Generally accepted favorite chicago style dough recipe?

[Larr]

Good afternoon folks!

Ready to try our hand at a chicago style deep dish.  Bought the pans, bought the six in one tomatoes...bought some decent mozarella...Is there a dough recipe on there that folks "generally" acknowledge is the most popular?  Or is it like opinions, everyone has one?  One other...do we drain the liquid from the tomatoes? 



Thanks!

Larr

[vcb]

Good afternoon folks!

Ready to try our hand at a chicago style deep dish.  Bought the pans, bought the six in one tomatoes...bought some decent mozarella...Is there a dough recipe on there that folks "generally" acknowledge is the most popular?  Or is it like opinions, everyone has one?  One other...do we drain the liquid from the tomatoes? 



Thanks!

Larr

Hi, Larr. That kinda depends on which style you're trying to emulate.

I tend to aim for a Lou Malnati's/Pizzeria Uno style deep dish, and I've posted a link previously of my preferred baking precentages in a recipe pdf.
My latest adjustments, from trial and error and personal preference, with instructions, opinions and approximate (rounded) conversions are here: http://www.realdeepdish.com/RDDHolyGrail2011.pdf
If any of you give it a try, please let us know on this forum
how the instructions worked for you, how your pizza came out, and post photos if you can.

(there's a reference to a webpage called 'deeplinks' that I haven't built yet, but it will definitely be including the Pizzamaking.com forum, which has an incredible amount of information)

A couple tips: I list salt as optional for the dough. Lately, I've been leaving it out with good results.
If, while combining the ingredients for the dough, you think you need more water than the recipe calls for, let the dough sit for a minute, then try to knead it together, then add a few drops extra if necessary.

Also, currently Muir Glen Crushed Tomatoes w/basil is my go-to brand for deep dish. I've used that brand/style straight from the can without draining. Other brands might need be drained. Search this forum for 'Tomatoes for Deep Dish" for additional info.

[BTB]

Is there a dough recipe on there that folks "generally" acknowledge is the most popular?

No, plain and simple.  But there's a lot of information, pictures and opinions from many on this website.  Takes a little work, though, to read and find ideas, thoughts and formulations to try out.

Bought the pans

Hope you got dark colored pans and not the shiny ones.  Also get a variety of sizes and not just the large sizes. 

bought the six in one tomatoes

I rate 6 in 1's among the best in the business.  But Glen Muir and others are good also.  Of course, Malnati's canned tomatoes are great if you can get them.  I suggest draining most of the canned tomatoes, but just for a very short time, like 10 to 15 minutes, to avoid getting them too dry.

Best of luck, get that digital camera ready and share your winners (and maybe losers) with us here.

                                                                                  --BTB

[JJP]

BTB,
  I tried my first pie today and used this http://www.pizzamaking.com/dkm_chicago.php for my first attempt. Its a solid start and If I had done everything just right it would have been fantastic! It was just enough to do two 9" x 1.5" pies but I would have to say it would not have worked if the I tried to do it with anything larger. If i could find two 8" x 2" pans it would have been better... but hey try try again!

Good luck !

[tikidoc]

Not "generally accepted favorite", but here's my version..

http://www.kingarthurflour.com/blog/2010/04/26/possibly-authentic-though-maybe-not-chicago-style-stuffed-pizza/

Last year, PJ Hamel from KAF posted her recipe for deep dish pizza.  Of course, lots of discussion took place about the recipe, and after I offered her my stuffed pizza recipe, we exchanged several emails and she ended up posting my recipe on the KAF website.  I meant to post this here a long time ago but never got around to it.

The recipe that sparked all the conversation was:

http://www.kingarthurflour.com/blog/2010/01/16/heres-the-deep-dish-secrets-of-chicagos-favorite-pizza-revealed/

And the comments are all at the bottom (both recipes).