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?
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.