Author Topic: Chicago Style pizza (Read 6770 times)

Randy · « **on:** December 09, 2003, 01:11:44 PM »

What is everybody else doing for a Chicago Style pizza recipe?

I gave up on my recipe and want to start again fresh.

Randy

DKM · « **Reply #1 on:** December 09, 2003, 02:43:36 PM »

I recently used canola(sp?) oil when I found out I was out of crisco. It turned out really good and baked a lot more evenly.

DKM

canadave · « **Reply #2 on:** December 09, 2003, 04:29:54 PM »

Hmmmm....could canola oil be used instead of olive oil in other pizzas, such as a NY style?

Dave

Randy · « **Reply #3 on:** December 09, 2003, 04:35:12 PM »

DKM you using the recipe you posted earlier?

Randy · « **Reply #4 on:** December 09, 2003, 04:46:14 PM »

Crisco is not the best thing in the world for you although I still use it quite a bit. I like the Classico olive oil someone suggested.

DKM · « **Reply #5 on:** December 09, 2003, 05:12:46 PM »

Yes, I used the same recipe.

I have used olive oil in the past in similar recipes, but I though the taste and texture were better with the canola. It was a little more 'Midwest' so to speak.

The dough did not seem as 'soft' and was a little oilier. In fact when I put it in the bowl to rise I didn’t bother to drizzle any more oil on it and just covered it with plastic wrap and a towel. I also used less oil in the pan.

I also thought it browned better as I baked them at 450 for 20-25 minutes. Seems like with olive oil it often went from light to almost burnt. This was a very rich brown and had more of the 'fried' texture we have heard about.

I made two batches back to back and put them together to rise. I then made one 14" one for my wife and me and three 9" ones for co-workers. They all thought it was one of my best efforts.

DKM

Who is not out to make the perfect Uno's deep dish pizza, but the perfect DKM deep dish pizza.

DKM · « **Reply #6 on:** December 09, 2003, 05:13:44 PM »

Quote from: canadave on December 09, 2003, 04:29:54 PM

Hmmmm....could canola oil be used instead of olive oil in other pizzas, such as a NY style?

Dave

GOOD question, I may try that.....

DKM

hkigram · « **Reply #7 on:** December 09, 2003, 11:52:50 PM »

Ok you guys, try this and let me know what you think.
1 cup of warm water
4 tsp of dry yeast
pinch of sugar
1/2 cup of Canola oil
1/4 cup of olive oil (not virgin)
5 1/2 cups of high gluten flour
1/2 cup Masa Harina flour
pinch of kosher salt
Let yeast and sugar bubble in water for 5-10 min. Add oil
and mix, add flour and salt and knead by hand till smooth.
Allow to rise for at least 2 hours, longer in fridge if possible. Place mozzerella cheese then toppings, then sauce (hand crushed whole tomatos seasoned, then parm/romano mix and sprinkle oregano on top. Bake at 500 deg. Butter edges and serve.

Randy · « **Reply #8 on:** December 10, 2003, 06:23:58 PM »

Here is the recipe I am going to try. To cut down on the puffiness I have left the sugar out.
I am open to comments on this untried recipe. It is a combination of DKM's recipe and a few others.

1 package SAF yeast
9 oz. warm water
2 Tablespoon shortening
2 Tablespoons Olive Oil
1/4 cup cornmeal
12 oz bread Flour
4 oz. semolina flour
1 ½ Teaspoon salt

DKM · « **Reply #9 on:** December 15, 2003, 12:26:41 PM »

You get a chance to try it?

DKM

Randy · « **Reply #10 on:** December 15, 2003, 12:59:46 PM »

Not yet, but maybe this weekend.

Randy · « **Reply #11 on:** December 29, 2003, 12:27:38 PM »

I finally got enough time to put this together.
Here is the revised recipe that I used.
Chicago-style Deep Dish Pizza Dough

1 package SAF yeast
9 oz. warm water
1 Teaspoon Honey
2 Tablespoon Crisco
2 Tablespoons Olive Oil
1/4 cup cornmeal
14 oz bread Flour
2 oz. semolina flour
1 ½ Teaspoon salt
=ooO[_PIZZA-PIZZA-PIZZAI mixed the yeast with 2/3 of the flour, semolina, cornmeal in the mixer bowl. I slowly added the 130 degree F water and honey mixture with the mixer on stir until mixed. I then went to the knead speed for 5 minutes then added the oil and Crisco and started mixer back on knead and added the remaining flour mixture and kneaded for another ten minutes.
Placed the dough in a lightly covered bowl in the refrigerator for two days.

Randy

DKM · « **Reply #12 on:** December 29, 2003, 08:14:16 PM »

I might try that. I have a couple of days off. Start in the morning.

DKM

Randy · « **Reply #13 on:** December 29, 2003, 10:55:59 PM »

DKM I want cook mine until News Year eve.
I will post pictures if it turned out well.

Randy

DKM · « **Reply #14 on:** December 29, 2003, 11:45:48 PM »

Sounds good. Mine will be for New years day football.

DKM

SydTracked · « **Reply #15 on:** December 30, 2003, 01:44:21 AM »

This looks like a killer Pizza Dough!
24 hours @ room temp should work out also on the dough. We will see soon!

Randy · « **Reply #16 on:** January 02, 2004, 11:16:26 AM »

Here are the pictures of the pizza using the recipe above. The dough mixed well and handled very easily. Interesting note, I had to add additional cooking time. In the picture the sliced piece was from the first pan. Al though it looked done the center of the crust was sticky. The whole pizza on the right was cooked ten minute longer.

The pizza was good but not exceptional. The quest continues.

Randy

itsinthesauce · « **Reply #17 on:** January 02, 2004, 11:21:43 AM »

I did four thin crust and one deep dish yesterday. Turned our great. I cooked the deep dish at 475-500 for 25 minutes. What temp did you use?

DKM · « **Reply #18 on:** January 02, 2004, 11:30:16 AM »

No real additonal time here. It cooked 25 minutes at 450 and I range 20 to 25 most of the time. I liked it, the the wife said she has liked my canola oil one best so far. May make that again next week.

DKM

Steve · « **Reply #19 on:** January 02, 2004, 11:52:10 AM »

Quote from: DKM on January 02, 2004, 11:30:16 AM

[...] the wife said she has liked my canola oil one best so far.

Does she like the canola oil crust better because she knows it's healthier, or because it tasted the best?

Author Topic: Chicago Style pizza (Read 6770 times)

hkigram

SydTracked