Author Topic: Well that didn't work! (pic)  (Read 1688 times)

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Offline moose13

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Well that didn't work! (pic)
« on: January 06, 2012, 08:18:59 PM »
 My first attempt at deep dish chicago style was a flop.
The crust was good, not great, about what i would have expected.
The filling was excellent actually. Sweet sausage, pepperoni, red onion, mushroom, green pepper, black olive and cheese.
The flavor overall was very good and am happy with that part, but what the hell happened? Too tall and too much sauce?
I cooked the fillings prior to baking and drained well. It is a 9.75 inch spring pan, i couldn't find a real pizza pan and thought this might work. Defenitly made the sides too tall and just kept filling it. LOL, I think the dough would have made a 14" deep dish, i am sure i had too much dough. I will try again.
« Last Edit: January 06, 2012, 08:28:06 PM by moose13 »


Offline dmcavanagh

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Re: Well that didn't work! (pic)
« Reply #1 on: January 06, 2012, 09:22:57 PM »

Offline moose13

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Re: Well that didn't work! (pic)
« Reply #2 on: January 06, 2012, 10:35:44 PM »
I think you are right.
I let it cool and was able to pick it up without falling apart.
Placed it on a cookie sheet, it's edible and tastes pretty good, just ugly as all hell.

Offline Hdale85

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Re: Well that didn't work! (pic)
« Reply #3 on: January 07, 2012, 02:52:05 AM »
That's CRAZY thick. I don't think I'd like the crust that thick at all, and traditionally it's not anywhere near that thick.

Offline Chicago Bob

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Re: Well that didn't work! (pic)
« Reply #4 on: January 07, 2012, 09:46:20 AM »
I don"t think you used too much sauce at all.Shouldn't be necessary to precook your toppings especially since it appears that you went pretty light with them.That was quite a number of different  toppings though,especially for your first try.Most of the dough formulas on here will include a total weight and/or size recommendation so I'm not sure what happened there!That spring pan is serviceable  and I think you did a good first try,color is nice....just get that dough weight corrected an keep on truck'in!
"Care Free Highway...let me slip away on you"

Offline moose13

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Re: Well that didn't work! (pic)
« Reply #5 on: January 07, 2012, 11:34:31 AM »
I don"t think you used too much sauce at all.Shouldn't be necessary to precook your toppings especially since it appears that you went pretty light with them.That was quite a number of different  toppings though,especially for your first try.Most of the dough formulas on here will include a total weight and/or size recommendation so I'm not sure what happened there!That spring pan is serviceable  and I think you did a good first try,color is nice....just get that dough weight corrected an keep on truck'in!

Thanks Bob, like i said first try. The dough sprung much more than i expected. When i was working it in the pan it looked a little thick but not bad.
After a few minutes in the oven i thought "man its gonna climb out of the pan". Oh well, i can't wait for lunch to eat some more.
What size pan do you recommend?

Offline Clive At Five

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Re: Well that didn't work! (pic)
« Reply #6 on: January 07, 2012, 12:47:26 PM »
Hey, Moose... Would you be able to post the recipe you used?

Offline Lespaul20

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Re: Well that didn't work! (pic)
« Reply #7 on: January 07, 2012, 01:50:39 PM »
Springform pans should work just fine. It's what I use and I've never had any issue; the set I have is a fairly cheap set. I think you simply had too much dough for the size of pan. Did you use the deep dish calculator? http://www.pizzamaking.com/dd_calculator.html

Offline moose13

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Re: Well that didn't work! (pic)
« Reply #8 on: January 07, 2012, 05:48:24 PM »
Springform pans should work just fine. It's what I use and I've never had any issue; the set I have is a fairly cheap set. I think you simply had too much dough for the size of pan. Did you use the deep dish calculator? http://www.pizzamaking.com/dd_calculator.html


No i did not, never knew there was such a thing. I will be sure to try it. Yeah the spring form seemed to work great, just too much dough. LOL Thanks.

Offline moose13

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Re: Well that didn't work! (pic)
« Reply #9 on: January 07, 2012, 05:51:07 PM »
Hey, Moose... Would you be able to post the recipe you used?

After looking at the recipe again it talks about a 15"x2" pan  :-D No wonder!
So, i had about twice the dough i needed?

3  cups unbleached, all-purpose flour

1/2  cup yellow cornmeal

2  packets granulated, dry yeast, not rapid-rise

1  teaspoon garlic powder

1  teaspoon sugar

1  teaspoon salt

1-1 1/4  cups hot water

1/4  cup olive oil, plus 1-2 additional tablespoons for preparing pan

no-stick cooking spray


Offline CDNpielover

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Re: Well that didn't work! (pic)
« Reply #10 on: January 07, 2012, 09:53:16 PM »
I use springform pans for deep dish, has always worked just fine for me.  But yea, your crust is WAY too thick, deep dish actually has thin crust (like a pie).  Looks good though, I'd eat a slice!   :chef:

Offline moose13

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Re: Well that didn't work! (pic)
« Reply #11 on: January 07, 2012, 10:20:43 PM »
I use springform pans for deep dish, has always worked just fine for me.  But yea, your crust is WAY too thick, deep dish actually has thin crust (like a pie).  Looks good though, I'd eat a slice!   :chef:

It really was actually quite good.
So when working it into the pan, go for about 1/4 inch of dough? And how far up the sides?
Thanks, i am anxious to try another.

Offline jeff v

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Re: Well that didn't work! (pic)
« Reply #12 on: January 07, 2012, 11:15:17 PM »
Have you seen BTB's Malnati recipe here? http://www.pizzamaking.com/forum/index.php/topic,6480.0.html

Really good with some good pics also.
Back to being a civilian pizza maker only.

Offline moose13

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Re: Well that didn't work! (pic)
« Reply #13 on: January 07, 2012, 11:51:13 PM »
Have you seen BTB's Malnati recipe here? http://www.pizzamaking.com/forum/index.php/topic,6480.0.html

Really good with some good pics also.


I did not, very good info there.
I think i will make my next one from that thread, Thanks!

Offline Chicago Bob

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Re: Well that didn't work! (pic)
« Reply #14 on: January 08, 2012, 09:55:48 AM »
A quarter inch thick pressing in of your dough will be plenty,moose,I probably go even a lil thinner than that cause these deep dish doughs seem to rise more than you think it will. For two people i use a 9 in. Chicago Metallic black hard anodized pan with a 1 1/2 in. rim and pinch all thr way up the side.Try and pinch it up real tight...where the bottom of the pan meets the rim,this area always seems to turn out a bit thicker.Play around with it and have fun....you're doing very well!
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Offline BTB

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Re: Well that didn't work! (pic)
« Reply #15 on: January 08, 2012, 10:38:02 AM »
I agree with all the comments indicating that the crust/rim was too thick.  Among many things, the amount of yeast was waaaaaaaaaay too much.  Was this anyone's particular recipe? ? 

Springform pans are not the best as many have expressed alot of problems with oil leaking out of the bottom causing smoke/fire risks.  But some have used them very successfully.  I will stick, however, with the traditional style deep dish pans.

Keep at it and learning and some day you'll be making the best pizzas ever.
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Offline Clive At Five

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Re: Well that didn't work! (pic)
« Reply #16 on: January 08, 2012, 03:56:17 PM »
Popular opinion on these forums would be that you used 100% too much cornmeal.  ;D