Author Topic: Deep Dish Pizza in the Chicago Style  (Read 10851 times)

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Offline Biaviian

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Re: Deep Dish Pizza in the Chicago Style
« Reply #40 on: February 26, 2010, 01:23:55 PM »
My only issue with stretching it was I got a lot of oil spilling onto the top of the dough.  It didn't affect the final product and the dough still "stuck" to the sides of the pan.  It was just too messy.  There has to be something I can change so oil doesn't end up all over my hands.  That is a good point of the creases.  I did have air trapped under the base of the dough as I allowed it to rise.  I just made a hole in the dough, squeezed the air out, and closed the hole. 


Offline loowaters

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Re: Deep Dish Pizza in the Chicago Style
« Reply #41 on: February 26, 2010, 02:48:54 PM »
That's why I started using Crisco on the pan bottom.

Loo
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Offline JConk007

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Re: Deep Dish Pizza in the Chicago Style
« Reply #42 on: February 26, 2010, 07:16:55 PM »
My wife still shutters, but I too use crisco in the bottom on the deep dish recipes nice golden crisp flaky  crust.
John
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Offline Randy

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Re: Deep Dish Pizza in the Chicago Style
« Reply #43 on: February 27, 2010, 01:46:25 PM »
I'll give the crisco a try.

Offline BTB

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Re: Deep Dish Pizza in the Chicago Style
« Reply #44 on: February 27, 2010, 03:09:11 PM »
I, too, prefer to use Crisco or some solid shortenting, but I've got a difference of opinion in my kitchen.  Most of my taste testers prefer the deep dish pizzas with olive oil on the bottom of the pan.  So go figure.  They like that semi-fried effect.

                                                                               --BTB

Offline vcb

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Re: Deep Dish Pizza in the Chicago Style
« Reply #45 on: February 27, 2010, 04:10:00 PM »
I, too, prefer to use Crisco or some solid shortenting, but I've got a difference of opinion in my kitchen.  Most of my taste testers prefer the deep dish pizzas with olive oil on the bottom of the pan.  So go figure.  They like that semi-fried effect.

                                                                               --BTB

I tend to avoid springform pans for deep dish.
I like the deep dish/cake pans just fine.

I usually use a combination of butter-flavored crisco, corn oil, and olive oil and only grease the bottom.

Dough comes out of the fridge for 30 minutes (or more, looks like Lou Mal lets theirs get to room temp), then I press the dough out until it gets to the edge, evening out with my palms, then bring the lip up turn a ziploc bag inside out and use it as a glove if you don't want to get your hands dirty. If you guys haven't seen the latest deep dish video link that DKM posted, check it out: http://www.pizzamaking.com/forum/index.php/topic,10161.60.html

You can watch Marc Malnati's technique.
« Last Edit: February 27, 2010, 04:14:00 PM by vcb »
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
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Offline Randy

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Re: Deep Dish Pizza in the Chicago Style
« Reply #46 on: March 09, 2010, 05:40:22 PM »
I tried a teaspoon of crisco to grease the bottom of  the 10" pan.  I must say I think I lost a bit of flavor.

I cut the final dough ball down to 18 oz  from 19.3 oz and I think the thickness was just about right.

I am going to redo the recipe to make use of my 14" pan.

Here is a couple more pictures of the last pie as it rises.

Randy