I decided recently to try out Buzz’s latest version of his Giordano-style deep dough and to develop the corresponding set of baker’s percents. In the latest iteration, Buzz has increased the amount of flour from 1 1/2 c. to 2 c., along with corresponding increases in the yeast, water and sugar, and, most significantly, Buzz has increased the total amount of oil three-fold, from 6 t. to 6 T. (18 t.). The recipe as I took it (verbatim) from Reply # 2 at http://www.pizzamaking.com/forum/index.php/topic,1780.0.html
is as follows:
2 cups KA AP
1 heaping TSP yeast
.50 cup, plus 2 TBS water
1 TSP sugar
.50 TSP sea salt
6 TBS oil (5 canola, 1 extra light olive oil)
Using a combination of volume and weight measurements, I converted Buzz’s recipe to the following (the volume numbers are Buzz’s and the weight measurement and baker’s percents numbers are mine):
100%, King Arthur all-purpose flour, 10.85 oz. (2 c.)
1.54%, ADY yeast, 0.17 oz. (1 heaping t.)
46.5%, Water, 5.05 oz. (1/2 c. plus 2 T.)
1.33 %, Sugar, 0.14 oz. (1 t.)
1.66%, Sea salt, 0.18 oz. (1/2 t.)
23.5%, Oil, 2.55 oz. (5 T. canola oil and 1 T. Classico olive oil)
Total dough weight: 19.25 oz.
Finished dough temperature: 80.4 degrees F
Thickness factor (TF), calculated: 0.152
To prepare the dough, I combined the dry ingredients (except for the ADY) in a bowl, proofed the ADY in a small amount of warm water (115 degrees F), and combined the proofed yeast with the rest of the water. The water/yeast mixture was then added to the mixture of dry ingredients in the bowl and combined together briefly by hand. I then added the oil blend and worked that into the dough. The total mix/knead time was about a minute.
What stood out with this dough as compared with my previous efforts was how wet the dough was. It was an “oily” wetness as opposed to a “water” wetness. I normally don’t combine the water and oil baker’s percents to come up with what one might call an “effective hydration” (I believe fellow member giotto routinely does this kind of addition) but I couldn’t help but note that the “effective hydration” in this case came to 70%. This compares with about 55-53% in my prior experiments reported on this thread. Notwithstanding, I placed the finished dough into a metal container (covered) and placed the container in the refrigerator. It remained there for around 26 hours, whereupon it was brought out to room temperature for about 2 hours in preparation for placement into my 9 1/2-inch deep-dish pan.
After two hours, the dough was still wet. I don’t know much about sheeters, but it is hard for me to believe that my dough could have been put through such a machine as is apparently done at Giordano’s. I chose not to roll out the dough, since this would have meant having to add a fair amount of additional flour. So I simply flattened the dough and pressed it into my 9 1/2-inch deep-dish pan. I did not oil the pan first. Since Buzz had previously indicated that the dough would fit within a 9 1/2-inch deep-dish pan without any leftover, I followed his suggestions on this point even though it was clear that the dough was considerably thicker than the doughs I had made before (the thickness factor, noted above, was about 45-50% greater than my prior doughs).
The dough was dressed with a 50/50 combination of mozzarella/provolone cheese slices: sautéed sliced mushrooms, garlic, diced green peppers and onions; the contents of one link of spicy sausage precooked only to the pink stage (in retrospect, 2 links would have been better); sliced Hormel pepperoni; a sauce made of drained 6-in-1 canned tomatoes and Penzeys pizza seasoning; and grated Parmigiano-Reggiano and Pecorino Romano cheeses distributed over the top of the pizza. The pizza was baked on the center rack of a 475-degree F preheated oven for about 25-30 minutes.
The photos below show the finished pizza. The pizza was very good although the crust had a much different texture than the previous crusts I have made following Buzz’s Giordano-style recipes. It was thick (at least 1/2-inch thick at the sides and about 1/4-inch at the bottom), biscuit-y and a bit crumbly, and even tasted like it had a bit of cornmeal in it. I thought the crust was a little bit light on salt (the recipe calls for only 1/2 t. sea salt) but that is something that can be easily remedied.
I have come to the conclusion that it is hard to damage a deep-dish dough, except possibly by overkneading. It will tolerate small and large amounts of oil and different crust thicknesses, and it will yield crust textures ranging from soft to crackery and crunchy, even flaky if made using multiple layers. It all depends on what you are looking for. I have enjoyed all of the deep-dish pizzas I have made, including those offered up by DKM. And they are among the best pizzas for reheating, with the flavors intensifying during refrigeration, like a good pasta sauce. I still need a little bit more practice to get the finished pizzas out of the pan, but I am getting better at doing it with each pizza.