I moved to Amsterdam a few years ago and ever since I've always missed both the Deep Dish but also the thin crust pizza's one finds all over Chicago. -These are typically smaller family-run shops; Rico's in Lansing, John's on Western, Nick and Vito's, Lucky Vito's, etc.. There are too many of these places to actually name them all! -Either way you don't find them in The Netherlands, that's for sure!
I have been lurking here for sometime trying to pick up all of the tips and tricks in an effort to recreate the taste of these pizzeria's here in Holland.. The other night, after many many pizza's I finally came close to one of my favorite places, Rico's Pizza, out in Lansing.
I thought I would share it with yourselves. -I'm going to try and duplicate this again next Tuesday night so I'll post again and let you know how well I do next time!
Here is the dough formulation:
This is for one 14in pizza. I set the calculator up for 15inches, with a thickness factor of about 0.06.
**Flour (100%): 138.2 g | 4.87 oz | 0.3 lbs
Water (50%): 69.1 g | 2.44 oz | 0.15 lbs
IDY (0.5%): 0.69 g | 0.02 oz | 0 lbs | 0.23 tsp | 0.08 tbsp
Salt (3%): 4.15 g | 0.15 oz | 0.01 lbs | 0.74 tsp | 0.25 tbsp
Corn Oil (14%): 19.35 g | 0.68 oz | 0.04 lbs | 4.3 tsp | 1.43 tbsp
Vegetable (Soybean) Oil (3%): 4.15 g | 0.15 oz | 0.01 lbs | 0.91 tsp | 0.3 tbsp
Honey (10%): 13.82 g | 0.49 oz | 0.03 lbs | 1.98 tsp | 0.66 tbsp
Milk (fresh) (11%): 15.2 g | 0.54 oz | 0.03 lbs | 3.04 tsp | 1.01 tbsp
**Semolina (18%): 24.88 g | 0.88 oz | 0.05 lbs | 7.15 tsp | 2.38 tbsp
**Rice Flour (8%): 11.06 g | 0.39 oz | 0.02 lbs | 4.8 tsp | 1.6 tbsp
Total (217.5%): 300.59 g | 10.6 oz | 0.66 lbs | TF = 0.06
**I later needed/felt that I should add 10 more grams of flour, 10 grams of Semolina, and 5 grams of Rice Flour as I felt while making the dough ball that it was too oily/watery/sticky.
Flour: I use the worst flour in my grocery store: “EUROSHOPPER WHEAT FLOUR”. -11 grams of protein per 100 grams of flour... Someday I'll hit the specialty store around the corner for a higher gluten flour.. I've seen one with 14 gr of protein per 100 gr of flour, but it was self raising. -yuck
I first mixed all of the dry ingredients together in a bowl, then I run them through my sieve to make sure I get a finer powder.
I make a well in the flour mixture, and then add the room temperature water, oil, milk, and honey.
I mix them together with a wooden spoon until they begin to form a solid dough ball. -In the case of this pizza I felt the dough ball was a little sticky/oily. So I added about 10 more grams of flour, 10 grams of semolina, and 5 grams of Rice Flour, after a semi sticky dough ball had formed.
I removed the dough ball from the bowl, sprinkled about a tablespoon of packed dough onto my table, and a tablespoon onto the dough ball and kneaded the dough for about 3 minutes, turning over once, and kneading for another one or two minutes. I might have added a TINY more flour while doing this. My goal was to make sure the dough ball didn't fall apart, but also remained somewhat oily.
I then oiled my bowl up with a lot of corn oil and let rise in the oven for 4 hours. -You can let it rise in your house as long as the temperature is in the upper 70's. -I keep my house cold so dough doesn't get a good rise sitting on my table. After four hours I punched the dough down and put it in the fridge for two days. -Personally I think two days is overkill, you could easily put it in the fridge for a day or less.
I took the dough out of the fridge 3 hours before it was ready and let it rise in my oven at 25ish degrees Celsius for three more hours.
I took the dough out of the oven, and let it sit on the counter while I preheated the oven to 245 degrees Celsius (took over a ½ hour, -crappy oven)... While the oven heated I spread some corn oil over the top of the deep dish pan and sprinkled some corn meal on it.
Next I lightly dusted my countertop with flour and began to spread the dough ball out to about 12 inches or so by simply pushing it outward with my hands, flipping it over, pushing it outward again, etc, etc. I took the dough, placed it on the deep dish pizza pan and continued stretching it out to the full 14 inches. I would say that it was about 2.5-3mm thick when it was stretched out.
I placed the dough in the oven for about 4 minutes, and then removed, setting aside for 5 minutes while I prepped the cheese, sausage, and sauce.
After 5 minutes I removed the dough from the deep dish pan and placed on my peel. Before par-baking the dough is actually too fragile to place onto the peel and successfully launch onto my stone. -This is why I use the metal deep dish pan for the par-bake!
I have actually very recently found canned pizza sauce, that when I add the dry ingredients below I find that I no longer need to follow the full recipe below, just doctor it up with the ingredients listed below, less the tomato paste, crushed tomato's, and running the sauce through a sieve. The name of this sauce is: Cirio Pizzassimo
Yields enough for 4 14 inch pizza's:
Two cans of crushed tomato/Cirio Pizzassimo
3/4 T fennel(either crushed or powdered via grinder)
1 1/2 tsp. dried Basil
1 tsp. Oregano
1/2 tsp. Pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt
2-3 tsp. honey
2 tsp Sugar
½ small can of tomato paste (!!not needed if using pre-made pizza sauce from can and the ingredients above!!)
1. Combine ingredients in sauce pan
2. Simmer for a couple of hours
3. RUN THROUGH SIEVE TO THICKEN (!!not needed if using pre-made pizza sauce from can and the ingredients above!!)
I use mostly fresh Mozzarella. I have not been able to locate moisture cheese here. Nor have I located Scamorza, other than the smoked variety yet.
I basically have to dry the cheese out in the fridge overnight so it wont turn the pizza soggy. -I add a slight dusting of salt to the cheese as well.
I mix in Parmesan flakes and dust with the mozzarella cheese. -I would say about 1 T of the ground parm, and 2 T of the parm flakes.
Of course, I can't just go out and buy sausage, so I have to make it myself!
Per 250 grams of COARSE ground pork shoulder:
1/2 T Morton's Kosher Salt
½ T Fresh Ground Black Pepper
1/2 cloves garlic, crushed in press (or some powdered equivalent)
1 t marjoram
1 to 1/2 t Sugar
1 t dried thyme
1 t dried basil
1 t onion powder
1 t ground coriander
1 T ground fennel
1/2 T fennel
Mix together, keep cool. Shape into 2 euro-coin size pieces, and then FREEZE 30 minutes before putting on Pizza.
The Cooking Time
I cook the pizza about 15 minutes in total on a pizza stone at the bottom of the rack. I use the convection setting on my oven the entire time.