Author Topic: A deep dish dough recipe I stumbled upon  (Read 460 times)

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Offline pythonic

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A deep dish dough recipe I stumbled upon
« on: March 10, 2015, 01:02:05 PM »
King Arthur All-Purpose Flour (100%):
Water (61.8774%):
ADY (2.42954%):
Salt (1.19579%):
Corn Oil (11.5692%):
Sugar (0.85413%):
Shortening (5.13607%):
Total (183.06213%):
466.75 g  |  16.46 oz | 1.03 lbs
288.82 g  |  10.19 oz | 0.64 lbs
11.34 g | 0.4 oz | 0.02 lbs | 3 tsp | 1 tbsp
5.58 g | 0.2 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
54 g | 1.9 oz | 0.12 lbs | 12 tsp | 4 tbsp
3.99 g | 0.14 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
23.97 g | 0.85 oz | 0.05 lbs | 6 tsp | 2 tbsp
854.45 g | 30.14 oz | 1.88 lbs | TF = N/A
Note: Olive oil use in the pan

Thoughts?:

Baked at 550 for 13 minutes directly on oven rack and it overcooked a little on the bottom because of high temp and low smoke point of olive oil.  There was a small gum line as well from the shorter bake.  The crust came out very biscuity (not sure if this comes from high temp, fast fermentation or shortening).   The dough lacked those deep beer flavors you get from longer fermentation times but there was a different flavor profile I liked from using less oil.

The dough tasted like UNOs bar and grill to me. It was too airy and light to pose as Malnatis or the original UNOs nor did the flavor profile match.   I crimped the edges thin but they still ballooned up.

Even though this crust tasted different than my go to recipe I liked it.  Different is good.  I often get sick of the same over and over.  I'd like to hear other people thoughts on this dough after they attempt it.
If you can dodge a wrench you can dodge a ball.

Offline Garvey

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Re: A deep dish dough recipe I stumbled upon
« Reply #1 on: March 10, 2015, 02:10:41 PM »
Empirical evidence is a helluva thing.

Nice going, pizza expert.

Offline pythonic

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Re: A deep dish dough recipe I stumbled upon
« Reply #2 on: March 10, 2015, 05:01:56 PM »
Empirical evidence is a helluva thing.

Nice going, pizza expert.

I'm not but we have others on this site who have been featured in pizza mags.  We take it pretty serious here.
If you can dodge a wrench you can dodge a ball.

Offline vcb

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Re: A deep dish dough recipe I stumbled upon
« Reply #3 on: March 10, 2015, 08:57:32 PM »
Looks a little on the chewy side. What was your knead time?
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Offline Chicago Bob

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Re: A deep dish dough recipe I stumbled upon
« Reply #4 on: March 10, 2015, 09:04:05 PM »


  What...no ginger man?  ::)
"Care Free Highway...let me slip away on you"

Offline Chicago Bob

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Re: A deep dish dough recipe I stumbled upon
« Reply #5 on: March 10, 2015, 09:09:09 PM »
King Arthur All_Purpose Flour (100%):
Water (61.8774%):
ADY (2.42954%):
Salt (1.19579%):
Corn Oil (11.5692%):
Sugar (0.85413%):
Shortening (5.13607%):
Total (183.06213%):
466.75 g  |  16.46 oz | 1.03 lbs
288.82 g  |  10.19 oz | 0.64 lbs
11.34 g | 0.4 oz | 0.02 lbs | 3 tsp | 1 tbsp
5.58 g | 0.2 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
54 g | 1.9 oz | 0.12 lbs | 12 tsp | 4 tbsp
3.99 g | 0.14 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
23.97 g | 0.85 oz | 0.05 lbs | 6 tsp | 2 tbsp
854.45 g | 30.14 oz | 1.88 lbs | TF = N/A
Note: Olive oil used in the pan

Thoughts?:

Baked at 550 for 13 minutes directly on oven rack and it overcooked a little on the bottom because of high temp and low smoke point of olive oil. 

I really like the look of this pie.  :chef:
"Care Free Highway...let me slip away on you"

Offline pythonic

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Re: A deep dish dough recipe I stumbled upon
« Reply #6 on: March 10, 2015, 09:28:08 PM »
Looks a little on the chewy side. What was your knead time?

Only 1 minute knead.  Wanted least gluten development as possible since shortening is in the dough.
If you can dodge a wrench you can dodge a ball.

Offline pythonic

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Re: A deep dish dough recipe I stumbled upon
« Reply #7 on: March 10, 2015, 09:28:39 PM »
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: A deep dish dough recipe I stumbled upon
« Reply #8 on: March 10, 2015, 09:34:49 PM »
Olive oil in the pan sir.

How could you dare sub your trusty butter flavored crisco....that'll teach ya.  >:D    Pizza looks delicious Nate...good job.  :chef:
"Care Free Highway...let me slip away on you"

Offline PizzaGarage

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Re: A deep dish dough recipe I stumbled upon
« Reply #9 on: March 12, 2015, 11:24:07 PM »
How did you cut in the shortening, at what stage in mixing?


Offline pythonic

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Re: A deep dish dough recipe I stumbled upon
« Reply #10 on: March 13, 2015, 02:43:04 PM »
How did you cut in the shortening, at what stage in mixing?

Dry ingredients in mixer with cake batter attachment.  Proof yeast then add oil then add dry stuff.
« Last Edit: March 13, 2015, 02:46:04 PM by pythonic »
If you can dodge a wrench you can dodge a ball.

Offline pythonic

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Re: A deep dish dough recipe I stumbled upon
« Reply #11 on: March 13, 2015, 02:48:00 PM »
Tried something close again at 475 for 20 mins but it didn't crisp up as nice.  High heat seems to work better but only if bottom isn't burnt.  Any ideas?
If you can dodge a wrench you can dodge a ball.

Offline PizzaGarage

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Re: A deep dish dough recipe I stumbled upon
« Reply #12 on: March 15, 2015, 12:01:33 AM »
Personally, I would do 450 on a screen and no olive oil in the pan. If you have to do olive oil use pure and not ev.  The screen and lower temp and longer bake would help this pizza cook correctly.  I don't believe that the chicago guys are baking these at high temps if your following the $2.99 guide.