit crooked.

Randy

[JConk007]

May not even have to be round ? I wonder how much it will cost 

I'll skip the cornmeal, I really enjoyed Loos style
JOhn

[Pizza Rustica]

I've made Chicago Deep Dish per Loo's recipe with 20% semolina and it was very good.

[chgo nside]

I used the formula below taken from a prior post and modified it a bit and added the cornmeal and it was fantastic.  Just make sure that the cornmeal is finely ground.  I had some medium grind from Red Mill and ground it in my coffee grinder a few minutes and it turned out very well.  This is for a 12" deep dish.


Flour:             8.46 oz 
Water:            4.97 oz   
ADY (.75%):    0.2 tbsp
Salt (.5%):      0.09 tbsp
Olive Oil (5%   1.11 tbsp
Corn Oil (18)    4 tbsp
Butter (4%):    1 tbsp
Cornmeal (13):   3 tbsp