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Ask the Dough Doctor / Re: My soggy dough
« Last post by The Dough Doctor on Today at 12:15:55 AM »
Jeff;
Three things come to mind here, 1) What color is your deep-dish pan? Many of the CM pans that I see are just bright metal that do not bake very well. The pan should have a dark colored finish both inside and out. If your pan is bright metal you will need to season it before you can get a decent bake from it. 2) Your formula contains approximately 16-ounces of flour and 9-ounces of water plus roughly 4-ounces of oil. Possibly reducing the oil to 2-ounces might help a bit, or if you want to stay with the high fat content, try using melted or softened margarine as they do in Chicago. In either case, try adding the fat about half way through your mixing procedure rather than right up front as is commonly done. This delayed fat addition method works better when high fat levels are employed. 3) What is your total baking time? In Chicago these pizzas are baked at 500F for approximately 45-minutes. If you are baking on a stone this might result in an excessively dark bottom crust color, if that is the case, try placing a screen under the deep-dish pan during baking to create an air gap between the pan and the stone which will allow for the longer baking time without developing excessive bottom crust color.
Tom Lehmann/The Dough Doctor
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Sauce Ingredients / Re: Saw this and had to post. Don Pepino!
« Last post by PizzaGarage on Today at 12:03:59 AM »
I did not care for this sauce sorry to say.  I thought it tasted pretty bland.
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Neapolitan Style / Re: first run at neapolitan
« Last post by bxtzd3 on Today at 12:03:41 AM »
Thank u. And they are sending me a hood and shelves to replace those
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You did not mention which sauce? 

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Chicago Style / Re: Soggy Crust
« Last post by woodmakesitgood on Yesterday at 11:22:45 PM »
I get a slightly crispy, biscuity bottom crust by putting the pan on the bottom rack for part of the bake. I don't have a system yet, so I check the pie a couple of times during the bake and adjust accordingly.
...wait, I guess that is a system.  ;D
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Pizza News / Re: Norma Hits the Top of the Mark
« Last post by woodmakesitgood on Yesterday at 11:19:21 PM »

My first review on Urbanspoon. http://www.urbanspoon.com/r/193/1927772/restaurant/Lancaster/Normas-Pizza-Manheim

Norma

The pizza third from the left in that link looks fantastic.  :drool:
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Neapolitan Style / Re: first run at neapolitan
« Last post by woodmakesitgood on Yesterday at 11:16:12 PM »
Nice looking pies!
And, oh, those Blackstone stickers. ;)
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Neapolitan Style / Re: first run at neapolitan
« Last post by bxtzd3 on Yesterday at 10:28:39 PM »
Which 00 flour did you use ?

San felice farina
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Shop Talk / Re: Not making your own dough?
« Last post by GotRocks on Yesterday at 10:27:29 PM »
We are actually one of the few places mixing their own dough in my area. Many do get pre-made frozen crusts, others get frozen dough balls through their Sysco distributor, I believe the actual manufacturer of the dough balls brand is "Rich's"

My personal opinion, although quite biased.
If you're not making your own dough, and not having it made by a local, reliable, quality bakery, don't bother getting into pizza.

We are up and coming in our market right now. most other places around here all get the same brand of sausage, the same prepared sauce, and they all taste the same. Nothing stands out!
us on the other hand do our dough, our sausage, build sauce from puree, and use whole-milk cheese.
The words I hear the most when people commenting on our pizza is "Oh, this crust, it is amazing"
We retard our dough for no less than 48 hours, and I always make sure to use some older dough in each new batch. It helps with the workability and I believe it improves the flavor noticeably too
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Chitchat / Re: What Are You Eating Right Now???
« Last post by nick57 on Yesterday at 10:23:14 PM »
 Okie for sure. The inside has never been updated. They do keep the place spotless The steaks are to die for, and you can choose your own. Those old grills and charcoal produce a wonderful outdoor smoky flavor. We have about 10 of what I would call great steakhouses. I'm partial to this place because of the great sides they provide along with steak. I made reservations 2 days ago for 5PM, that's when they open.  There were probably 50 customers there by that time. We were in and out of there in 75 minutes. They brought the food at the right pace, no long pauses before the next treat to arrive. They have an open kitchen, and you can see them prepare everything, It always looks like they are having fun. We left at 6:15 and the place was packed. There were about 20 people waiting in line to get in.
  One interesting thing, they're not located on a main street. They are located in a residential neighborhood. Not much to look at from the outside, And I have found sometimes the best places to eat, are the ones that look a little iffy.
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