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[parallei]

I'm going to attempt my first Deep Dish this weekend and I'm pretty much ready to go.  But what's the deal with the cream of tarter?  I've looked through my Harold McGee and my Cooks Companion but I can't figure out any reason for including it.  Our favorite scone recipe calls for cream of tarter.  However, the scones call for buttermilk and soda also, so I don't think it is needed as part of a leavening.  Any thoughts?

Thanks

[Pete-zza]

Paul,

There are others on the forum more familiar with the Chicago deep-dish style than I, but I believe one source of the cream of tartar is the Gino's East dough recipe, which I set forth in Reply 2 at http://www.pizzamaking.com/forum/index.php/topic,7467.msg64252.html#msg64252. I am not sure of the function of the cream of tartar within the Gino's East dough but there are quite a few members who use it in their Chicago deep-dish doughs.

Peter

[DKM]

Cream of tartar (an acid byproduct of making wine) is used as a dough relaxer.  It slightly hinders the gluten protein in the wheat and causes yeast dough to rise at slower rate.

[parallei]

Thanks DKM.  I'll be baking my first deep dish this evening....no cream of tarter.

[Randy]

Just remember to not mix the dough any more than it takes to come together.  I figure about 30 seconds to one minute.

Randy

[parallei]

Randy

It took me longer than that just to get the oil mixed in!  We'll see. It's a pretty strange looking lump right now...

[JConk007]

I am making tonight too with Cream of Tartar and 25% semolina , and yes I mix it for a 2 min 75% of flour rest then ad and mix another 5 mi at least to get the oil in.
The old BTB standby (Malnatis) has been requested again! It should look different than other doughs see my other posts  http://www.pizzamaking.com/forum/index.php/topic,8094.msg69564.html#msg69564
Heres the one I have for tonights 14 incher. Its the 1st pic, and a few others from the past.
I call it the brain dough! Its oily and does not rise like standard dough. Warm it up a bit before to try to spread it out in the pan this really helps Carefully work the ball out to edge, and up the side.
Good luck!
I love this one
John

[Randy]

No matter, it will work.  JConk007, posted some really good pictures.  These things are oily, no doubt about that.  It will bake up fine.

Randy

[parallei]

"Brains! Brains!"  Isn't that what the zombies in The Night of the Living Dead shuffled around saying while looking for something to eat?  Here's the dough after 28 hours in the fridge.  I'll post the finished product..