Author Topic: Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com (Read 6522 times)

mrmojo1 · « **Reply #40 on:** December 01, 2012, 06:58:12 PM »

shoot Bob! Penn Mac? are they bad?? too spendy?? thanks!!

Chicago Bob · « **Reply #41 on:** December 01, 2012, 10:30:05 PM »

Quote from: mrmojo1 on December 01, 2012, 06:05:50 PM

shipping is spendy tho!!!

To say the least...PIRATES!!!

mrmojo1 · « **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!

mrmojo1 · « **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!

Chicago Bob · « **Reply #44 on:** December 01, 2012, 11:21:42 PM »

Quote from: mrmojo1 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!

Well thank you friend....to be honest with you though, they toll me it was an 8-track player!

Took me a bit to figure out why my most excellent collection wouldn't fit in there....but hey, it's all good now.

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!

vcb · « **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.

"Party On, Pizza Makers!" - Possibly Slurms McKenzie.

Chicago Bob · « **Reply #46 on:** February 01, 2013, 02:06:52 PM »

Thanks Ed...glad to see you are mentioning semolina now.

vcb · « **Reply #47 on:** February 01, 2013, 02:14:44 PM »

Quote from: Chicago Bob on February 01, 2013, 02:06:52 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.

vcb · « **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.

http://www.realdeepdish.com/2013/03-25-deep-dish-101-lesson-5-making-deep-dish-dough-video/

pythonic · « **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.

vcb · « **Reply #50 on:** March 25, 2013, 09:54:03 PM »

Quote from: pythonic 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.

As soon as someone donates a million or two for startup fees.

wrm2012 · « **Reply #51 on:** March 29, 2013, 11:28:36 PM »

Ed I just made my very first DD pizza with your recipe. Perfect! I used an old cast iron pan, corn oil only. As it is Friday it was a cheese pizza and it cooked in 30 min. I really didn’t have trouble pressing up the sides. I did have to go around about 3 times to get it to stay up and maybe just a tweak or two as I added the cheese. The family loved it and I must admit that I was shocked myself as to how good it was. I made the dough at around 3:00 and at 6:00 made the pizza. I used volume measurements. Here is what I used. I wouldn’t change a thing. Oh yeah I added the salt last with the second cup of flour. Your Video has you adding it right away with the water. Does it make a difference when you ad the salt?

All Purpose Flour 100.0 % 250.3 g 2 cups (about 125 g per cup)

You can also replace 15 - 20% of your flour with Semolina (or about 1/4 cup [42g] for the 12” pizza)
table with 6 columns and 3 rows
Water (110 deg. F) | 50.0 | % | 125. 2 | g | 1/2 cup plus 1 tablespoon (@ 28.35 g per oz) |
Corn oil | 16. 2 | % | 40. 6 | g | 3 Tablespoons (1.5 oz) |
Olive oil | 5. 4 | % | 13. 5 | g | 1 Tablespoon (0.5 oz) |
table end
(Do NOT use extra virgin; IT WILL BURN. Regular or light olive oil is recommended)

Active Dry Yeast 0.8 % 1.9 g 1/2 teaspoon

Fine Sea Salt 0.55 % 1.4 g 1/4 teaspoon (optional)

Sugar 0.4 % 1.0 g 1/4 teaspoon (optional)
Final dough weight should be about 434grams, give or take a few grams.

I’m saveing this and cann’t wait to try it with some sausage. Thanks for the recipe and writeup on how to make it.

Chicago Bob · « **Reply #52 on:** March 29, 2013, 11:39:38 PM »

wrm2012'
Pics or Achmed says it didn't happen.....

wrm2012 · « **Reply #53 on:** March 30, 2013, 12:04:01 AM »

Who in there right mind would take a pic of a pizza with no sausage on it?

I'f I could find that darn camera cord I'd have already posted a pic.

Chicago Bob · « **Reply #54 on:** March 30, 2013, 12:29:56 AM »

Quote from: wrm2012 on March 30, 2013, 12:04:01 AM

Who in there right mind would take a pic of a pizza with no sausage on it? I'f I could find that darn camera cord I'd have already posted a pic.

Oh well...these things do happen.

But it sounds like the pizza was really enjoyable and you did your family proud.....and that is the important part after all. I think you would agree, right?

Glad you had fun!

Bob

vcb · « **Reply #55 on:** March 30, 2013, 04:08:59 PM »

Quote from: wrm2012 on March 29, 2013, 11:28:36 PM

Ed I just made my very first DD pizza with your recipe. Perfect! I used an old cast iron pan, corn oil only.
As it is Friday it was a cheese pizza and it cooked in 30 min. I really didn’t have trouble pressing up the sides. I did have to go around about 3 times to get it to stay up and maybe just a tweak or two as I added the cheese.

Glad you had good results.

Next time, ditch the cast iron and use a proper deep dish (heavy duty cake) pan and you won't have problems keeping the dough up on the sides. Also, make sure you don't oil the sides of the pan. That will help.

Quote from: wrm2012 on March 29, 2013, 11:28:36 PM

The family loved it and I must admit that I was shocked myself as to how good it was. I made the dough at around 3:00 and at 6:00 made the pizza. I used volume measurements. Here is what I used. I wouldn’t change a thing. Oh yeah I added the salt last with the second cup of flour. Your Video has you adding it right away with the water. Does it make a difference when you ad the salt?

Add the salt whenever you like. I just throw it in with the sugar and yeast so it will dissolve, but it probably doesn't matter much.
I know what you're thinking: "But won't the salt kill the yeast?" In such a small amount? Probably not. Most commercial yeast has been made to handle a little salt. You could also leave the salt out altogether, as you'll get plenty of salt from sausage, cheese, pepperoni, etc., but I like to put a little salt in my pizza dough.

wrm2012 · « **Reply #56 on:** March 30, 2013, 06:02:21 PM »

Ed I didn't have any problems really with the sides. I am looking at pans on line right now. Truthfully the cast iron seemed to work great but I'd like a 14 pan. I used 1 can of crushed tomatos and 1 can of diced. After straining them I probably just had enough. Any good suggestions on sauce? ChicagoBob here is a pic. We all thought it was a great pizza and loved the crust.

Chicago Bob · « **Reply #57 on:** March 30, 2013, 09:41:14 PM »

Quote from: wrm2012 on March 30, 2013, 06:02:21 PM

Ed I didn't have any problems really with the sides. I am looking at pans on line right now. Truthfully the cast iron seemed to work great but I'd like a 14 pan. I used 1 can of crushed tomatos and 1 can of diced. After straining them I probably just had enough. Any good suggestions on sauce? ChicagoBob here is a pic. We all thought it was a great pizza and loved the crust.

What a great looking pizza Bill...especially for your first try!

I love happy endings, don't you?

vcb · « **Reply #58 on:** March 31, 2013, 04:01:16 PM »

Quote from: wrm2012 on March 30, 2013, 06:02:21 PM

Ed I didn't have any problems really with the sides.

Not to argue, but you did write:

Quote

I did have to go around about 3 times to get it to stay up and maybe just a tweak or two as I added the cheese.

That sounded like you had a little bit of a problem with the dough.
Just sayin' .

Pic looks pretty good! Nice Job!

wrm2012 · « **Reply #59 on:** March 31, 2013, 05:35:40 PM »

Heck if having to go around 3 times is a problem with the dough I'll take those kind of problems all the time.

Thanks everyone for the great comments. I've only ever made 1 other pizza by hand before and this was a heck of alot easier than that one was. I tried doing a NY style and it turned out to be more like an thick crust pizza. If I just get a DD pan can I do a thin crust in it as well or should I also get a cutter pan? I just read a thread for a Chicago thin done in a cutter pan and was just wondering if a DD pan would work.
Edited I just got both. And for the DD pan went with a 14x2 inch instead of the shallower one.