Author Topic: Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com  (Read 17921 times)

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Offline vcb

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #50 on: March 25, 2013, 09:54:03 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.  :chef:
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Offline wrm2012

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

Offline Chicago Bob

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #52 on: March 29, 2013, 11:39:38 PM »
 wrm2012'
Pics or Achmed says it didn't happen..... >:D
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Offline wrm2012

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

Offline Chicago Bob

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #54 on: March 30, 2013, 12:29:56 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?  :pizza:
Glad you had fun!  :chef:

Bob
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Offline vcb

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #55 on: March 30, 2013, 04:08:59 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.  :chef:
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.

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.

-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
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Offline wrm2012

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« 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.
« Last Edit: March 30, 2013, 06:14:48 PM by wrm2012 »

Offline Chicago Bob

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #57 on: March 30, 2013, 09:41:14 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!  :chef:
I love happy endings, don't you?  :)
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Offline vcb

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #58 on: March 31, 2013, 04:01:16 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' . :D  :pizza:  :chef:

Pic looks pretty good! Nice Job!
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
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Offline wrm2012

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« 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.
« Last Edit: April 01, 2013, 10:20:11 PM by wrm2012 »

Offline vcb

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #60 on: January 19, 2014, 09:40:39 PM »
I wanted to post a link to my latest test recipe, because I'm pretty sure it will be my new standard.
http://RealDeepDish.com/RealDeepDish-201401.pdf

I wanted more dough and better hydration, so I went with 60% water and adjusted some other settings in the dough calculator, with excellent results. For the test, I used Ceresota All Purpose Flour, Butcher Boy Corn Oil and Red Star Active Dry Yeast. 
I'm using 19% oil. I like to use Corn Oil, but feel free to use a blend. I recommend a 3 to 1 ratio if you're also using olive oil.

The dough was soft and easy to press out after the two hour rise.

The test pizza was a 12" Cheese and Sausage.
I used 12 oz (15 slices) of low moisture part skim mozzarella,
3/4 lb (3 links) of raw mild italian sausage,
and 16 oz of crushed tomatoes.

I preheated the oven and baking stone to 500 degrees for an hour, then lowered to 460 and baked for 35 minutes.
I let it rest for about 5 minutes. It had a little water at the first cut slice, but nothing overwhelming. 
15 oz of tomatoes may be the sweet-spot for the twelve inch.
Otherwise, this is possibly the best deep dish I have made so far.  :chef: :pizza:
-- 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 #61 on: January 19, 2014, 09:49:33 PM »
Looking good there Ed....real nice.  :chef:
Glad the new formula worked out for you. I really like how your cooked pizza pulls away from the pan a bit. That final crumb pic is awesome man. Just a beautiful, authentic looking pie.

Bob
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Offline Garvey

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #62 on: January 20, 2014, 12:15:36 AM »
Holy Casseroles, Batman!  :D  The first recipe of yours that I printed off, and is still my go-to, uses a 398g dough for 12".  Then you upped it to 434g, and now we're at 511g.  That's an extra quarter pound of bread per pizza.  What's with the massive dough inflation--simple trial and error?

Love the recipes.  You've done a lot of heavy lifting for newbs and old timers alike by writing out all the procedural knowledge.  Truly great stuff.

Cheers,
Garvey

Offline BTB

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #63 on: January 20, 2014, 10:14:33 AM »
Great job, Ed.  You are a true deep dish pizza enthusiast and your work and effort here deserves some high praise and recognition.  Love your great, great photos.  I've really liked your previous recipes and am curious about your latest one, esp. with a 60% hydration.  I've always thought to go in the opposite direction, but maybe I'm wrong.

Over the Christmas holidays, I've enjoyed the gifts of two Malnati "six-pack" frozen pizzas.  I've only a couple left and enjoyed them immensely as I hadn't such great pizzas in a long time.  I've found that they must have drastically changed something in their frozen crust formulation over the past year.  While retaining their excellent crust flavor, the new frozen product gets to a much crispier crust easier than previous products they've had.  And that is good.  I sensed that the crusts were dryer and not with a higher hydration.  But I can't be certain as I'm not closely studying such as I had in the past.

Some queries:  1)  Why did you want to find a formulation with more dough?  I don't recall experiencing a larger dough deep dish pizza at UNO/DUE's, Malnati's or Pizano's  from yours and our many expressed formulations, too, herein.  2) Further you said that you wanted to seek some "better hydration," which puzzles me.  What is "better"?  Did you mean "wetter" and does that mean "better"?  Is the result crispier/crunchier?  Or what-not?  What can you report from those beautiful, beautiful pictures of your great pizza about the texture of the crust compared to the real product?
                                                                                     --BTB
BTW - contrary to some others thoughts and opinions, the crust to me is the most important item of the whole pizza formulation.  I sense that's close to your thoughts, too.  I don't like a very soft crust deep dish pizza (ala pizza hut and hundreds of deep dish imitators, etc.), so I trust that's not the result here

Offline vcb

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #64 on: January 20, 2014, 10:52:30 AM »
Holy Casseroles, Batman!  :D  The first recipe of yours that I printed off, and is still my go-to, uses a 398g dough for 12".  Then you upped it to 434g, and now we're at 511g.  That's an extra quarter pound of bread per pizza.  What's with the massive dough inflation--simple trial and error?

Love the recipes.  You've done a lot of heavy lifting for newbs and old timers alike by writing out all the procedural knowledge.  Truly great stuff.

Cheers,
Garvey

I've gone thru several versions of my recipe - changes in amount and type of oil, messing with the oil to water ratio, etc.,
and there was actually a point in 2010 where my total dough weight for a 12" was about 600g,
which I felt was too much dough to work with, so I made adjustments.
As those who have tested my more recent recipes can tell you,
my crust has been a bit on the thinner side than typical deep dish pizza,
and I was pretty happy with it, but occasionally I, and some of the recipe users on my website,
have had some difficulty working with the dough - kneading was sometimes difficult,
especially on those times when I subbed 1/4 of the flour for semolina,
and some mentioned to me that they would use the recipe conversion for the next size up
(page 3) in order to have more dough for their pizza.
[WE NOW PRESENT THE AWARD FOR THE WORLD'S LONGEST PIZZA-RELATED RUN-ON SENTENCE TO...]

Because of the things I mentioned above, I decided to make a dough that was easier to work with.
I wouldn't worry too much about 511g. Some of that is water weight.  :chef:

p.s. - Thanks, Garvey, for including both "Casserole" and "Bread" in the same post.  :chef:
« Last Edit: January 20, 2014, 09:51:37 PM by vcb »
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Offline Garvey

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #65 on: January 20, 2014, 09:40:33 PM »
- Thanks, Garvey, for including both "Casserole" and "Bread" in the same post.  :chef:

I've been actively reclaiming the c-word for our community.  It's an empowerment thing.  Same goes for the b-word.   :D


Offline mrmagloo

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #66 on: February 02, 2014, 10:26:02 AM »
Ed, as mentioned on your site, I've tried a number of your recipes and others here looking for the best Malnatis clone and I think this is the closest so far. On Friday, I tweaked it just a bit by going with 4 tbs of corn oil and 1 tbs of olive oil. I also went with 2 cups KA APF and 1/4 cup semolina. Used my KA mixer for about 2 minutes on level 3 until the dough just barely was coming together. Stuck it in a lightly oiled covered bowl in the oven at 100 degrees for 1-1/2 hours and it came out great. That was absolutely the clostest in texture and proportion so far. For tonights game, I made two batches last night and they are in the frig. We'll see if the overnighter helps. Thanks again for sharing. Without your conversion to normal easy to use measures, I would have never tried this.


Offline pythonic

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #67 on: February 02, 2014, 03:31:28 PM »
I smell a Chicago deep dish bake off coming with Ed.  I'm only 25 miles away from the city limits, just waiting for the invite.

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 #68 on: January 03, 2015, 04:53:36 PM »
BTB, your inbox is full, so I hope you don't mind I'm answering your question in my deep dish thread:
Ed, am curious.  Why did you significantly raise the hydration level on your DD formulation???   --BTB

My computer is in the shop, so I'm replying from my mobile device.
I don't recall what my previous hydration was, but I recall increasing the water to make dough easier to work with. My tests involved using measured increases, so I backwards engineered the bakers percentages after I got the cups right on my 12" dough. Some people may want to go lighter on the water, depending on their local weather conditions.  :-)
Ed
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Offline BTB

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #69 on: January 03, 2015, 06:02:25 PM »
Ed,

It's been a long time, but I recall an earlier formulation of yours at 50% hydration or less as being excellent.  But going to 60% would seem to be to the "outer limits" but if your valued experience shows otherwise, no one can complain.  Your work/website is superb. Is it just for easibility of dough ball handling that you went to such a high hydration??  Am making several DD tomorrow.                   --BTB                                             :chef:

Offline vcb

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #70 on: January 03, 2015, 06:27:47 PM »
Ed,

It's been a long time, but I recall an earlier formulation of yours at 50% hydration or less as being excellent.  But going to 60% would seem to be to the "outer limits" but if your valued experience shows otherwise, no one can complain.  Your work/website is superb. Is it just for easibility of dough ball handling that you went to such a high hydration??  Am making several DD tomorrow.                   --BTB                                             :chef:
Lower hydrations were a little more difficult to mix and knead, and sometimes more difficult to press out.
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Offline BTB

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #71 on: January 06, 2015, 10:44:54 AM »
Lower hydrations were a little more difficult to mix and knead, and sometimes more difficult to press out.
Ed,
The increased hydration really surprised me, but . . . . it turned out excellent !  Interesting methodology re "mixing until you have a thick batter . . . . "  I haven't been doing much pizzamaking lately, but I always appreciate your clever ideas when I think to do so.                                 --BTB                                :D

Offline pythonic

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #72 on: January 07, 2015, 09:42:32 PM »
Didn't realize you increased the water so much.  Will have to give it a shot.
If you can dodge a wrench you can dodge a ball.

Offline vcb

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #73 on: January 08, 2015, 08:10:11 PM »
Ed,
The increased hydration really surprised me, but . . . . it turned out excellent !  Interesting methodology re "mixing until you have a thick batter . . . . "  I haven't been doing much pizzamaking lately, but I always appreciate your clever ideas when I think to do so.                                 --BTB                                :D

This dough comes together so quickly, I actually don't even use the batter-first method any more.
Now, I just dump sugar, salt, yeast, hot water, oil... then dump the flour on top and mix.
When it starts to come together, I switch to foodservice gloves and knead the dough into a ball.
« Last Edit: January 08, 2015, 08:34:52 PM by vcb »
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Offline vcb

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Re: Chicago Deep-Dish Recipe on Ed's (vcb's) Website - RealDeepDish.com
« Reply #74 on: January 10, 2015, 03:19:26 PM »
The obligatory food porn:

I used my deep dish dough recipe (the newest one that is on my website), proofed under a warm light for 2 hours, then refrigerated in a zip-top bag for 3 days.

Description of the pizza's contents at: http://www.realdeepdish.com/2015/01-10-first-deep-dish-of-2015/

 :drool: :chef: :pizza: >:D 8) ;D
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
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