Author Topic: Recipe fopr Authentic Chicago Deep Dish Pizza  (Read 122467 times)

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Offline buzz

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Re: Recipe fopr Authentic Chicago Deep Dish Pizza
« Reply #25 on: April 13, 2005, 12:54:19 PM »
I don't use a mixer--I do it by hand. As I said, I start out with a bit less liquid than I think I'll need,  because the correct hydration of the flour is so dependent on external factors. I add the water/yeast mixture first, then add the oil a bit at a time. The result at this point should be a rough ball-shaped mound, a bit crumbly and scrappy at the edges. If I think I have enough liquid, then I start to knead--if not, then I add a little more water. So much depends on the external conditions!

When I start to knead, it pretty quickly comes together into a cohesive ball. In other words, there's enough liquid to hold it together, but not enough so it's a wet, sticky mass. It is a dry dough, but not overly so.

After the long rise, it can turn out a bit wetter (humidity, I suppose), so I just add a little bench flour when I roll it out.


Offline buzz

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Re: Recipe fopr Authentic Chicago Deep Dish Pizza
« Reply #26 on: April 13, 2005, 01:00:14 PM »
I can only speak for my own experience, but I find that when it's humid, I need less liquid and when it's arid, I need more. I wish I could be more exact, but each individual pizza is different as to its moisture requirements!

I think you're just going to have to experiment--when it's done right, it's superb!

Offline buzz

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Re: Recipe fopr Authentic Chicago Deep Dish Pizza
« Reply #27 on: April 13, 2005, 01:01:31 PM »
Itsinthesauce--

You do it exactly the same way?

Offline itsinthesauce

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Re: Recipe fopr Authentic Chicago Deep Dish Pizza
« Reply #28 on: April 13, 2005, 01:04:50 PM »
Yep, South Sider from Chicago. Mostly I do thin crust, as everyone prefers that.

Offline buzz

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Re: Recipe fopr Authentic Chicago Deep Dish Pizza
« Reply #29 on: April 13, 2005, 01:08:54 PM »
Go to www.giordanos.com and look at the photo of the deep dish there. That's what it looks like!

Offline buzz

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Re: Recipe fopr Authentic Chicago Deep Dish Pizza
« Reply #30 on: April 13, 2005, 01:09:43 PM »
You're right--this same recipe makes an excellent thin crust, too!

Offline itsinthesauce

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Re: Recipe fopr Authentic Chicago Deep Dish Pizza
« Reply #31 on: April 13, 2005, 01:11:59 PM »
Right, I don't change a thing.

Offline itsinthesauce

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Re: Recipe fopr Authentic Chicago Deep Dish Pizza
« Reply #32 on: April 13, 2005, 01:14:00 PM »
Here's a pic

Offline DKM

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Re: Recipe fopr Authentic Chicago Deep Dish Pizza
« Reply #33 on: April 13, 2005, 03:44:20 PM »
I enjoy the pizza-making process by feel rather than by strict weighing and measuring (which would take all the fun out of it for me)--but I get consistent results because I know what I'm looking for.

I man after my own sense of cooking/baking.

DKM
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Offline DKM

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Re: Recipe fopr Authentic Chicago Deep Dish Pizza
« Reply #34 on: April 13, 2005, 03:51:22 PM »
BTW I tried this recipe and really like it.  I plan to try it again by weight based on the last time.  I'll write things down four those of you who weigh.

Plus I'll try to take pictures.

DKM
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Offline buzz

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Re: Recipe fopr Authentic Chicago Deep Dish Pizza
« Reply #35 on: April 14, 2005, 09:27:41 AM »
DKM--

Did it come out biscuit/pie-like for you?

Offline buzz

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Re: Recipe fopr Authentic Chicago Deep Dish Pizza
« Reply #36 on: April 14, 2005, 09:31:01 AM »
It'sinthesauce--

We must be doing something different because I don't get that kind of rise out of it. I find that with the minimal kneading time (2 minutes by hand), it never rises more than by half, even after 8 hours! At the end of that time, it has the appearance of a ball of dough with little chunks all over it!

Offline itsinthesauce

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Re: Recipe fopr Authentic Chicago Deep Dish Pizza
« Reply #37 on: April 14, 2005, 09:36:44 AM »
I kneed it a little longer, then let it rise in a warm place for an hour, put it in the fridge for a while then take it out a let it get to room temp. Pretty much it.

Offline buzz

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Re: Recipe fopr Authentic Chicago Deep Dish Pizza
« Reply #38 on: April 14, 2005, 09:46:06 AM »
Very seriously--do a shorter knead and let me know what you think!

Offline itsinthesauce

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Re: Recipe fopr Authentic Chicago Deep Dish Pizza
« Reply #39 on: April 14, 2005, 09:58:08 AM »
Okay, I'll try it and see what happens.

Offline Randy

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Re: Recipe fopr Authentic Chicago Deep Dish Pizza
« Reply #40 on: April 14, 2005, 10:47:18 AM »
The Lou's recipe posted on the food network site has the same instructions on knead time for a mixer.
"In a mixer combine the water and the yeast and allow the yeast to dissolve. Add the remaining ingredients except for the cornmeal and begin to mix the dough using a dough hook on low speed. Once a ball is formed mix on medium speed for 1 to 2 minutes until the dough becomes elastic and smooth"

Interesting, I always thought it was a typo.

Randy

Offline buzz

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Re: Recipe fopr Authentic Chicago Deep Dish Pizza
« Reply #41 on: April 14, 2005, 11:59:04 AM »
Very interesting! Mine doesn't come out elastic and smooth, and I'm not familiar with how thoroughly mixers mix on medium speed. But this could make the difference between Uno's/Malnati's (greasy) and Giordano's (biscuit-like)--the mixer, even at that short time, could overmix (for my taste, anyway!), interfering with the biscuit-like texture of the final product.

When I do it by hand, it comes out as a rough ball, a bit scrappy, but still holding itself together--but defintely not elastic and smooth!


Offline itsinthesauce

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Re: Recipe fopr Authentic Chicago Deep Dish Pizza
« Reply #42 on: April 14, 2005, 02:07:51 PM »
Good find, but the way I read it, you mix it 1-2 minutes after it forms a ball, which can take several minutes.

Offline Randy

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Re: Recipe fopr Authentic Chicago Deep Dish Pizza
« Reply #43 on: April 14, 2005, 02:36:02 PM »
But the mixing speed is on stir and then you go to 4 for 1 or 2 min.  In the recipe it never says what to do with the cornmeal but in the review section someone said it was put on bottom; thrown in the pan you think?  Two reviewers said it tasted just like Lou's but one said no it did not.  But it uses about the same oil as Buzz's recipe.

Randy

Offline itsinthesauce

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Re: Recipe fopr Authentic Chicago Deep Dish Pizza
« Reply #44 on: April 14, 2005, 03:04:43 PM »
Yea, the cornmeal is put into the pan. Another thing that I believe they do is coat the pan heavily with actual butter.

Offline Randy

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Re: Recipe fopr Authentic Chicago Deep Dish Pizza
« Reply #45 on: April 14, 2005, 03:26:37 PM »
Here is Buzz recipe converted by best guess.  Any comments?
This makes two, 10" pizzas
16 oz KA AP flour
1 1/2 teaspoon  yeast
1 1/2 teaspoon  sugar
6 oz  water 
¼ cup oil or Crisco
1 1/2  Teaspoon salt
« Last Edit: April 14, 2005, 04:19:46 PM by Randy »

Offline DKM

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Re: Recipe fopr Authentic Chicago Deep Dish Pizza
« Reply #46 on: April 14, 2005, 05:31:28 PM »
DKM--

Did it come out biscuit/pie-like for you?

I couldn't use better words.

DKM
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Offline DKM

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Re: Recipe fopr Authentic Chicago Deep Dish Pizza
« Reply #47 on: April 14, 2005, 05:34:43 PM »
Here is Buzz recipe converted by best guess.  Any comments?
This makes two, 10" pizzas
16 oz KA AP flour
1 1/2 teaspoon  yeast
1 1/2 teaspoon  sugar
6 oz  water 
¼ cup oil or Crisco
1 1/2  Teaspoon salt


I'll have to wait until I can get home and check my notes, but I think I calculated one all by weight using grams.

DKM
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Offline Randy

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Re: Recipe fopr Authentic Chicago Deep Dish Pizza
« Reply #48 on: April 14, 2005, 05:52:19 PM »
I tried the Lou's mixing instructions, that is 2 min on stir and 2 min at speed 4.  You don't walk away from this one while on speed 4.  I post results Friday.  I ended up using 8 oz of water by mistake which is a little more water than buzz used but it still came out stiff.

Randy

Offline buzz

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Re: Recipe fopr Authentic Chicago Deep Dish Pizza
« Reply #49 on: April 15, 2005, 09:03:32 AM »
I think you still have too much overall working of the dough (2 minutes stir, 2 minutes speed 4). Remember--this is supposed to be a biscuit-like dough--in other words, as little mixing as possible, the way, say, you would make a pie (or biscuit) dough. Just enough liquid  and kneading to let it come together into a rough ball (not elastic or smooth), with very little gluten formation. The more you work it, the tougher and more bread-like it becomes!

Try making it once by hand, kneading exactly two minutes after you shape the flour, etc. into a rough ball-shape. Then you can judge how it should look when you make it by mixer.