Author Topic: Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com (Read 6487 times)

BTB · « **Reply #20 on:** February 07, 2012, 02:37:18 PM »

Wonderful video, as usual. Pizza looked delicious. I often wondered upon viewing some of your pictures if you used a shiny pan. While one that is shiny on the inside of the pan is all right, it is often thought best to have the outside of the pan dark or darkly seasoned. But in any event your pizzas always look great and one can't argue with success. I always look forward to seeing more of your material and work. BTW, when will you be opening your own pizzeria? --BTB

vcb · « **Reply #21 on:** February 07, 2012, 02:56:36 PM »

Quote from: BTB on February 07, 2012, 02:37:18 PM

Wonderful video, as usual. Pizza looked delicious. I often wondered upon viewing some of your pictures if you used a shiny pan. While one that is shiny on the inside of the pan is all right, it is often thought best to have the outside of the pan dark or darkly seasoned. But in any event your pizzas always look great and one can't argue with success. I always look forward to seeing more of your material and work. BTW, when will you be opening your own pizzeria? --BTB

Thanks, BTB.
I just updated the video link a minute ago because the copyright police didn't like me using Esquivel, so I switched to some music from a friend's band, The Rub, who just happen to have a lot of instrumental stuff available.

I've been using the same pans I started with on this journey: AMCO Anodized Aluminum coated steel cake pans.
They don't seem to be getting much darker than the day I bought them, but they heat up well. I don't really have a well-seasoned pan to compare to these, but science tells us that a dark colored pan should absorb heat better than a light colored pan; I don't know how much of a difference it makes, especially if you hone your baking methods.
One of these summers, I will slather tomato sauce or bacon grease, etc. on the outside of my pans and char the heck out of them in my BBQ outdoors (seasoning a pan kicks up smoke and fumes) so I can compare.

After Publishers Clearinghouse locates that check with my name on it that they seem to keep misplacing, I'll open that restaurant a few months later.

BTB · « **Reply #22 on:** February 07, 2012, 05:51:52 PM »

Quote from: vcb on February 07, 2012, 02:56:36 PM

I just updated the video link a minute ago because the copyright police didn't like me using Esquivel, so I switched to some music from a friend's band . . ."

Isn't that unbelievable? I recall some years ago when the company that I worked at used music on the call waiting feature of the telephone system as well as music played over the work place sound system. Turns out that you CAN'T do that without paying an "honorarium" to some nameless organization that divvies up the $ $ $ payment in a dozen different ways! ! ! And there are private companies in business to seek out companies and individuals that use certain music without a license (i.e., honorarium) and get a reward or "bounty" for finding the terrible music "violators." Ridiculous, I think.
--BTB

vcb · « **Reply #23 on:** February 07, 2012, 06:07:12 PM »

Quote from: BTB on February 07, 2012, 05:51:52 PM

Isn't that unbelievable? I recall some years ago when the company that I worked at used music on the call waiting feature of the telephone system as well as music played over the work place sound system. Turns out that you CAN'T do that without paying an "honorarium" to some nameless organization that divvies up the $ $ $ payment in a dozen different ways! ! ! And there are private companies in business to seek out companies and individuals that use certain music without a license (i.e., honorarium) and get a reward or "bounty" for finding the terrible music "violators." Ridiculous, I think.
--BTB

I'm not surprised by it. I understand the whole fair-use vs unfair use copyright thing. I was just hoping that they wouldn't really care about going after someone making a little teaser video on facebook. Surprisingly, youtube didn't pull my video, but did notify me that my video had 3rd party content in it & they added advertising and a link to the music for sale on itunes because of that, so they must have made some kind of deal with the record industry (BMI/ASCAP).

Imagine how much worse it would be if that SOPA/PIPA law had passed.

Garvey · « **Reply #24 on:** February 08, 2012, 10:41:55 AM »

Ed:

Just wanted to give a shout-out of praise to you and your hard work to put your recipe together. I've been making Chicago thin for 10 years and never tried DD until recently. I'd combed through the forums to gather bits and pieces of wisdom, but your recipe puts it all together, procedurally and otherwise. Really top-notch stuff, man. Thanks!

Some pix are below.

Cheers, and thanks again,
Garvey

Garvey · « **Reply #25 on:** April 19, 2012, 08:01:39 AM »

Hey Ed--a small maintenance request here. In the very first post on this thread, you link to http://realdeepdish.com/RDDHolyGrail2011.pdf, but you have since updated your recipe to be http://www.realdeepdish.com/RDDHolyGrail.pdf.

Do you think you could replace the old file with the new one (i.e., the new file would be found from both URLs)? Does this request make sense?

That way, anyone who comes to this thread would not have to go past the first post to get the latest recipe. The *name* of the URL would be old, but the *actual file* would be new.

Thanks,
Garvey

vcb · « **Reply #26 on:** April 19, 2012, 09:43:37 AM »

Quote from: Garvey on April 19, 2012, 08:01:39 AM

Hey Ed--a small maintenance request here. In the very first post on this thread, you link to http://realdeepdish.com/RDDHolyGrail2011.pdf, but you have since updated your recipe to be http://www.realdeepdish.com/RDDHolyGrail.pdf.

Do you think you could replace the old file with the new one (i.e., the new file would be found from both URLs)? Does this request make sense?

That way, anyone who comes to this thread would not have to go past the first post to get the latest recipe. The *name* of the URL would be old, but the *actual file* would be new.

Thanks,
Garvey

Hi, Garvey.
I'd prefer to fix the original link instead of revising a 2011 file name with a newer file.
I keep the dated files on my server to see how far the recipe has come from where I started, and some of my older posts reference the older recipe.

It would be OK with me if Peter or one of the other mods in here could change the 2011 pdf link in the first post
to the newer http://www.realdeepdish.com/RDDHolyGrail.pdf link.
OR
We could leave the old link and add a note to the top post that the recipe had been revised (with new link).
The way this forum is set up, I don't have access to change the original post any more.

FLAVORMAN · « **Reply #27 on:** April 19, 2012, 11:29:08 AM »

.

Thanks for the post and dough formulations. I have not tried your formulation for a 14 inch. I have for quite some time used variations of BTB semolina/flour formulations. Your formulation for a 14 inch is almost 25% less ingredients than others. Seems to me your final dough will be quite thin. I was wondering if others could comment or if you had time to discuss. Thanks .. flavorman

jeffereynelson · « **Reply #28 on:** April 19, 2012, 11:42:20 AM »

Quote from: FLAVORMAN on April 19, 2012, 11:29:08 AM

.

Thanks for the post and dough formulations. I have not tried your formulation for a 14 inch. I have for quite some time used variations of BTB semolina/flour formulations. Your formulation for a 14 inch is almost 25% less ingredients than others. Seems to me your final dough will be quite thin. I was wondering if others could comment or if you had time to discuss. Thanks .. flavorman

I found I had to go much bigger when using his recipe, I actually like the thicker biscuit crust over the more cracker, so I used the main 14 inch recipe in my 9 inch pan.

vcb · « **Reply #29 on:** April 19, 2012, 11:43:51 AM »

Quote from: FLAVORMAN on April 19, 2012, 11:29:08 AM

Thanks for the post and dough formulations. I have not tried your formulation for a 14 inch. I have for quite some time used variations of BTB semolina/flour formulations. Your formulation for a 14 inch is almost 25% less ingredients than others. Seems to me your final dough will be quite thin. I was wondering if others could comment or if you had time to discuss. Thanks .. flavorman

I'm happy to share as I've learned a lot from this forum.

Yes, others have also noted that my formulation is one of the thinner crusts in the forum.
Of course, it all depends on a lot of variables. Time for rising, punching down or not punching down, temp of your dough, etc.

If you want a slightly thicker crust, you should be able to plug in the percentages into the Deep Dish Dough Calculator
http://www.pizzamaking.com/dd_calculator.html
and just increase the thickness factor slightly (for which I used 0.125)
OR
increase the "how far up the sides" measurement, which I normally set to the same number as the thickness factor for reasons I've mentioned earlier in this thread.
http://www.pizzamaking.com/forum/index.php/topic,16859.msg164967.html#msg164967

vcb · « **Reply #30 on:** April 19, 2012, 11:47:44 AM »

Quote from: jeffereynelson on April 19, 2012, 11:42:20 AM

I found I had to go much bigger when using his recipe, I actually like the thicker biscuit crust over the more cracker, so I used the main 14 inch recipe in my 9 inch pan.

I may decide to revise my recipe with a higher thickness factor.
If/when I do, I'll let you guys know when I update it.

Garvey · « **Reply #31 on:** April 19, 2012, 09:43:28 PM »

Ed, your recipe is awesome. In fact, when I made the BTB semolina Malnati clone, I used your dough weight. It is perfectly calculated. I personally have no need to make a crust 50% heavier, but I look forward to hearing about your trials!

As for the file, I hear ya. Knowing how the forum locks down edits after a certain time, that's why I suggested the file switcheroo. One of the downsides of the forum is that "final" recipes are rarely the first post. (e.g., The BTB Malnati clone recipe, IIRC, was still being tweaked up to reply #488 in that thread--if not further. haha. Not exactly user friendly.)

vcb · « **Reply #32 on:** April 19, 2012, 09:54:58 PM »

Quote from: Garvey on April 19, 2012, 09:43:28 PM

Ed, your recipe is awesome. In fact, when I made the BTB semolina Malnati clone, I used your dough weight. It is perfectly calculated. I personally have no need to make a crust 50% heavier, but I look forward to hearing about your trials!

As for the file, I hear ya. Knowing how the forum locks down edits after a certain time, that's why I suggested the file switcheroo. One of the downsides of the forum is that "final" recipes are rarely the first post. (e.g., The BTB Malnati clone recipe, IIRC, was still being tweaked up TP reply #488 in that thread--if not further. haha. Not exactly user friendly.)

Thanks, Garvey.

It looks like one of the mods updated the link on the first post, so we're good to go.

As for the recipe updates...
After several trials, I'm discovering it can sometimes be a little difficult for some to get their dough pressed out all the way with my current formulation. I'm going to increase the thickness factor just a bit and see if it gives us a little more dough to play with for the bottom crust. The outer wall should still be pressed up paper-thin on the inner pan wall, so I'm still leaving the "how far up the sides" measurement the same as the thickness.

pythonic · « **Reply #33 on:** April 20, 2012, 03:24:34 PM »

I used Ed's (vcb) 9" formulation. Even though I was unable to pull the sides up as much as I prefer (another 1/2 inch or so) the taste and thickness is absolutely perfect. This is the closest I've ever come to a deep dish like Malnatis.

Nate

vcb · « **Reply #34 on:** April 23, 2012, 03:45:19 PM »

A preliminary modification: http://www.realdeepdish.com/RealDeepDish-2012-04.pdf

In this test modification, I've increased the thickness factor from 0.125 to 0.14
I've made the same change to the "How high up the sides" measurement.

The only other change from the original is a slight decrease in yeast percentage.

The goal is to give you a little more dough to work with.
Please give this test formulation a try and let me know how you like it.

If the mod is good, I'll update the main recipe link.

Weight and Conversion columns are for a 12" deep dish.
(for other sizes and instructions, download the pdf link above)
All Purpose Flour 100.0%   245.0 g    2 cups (about 125 g per cup)
You can also replace 15 to 20% of your flour with Semolina Flour (or about 1/4 cup for the 12” pizza)
Water (110 deg. F)    50.0%   122.4 g    1/2 cup plus 2 tsp or 4.32 oz (@ 28.35 g per oz)
Corn oil 12.5%    30.6 g 2.3 Tablespoons
Olive oil 12.5%    30.6 g 2.3 Tablespoons
(Do NOT use extra virgin; IT WILL BURN. Regular or light olive oil is recommended)
Active Dry Yeast     0.825%   2.0 g    1/2 teaspoon
Sea Salt        0.7%     1.7 g 1/3 teaspoon (optional)
Sugar          0.1%    0.24 g   1/16 tsp or a dash (optional)
Final dough weight should be about 432 grams, give or take a gram or two.

I just want to tell you all good luck, we're all counting on you - Leslie Nielsen (Airplane)

mrmojo1 · « **Reply #35 on:** December 01, 2012, 05:08:13 PM »

Ed! great recipe! thank you! had a blast making it last night! got tomatoes! grande whole milk mozz! and good parmesan shipped out to me! used our homemade sweet Italian sausage! I should have probably kept it in for 5 more mins. and I should have let the puree I made from the canned filets strain a little longer too! next time! pics to come!

mrmojo1 · « **Reply #36 on:** December 01, 2012, 05:26:31 PM »

pics!

vcb · « **Reply #37 on:** December 01, 2012, 05:58:01 PM »

Quote from: mrmojo1 on December 01, 2012, 05:08:13 PM

Ed! great recipe! thank you! had a blast making it last night! got tomatoes! grande whole milk mozz! and good parmesan shipped out to me! used our homemade sweet Italian sausage! I should have probably kept it in for 5 more mins. and I should have let the puree I made from the canned filets strain a little longer too! next time! pics to come!

Thanks. Glad you liked it!

Based on recent tests and feedback, I've made a few more tweaks to my dough recipe.

If you want to give it a test-drive for your next deep dish, you can download it here:
http://www.realdeepdish.com/RealDeepDish-201211.pdf

I reduced the amount of oil just a bit and changed the corn oil to olive oil ratio.
You can use any oil combo you want (sometimes I just use all corn oil), but it comes out to about 4 Tablespoons (1/4 cup) of oil in total for a 12" pizza.
The salt and sugar percentages are different, too.

You'll see I also listed the thickness factor (TF) and "how far up the sides" (HFUTS) numbers
so you can plug the percentages into the Deep Dish Dough Calculator for any size pan you plan on using.

mrmojo1 · « **Reply #38 on:** December 01, 2012, 06:05:50 PM »

you rock!! thank you!! if anyone is interested here's the store where i got the grande mozz etc. can't get this stuff here in idaho. or i havnt found it yet! prices i thought were reasonable, shipping is spendy tho!!! lots of great tomato and cheese products!!

scan past the pizza tools!

http://www.pennmac.com/page/27/pizza-baking-supplies

still looking for online chellino scamorza!!! some one has to sell it!!!

Chicago Bob · « **Reply #39 on:** December 01, 2012, 06:36:17 PM »

vcb has a handle on Chicago DD...the guy is always looking for ways to improve it and ya gotta respect/appreciate that!

Penn Mac are PIRATES and it's no secret my thoughts about them. I have 2 large commercial freezers out in my shop and I sure wish I could get enough interest/info on how I could do a 'lil Grande dist. here out of my house(at cost only) for folks that would like to get this stuff without being RIPPED off.
Scarmorza? Good luck with that, I've been googling that one for years.

Bob