Author Topic: Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com  (Read 18618 times)

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Offline Garvey

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« 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


Offline vcb

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #26 on: April 19, 2012, 09:43:37 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.
« Last Edit: April 19, 2012, 10:06:36 AM by vcb »
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Offline FLAVORMAN

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« 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

Offline jeffereynelson

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #28 on: April 19, 2012, 11:42:20 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.

Offline vcb

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #29 on: April 19, 2012, 11:43:51 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.  :chef:
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
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Offline vcb

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #30 on: April 19, 2012, 11:47:44 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.
 :pizza: :chef: :pizza:
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Offline Garvey

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« 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.)
« Last Edit: April 20, 2012, 12:50:05 AM by Garvey »

Offline vcb

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #32 on: April 19, 2012, 09:54:58 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.  :chef:

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.
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
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Offline pythonic

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« 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
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Offline vcb

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« 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.  :pizza: :chef: :pizza:
 :chef:


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.


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Offline mrmojo1

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« 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!
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

Offline mrmojo1

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #36 on: December 01, 2012, 05:26:31 PM »
pics!
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

Offline vcb

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #37 on: December 01, 2012, 05:58:01 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!  :chef:

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.

 
« Last Edit: December 01, 2012, 05:59:45 PM by vcb »
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Offline mrmojo1

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« 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!!!
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

Offline Chicago Bob

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« 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
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Offline mrmojo1

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #40 on: December 01, 2012, 06:58:12 PM »
shoot Bob! Penn Mac?  are they bad??   too spendy??  thanks!!
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

Offline Chicago Bob

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #41 on: December 01, 2012, 10:30:05 PM »
shipping is spendy tho!!! 
To say the least...PIRATES!!!
"Care Free Highway...let me slip away on you"


Offline mrmojo1

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #42 on: December 01, 2012, 10:54:36 PM »
thanks Bob!  you are my bridge from chicago to boise! i love your expert and fun advice. you make this site so awesome!!  and fun!  you contribute soo much!!  and i love rodney!!  rodney beer pizza a stereo cassette player, i could be happy for months!  damn! shipping was more than the goods bigtime, looking at my receipt....looking at it, and from the looks of it, i was desparate!!!!!  i would say 6-1 was as good as the filets i bought. grande mozz was good, but hard to distinguish as different from stella....but i used new sausage too! i ran too many experiments on this one!   was great fun tho!
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

Offline mrmojo1

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #43 on: December 01, 2012, 10:59:46 PM »
and im sorry to say... i forgot to mention the cigarette! im embarrassed to say also.... i do like  the occasional cigarette....too funny!! i would be happy for months! 
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

Offline Chicago Bob

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #44 on: December 01, 2012, 11:21:42 PM »
thanks Bob!  you are my bridge from chicago to boise! i love your expert and fun advice. you make this site so awesome!!  and fun!  you contribute soo much!!  and i love rodney!!  rodney beer pizza a stereo cassette player, i could be happy for months!  damn! shipping was more than the goods bigtime, looking at my receipt....looking at it, and from the looks of it, i was desparate!!!!!  i would say 6-1 was as good as the filets i bought. grande mozz was good, but hard to distinguish as different from stella....but i used new sausage too! i ran too many experiments on this one!   was great fun tho!
Well thank you friend....to be honest with you though, they toll me it was an 8-track player!  :o
Took me a bit to figure out why my most excellent collection wouldn't fit in there....but hey, it's all good now. 8)   Rodney raps on bro!!!
You're too kind, I try to do the best I can to share what I've learned here from da pros.  ;)
Pizza on Garth!   :chef:
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Offline vcb

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #45 on: February 01, 2013, 01:33:05 PM »
For those following along at home,
I have made what I think will be the final modification on my deep dish dough recipe.

The latest version has replaced the previous version, and can be found at:
http://www.realdeepdish.com/RDDHolyGrail.pdf

If you are looking for the previous version, you can still download it from:
http://www.realdeepdish.com/RDDHolyGrail2012.pdf

Dough Observations and Suggestions:
My dough will probably be on the thinner side of deep dish dough, but holds up well when baked.
If you like a thicker crust, you can always plug the numbers into the deep dish dough calc with a higher TF (thickness factor).
Humidity factors can affect your measurements and dough texture.
Rapid-Rise yeast can be substituted for Active-Dry with good results.
You can use all Corn Oil instead of a Corn Oil/Olive Oil mix (or any oil with high smoke point).
If you can find it, try using Kelapo Coconut Oil Cooking Spray in the bottom of your pan (or grease with coconut oil).
For a punch of garlic flavor, spread fresh crushed garlic on top of the dough, UNDER your layer of mozzarella.
**bla**bla** bacon flavor, **bla**bla**bla...   with cooked crumbled bacon.  :chef:

 :pizza: :chef: :D
"Party On, Pizza Makers!" - Possibly Slurms McKenzie.

-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
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Offline Chicago Bob

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #46 on: February 01, 2013, 02:06:52 PM »
Thanks Ed...glad to see you are mentioning semolina now.  ;)
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Offline vcb

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #47 on: February 01, 2013, 02:14:44 PM »
Thanks Ed...glad to see you are mentioning semolina now.  ;)

I mention it because of its popularity on this forum, but I actually prefer making my dough without it.  :chef:
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
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Offline vcb

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #48 on: March 25, 2013, 07:16:58 PM »
I just made a dough demo video to show how I make my dough.
One take (OK... 1 and a half) with minimal editing. The next video will be better, but this one has the basics.

Hope it helps.  :chef: :pizza: :drool:
http://www.realdeepdish.com/2013/03-25-deep-dish-101-lesson-5-making-deep-dish-dough-video/
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
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Offline pythonic

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #49 on: March 25, 2013, 09:52:42 PM »
So when is the restaurant opening?  Lol.  Looks great!  I'll have to give your mod recipe a try.
If you can dodge a wrench you can dodge a ball.